Tag: Pasta

Pasta and potatoes with nduja – Italian Cuisine

»Pasta and potatoes with nduja


First of all, peel the potatoes and cut them into small enough cubes (in order to speed up cooking times).

Put in a saucepan garlic, oil and nduja, so that the garlic becomes golden and the nduja is dissolved.
Add the potatoes and let them flavor for a couple of minutes.

Add water until the potatoes are completely covered and over a couple of fingers, then close with a lid and cook over medium heat for about 20 minutes (the potatoes should be almost, but not completely, cooked).
Add the pasta and cook almost completely, then add salt, add the diced caciocavallo (keep a little to decorate), mix and wait for it to melt.

The pasta and potatoes with nduja are ready, put on plates, decorated with the cheese set aside and served immediately.

the pasta to "break" Italian cuisine – Italian Cuisine

the pasta to "break" Italian cuisine


Ziti are a particular format of durum wheat pasta, elongated, tubular, about 25 cm long and smooth.
Practically smooth penne that feel spaghetti.
They have a larger diameter than bucatini and, although they fall in size in long pasta, they are traditionally used in typical recipes of southern Italy mostly broken.
They are ideal for cooking in the oven and for making timbale and omelettes, but they can also be used as pasta to be seasoned as desired.
To cook 100 g of ziti you need 1 liter of water and 7 g of salt on average, but if you want to cook it again in the oven, drain it very al dente.

Why are they called Ziti?

According to the Neapolitan tradition, this pasta was prepared for the engagement.
In fact, engaged couples are called "ziti" in dialect.

Neapolitan Ziti

To prepare this typically Campania dish, start with the seasoning.
Make a sauté of celery, carrot, onion and garlic and brown 500 g of chopped veal meat and 100 g of bacon.
Pour in the white wine and then, once the alcohol has evaporated, add 400 g of tomato sauce.
Salt and pepper and add occasionally a little hot water. The sauce must cook for about two hours.
Once ready, cook the broken pasta in salted boiling water, drain and season with the sauce.
Pour it into a baking dish and sprinkle it with 100 g of caciocavallo and 100 g of mozzarella.
Bake at 180 degrees for 30 minutes and let stand before serving.

Larded Ziti

This recipe is very simple and quick, but at the same time tasty.
Prepare a sauté with the chopped onion and oil and add some colonnata lard.
Then pour in the tomato puree and continue cooking.
Salt and pepper and add some basil leaves to perfume.
Break the pasta and cook it in boiling salted water.
Drain and season with the sauce and plenty of grated pecorino.

Genoese Ziti

This first course is white and is prepared with a very tasty meat-based dressing, the classic Genoese.
Start with a mixture of celery, carrots and onion and brown about 600 g of baby walker or magatello, then add some white wine and once the alcohol has evaporated add two bay leaves and cook the meat with the lid over low heat for about two hours.
Occasionally add hot water or broth so as not to dry the seasoning too much.
At the end, salt and pepper and flake the meat a little, which if of the first quality will be soft as butter.
With this sauce, season the broken pasta, cooked and drained al dente and complete with grated Parmesan.

Ziti with eggplants

A recipe that resembles a pasta alla Norma because it has fried eggplants and a very tasty cheese which is Sicilian caciocavallo, instead of salted ricotta.
The peculiarity of this dish is baking.
Prepare a simple tomato and onion sauce and flavor it with basil.
Separately cut the aubergine into cubes and fry it in hot oil.
Drain it well and then mix it with the sauce.
Season the pasta cooked whole or broken and fill a baking dish.
Sprinkle everything with Sicilian caciocavallo and cook at 200 degrees for 10 minutes.

Dome of ziti

You can create a scenic dome of ziti if you want to impress your guests.
Just use a special mold for cooking your pasta in the oven, namely a dome.
Season the pasta with a simple sauce enriched with caciocavallo and mozzarella or with ragu and peas or with aubergines as in the previous recipe.
Grease and sprinkle a mold with breadcrumbs and then fill it.
Bake at 200 degrees for 10 minutes.
You can use whole ziti, cook them separately and use them to line the pan and then others broken to fill the dome.
For a scenographic effect you should place one zito on top of the other on a regular basis to cover all the walls.

Lo snake, the traditional recipe of Molise based on pasta and red wine – Italian Cuisine


The snap is an ancient regional recipe from Molise, simple and genuine; a poor but tasty dish made with fresh pasta, cooking water and red wine

One of the hidden pearls of the regional Italian cuisine which is worthy of being rediscovered is the snake, originally from Alto Molise and in particular in rural areas. This flat, healthy and genuine, is made with simple and local ingredients and its recipe has been handed down for generations.

The history of the Molise aperitif based on pasta and wine

The snake was born in the hinterland of Molise, and in particular the authorship of the municipalities of Torella del Sannio, Poggio Sannita and Bagnoli del Trigno. Today's grandmothers pass on the history and uses of the past, as well as the easy and authentic preparation. Although the classic recipe provides for basic ingredients fresh pasta with its hot cooking water and a little red wine, depending on the countries and families there are many variations. The name seems to derive from the Germanic term skaitho, which means ladle, or the kitchen tool used during the preparation. In the past, the snake, because of its genuine and energizing nature, came consumed especially in the middle of winter by those who returned home after a day's work in the countryside, or were prepared to fight the cold. Today as then, this hot dish is consumed just before meals, for "apr lu stommc" as older people say. The tradition of this dish is carried on by young Molisans, both in winter and summer versions, and every 16th August the big shot is celebrated with a festival held in Torella del Sannio, in the province of Campobasso.

How to prepare the snake

To prepare the snap, start by cooking some tagliolini or one in abundant salted water fresh pasta typical of Molise, Marche and Abruzzo, called sagne. This pasta, generally homemade, has a shape of small rhombuses or long rectangles, is a few millimeters thick and is based on semolina and water. Just before the pasta is completely cooked it must be removed a little with a ladle, together with the cooking water (called "washing" in Molise), and everything must be poured into a bowl, in which a red wine, possibly full-bodied and Molise, and wanting a sprinkling of pepper or a pinch of chilli.

All that remains is to hope that this typical dish, one of the best-known specialties of Molise cuisine, will continue to be celebrated and handed down to the next generations, and that a piece of history of this region, too often forgotten, will be transmitted with it.

Photo: Scattone pasta vino molise_Wikipedia.jpg
Photo: scatone_pasta molise_cciaamatera.jpg

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