Tag: Pasta

Risotto pasta: pros and cons – Italian Cuisine

When you can make pasta again and when you absolutely must not do it. Here are the recommendations of La Scuola de La Cucina Italiana

Via the colander and the pot, just a frying pan and a little patience are enough for risotto the pasta. This cooking technique stolen from the risotto is defined for absorption and allows to obtain a more creamy and amalgamated result, but is it always recommended? The answer is no. The chefs of The School of Italian Cuisine they explain why.

How to risotto the pasta

Resining is done directly in the pan, adding little by little of thewater and continuing to stir, until it is completely absorbed by the dough. THE'starch released from the dough will bind to the sauce, ensuring a perfect creaming. Instead of just water, you can also use flavored water or broth.

To not start from scratch in the pan, you can also begin to boil the pasta in the classic boiling pot for 2-3 minutes and then complete it with the risotto in the pan.

When to risotto the pasta

The technique of risotto is recommended when the sauce is not a sauce, but aemulsion, and in particular when there are no elements capable of binding the ingredients together. In these cases, starch helps us by creating the right one creaminess. Depending on your preferences, you can even risotto in the case of a pasta garlic, oil and hot pepper or gods spaghetti with clams.

When NOT to cook the pasta

The risk of risotto pasta is to not get the cooking right or get one uniformly cooked pasta. THE pasta shapes too large they are not recommended, as they would have more difficulty cooking the same way over their entire volume. This is because the pasta could never be completely covered by water (on the contrary, if too much water were added, the risk is to obtain a too liquid dressing).

As far as condiments are concerned, the technique of resining can result superfluous when there is already an ingredient capable of binding with the pasta, like the egg for the bacon and egg. The risottatura is absolutely to avoid if we use a sauce like the bechamel, which already contains a starch component: la pasta in fact it would not be able to rehydrate and cook.

Come and discover all the tips of our chefs at La Scuola de La Cucina Italiana courses.

Pasta with cream of yellow tomatoes and speck – Italian Cuisine

Wash the tomatoes and remove their petioles, cut the speck into strips, chop the pistachios.

Heat some oil in a large pan and fry the chopped onion. Now cut the yellow tomatoes in half and add them to the pan. Cook for about ten minutes with a lid.

Then put them in a mixer and whisk until creamy.

Cook the pasta in abundant salted water.
Now brown the speck cubes in a pan with a little olive oil. Drain the pasta al dente and pour it into the pan.
Add the yellow tomato sauce and sauté in a pan.

Serve the busiate in the dishes by adding the chopped pistachios and diced crispy speck to decorate your dishes.

Pesto cold pasta, easy and good – Italian Cuisine

With cherry tomatoes, prawns, vegetables and cheeses. Never again without a good cold pasta with pesto able to give the right twist to your summer lunches

When it comes to pasta with pesto the mind flies to Genoa. To its narrow streets, to the authentic restaurants that overlook it and to the good smell of basil that fills the air. But in summer, pesto can also mean the fastest way to make a cold first course, but at the same time tasty, balanced and complete.
The cold pasta with pesto is indeed tasty and delicate and lends itself to the most diverse combinations. We will be able to play with vegetables, cherry tomatoes, olives, tuna, prawns and cheeses, to create our perfect recipe. But before thinking about pairings, some rules for a rule of art pesto.

The ingredients of traditional pesto

To prepare the pesto following the traditional recipe serve seven ingredients. To flavor 500 grams of pasta: 50 grams of Genoese Basil DOP, 45 grams of Parmigiano Reggiano PDO aged at least 24 months, 15 grams of Sardinian Pecorino aged ten months, five tablespoons of extra virgin olive oil, two cloves of sweet garlic, two tablespoons of Pine nuts and a handful of coarse salt.

The instruments

After the ingredients, you have to think about tools: a marble mortarit's a wooden pestle. For those without it, you can also use the blender but the result will not be the same. However, one of the fundamental rules is to proceed fairly quickly: over time the basil oxidizes and becomes bitter.

Where to start

We start by pounding garlic with a few grains of salt, then the pine nuts are added. Continue to pound until the three ingredients are completely blended. At this point, add the basil leaves a little at a time, after having washed and gently dried them. crushing them with the pestle against the walls with a rotary movement to the left and turning the mortar in the other direction. Finally add the Parmesan and pecorino, mix and finally add the oil evenly.

Gordon Ramsay Recipes