Tag: Pasta

Pasta with sapa and walnuts, Marche autumn recipe – Italian Cuisine

Pasta with sapa and walnuts, Marche autumn recipe

In the Marches, autumn and the harvest are celebrated with a special regional dish, that is a pasta seasoned with cooked grape must (sapa) and chopped walnuts

Anyone who has spent the period of the harvest in Marche will certainly have heard of the pasta with sapa and nuts, a regional dish that embodies the magic of autumn flavors and aromas. For this recipe, of which there is no shortage of creative variations, a short pasta format similar to paccheri or rigatoni is generally used, which in the culinary tradition and in the Marche dialect is called vucculotti.

Sapa (cooked must): characteristics and uses in the kitchen

In the Marches, in autumn, not only the usual new wine is produced, but also the sapa, known in other regions of Italy with the name of saba or vincotto. It is a kind of grape syrup (alternatively prepared with figs) that is obtained from cooking of the must. To prepare this ingredient, one of the oldest and best-known products linked to the tradition and peasant diet of the Marche region, the freshly squeezed must is poured into a copper cauldron with the addition of a few walnuts with the shell, which helps to avoid stick the grape juice to the bottom of the pot while cooking. Slow cooking and boiling can be considered complete when the liquid is reduced by a third compared to the beginning. Once ready, this dark-colored, sugary-flavored syrup comes used in the preparation of homemade desserts or to flavor poor dishes such as polenta or fried gnocchi, but also to garnish cheeses, salads and ice cream. In the Marche and beyond, sapa can also be an excellent condiment for pasta-based first courses, as it gives the preparation a slightly sweet and sour taste, a pleasant aroma of wine and a reddish color.

Vucculotti sapa and walnuts: the classic recipe and its variants

For the recipe of this first course of traditional Marche cuisine, a few simple ingredients are needed, that is macaroni (vucculotti), sapa, shelled and chopped walnuts, a little breadcrumbs (homemade dry grated bread), extra virgin olive oil, salt and ground black pepper. Once the pasta is cooked, all the other ingredients can be incorporated, mixing, adding a little cooking water if necessary. At this point, the vucculotti can be served and seasoned with a further grind of pepper. The classic recipe can be customized in the most diverse ways, for example with an addition of anchovies, olives and chopped parsley or ricotta and grated Parmesan.

This dish is an excellent excuse for a trip to the Marche during the harvest period, especially in the municipality of Rosora, in the province of Ancona, where in mid-October the Sapa festival.

Photo: Vino_cotto_ingrediente pasta brands sepa and walnuts_Wikipedia.jpg

Pasta with aubergines and courgettes – Italian Cuisine

»Pasta with aubergines and courgettes

Start by washing and peeling the vegetables, then cut the tomatoes into cubes, the celery into slices, the onion and thin slices, and the aubergines and courgettes into strips (cubes are fine too, if you prefer), taking care to keep half a courgette aside. for the final decoration.

Fry the onion with oil in a very large non-stick pan, then add aubergines and courgettes, cover with the lid and cook for 5-10 minutes, stirring occasionally.
Then add celery and tomatoes, add salt and cook for another 10 minutes, always with a lid.

Meanwhile, cook the pasta in plenty of boiling salted water, drain it al dente and add it to the sauce, adding a little cooking water if needed.
Then add grated provolone and courgette to the julienne and, if desired, a little freshly ground pepper.

The pasta with aubergines and zucchini is ready, you just have to serve it.

Recipe Pasta with mint pesto and bread crumbs – Italian Cuisine

Recipe Pasta with mint pesto and bread crumbs

  • 200 g basil
  • 120 g mint
  • 50 g parsley
  • 25 g crumbled stale bread
  • 30 g grated Parmigiano Reggiano DOP
  • 2 cloves of minced garlic
  • extra virgin olive oil
  • salt
  • ice
  • 600 g fusilli or other short pasta
  • Grated Parmigiano Reggiano DOP
  • coarse salt

To prepare pasta with mint pesto and bread crumbs, blend the basil, parsley, mint, stale bread, garlic and 5 ice cubes in a blender or in a powerful food processor.
Add 2 tablespoons of oil, Parmesan, 1 tablespoon of salt and mix.
Bring to the boil in a pot of salted water over medium heat.
Strain fusilli al dente, add the pesto and sprinkle with grated parmesan.
Decorated to taste with fresh herbs.

Proudly powered by WordPress