Tag: pancetta

Spaghettoni alla carbonara with octopus and pancetta with chips – Italian Cuisine

Spaghettoni alla carbonara with octopus and pancetta with chips

Spaghettoni alla carbonara with octopus and pancetta with provolone chips, the preparation

1) Boil the octopus for at least 50 minutes, until tender, leave it cool in the cooking water, then cut it into small pieces.

2) Meanwhile, mixed provolone, parmesan, breadcrumbs and a pinch of pepper; distributed the mixture on a plate lined with baking paper e bake at 180 ° for 10 minutes; remove from the oven, let it cool And chopped the compound hardened forming many chips.

3) In a non-stick pan, browned the bacon with the peeled garlic without adding seasoning, then dry with a little kitchen paper the excess grease on the bottom of the container. United the chopped octopus, a few sprigs of thyme and let it flavor a few moments; deleted the clove of garlic and keep warm.

4) Cook spaghetti in plenty of moderately salted water. Meanwhile, in a bowl, slam egg and yolks with pecorino cheese and a pinch of pepper. Drain the pasta e join it with octopus and bacon e jumbled up Well.

5) Tasferite the pasta and the sauce in the bowl with the beaten egg and yolks, jumbled up well and add a little cooking water. Distribute on the pasta the provolone chips crumbled, a few leaves of thyme e served.


Posted on 18/10/2021


Orzotto alla pear, Bettelmatt and pancetta – Italian Cuisine

Discover new ingredients, try new techniques, make your kitchen evolve. Try the recipes of La Cucina Italiana for Edison

Barley is back on our tables because it is rich in mineral salts, vitamins, fibers and has a natural anti-inflammatory power. It is an excellent alternative to rice, especially if wholemeal or decorticated (or partially refined), like the one used in this recipe. Need more time to cook it? Just use the pressure cooker, the perfect tool to save time and energy without having to compromise with taste and health.

Choosing an unusual ingredient, experimenting with new cooking techniques, venturing into new combinations means evolving: at La Cucina Italiana for 90 years we believe in positive changes and with this recipe we make it alongside Edison, who has been creating energy for over 135 years , and aims to explain how to consume it less and better. Let yourself be surprised, leave your kitchen, find out how far you can go!

Ingredients for 4 people
1 shallot
360 g of hulled barley
2 pears
100 g of pancetta
200 g of Bettelmatt cheese
Vegetable broth (about 1 liter)
In the pressure cooker, sauté the finely chopped shallot and a teaspoon of oil. To make it brown without burning, add a tablespoon of broth or water.

Meanwhile, peel the pears and cut them into cubes about 1 cm on each side.

Rinse the barley under running water and throw it in the pot, without toasting it. Add the pears, cover with the broth and close the lid. When the pot starts to whistle count 20 minutes.

In the meantime, cut the pancetta into slices and then into thin strips, heat a non-stick pan and let it roast until the desired crispness is obtained.

Cut the Bettelmatt into cubes.

Open the pressure cooker, add the Bettelmatt, a drop of oil and stir in the barley risotto with a wooden spoon. Let it sit for a minute.

To serve, place a ladle of barley risotto with pears creamed with Bettelmatt, sprinkle with crispy pancetta and finish with a coarse grind of black peppercorns.

Fichi con pancetta recipe – Italian Cuisine – Italian Cuisine

Fichi con pancetta recipe - Italian Cuisine

  • 100 g Caprino ovino
  • 12 pcs Small figs
  • 24 pcs Bacon
  • Lemon
  • Extra virgin olive oil
  • salt
  • pepper

Mix the goat cheese with the grated rind of a lemon, pepper, a little oil and a little salt, checking that the cheese is not already sufficiently tasty. Cut the figs in half and make a hollow in the pulp without removing it. Sit on a seasoned goat's nut and wrap them with a slice of bacon. Arrange them in a pan that can go in the oven or on a plate with some lemon zest and bake in a ventilated oven at 190 ° C for 10-12 ′. Take the figs out of the oven and serve them warm.

For this recipe we used Pancetta from the I Tesori di Pam & Panorama line.
Discover the other products of the brand Pam & Panorama

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