Tag: macaroni

From Tuscany, the recipe of macaroni alla poderana – Italian Cuisine

Typical of the Maremma, the pasta is topped with an artichoke, broad bean, onion and sausage sauce. Here's how to do it at home

Macaroni alla poderana are one typical Tuscan recipe and, in particular, of the area of Maremma, the central part of the province of Grosseto.

It is a first course rich in taste, with a artichoke sauce, sausage is Fava beans which gives the dish a strong flavor, ideal for a Sunday lunch or a special occasion. The preparation of macaroni alla poderana takes about an hour and the most delicate part is certainly the cleaning of artichokes.

Macaroni alla poderana: the traditional recipe

Ingredients

To prepare macaroni alla poderana you will need: 320 g of macaroni, 6 artichokes, 1 lemon, 100 g of sausage, 50 g of broad beans, 160 g of tomato pulp, parsley, a small onion, salt, pepper, extra virgin olive oil. olive.

Method

To prepare this typical meal of Tuscan cuisine the first thing to do is to clean i artichokes, eliminating the external leaves, too hard, and leaving the internal ones without the tip. Also leave some of the stem of the artichoke and cut everything into wedges, taking care of eliminate beard of the plant and then leaving it aside in a bowl with water and lemon juice so as not to blacken them.

The second phase involves peel the onion and chop it with a parsley stalk, then add the artichokes and continue to chop.

At this point, in a non-stick pan and with extra virgin olive oil, prepare a fried with the freshly chopped preparation to which you can add the crumbled sausage and without the gut and the beans.

Cook everything for about 30 minutes with the lid on slow fire, stirring occasionally.

Add the tomato pulp, season with salt and pepper and continue cooking.

Prepare a pan with salted water to cook i macaroni, drain them al dente e mantecateli in the sauce for at least two minutes before bringing them to the table.

Macaroni alla pizzaiola are a rich and tasty first course, perfect for a family lunch or a dinner with friends. – Italian Cuisine

Macaroni with pizza maker they are part of those recipes of the Campania tradition loved by everyone, from north to south, because they fully reflect the Mediterranean taste that distinguishes us so much. A format of pasta, macaroni, capable of enclosing all thearoma of tomato sauce e the freshness of oregano, the pungent touch of garlic, and the sweetness of mozzarella. The passage in the oven to make everything more crisp on the outside and stringy on the inside. An easy recipe to prepare, a dish that becomes better if eaten the next day.

Quality ingredients for macaroni with pizza maker

Macaroni alla pizzaiola are a dish made of few ingredients, and as happens in these cases, the result of a seemingly simple recipe is given by the quality of the raw materials. Tomato can be one pulp or a pass, if you have fresh and ripe tomatoes such as coppery or San Marzano, blanch them for a few minutes, peel them and chop them. The pasta that is artisanal and bronze-drawn, and the mozzarella choose it from a fiordilatte or one of hoaxthe first is more delicate, the second with a more intense taste.

The recipe for macaroni with pizza maker

Ingredients for 4 people: 500 g macaroni, 400 g mozzarella, a spoonful of oregano (fresh or dry, as you prefer), 1 clove of garlic, 500 g tomato pulp, extra virgin olive oil, grated zest of one lemon (optional), salt.

Method: in a pan fry in a little oil a clove of peeled garlic, when it is golden brown add the tomato pulp and cook until it has shrunk. In a saucepan with plenty of salted water, boil the macaroni and drain them three minutes before the end of cooking. Take a baking sheet, grease it with a little oil and start making layers of pasta, tomato and mozzarella cut into slices, until all the ingredients are finished. Finish with the mozzarella, sprinkle with the oregano and bake at 180 ° until the cheese has completely melted. Serve hot and stringy.

Macaroni alla pizzaiola: better the next day

The macaroni alla pizzaiola made in the oven are irresistible as soon as they come out of the oven, but if they advance, do not despair because they belong to those dishes that, if left one day, become even better. The flavors they mix well, the crust that forms on the surface by heating them makes them even more appetizing. In short, it would almost be convenient to leave them on purpose, to taste them even more the next day. If you want to taste them at best, before putting them to heat in the oven, add a little more tomato sauce and sprinkle the surface with a handful of Parmesan. And then prepare to delight yourself, mouthful after mouthful.

Recipe Macaroni risotto with carrots and blueberries – Italian Cuisine

Ingredients

350 g macaroni type pasta
100 g yellow carrots
100 g orange carrots
mixed seeds (sunflower, pumpkin, flax)
shelled walnuts
blueberries
vegetable broth
salt
extra virgin olive oil

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of macaroni risotto with carrots and blueberries, heat the macaroni in a saucepan with 1 tablespoon of oil for a couple of minutes, then add 2 ladles of broth, stir and continue cooking
for 1 minute. Add all the carrots, peeled and cut into slices, and continue to cook for about ten minutes, wetting with a ladle of broth when the cooking liquid dries; add salt if needed.
Toast the seeds and nuts in a pan with a little oil for 2-3 minutes. Spread the risotto pasta
on the plates, garnish with toasted seeds and a handful of fresh blueberries and bring to the table.