Tag: spaghetti

Spaghetti recipe with purpitielli – Italian Cuisine

Ingredients

600 g moscardini
350 g bronze-drawn spaghetti
6 pcs peeled tomatoes
1 pc red Tropea onion
half a glass of rose wine
chili pepper
garlic
extra virgin olive oil
laurel
salt

Duration: 1 h 30 min

Level: Easy

Dose: 4 people

For the recipe of spaghetti with purpitielli, wash the baby octopus, turn the bag over and remove the leathery part between the tentacles, then the eyes. Cut the onion into small pieces and brown it in a pan with extra virgin olive oil, a clove of garlic and a bay leaf for 5 minutes. During cooking, deglaze with the wine when the sauce is dry. Add the baby octopus in the same pan, wet again with a little water and let cook for about an hour. Then add the peeled tomatoes, crush them and cook for 5-6 minutes adding chilli and a pinch of salt. Meanwhile, boil the spaghettis, drain and mix them well with the sauce.

Spaghetti with seafood – Italian Cuisine

Sea shells are an excellent ingredient to prepare a tasty and tasty dish that will conquer everyone

Seafood are the right ingredients to prepare the first appetizing and refined dishes, ideal for these summer evenings. Fresh, tasty and with that iodized taste that tastes so much about the sea they are delicious to be savored as a sauce for a plate of spaghetti. Clams, mussels, razor clams and sea snails are tasty and low-calorie ingredients, excellent to combine with a good extra virgin olive oil to make a simple dish with intense and genuine flavors. Try to prepare them by following our tips in the tutorial.

For this dish you will need: 300 g of clams, 250 g of mussels, 250 g of sea snail, 250 g of razor clams, 300 g of spaghetti, garlic, fresh chilli, oil, white wine, oregano, parsley.

Spaghetti and zucchini, the everyday recipes – Italian Cuisine

Lots of spaghetti recipes + lots of zucchini recipes + lots of spaghetti and zucchini recipes! In short: the choice is yours!

We love spaghetti and we would eat them every day seasoned in a thousand different ways. Since we tasted them with zucchini, however, there are no longer any left of the head. Greedy, light and comforting, they brought all the fragrances of the garden to our table, satisfying our throat with each forkful. So why not repeat the beautiful day experience? From a simple base of two ingredients can in fact be born unforgettable and very easy to prepare dishes. Before moving on to our recipes, here are some useful tips to prepare tasteful variations.

With pesto

Pesto and zucchini are a perfectly balanced combination. To ensure that the dish is perfectly cooked, cut the courgettes into julienne strips and sauté in a pan with oil and salt until they are cooked: if you love light flavors, you can opt for steaming. Once the courgettes are ready, boil the spaghetti, drain them and season with the pesto, completing only at the end with the courgettes. This recipe is perfect for the summer because it lends itself to be served even warm!

With shrimp

Shrimps and courgettes are a great classic of the combinations that we like to propose also in spaghetti version. Since the cooking time of the courgettes exceeds that of the prawns, however, we always recommend starting the cooking in the pan with oil, a clove of garlic and the courgettes. We will add the prawns just a minute before turning off the heat, just long enough to cook them and flavor our seasoning. For an even better mixture, blend half of the courgettes and use them to season spaghetti. Once mixed, add the prawns and sautéed courgettes.

With fried zucchini

Spaghetti and zucchini yes, but fried! This is the answer of the most gluttonous palates, who will not be able to resist the crunchiness of thin and fried courgettes, salted and left to rest with a few leaves of fresh mint to be then added to the classic spaghetti with garlic, oil and chilli. A dish full of character and easy to prepare and which, trust me, you will never be able to do without.

With saffron

The noblest soul of spaghetti and zucchini is revealed by a very delicate sauce to be prepared by dissolving the saffron in a few tablespoons of pasta. This is enough to give the creamy note that so many seek in the dish, without turning to cheese creams that would cover the flavor of the vegetables. Season the spaghetti with the sauce and complete with the sautéed zucchini, fried or cooked in the oven.

Gordon Ramsay Recipes