Tag: Pasta

Pasta for Mother's Day – Italian Cuisine

Pasta for Mother's Day


More ideas for a menu in pink

May 12th is Mother's Day: what better time to have lunch together? However, compared to other Sundays, the revolution could start from the kitchen, which for the first time will not see it in the kitchen, but sitting among the guests in the dining room. We'll do the cooking, provided we can indulge ourselves. With something simple, but very different from the usual pasta dish. That in any case, when eating with mum, it must never fail!

Why make pasta

Mother's Day is the day when you feel close, enjoy time with simplicity and joy. And have some fun. And what's more fun than a plate of spaghetti? To eat accompanied by a good glass of wine, to make an exception to the rule and cuddle a little. Given the special occasion and delicate ingredients, we can even dare to sparkle. Cheers!

… but not just any

As we said today is a special day, which requires a special pasta. In the recipe we have chosen, the spaghetti is colored red thanks to the beetroot and is seasoned with a delicate white burrata cream. In short, everything the opposite of what we are used to: the classic spaghetti seasoned with a red tomato sauce. A funny surprise that your mother will love so much to take her to ask you for the recipe … finally!

Shopping list

450 g of burrata, 350 g of spaghetti, 230 g of late radicchio, 140 g of prawn tails, 30 g of rice vinegar, a fresh beetroot, extra virgin olive oil salt, pepper

How to prepare spaghetti with radicchio, prawns and burrata

Peel the beetroot, shake it and sift the pulp, so as to obtain 4 tablespoons of juice. Blend the burrata with a blender, heat it for 2 minutes, switching off well before you stir (at 70 ° C) and season with oil, salt and pepper. Blanch the prawn tails with a little oil and salt for 30 seconds, then cut them into bobbins. Clean and divide the radicchio into four wedges. Cook in a covered casserole over a low heat for 30 minutes with rice vinegar, a pinch of salt and beetroot juice. Cook the spaghetti in boiling salted water; drain them, add them to the radicchio and mix well. Spread a few tablespoons of burrata in the dishes, place the spaghetti on top, complete with the prawn tails, garnish as you like with flowers and edible leaves and serve.

The dishes that could complete the menu:

WE COOKED FOR YOU

Mozzarella slices with potatoes and olives

WE COOKED FOR YOU

Salad with marinated and crunchy anchovies

If you enjoyed our shrimp pasta, look at the gallery above: you will find many more!

Read also

Mother's Day: fast desserts for last-minute gifts

Read also

The menu (8 courses) of Mother's Day

Read also

A menu in pink for Mother's Day

Pasta: bucatini recipes – Italian Cuisine

Bucatini all'amatriciana


A particular format of perforated pasta and magic is made. Bucatini are a delicious and enjoyable dish, here's how to cook them

Central Italy has made it the flag, but i bucatini they quickly spread throughout the country, driven by the traditions, curiosity and word of mouth that elected them to greedy dough. The particular consistency and the hole that allows the sauce to enter the dough, make them a particular and tasty first course that must be prepared following the tradition or relying on fun variations, but always bearing in mind that each pasta format should be combined with the most suitable sauces.

Bucatini all'amatriciana
Bucatini with amatriciana.

Perfect if cooked with sardines, attomato and bacon and al cuttlefish black, as Neapolitan tradition dictates, bucatini also lend themselves to original and unpredictable combinations, such as curry and chicken. If cooked al dente then they are particularly suitable for stuff vegetables, being able to absorb the sauce and the flavor, stabilizing then in the oven, as in the recipe of "spicy bucatini in yellow peppers".

The recipes for cooking bucatini

Temporary store at the Milan plant, Pasta Armando in a suitcase – Italian Cuisine

174640


In Milan there is the yellow risotto that goes by tram and now there is also a temporary store just off the rails of the Central Station: is signed by Pasta Armando, an Irpinia company of excellence Italian food industry. The famous pasta in a suitcase, must-haves of Italian travelers, I fancy and spoil everything Italian, it's easier and more gourmet than ever! The store will remain open until June 14th.

"Irpinia, where I was born, is a beautiful and genuine land but far from the international tourist and business-travel routes – said Maria Gabriella De Matteis, of De Matteis Agroalimentare, which produces Pasta Armando – we then decided to bring some Irpinia to an important crossroads of these routes, or the Milano Centrale station ”.

174640And so from the lands that are now the province of Avellino, in Campania, arrives the pasta to pack in your suitcase, wheat of the Filiera Armando, conceived in practical travel packs and 2 kg boxes in the most popular formats semolina line and the whole organic line with oats, all produced by this company which is the result of an integrated production system between industry and agriculture, the so-called "Armando ecosystem": it is a sort of pact between the producer, the farmers and the agronomists, for a supply chain and a product of genuine quality.

The grain 100% Italian has a contents minimum protein content of 14.5% and from the fields go directly to the Mill: less than 10% of Italian pasta factories have their own mill and that of De Matteis Agroalimentare is among those. After the mill comes the pasta factory; the wheat is turned into pasta by mixing it with the pure water of the Irpinia springs. And there is aattention to the environment because thanks to the cogeneration plant that feeds the plant it is possible to produce in a manner sustainable. Finally, the integrated production process is fully traceable.

174643In addition to pasta, in the temporary store you can buy the Armando Beer, produced with the same durum wheat as the supply chain. And various tasty gadgets. Travelers will also find the personalized briefcase, limited edition, containing among other things a copy of the last successful book "Cacio & Pepe" by chef Alessandro Borghese, who attended the opening of the store on April 24th and whose recipes made with Pasta Armando are the protagonists of the TV program Alessandro Borghese Kitchen Sound, broadcast from Monday to Saturday on SkyUnoHD and SkyUno + 1.

IS174646d is really in the Borghese restaurant, "The Luxury of Simplicity", located in the heart of the Milan City Life, which the store's customers will be able to win a dinner for two participating in the “scratch and win” competition combined with this temporary shop initiative (there are also many beautiful pasta packages up for grabs!).

In the shop there is also an easier access to theArmando e-shop: isn't the space in your suitcase enough to take away an adequate number of packets of pasta and other Armando products? You can make orders directly from there for any quantity, type and format of product.

Aurora Quinto
May 2019

DISCOVER THE SALT AND PEPPER COOKING COURSES

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close