Tag: Pasta

Eggplant and feta pasta salad – Italian Cuisine

First wash the aubergines, clean them and cut them into small cubes (about 1 cm per side).
Brown the garlic with a little oil in a non-stick pan, then remove the garlic, add the aubergines and cook for ten minutes over medium heat, stirring occasionally.

In the meantime, boil the pasta in boiling salted water and drain it al dente.
Add olives, pine nuts and mint to the aubergines and cook quickly over a high flame, then add the pasta and mix.
Remove from the heat, transfer to a large salad bowl (so that it warms up) and add the diced or crumbled feta and a little bit of raw oil.

The eggplant and feta pasta salad is ready, keep it in the fridge until ready to serve it.

Pasta and asparagus, light temptation – Italian Cuisine

All the pleasure of pasta and asparagus in 20 delicious and light recipes. You can no longer do without it!

Delicate, fleshy and indicated in every diet. Asparagus is one of our favorite vegetables to make balanced and tasty first courses, but at the same time ideal for stay light in favor of costume testing and high temperatures to face. And if the grandmother offered them especially during Easter with egg noodles, why not follow in her footsteps by extending the tasting period until late spring?

How to choose asparagus

The preliminary operation for the preparation of the recipes is certainly the choice of the right raw material. The first clue to follow is on the tips: here the leaflets must be tightly closed. The tip of the asparagus must instead appear straight and firm. The second clue should be waxed on the other end, where they have been cut. Here they must be beautiful round without revealing an oval and flattened shape. The last test is a test that you will do on a single asparagus taken from the bunch: folding it in two should break cleanly and not bend. In the latter case, it would mean that he has lost all the water.

Green asparagus

When choosing green asparagus, select bunches with a nice one bright color, far from any shade of gray. They must then be of a compact green and free of spots on the trunk.

And the white ones

In the case of white asparagus, avoid those characterized by an excessive diameter or a yellowish color. The tone should be compact and spotless just like in greens.

What a fragrance!

Those who smell the asparagus to smell it are disappointed. If they are fresh and of good quality they are indeed perfectly odorless while when they have passed the ripening phase for too long, they could emit a sweet and unpleasant smell.

In the gallery above, 20 recipes to taste pasta and asparagus.

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Pasta with tenerumi: a healthy Sicilian recipe – Italian Cuisine

If you are not a Sicilian doc, it is difficult that you have frequently heard of pasta with tenerumi. In reality it is a soup, mainly consumed in the summer (yes, it is traditionally eaten hot, although many prefer a cold version), with a ingredient particular. These are the tenerumi, which in Sicilian are i shoots and the tender leaves of a variety of courgette, long, tender and clear, called snake. The recipe for pasta with soft drinks comes from the rural cuisine of Ragusa, and then turns into a gastronomic specialty in the Palermo area. Let's find out how to prepare the pasta with tenerumi.

The recipe for pasta with soft drinks

Ingredients

To prepare the pasta with the tenerumi you will need: 300 g of tenerumi, 500 g of ripe tomatoes, 300 g of long courgette, 100 g of Caciocavallo ragusano, extra virgin olive oil, 200 g of chopped spaghetti, salt, 1 clove of 'garlic.

Method

Wash the softeners well and soak them in cold water. In the meantime peel the snake courgettes and cut them into small pieces.

In a separate saucepan, brown the garlic clove without the peel in extra virgin olive oil. Remove it and add the peeled tomatoes of their peel and cut into cubes. Leave to cook for about 20 minutes, stirring occasionally, and season with salt. Turn off the heat and set aside.

In a saucepan, put the water to boil, add the tenerumi and the courgette and cook for 10 minutes. Then add the chopped tomatoes and spaghetti. Continue cooking for 15 minutes.

Serve the soup with caciocavallo cubes, being careful that they don't melt completely.