Tag: Pasta

Pasta with ricotta and eggplant cream – Italian Cuisine

First wash and peel the aubergines and cut them into short strips.

Cook the aubergines in a large non-stick pan with a little oil and salt, and in the meantime prepare the ricotta cream: put ricotta, cream, basil, salt and oil in a bowl and blend with a blender (alternatively , you can put everything in a mixer and whisk like this, or chop the basil with a knife and mix by hand).
Put the cream in the fridge on hold.

Cook the aubergines until they are golden brown, then turn off and add the ricotta cream.
In the meantime, cook the pasta in a pan of boiling salted water and lengthen the dressing with 1 ladle of cooking water to make it more fluid.

Drain the pasta al dente and sauté it in the dressing, adding a little pecorino to stir.

The pasta with ricotta and aubergine cream is ready: add a little fresh basil and serve hot, warm or even cold.

Recipe Pasta in white with hazelnut powder, green pepper and pecorino cheese – Italian Cuisine

This fragrant and very tasty powder, try it to light a white pasta, or butter ravioli. The hazelnuts also make the mixture very suitable to complete a risotto with mushrooms

Ingredients

400 g maltagliati
70 g Pecorino Romano Dop
50 g breadcrumbs
50 g toasted and peeled hazelnuts
20 g parsley
green pepper

Duration: 20 min

Level: Easy

Dose: 4 people

whisk 70 g of Pecorino Romano Dop crumbled with 50 g of breadcrumbs, 50 g of toasted and peeled hazelnuts, 20 g of parsley leaves and 1 teaspoon of green pepper.
You do cook the pasta in abundant salted water, drain and season with the butter and the aromatic powder.

Pasta with squid sauce – Italian Cuisine

First clean the squid (remove the beak, eyes and entrails and peel them: here you will find the complete guide), then cut them into pieces.

Brown a clove of garlic in a non-stick pan, then remove the garlic, add the squid, brown them quickly, then blend with the wine.
Once the wine has evaporated, add the passata, salt and cook for about ten minutes.

in the meantime cook the pasta in abundant salted water, drain it al dente and add it to the sauce, together with a lot of chopped fresh basil (if necessary, add a little cooking water from the pasta) and mix well.

The pasta with squid sauce is ready: serve it immediately.

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