Tag: plate

Penne all’arrabbiata with spicy chilli pepper, the tradition of Lazio on the plate – Italian Cuisine

Penne all'arrabbiata with spicy chilli pepper, the tradition of Lazio on the plate

The penne all’arrabiata with spicy chilli pepper they are a simple pasta dish, but rich in flavor. There angry sauce, whose name derives from the spiciness that characterizes its taste, is based on tomato, hot chili pepper, garlic, olive oil and parsley. The quills, with their tube shape, are the ideal accompaniment for this condiment, as they perfectly capture the spicy emulsion. This quick and easy recipe it can be enjoyed throughout the year, although it is most appreciated during the colder months of the year, when the heat of chilli pepper can warm hearts. Ideal for an informal dinner with friends or as comfort food on a quiet evening, the preparation is originally from Italyin particular of Lazio regionbut it has spread throughout the country.

This recipe was first made in the 19th century and has become a classic of Italian cuisine thanks to its simplicity and overwhelming taste. Furthermore, it is a nutritious food. The tomato is a good source of lycopene, an antioxidant that may help prevent heart disease and protect your skin from sun damage. The hot pepperin addition to giving its characteristic flavor, contains capsaicin, which can speed up your metabolism and contribute to weight loss. The addition of thegarlic gives a touch of flavor and has antimicrobial properties, while theolive oil provides heart-healthy monounsaturated fats. Impress your guests with a plate of penne all’arrabbiata with spicy chilli pepper and you won’t regret it.

Cook, plate and enjoy! The new menus at home #LCIFoodDelivery – Italian Cuisine

The new home-delivery menus of #ScuolaLCI arrive with a big news: you will be the one to complete them with your hands before bringing them to the table!

The chefs of The School of Italian Cuisine in Milan they have carefully studied three new menus, absolutely seasonal, of 4 courses each. From today it is possible to receive them comfortably at home together with some simple instructions to complete the recipes with your own hands before bringing them to the table.

Italian Cuisine – Ready on the Table: Earth Menu

– Loaf of walnut bread with burrata, culatello flakes and figs
– Crepe with porcini mushrooms and thyme
– Soft veal with potato and chard pie in butter
– Dark chocolate cake with mint cream

Earth Menu: 42 € per person

Italian Cuisine – Ready on the Table: Sea Menu

– Broccoli cream with octopus and salted almonds
– Parsley pasta cannelloni with cod stuffing
– Fillet of sea bass with carrot, courgette and celeriac noodles
– Millefeuille of meringue with lemon cream and dehydrated raspberries

Sea Menu: 45 € per person

Italian Cuisine – Ready on the Table: Vegetable Garden Menu

– Broccoli pie with mozzarella cream and dried Taggiasca olives
– Lasagna with vegetable ragout on a field herbs sauce
– Spiced chickpea medallion with thyme porcini mushrooms
– Brioche with mascarpone cream and figs

Garden menu: € 38 per person

How to order

Receiving the dishes at home is very simple. Just choose the menu, send your order to the address delivery@gordon-ramsay-recipe.com by 12 noon and wait for confirmation and instructions to proceed with payment. The menu will be delivered starting the following day together with some simple instructions to complete the preparations and serve dishes as perfect as freshly baked!

The reception of orders is active from Monday to Saturday, while deliveries will take place between 15 and 19 from Tuesday to Saturday. The service is active for the city of Milan. The minimum order is two portions of the same menu.

More information on the website.

Mussel soup recipe, the scent of the sea on the plate – Italian Cuisine

Mussel soup recipe, the scent of the sea on the plate

  • 2 kg fresh, clean mussels
  • 400 g tomato
  • garlic
  • parsley
  • olive oil
  • dry white wine
  • salt
  • pepper
  • a loaf of bread

Find out how to make the classic mussel soup recipe, a simple and genuine dish with an intense and balanced flavorFor the mussel soup recipe, heat 3 spoonfuls of oil with 2 cloves of garlic, lightly crushed in a saucepan. Add the mussels, already stripped of their beards and well brushed. Sprinkle everything with a glass of wine.
Wash, remove the seeds and cut the tomatoes into wedges. Add them to the mussels, salted and peppered. Cover the pan and cook for about 7 minutes, until the shellfish have opened. Meanwhile, cut the loaf into slices and toast them.
Serve the mussels with the sauce, abundantly sprinkled with chopped parsley, accompanying everything with the croutons.

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