Tag: Pasta

Fresh pasta without eggs, not only for vegans – Italian Cuisine

Although it may seem like an affront to tradition, here is a recipe accessible to vegans, which is already used for different types of pasta

A good steaming pasta dish it is the cornerstone of an Italian meal: if then the pasta is homemade, the result will be a triumph of the local culinary tradition. There original recipe of fresh pasta, however, would exclude vegans: to remedy this problem, one can be done version without eggs or choose types that do not contain animal derivatives. That's why the vegan fresh pasta it is becoming increasingly present on our tables.

Pasta yes, eggs no: not just fresh vegan pasta

If in Emilia and throughout northern Italy fresh pasta is the classic puff pastry prepared with one egg per 100 grams of flour, just go to the Liguria or go down a few kilometers in Tuscany to meet a type of fresh vegan pasta before its time: trofie and pici, for example, they are famous formats prepared only with water and flour. Even the orecchiette and the Apulian strascinati, the Sicilian cavatelli and the Sardinian maloreddus they knead strictly without eggs, but often with semolina or durum wheat flour, instead of that of soft wheat.

How to prepare fresh vegan pasta

To prepare any size of fresh pasta, knead 400 grams of flour (or semolina) with about 200 milliliters of water, a pinch of salt and a spoonful of oil. If you want give your pasta a nice warm color, just as if there were eggs, you can add a hint of turmeric or saffron flour. As per tradition, put the flour on a pastry board or in a bowl and make a small bowl in the center. Pour in the oil, salt and a little water. With your fingertips, start kneading, slowly incorporating the flour towards the center. Add the remaining water little by little, continuing to knead until a smooth, soft, firm and non-sticky dough is obtained. Then put it in a bowl, cover it and let your fresh vegan pasta rest for half an hour out of the fridge. After the rest time you can roll out the dough and obtain the formats you prefer. If the dough turns out to be too dry, just moisten your hands and continue working it until it softens.

How do you cook fresh vegan pasta?

Like dried pasta or homemade pasta with eggs, fresh vegan pasta must also be made cook in abundant boiling salted water: always remember that fresh pasta generally needs more salt in cooking. Usually it takes 5 to 8 minutes to drain it, but, as grandmothers teach, the only way to understand if the consistency is right is to taste it as it cooks. A rule that applies to any type of pasta, even if it involves the risk of eating half of its portion directly from the pot.

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Contemporary pasta with sardines: the recipe – Italian Cuisine

The traditional recipe, revised in a lighter and more elegant version. Because Sicilian regional cuisine is no longer what it used to be, and to understand it, today you can also stay in Milan

Sicilian cuisine is no longer what it used to be. Traditional regional cuisine also evolves, the Sicilians in the "homeland" know it very well, but much less those who live far away and live in the memory of a stereotype of authenticity that is often no longer the contemporary one. In Milan, as in the rest of Italy, Sicilian cuisine remains so anchored decades ago: making a comparison is to today's Sicilian cuisine as much as that of Little Italy to Italian chefs of the Third Millennium. The reality instead is made of local ingredients, flavors and recipes but rethought in a different style and with a new awareness; for processes and raw materials.

To bring the "new Sicilian cuisine" to Milan is chef Peppe Barone who explores the Modica and Scicli cuisine after twenty years of experience of Fattoria delle Torri in Modica, Ammare in Scicli and 5 itinerant years in the Italian offices of Eataly. The restaurant is called Terrammare, "A creative and Mediterranean cuisine project, which started 25 years ago as a sentimental and social redemption for the women of Modica in the kitchen and found fertile ground in the Fattoria delle Torri restaurant in Modica, to which are added the teachings of Luigi Veronelli, my mentor now 35 years ago , says chef Peppe Barone. Among the first chefs of theContemporary Sicily " that did not mimic French cuisine and differed from the rigid canons of that traditional common folk. "The raw material must tell about itself, so I structured together with Stefania Lattuca a menu that tells of the treasures of our land with a cuisine that is tangible, easy, gluttonous, with emotions".

Among the most iconic dishes of the chef Peppe Barone, pasta with sardines that has revisited in a modern key, the "Milanese risotto brought to the sea" symbol of the synthesis between Sicilian and Milanese cuisine or carnaroli reserve, saffron, white lobster shrimp , interdonato lemon and caper powder, the leg of rabbit glazed with stimpirata, or in bittersweet typical of caponata, and even a "Milanese in our opinion"Which wants to be a provocation to the cutlet …
But here is the recipe for his Sardinian pasta, contemporary.

Recipe

Ingredients for 4 people

spring onions
400 g clean and delicate sardines
80 g pine nuts
80 small raisins
4 bunches of fresh wild fennel
1 saffron bag
10 anchovies in oil
300 g Benedetto Cavalieri spaghettoni
100 g cow's milk ricotta
50 ml fresh cream
200 g of breadcrumbs
Extra virgin olive oil to taste
Salt and Pepper To Taste
1 fresh hot pepper

Method

Beat with the onion half of the anchovies in oil 1/2 hot pepper and oil and sauté, add the pine nuts and finely chopped fennel sauté and add broth, as soon as it boils turn off the heat and put the sardines and raisins and to put aside.
Prepare the anchovy mayonnaise with the help of an immersion mixer, put ricotta cream and the remaining anchovies and emulsify until smooth and homogeneous.
With the stalks of the fennel make a vegetative water with the mixer mix together with two ice cubes and a little water will serve after cooking.
Put a little oil and breadcrumbs in a pan and toast.
Boil the pasta, put the sauce prepared before 3/4 cooking in a pan, drain the pasta and put in the pan as soon as it boils put the vegetative water and taste salt and pepper, put a spoonful of mayonnaise on the plate anchovies and put the well-whipped pasta on top, add the toasted breadcrumbs on top.

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Recipe Rombi of fried pasta with spicy sauce – Italian Cuisine

Ingredients

330 g flour
330 g tomato puree
4 yolks
2 eggs
1 dry chili pepper
parsley
seed oil
parsley
salt

Duration: 1 h 45 min

Level: Easy

Dose: 4 people

For the recipe of fried pasta turbot with spicy sauce, mix the flour with the yolks and eggs; let the dough rest covered for an hour. Flour the work surface and roll out the dough, obtaining a sheet
2 mm thick; cut the pastry into rhombuses of about 5 × 3 cm and fry them in abundant seed oil for one minute, then drain them on kitchen paper and salt them.
For the spicy sauce: fry a few stalks of parsley and chopped chilli for 2 minutes in 4 tablespoons of extra virgin olive oil, then add the tomato puree and continue cooking for another 15 minutes. Serve the fried pasta with the spicy sauce and decorate to taste with fried parsley leaves.