Tag: Pasta

Pumpkin and potato pasta – Italian Cuisine

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

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.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/baked-pasta-shells-italian-cuisine html

Pasta Candies – Recipe Pasta Candies – Italian Cuisine

First prepare the fresh egg pasta: arrange the flours in a bowl, shell the eggs in the center, also add the oil and start kneading.
Then move on a lightly floured pastry board and work until a homogeneous dough is obtained.
Cover with cling film and let stand for at least 30 minutes at room temperature.

In the meantime, prepare the filling: put the well-drained ricotta, a little squeezed mozzarella, the grated Parmesan, the stracchino, the yolk, the aromatic herbs and a pinch of salt and pepper in a bowl.
Blend everything with a blender (alternatively you can put everything in a mixer and blend in this way).
If the mixture seems too soft, add a little more Pramigiano, but consider that thanks to the egg it will firm up a little while cooking.

At this point, start pulling the dough with a sheeter, one piece at a time, starting from a slightly larger thickness to gradually thin out your sheets.

Once you get the sheets, make some disks with a pastry cutter (I used one of about 8 cm, but it depends on the final size you want to obtain) and put a little bit of filling in the center of each disk.

Then form the candies, folding the crescent disk first (seal the edges well, wetting them a little with a drop of water before putting them together) and then twisting the two ends just as if you were wrapping a candy.
As they are protne, arrange your candies on a lightly floured cutting board, slightly apart.

Finally cook them for about 3-4 minutes in abundant salted water, then lift them with a slotted spoon and put them in a pan in which you have melted some butter.

The pasta candies are ready, season them with a little parmesan and parsley (or other herbs of your choice) and serve them.