Tag: penne

Recipe Mezze penne with lemon, mustard and anchovies – Italian Cuisine

Recipe Mezze penne with lemon, mustard and anchovies

  • 350 g half feathers
  • 50 g butter
  • 6 anchovy fillets
  • 2 teaspoons of mustard
  • an imone
  • a cap of desalted capers
  • salt
  • pepper

For the recipe of mezze penne with lemon, mustard and anchovies, cook the pasta in boiling salted water. Meanwhile, in a bowl, prepare the mustard, butter, grated rind of half a lemon, 4 anchovies in small pieces and freshly ground pepper. Drain the pasta, pour it into the bowl and stir. Prepare the dishes and add the chopped anchovies, capers and pieces of lemon pulp. Garnish to taste: we have added dill leaves and some chilli.

Penne recipe with asparagus, butter and almonds – Italian Cuisine

Penne recipe with asparagus, butter and almonds

  • 850 g asparagus
  • 350 g half lined penne
  • 70 g almond flakes
  • 30 g butter
  • marjoram
  • salt

For the penne recipe with asparagus, butter and almonds, clean the asparagus by removing the fibrous rind with a potato peeler. Blanch them for 4-5 minutes in boiling water. Cool them in water and ice, then cut the stems into bobbins, keeping the tips whole. Melt the butter in a large pan; add the almonds, sauté for 30 seconds, then add the asparagus and chopped marjoram spools. Boil the penne, drain it al dente and add it to the pan with the sauce. Skip everything for 1-2 minutes, adding, if necessary, a few tablespoons of cooking water. Finally, add the tips. Serve hot pasta, completing to taste with grated Parmesan.

Recipe Sweet soup of penne and almond milk – Italian Cuisine

Recipe Sweet soup of penne and almond milk

  • 230 g caster sugar
  • 200 g pasta like mezze penne
  • 200 g almond milk
  • 30 g candied orange peel
  • 25 g butter
  • 15 g icing sugar
  • 5 g cornstarch
  • 1 pc orange
  • peeled pistachios
  • vanilla powder
  • salt

For the recipe of sweet penne soup and almond milk, bring 2 liters of water to the boil
in a saucepan with 200 g of granulated sugar and a pinch of salt. Add the pasta, cook it according to the times shown on the package and drain. Melt the butter in a pan with the icing sugar, add the pasta and let it flavor, stirring, for about 30 seconds. Heat the almond milk in a saucepan, melt the cornstarch and a pinch of vanilla and cook for 3-4 minutes, until it is a little thickened. Grate the orange rind, peel it, remove the skin and cut the pulp into cubes. Cut the candied orange peel into small pieces. Melt 30 g of granulated sugar in a pan with 2 tablespoons of water; when it starts to change color, add a handful of pistachios and stir for 30-40 seconds. Spread the almond milk on the plates, then the half penne. Garnish with orange pulp, candied peel and pistachios. Complete with the grated rind and, to taste, with tufts of fennel and small meringues.

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