Tag: Pennette

Pennette with vodka, a classic from the Eighties – Italian Cuisine

If there is one dish that made the revolution in the 1980s, it is pennette with vodka. This is a cult in the tables of Italians, in an era of trust in the future and lightheartedness

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Michael Jackson sang to the notes of Billie Jean, the nights began with an aperitif (the legendary Ape) and the young people danced carefree. Italy won the World Cup and raced through the streets in the saddle of the Ciao. In the tables strictly the Vodka pennette, a cult dish from this glorious decade.

The origins of this recipe are rather dubious, some say it was a first course born in a restaurant in Bologna, the "Dante", where flambé was prepared in front of the diners. Or who instead attributes their invention to a New York chef. The "alcoholic" penne or half penne, a real boom in the boom years, which were prepared in a few simple steps with some irreplaceable ingredients: distillate of the Russian tradition and the tomato puree local. The other ingredients were freely interpretable (there are those who fried onions and celery and who added chilli and bacon). At the end of the day, it must be said that it was a dish loved by everyone, even children. In fact, contrary to what one might imagine, it does not have strong flavors since the alcoholic component of vodka tends to fade, to eclipse. With that bit of internationality, it soon becomes a classic for singles who want to impress their first romantic dinner, also because it is simple to prepare and above all requires ingredients that are easily present in every pantry.

But what happened to them?

Being a vintage plate it seemed destined to disappear along with all the other recipes that belonged to those wonderful years: for example, like the shrimp cocktail or the champagne rice. Do you remember them? But instead fashions return, reinvent themselves and amaze us, like this pasta, which from the symbol of the fashionable and most popular cuisine that it was, has returned to live its second youth. Not surprisingly, they turned out to be the second most clicked recipe in the United States. In the Carbone restaurant in New York, for example, penne alla vodka, served for the nice price of $ 26, have become so popular that taking them off the menu would trigger a riot of customers. And do you plan to prepare them again?

by Elena Strappa

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Pennette with sausage and peas recipe – Italian Cuisine

Ingredients

320 g penne
300 g sausage by the meter
150 g frozen peas
100 g liquid cream
a leek
butter
olive oil
dry white wine
saffron
Grana Padano
salt

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of penne with sausage and peas, boil the water for the pasta and, when it is boiling, add salt and cook the peas. Meanwhile, cut the leek into strips. Heat 2 spoonfuls of oil and a knob of butter in a pan. Join the leek and let it dry. Brown the boiled sausage in this base. Pour in a little white wine, let it evaporate, then add the cream and a pinch of saffron. Cook the pasta together with the peas. Drain, sauté pasta and peas in the pan with the sauce and serve with Grana cheese fillets.

Recipe Pennette, aubergines and cherry tomatoes – Italian Cuisine

Ingredients

320 g penne type pasta
320 g aubergine
18 pcs cherry tomatoes
fresh oregano
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of pennette, aubergine and cherry tomatoes, carve the skin of the tomatoes making 2 small cuts and add salt. Cut the eggplant into slices about 1 cm thick, grease them with oil on both sides and cook them on the grilling plate with the combined microwave plus grill function, for 4 minutes, then turn them over, add the tomatoes in the dish and continue cooking for another 4 minutes . Take everything out of the oven, cut the aubergines into small pieces and blend about half of them with 5-6 small tomatoes, a little oil, a pinch of salt and a few leaves of fresh oregano, obtaining a cream. Collect the penne 700 g of water, a pinch of salt and a drizzle of oil in a plastic container suitable for microwave cooking and with a lid, or alternatively, seal the container with plastic wrap (use the microwave ) and prick it with the tip of the knife: cook the pennette in the microwave at maximum power (850-900 W) for 2-3 minutes more than usual. Drain the pennette from any remaining water, season with the prepared cream, the pieces of aubergine, the whole tomatoes and, to taste, a pinch of chili pepper and a few leaves of basil.

If there is one dish that made the revolution in the 1980s, it is pennette with vodka. This is a cult in the tables of Italians, in an era of trust in the future and lightheartedness <! – send by email ->

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Ingredients

Ingredients

If there is one dish that made the revolution in the 1980s, it is pennette with vodka. This is a cult in the tables of Italians, in an era of trust in the future and lightheartedness

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