Tag: Pasta

Pasta stuffed aubergines, the tastiest ideas – Italian Cuisine

The techniques, the basic recipe and the tasty alternatives to prepare the unique dish that we cannot do without this summer

Aubergines are the summer queens, very good and perfect for preparing many different dishes. IS if they never tire on the grill, it is when we prepare them filled that we discover the truest soul. But for today we have put aside the classic recipes and filled them with pasta. Yes, our beloved pasta. Which transforms the stuffed aubergine into a unique and rich dish, but also fun. Here the basic rules to avoid mistakes and some greedy summer proof.

The right aubergines

To prepare eggplants stuffed with pasta we can use various types of aubergines. The the purple ones are more suitable, slightly rounded in shape, which can be cut in two and whose base is perfect for holding pasta. The aubergine is also indicated lilac round, the Florence violet and the black oval round. If you do not want to have scraps, cut them instead for the length and you can use both halves obtained in this way.

The technique

The operation that will make this recipe perfect is the preparation of aubergines. To get a flawless result we will have to cut them in two engrave them with the tip of the knife forming sharp cuts in the pulp that possibly cross. Once these cuts are obtained, we will cook them in the oven at 200 ° C for about 20 minutes, taking care to cover the non-stick pan with a sheet of parchment paper.


But where do you put the pasta? To create the cavity that will house the pasta that enriches the aubergines, we will have to equip ourselves with a spoon with which we will help each other to remove half of the pulp. Obviously this aubergine can be cut or reduced to a cream to dress the pasta or blended with a little oil and spread on toasted bread.

Our recipe

The unmissable alternatives

Stringy filling: to obtain a "Sorrento" effect, add the mozzarella cubes to the pasta, which you have cut and left to dry a few minutes before. One passed in the oven and you're done.

Frittino: if you love fried aubergines, they will be the ideal element to complete the dish, along with grated salted ricotta. The Norma pasta inspiration will be irresistible.

Blank: pasta and eggplant purists also love it in white. Therefore the aubergines could be stuffed with a pasta simply seasoned with the pulp obtained from the aubergines and sautéed with oil, garlic, pine nuts and thyme.

Cold pasta and shrimp, so you are not wrong – Italian Cuisine

Cold pasta and shrimp, so you are not wrong

How to transform the usual cold pasta into a triumph of land and sea and our best recipes

When temperatures rise and the desire for pasta makes itself felt, preparing it and letting it cool is always a good idea. just drain it al dente and season it with a drizzle of extra virgin olive oil waiting to find the right ingredients in the fridge to season it to have all the time you need to think about the best combinations. In our fridge we found gods very fresh shrimp: here are the best ideas to try!

Shrimp and prawns

Both are very good in cold pasta, but if you have the latter, we recommend that you prepare them using cooking methods that do not reduce their volume. The best are steam and quick boiling, while larger prawns can also be cooked in the pan or on the griddle.

Fruit is the secret ingredient

Shrimps can be combined with different fruits such as figs, apricots, peaches and plums. If you do not like sweet flavors instead, you can rely on the pleasant acidity of the citrus fruits, always perfect if served with shellfish both thanks to the juice and the peel.

Yes to sauces

A creative cold pasta can also accommodate a sauce, preferably based on yogurt and mayonnaise. By mixing these two ingredients you can in fact create a pressing that lends itself to being flavored with paprika, curry or turmeric.

If you love pasta salads …

Cold pasta and pasta salad are not the same thing. To the first group belong all those dishes that offer us pasta in a cold and summer version. When we talk about pasta salad instead, we also include raw and cooked vegetable foods that we usually use to prepare very good salads. For a very fresh and summer-proof effect, we advise you to get your pasta with thin banners of carrots, peppers, cucumbers and radishes.

In the gallery above, our best recipes.

Pasta with zucchini, tuna and lemon – Italian Cuisine

»Pasta with zucchini, tuna and lemon

Peel the zucchini and cut into cubes.
Brown the garlic with a little oil in a non-stick pan, then add the zucchini, lemon juice and peel, salt, cover with a lid and cook for about 10 minutes.

Cook the pasta and drain it al dente.
Meanwhile remove the garlic from the pan and add tuna and mint.
Add the freshly drained pasta, season with salt and pepper and stir gently.

The pasta with zucchini, tuna and lemon is ready: serve hot or even cold in the fridge.

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