Tag: Pasta

Quick baked pasta, the idea for summer – Italian Cuisine

Baked pasta does not have to be heavy and excessively rich, especially in summer. Here's how to prepare it quickly and make it tasty

Make the pasta in the oven summer it may seem crazy, but in reality, if done intelligently, it is not at all!

First of all, in summer you don't want to stay too long in front of the stove and prepare elaborate dishes, so baked pasta is a good solution. Only the pasta should be cooked, add the other ingredients, coarsely cut, and bake for a few minutes.
The concept is the same as the summer cold pasta, but without giving up that bit of extra goodness given by the cheese streamlined and from the crust Crisp typical of baked pasta.

Quick baked pasta: how do you do it?

Baked pasta must be absolutely fast in the summer, so as not to keep the oven on too long. This means that ingredients do not need to cooking and that the passage in the oven must serve only to make the dough more greedy. To succeed in the mission, it is important to first use a quick sauce.

The must par excellence is surely the baked pasta col pesto, a condiment that does not need cooking. Not only basil pesto, but also walnuts, rocket and so on, perhaps to be mixed with ricotta cheese.

pasta-to-oven-fast

Another idea? You can prepare one fast sauce without cooking to season the pasta, blending the fresh cherry tomatoes with pine nuts, parmesan, basil, or with anchovies, capers, oregano and breadcrumbs.

All other ingredients must be simple, to be quickly cut to cubes, just like in pasta salads: cherry tomatoes, salami, olives and so on. If you like them crispy, also use seasonal vegetables like peppers or courgettes.

The right creaminess

Another fundamental element of baked pasta is his racy heart and enveloping. Mozzarella cheese is provolone they are the best choices, but to stay lighter you can also opt only for the ricotta cheese.

To achieve perfect consistency, you must be careful to maintain a certain equilibrium. Moisture is necessary to keep the dough from being baked too dry, but on the contrary you can risk creating an unpleasant one puddle of water at the bottom of the pan. This is why it is better to have mozzarella squeezed before being added to the pasta and that the seasonings are not too liquid. If so, add grated cheese and mix well, so as to absorb any excess water.

Before adding the pasta, remember to sprinkle the entire surface of the pan with butter or oil, so that the dough does not stick and is flavored even more.

Greedy gratination

Preparing baked pasta even in summer is for those who just can't give up the crunchiness of its typical crust. Since we don't need to bake the ingredients of our baked pasta, au gratin is the operation that interests us most.

pasta-to-oven-fast

To make it a rule of art, just sprinkle on the last layer of pasta parmesan or grated Parmesan, little ones butter flakes it's a oil thread. If you want an even more crisp result, use the bread crumbs, perhaps flavored with herbs or spices to taste. Remember to sprinkle the dough surface completely and evenly!

Since the ingredients must not cook, but only melt and gratin, cooking can be brief. For a perfect gratin, the oven must be set in ventilated mode for 10 minutes at 200 ° or in operation grill for 5 minutes.

Another idea? Create the last layer with abundant slices of fresh tomatoes and sprinkle them with breadcrumbs, Parmesan and oregano. THE gratin tomatoes they will be delicious!

Cold pasta with olives, what a good idea – Italian Cuisine

Fusilli, farfalle, festonelle, shells, orecchiette and even spaghetti. Cold pasta is better when there are olives too, let's discover the best recipes together!

What do we always want in the summer? Fresh, light and moisturizing dishes that make us feel good, but also satisfy our desire for good. Yes to salads, smoothies, cold creams and ice creams. But the pasta? Are we sure we can give up? We do not. And that's why we decided to prepare it cold and delicious, asking for help from the olives and their intensely Mediterranean taste. In fact, after forkful, we discovered that cold pasta with olives has something extra and offers us lots of ideas to create new recipes. Seeing is believing!

With black olives

Let's start with a rule: black olives in cold pasta are always perfect. And this is because they combine with all the ingredients that we usually choose to season it like tomatoes, tuna, mozzarella and other fresh cheeses. Of black olives then, there are so many types and tastes, you just have to taste them all to find your favorites!
We advise you to focus on the fullness of the taggiasche, the sweetness of the Baresane and on the crunchiness of the cash desk.

Yes to the greens

Here the combination becomes more complex. Let's choose them when we opt for a pasta salad based on raw vegetables, but also pickles or steam cooking. They are also good with blue fish such as mackerel and go well with dried meat or diced ham. The most suitable qualities to prepare a good cold pasta are the bella di Cerignola, the delicate cucco and the giara, characterized by an elongated shape.

Let's call it pesto

From the olives you can get a very tasty beat. Let's use it as if it were a pesto to dress pasta before adding the other ingredients. If you don't want to darken the pasta before serving it, simply decorate your cold pasta with a few drops of chopped olives. In any case, before seasoning the pasta, emuse the "pesto" of olives with a tablespoon of oil extra virgin olive oil in order to have a less intense result.

All are fine, as long as …

The only fundamental rule for preparing a good cold pasta with olives is that of denocciolarle strictly. If served as an aperitif they can in fact be offered entirely, but when we put them in a dish of which we eat everything (such as cold pasta) it is a good rule to make sure that there must be no waste or peanuts resting on the napkin.

In the gallery our best recipes of cold pasta with olives

Pasta with philadelphia and zucchini – Italian Cuisine

Peel the courgettes and grate them julienne with a grater with large holes.

Brown the garlic in oil, then remove the garlic, add the zucchini, salt and cook for a couple of minutes.

Cook the pasta al dente and add it to the sauce along with the cheese, chopped basil and, if necessary, a little pasta cooking water.

Decorate the pasta with philadelphia and zucchini with basil or mint and serve.