Tag: marinara

Vermicelli alla marinara recipe – Italian Cuisine – Italian Cuisine

Ingredients

500 g clean mussels
500 g purged clams
320 g vermicelli
250 g prawns
100 g red mullet fillets
1 pcs of celery stalk
1 pc carrot
1 pc small onion
dry white wine
tomato concentrate
fresh fennel
salt
extra virgin olive oil

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

For the recipe of marinara vermicelli, shell the tails of the prawns and remove the dark fillet; rinse the heads. Chop celery, carrot and onion and brown them in a little oil for 2 minutes; add the shrimp heads and shells and cook for a couple of minutes. Add 1/2 glass of wine, add 1 teaspoon of concentrate and about 1 liter of water. Cook for 40-50 minutes, then strain to obtain a sauce. Open the mussels and clams separately in two pots with the lid on for about 2-3 minutes. Shell them. Cut the mullet fillets into small pieces and roast them in a pan with very little oil for 1-2 minutes. Also roast the prawns for 1-2 minutes. Cook the vermicelli in plenty of boiling salted water. Drain al dente and sauté in a pan with 200 g of shrimp sauce. Serve with the clams, mussels, mullet and roasted shrimp, complete with fennel.

Vermicelli alla marinara, the favorite dish by Cecilia Zandalasini – Italian Cuisine

She is the youngest Italian basketball player to play in the WNBA (Women's National Basketball Association), as well as being part of the Italian national team. And he can not say no to pasta.

How many times did a taste or a perfume resurface a memory in us? The food is memory, evokes images and emotions experienced, brings to mind moments, feelings, moments of life.
For the Zandalasini basketball champion, among the characters of Barilla's new global spot Masters of Pasta, a plate of pasta with seafood re-evokes the best memories of his childhood, his father who went to the market to buy the freshest fish to prepare a recipe that, even today, for Cecilia means home: vermicelli alla marinara.

A simple, genuine recipe that brings everything to the table taste of the sea, of the summer, of Italian cuisine and whose strength lies in the choice of fresh and quality ingredients.

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Vermicelli alla marinara

Medium commitment
Time 1 hour and 10 minutes

Ingredients for 4 people

500 g clean mussels
500 g purged clams
320 g vermicelli
250 g prawns
100 g red mullet fillets
1 stalk of celery
1 carrot
1 small onion
dry white wine
tomato concentrate
fresh fennel
salt
extra virgin olive oil

Method

Shell the shrimp tails and remove the dark fillet; rinse your heads.
Chop celery, carrot and onion and brown in a pan in a little oil for 2 minutes; then add the shrimp heads and shells and cook for a couple of minutes.
Add 1/2 tbsp of wine, add 1 teaspoon of tomato paste and about 1 liter of water and cook for 40-50 minutes. When cooked, filter everything by obtaining a sauce.
Separately, open the mussels and clams in two saucepans with the lid, for about 2-3 minutes and then shell them.
Cut the mullet fillets into small pieces and roast them in a pan with very little oil for 1-2 minutes. Roast the prawns for 1-2 minutes.
Cook the vermicelli in plenty of salted boiling water. Drain them al dente and sauté in a pan with 200g of shrimp sauce.
Serve them with the clams, mussels, mullets and roasted shrimps, completing with some tufts of fennel.

Sausage, Mushroom, and Basil Marinara over Gemelli

by Pam on April 7, 2013

It was rainy and cold all weekend long which made me crave some comfort food. My husband suggested Italian for dinner so I made some pasta with homemade sauce. My house smelled amazing while the sauce simmered. The flavor of the sauce was terrific and I really loved the little sausage balls. This dish was a big hit with everyone especially my son who gobbled it up in no time. I combined this sauce with gemelli pasta and served it with some crusty bread and my House Salad^[1] for a tasty meal.

Form the chicken and basil sausage into small little balls.

Coat a small Dutch oven with cooking spray and heat over medium high heat. Add the little sausage balls and let them get golden brown on all sides but not cooked through, about 3-4 minutes. Remove from the Dutch oven and set aside; finish cooking the meatballs in batches. Add the olive oil to the Dutch oven when you remove the last of the sausage balls. Once hot, add the mushrooms and let them sit for 3-4 minutes before tossing. Add the onion and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the crushed red pepper flakes, crushed fennel seeds, and minced garlic then cook, stirring constantly, for 1 minute. Add the crushed tomatoes, tomato sauce, and sugar. Mix until well combined; add the sausage balls and their juices; gently combine. Taste & season with sea salt and freshly cracked pepper, to taste. Cover with a lid and reduce heat to simmer. Let the sauce simmer for 1 hour to 90 minutes, stirring occasionally.

Taste & re-season if needed; add the chopped basil and combine. Cook the pasta in salted water per instructions. Drain. Ladle the pasta into a serving bowl then spoon sauce over the top followed by a sprinkling of Parmesan cheese. Serve immediately. Enjoy.

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Save^[3]

Sausage, Mushroom, and Basil Marinara over Gemelli

Yield: 8

Prep Time: 10 min.

Cook Time: 60-90 min.

Ingredients:

1 lb chicken and basil sausage, casing free
1 tbsp olive oil
5 oz button mushrooms, quartered
1/2 sweet yellow onion, diced
Dash of crushed red pepper flakes, (more if you want spicy)
1 tsp fennel seeds, crushed
4 cloves of garlic, minced
1 (28 oz) can of Fire-Roasted Crushed Tomatoes
1 (15 oz) can of tomato sauce
1 tsp of sugar (more if desired)
Sea salt and freshly cracked black pepper, to taste
1/4 cup of fresh basil, chopped
Parmesan cheese, shredded

Directions:

Form the chicken and basil sausage into small little balls.

Coat a small Dutch oven with cooking spray and heat over medium high heat. Add the little sausage balls and let them get golden brown on all sides but not cooked through, about 3-4 minutes. Remove from the Dutch oven and set aside; finish cooking the meatballs in batches. Add the olive oil to the Dutch oven when you remove the last of the sausage balls. Once hot, add the mushrooms and let them sit for 3-4 minutes before tossing. Add the onion and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the crushed red pepper flakes, crushed fennel seeds, and minced garlic then cook, stirring constantly, for 1 minute. Add the crushed tomatoes, tomato sauce, and sugar. Mix until well combined; add the sausage balls and their juices; gently combine. Taste & season with sea salt and freshly cracked pepper, to taste. Cover with a lid and reduce heat to simmer. Let the sauce simmer for 1 hour to 90 minutes, stirring occasionally.

Taste & re-season if needed; add the chopped basil and combine. Cook the pasta in salted water per instructions. Drain. Ladle the pasta into a serving bowl then spoon sauce over the top followed by a sprinkling of Parmesan cheese. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)