Tag: Pasta

all the secrets of the squid pasta with squid – Italian Cuisine

One of the calamarata is called fish based first courses most loved and famous in our country and in the world. The recipe is so easy that it should be impossible to make mistakes, yet someone occasionally runs away.

This first one takes its name from the two ingredients that compose it: squids and pasta that because of its particular shape that reminds of squid rings is called "calamarata".
It's about a Neapolitan recipe now exported throughout Italy and abroad, perfect in the summer, but also for the rest of the year.


The calamarata recipe

First you need to clean the squid removing the head and the tentacles and removing the whole cartilage and the innards.
Then remove the outer skin with your hands and wash everything well. If you are unable to clean the squid or have no time, let your fishmonger do it for you.
Cut the squid into rings as big as the dough and chop the head and the tentacles with a knife.
Meanwhile, in a pan fry a clove of chopped garlic (or whole), also add the fresh chilli and then the calamari and cook for a few minutes blending with the White wine. Then add gods cherry tomatoes cut into wedges and tomato paste and continue cooking for another 10 minutes on a low heat.
Season with salt and pepper and finally add the fresh parsley and the al dente drained pasta and skip it for a minute.


There are many variations of the classic calamarata. You can for example complete the cooking of the calamarata in the oven how to do it especially in restaurants. After having skipped the pasta in the sauce, put it in many single-portion bags and cook it in at 180 ° for 10 minutes.
In many recipes you will also find seafood in addition to the squid and in the Sicilian version also the fried aubergines.

The mistakes not to commit

Whatever the calamarata recipe you prefer, remember not to commit errors you find above!

Pesto cold pasta, good every day – Italian Cuisine

The best solution to quickly prepare a fresh and tasty dish with pasta and pesto, two things that make our hearts beat

Pesto pasta par excellence is the delicious trofie served with green beans and potatoes, just like in Liguria. But now that it's summer and we want cold dishes, we can take inspiration from the traditional recipe and give us some unforgettable and refreshing basil bite. The secret to making it always perfect is to add the pesto to our cold pasta just before serving: the stay in the refrigerator of a pasta already seasoned with pesto would lead to the oxidation of the basil and a consequent blackening of the sauce. Keep this in mind and … free your imagination!

Traditional pesto

To prepare the pesto following the traditional recipe serve seven ingredients. To flavor 500 grams of pasta: 50 grams of Genoese Basil DOP, 45 grams of Parmigiano Reggiano PDO aged at least 24 months, 15 grams of Sardinian Pecorino aged ten months, five tablespoons of extra virgin olive oil, two cloves of sweet garlic, two tablespoons of Pine nuts and a handful of coarse salt.

After the ingredients, you have to think about tools: a marble mortarit's a wooden pestle. For those without it, you can also use the blender but the result will not be the same. However, one of the fundamental rules is to proceed fairly quickly: over time the basil oxidizes and becomes bitter.

We start by pounding garlic with a few grains of salt, then the pine nuts are added. Continue to pound until the three ingredients are completely blended. At this point, add the basil leaves a little at a time, after having washed and gently dried them. crushing them with the pestle against the walls with a rotary movement to the left and turning the mortar in the other direction. Finally add the Parmesan and pecorino, mix and finally add the oil evenly.

Paccheri with pesto of capers
Paccheri with pesto of capers.

Cold is fine with …

Cold boiled potatoes cut into cubes, pitted black olives, seeded tomatoes, cherry mozzarella, provola cubes, speck cubes, peppers, courgettes and grilled aubergines.

Our pesto cold pasta

Risotto pasta: pros and cons – Italian Cuisine

When you can make pasta again and when you absolutely must not do it. Here are the recommendations of La Scuola de La Cucina Italiana

Via the colander and the pot, just a frying pan and a little patience are enough for risotto the pasta. This cooking technique stolen from the risotto is defined for absorption and allows to obtain a more creamy and amalgamated result, but is it always recommended? The answer is no. The chefs of The School of Italian Cuisine they explain why.

How to risotto the pasta

Resining is done directly in the pan, adding little by little of thewater and continuing to stir, until it is completely absorbed by the dough. THE'starch released from the dough will bind to the sauce, ensuring a perfect creaming. Instead of just water, you can also use flavored water or broth.

To not start from scratch in the pan, you can also begin to boil the pasta in the classic boiling pot for 2-3 minutes and then complete it with the risotto in the pan.

When to risotto the pasta

The technique of risotto is recommended when the sauce is not a sauce, but aemulsion, and in particular when there are no elements capable of binding the ingredients together. In these cases, starch helps us by creating the right one creaminess. Depending on your preferences, you can even risotto in the case of a pasta garlic, oil and hot pepper or gods spaghetti with clams.

When NOT to cook the pasta

The risk of risotto pasta is to not get the cooking right or get one uniformly cooked pasta. THE pasta shapes too large they are not recommended, as they would have more difficulty cooking the same way over their entire volume. This is because the pasta could never be completely covered by water (on the contrary, if too much water were added, the risk is to obtain a too liquid dressing).

As far as condiments are concerned, the technique of resining can result superfluous when there is already an ingredient capable of binding with the pasta, like the egg for the bacon and egg. The risottatura is absolutely to avoid if we use a sauce like the bechamel, which already contains a starch component: la pasta in fact it would not be able to rehydrate and cook.

Come and discover all the tips of our chefs at La Scuola de La Cucina Italiana courses.

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