Tag: Pasta

Wine pasta for 5 tasty savory pies – Italian Cuisine

Wine pasta for 5 tasty savory pies


Pasta with wine is an easy-to-fill dough and suitable for appetizers and snacks rich in flavor. But special to prepare savory pies. Here are some recipes: prepare them, eat them and be amazed!

Pasta with wine is a dough that is used in the preparation of many savory pies, especially stuffed. It is not crunchy like a shortcrust pastry, nor crumbly like puff pastry; and it does not contain butter, so it is very light. It is a fairly elastic paste thanks to the presence of wine among the ingredients and therefore easy to work and spread. Preparing it is very simple, it's up to you to invent and create many tasty fillings for your savory pies. Here are our proposals.

The recipe for pasta with wine

To prepare this very soft dough just mix 100 g of still white wine with 80 g of extra virgin olive oil and add 300 g of 00 sifted flour and a pinch of salt. Let the pasta rest with the wine for about twenty minutes and then roll it out.

Perfect savory pies: a few tricks

First of all pay attention to the filling which must never be too liquid. If you use boiled or even cooked vegetables in a pan, drain them very well. Same thing goes for mozzarella. Take it out of the refrigerator a few hours before to make it lose all its fluids.
Attention also to cooking. Savory pies risk never baking well at the base. Cover the cake with aluminum foil after about 30 minutes of cooking and activate the oven function to have the heat only from the bottom. A trick that always works!

Salt cake with Ricotta cheese and spinach

It is a classic that everyone always likes. To prepare the perfect filling, you must smother about 500 g of spinach in a pan with the lid without adding anything else. They will release their water and cook in two minutes. Squeeze them very well and let them cool before mixing them with ricotta (about 250 g), one or two eggs (depending on the size), a handful of grated Parmesan cheese, and a pinch of salt. Spread half of the dough in a cake pan lined with parchment paper and puncture the bottom with a fork. Fill and then cover with the remaining dough always well spread. Try to match all the edges so as to cook the inside well and then also pierce the surface of the cake. Brush with a little milk and bake at 180 degrees for about 35 minutes.

Savory pie with mixed vegetables

A cake that can be made at any time of the year with the vegetables you have at home, but we offer it with a filling of aubergines, courgettes, peppers and onions.
Sauté the vegetables cut into small pieces in a pan with a little oil and a clove of garlic. They must remain quite crunchy. Also add basil and mint to perfume. Mix them with diced fontina cheese or with feta cheese for a more intense taste, a well squeezed mozzarella and, if you want, also canned tuna. Prepare the cake as in the previous recipe.

Sala cake with ricotta and ham

Another combination that everyone always likes and especially children: ricotta and ham. The filling of this cake is the easiest and fastest because nothing needs to be cooked. Just mix 500 g of ricotta with 300 g of diced ham, an egg, salt and pepper and a generous handful of grated Parmesan. You can also add other cured meats and smoked provolone or gruyere cheese.

Savory pie with chicory and sausage

You will be speechless after tasting a slice of this tasty cake. We offer it with chicory, but you can also use turnip greens or beets.
You must first cook the vegetables in a pan with the oil and a clove of garlic. You do not have to boil them previously, but simply cut them after having washed them well and cook them on a low heat in a non-stick pan with the oil and a lid, slowly adding water to prevent them from sticking to the bottom. After about 30 minutes they will be ready. Salt them and let them cool and then mix them with two or three crumbled sausages and diced smoked scamorza cheese.

Savory pie with artichokes and potatoes

Perfect in this season, the savory pie with artichokes and potatoes is an excellent proposal even for vegetarians.
First, clean the artichokes very well, depriving them of the external hard leaves and the internal beard and cut them into thin wedges. Apart from boiling the potatoes. Cook the artichokes in a pan with oil and garlic and adding water to soften them. Keep the heat low and cover them. At the end of cooking add salt and season with chopped fresh parsley and mint. Mix them with the potatoes cut into pieces or mashed and season with salt, parmesan, pepper and cheese to taste among mozzarella, scamorza or ricotta.

Follow our gallery for many tips on preparing delicious savory pies.

Pumpkin and potato pasta – Italian Cuisine

»Pumpkin and potato pasta


First, clean the pumpkin and potatoes and both cut into small pieces, more or less the same size.

Brown the garlic with oil and marjoram in a saucepan.
Then add potatoes and pumpkin and leave to flavor for a few minutes.

Remove the garlic, add salt and pepper, add water until the vegetables are covered abundantly, close with a lid and cook for about 20 minutes.
Then add the pasta and cook (adding more water if necessary), then flavor with the Parmesan.

The pumpkin and potato pasta is ready: decorate with other fresh marjoram and serve.

Baked pasta shells – Italian Cuisine

Baked pasta shells


A typical dish of traditional Italian cuisine, perfect for Sunday lunch. Here's how to prepare delicious baked pasta shells

At Sunday lunch there are dishes that are real must-haves: le lasagna, i stuffed cannelloni, but also the baked pasta, that is, pasta "pasticciata" with meat sauce and then au gratin in the oven. Real delicacies!

A much more scenic variant, but equally tasty are the baked pasta shells, or conchiglioni stuffed with meat sauce and stringy cheese.

Do you want to impress your guests with this inviting single dish? Below we provide you with the recipe complete with ingredients and procedure, while in our gallery we give you some suggestion for variations to try.

Baked pasta shells: the ingredients

To prepare the baked pasta shells, you need: 300 g of conchiglioni, 600 g of tomato sauce, 30 g of Parmesan cheese, 60 g of golden onions, 125 g of minced pork, 400 g of cow's ricotta, 1 egg , 125 g of ground beef, 250 g of mozzarella, 45 g of red wine, salt and pepper to taste, extra virgin olive oil to taste, 1 clove of garlic.

Baked pasta shells: the process

Let's start by preparing the sauce. Chop the onion finely, then fry it in a pan with a drizzle of oil. Add the tomato sauce, salt to taste and then cook on a low flame for about 40 minutes, covering with the lid. If the sauce dries too much, add some water. Meanwhile, cut the mozzarella into 7 thin slices; the remaining part, cut it into cubes.
Now it's up to meat: in a pan brown the garlic clove in a drizzle of extra virgin olive oil, then add the two types of ground beef. Brown them, letting the bottom dry, but without making the meat stick.
Meanwhile, put the pasta water on the fire and bring to the boil. Once the meat sauce is dry, blend with the red wine, season with salt, thicken the liquids and turn off the heat.
Boil the conchiglioni, or rather drain them halfway through the cooking time. Put them in a pan, finish cooking them with a little oil, then put them on a tray, leaving them to cool.
Now it's up to stuffed: in a bowl add ricotta, diced mozzarella, meat, grated Parmesan cheese, beaten egg, salt and pepper. Stir until you get a mixture with which you will have to go to fill each shell.
In a baking dish, place a first layer of tomato sauce, then stuff the conchiglioni and place them on the tomato base. Once the surface is completed, veil the conchiglioni with other tomato sauce, garnish with mozzarella slices, other grated Parmesan cheese and a sprinkling of pepper. Preheat the oven to 220 ° C and bake for about 20 minutes. Serve hot.

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