Tag: spaghetti

Spaghetti with kumquats, Chinese mandarins – Italian Cuisine

Spaghetti with kumquats, Chinese mandarins


A pasta dish is never said no, especially when it is prepared with an exotic fruit such as kumquat

THE Chinese tangerines, also called kumquat, I'm small oval fruits the size of an olive. Their flavor, very sweet on the outside, contrasts with the sour taste on the inside, recalling a mix between orange and mandarin. As well as fresh and for desserts, have you ever thought of using them to give one turning to the classic midnight spaghetti? The delicate citrus flavor of the spaghetti with kumquats it will amaze you.

How to prepare spaghetti with kumquats

Bring the water to the boil for the pasta and cook for four people 360-400 g of spaghetti. In the meantime, take care of seasoning, making it brown shallot finely chopped with a drizzleextra virgin olive oil. Add 8-10 Chinese tangerines well washed and cut a julienne and blow them up for a few minutes. At this point, blend with the juice of another 4-5 squeezed kumquats and a ladle of cooking water. Simmer a few minutes and turn off.
As soon as the spaghetti is al dente, drain it, keeping the cooking water aside. Let them sauté over high heat in the pan with the sauce for a few minutes, possibly adding more cooking water, and serve with a sprinkling of black pepper and a drizzle of raw oil.

How to enrich the dish

Spaghetti with kumquats are a simple, easy and fast dish. Their aromatic taste is well suited, however, as basis to be enriched.
For a sea ​​spaghetti, perfect for opening a rich fish lunch lightly, grated bottarga – of tuna or mullet – on the steaming plate of pasta.
To keep the vegan dish (admit it, you hadn't noticed), you could add spaghetti with kumquats from artichokes with oil, parsley and garlic. Just clean them and cut them into thin slices, and then cook them on high heat with oil and a poached garlic clove. Remember to salt and pepper at the end of cooking. Lovers of spices they can add a pinch of chili pepper to the sauté with the shallot or to melt of the saffron in the cooking base. Another excellent pairing, reminiscent of Sicilian orange salad, is with olives: their slightly bitter taste will counterpoint the scent of Chinese mandarins.

Spaghetti with cheese, pepper and crispy artichoke recipe – Italian Cuisine

Spaghetti with cheese, pepper and crispy artichoke recipe


Ingredients

  • 350 g spaghetti
  • 140 g mascarpone
  • 4 pcs artichokes
  • lemon
  • grated fresh pecorino
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for spaghetti with cheese, pepper and crispy artichokes, clean the artichokes and cut them into very thin slices. Cook them in a pan with 5-6 spoons of oil for about
20 minutes: they will have to remain crunchy. Cook the spaghetti in abundant salted water, according to the times indicated on the package. Dilute the mascarpone with a couple of ladles of pasta cooking water.
Drain the spaghetti and stir in the mascarpone and a drizzle of oil, seasoning with salt; distribute them on the plates, complete with plenty of pecorino, a minced pepper and zest
of grated lemon. Garnish with the crunchy artichokes and serve.

Spaghetti carbonara … of persimmons! – Italian Cuisine

Spaghetti carbonara ... of persimmons!


Are you skeptical? We too were initially, but then we tried to cook them and … we liked them! Here is the recipe

"And how do you make carbonara?All I would have expected as an answer except the one that included the use of khaki. Instead, a friend of mine told me about this original recipe. There are no traditional purists. We have called it "carbonara" because the ingredients (except the egg) and the procedure are similar to those of the famous Roman pasta, but let's say that it is a first that uses and particularly combines this sweet autumn fruit.

Persimmon instead of eggs

How does the idea seem to you? I tried it and convinced me! In this variation of the carbonara, i khaki they are used instead of eggs. Frullandoli you get a cream with which to mix the pasta. The caco contrasts the rich flavor of the pork cheek and pecorino, but at the same time accompanies them in sweetness.

The recipe of the persimmon carbonara

Ingredients

To make the persimmon carbonara get yourself some khaki (one for every 100 g of pasta) then, as in the classic carbonara, spaghetti, bacon, pecorino cheese and pepper.

Method

Boil a pot with water.
Take the persimmons: remove the peel, remove any seeds inside and blend the pulp to obtain a homogeneous mixture.
Then cut the bacon into cubes and sauté in a pan until it has become crispy.
When the water boils, add salt and toss the pasta.
After the cooking time has elapsed, drain the pasta, then turn it in the pan of the bacon and add the smoothie caco.
Finish with a sprinkling of pecorino and a pinch of pepper.

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