Tag: Pasta

Pasta as a side dish? Italians like it – Italian Cuisine

Pasta as a side dish? Italians like it


The Germans claim that in a survey they reveal a new propensity: to eat pasta more often, but in smaller quantities

For us Italians pasta is a first course. For the rest of the world the "first course" does not exist, and therefore the pasta becomes a single dish, rich and super seasoned; or a side dish, scotta and smunta. It is enough to go abroad to understand it: the pasta arrives in portions of 200 grams or is even found in the salad bar, in white.

We would never eat it like this. It's not true. According to a survey by WMF, a German brand specializing in the production of cookware, tableware and appliances for the table and the kitchen conducted among 1,200 Italians, created for the occasion of the World Pasta Day, in fact, an Italian out of 3 claims to have consumed it as a side dish.
How to outline? Here in Italy?
It seems so.

Pasta along with the rest

In detail, according to the survey, pasta as a side dish is preferred in 60% of cases for dinner. Among the main reasons of the new trend stands the desire not to give up this ingredient (44%), followed by the idea that consumption as a side dish allows a greater control of the quantities (30%), finally, for a taste choice and the willingness to experiment with new recipes in the kitchen (21%). I would also like to know what they are eating next to us … let's say that probably the pasta ration has shrunk over the years and has entered another dish, which can be defined as "unique".

In the beginning it was unsubstantiated

In Roman times, as numerous writings by Cicero, Horace, Aristophanes and Apicius recall, pasta was known as "lagana", it was eaten plain and was consumed as an accompaniment to other more common dishes, such as meat, fish, eggs, vegetables. It is only in 1800, thanks to Pellegrino Artusi, the first chef of the peninsula, that pasta is chosen as the first dish of regional cuisine, and we are still talking about the rich, because for others pasta, like rice and polenta, was often the only basic food.

Special World Pasta Day: to every pasta its region – Italian Cuisine

Special World Pasta Day: to every pasta its region


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the recipe inspired by pasta – Italian Cuisine


The funny thing about the omelette is that it can be done in so many ways. A versatile recipe that everyone always likes, especially if it is as tasty as the one we offer here

There frittata amatriciana it is a tribute to the famous pasta seasoned with bacon, pecorino cheese and tomatoes.
But how can a first course turn into a second? Let's find out.

Spaghetti amaticiana: 5 mistakes not to be made

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The essential ingredients

We need a good omelette eggs, a goccino of milk, parmesan, salt and pepper.
For the omelette to the amatriciana we add guanciale,
onion and potatoes is replace the parmesan with pecorino.
And i tomatoes? In pasta there are, but in the omelet?
It depends a little on your tastes. If you love the idea of ​​the omelette that takes the color of the sauce then add a little, otherwise you can use chopped tomatoes or even omit them.

How to make omelette with amatriciana

The first step is the onion cooking, in a pan with oil. The onion is missing from the pasta recipe, but in this case it goes particularly well with the pillow and counteracts its flavor.
Apart from We boil the sliced ​​potatoes and then add them to the onion to flavor them.
In another pan burn the pillow without adding other fats and then we combine it with onions and potatoes.
One time beat eggs with salt, pepper, a little milk and plenty of grated pecorino cheese we pour them into the pan with the other ingredients and continue cooking as you would for a classic omelette.
To avoid breaking it, you can also transfer everything to an oven dish and bake at 200 ° for about 15 minutes.

Amatriciana pasta omelette

If you have prepared one amatriciana pasta and it is advanced you can recycle it in an extraordinary omelette.
There pasta omelette it is a typical recipe from Campania, but so versatile that it is now known throughout Italy and adapted to any first.
Preparing it is very simple. That's enough mix the pasta and its seasoning with the beaten eggs. For a portion of 100 g paste you will need about two eggs because they must be able to wrap well and compact.
Also add plenty of pecorino and ground pepper and cook in the pan or in the oven.
This is a single recycling dish which you can also prepare the day before to take it to work.
Slices and serves. A true anti-waste delight!

Do you still have any doubts about this recipe? Take a look at the tutorial to follow our advice.

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