Let’s start the new year with a traditional recipe:
– minced meat
– red wine
– tomato sauce
– Barilla tagliatelle Bolognese
1) fry soffritto in wok with olive oils
2) when carrots are soft add the meat
3) add the tomatoes
Let it cook for some time
4) add the tomato sauce
5) Add one spoon of red wine, salt… And the let it cook for 1,5 hours at low temperature
6) cook the Barilla tagliatelle
7) Finally put the tagliatelle into the wok with the Blognese ragù… Let it blend…. And serve
– fresh tomato sauce and bacon
– carbonara with egg, Parmigiano and bacon
Hosted by a Puglia’s family. Decided to document how to prepare the traditional local pasta noodles: orecchiette pugliesi.
Of course made only with semolina (no soft wheat flour) and tap water. First, preparation of the dough, then homemade work out of orecchiette, one by one.
Dressing: Napoli’s tomato sauce: ragù alla napoletana…
Meat cooked for hours to better with tomato sauce….
Today we decided to have one of easiest dishes of Italian cuisine, yet one of the tastiest!
In a pan we fried low temperature a can of white beans and italian fresh sausage minced with olive oil. Then we cook Barilla’s noodles. As soon as noodles were “al dente”, we mixed them into the with beans pot… Let it rest for 5 minutes… And the magic was done! Enjoy!
Well here is a little masterpiece from the other half of my personal sky. Thank you!
Ok tonight experiment:
– seasonig made cooking shrimps with fresh tomatoes, zucchini, algae and curry in olive oil
– some shrimps have been mixed and then added to the seasonig as a cream
– used Himalaya salt to give delicate taste to the seasoning itself
– De Cecco linguini cooked in boiling water for 8 minutes, then added to the pan containing the seasonig to cook on high flame for other 3 minutes.
Ok maybe I eat too much this time!
The result surprised… Myself this time!
Well here is a snowy sunday… So after a walk in the forest near our home, we decided to change the picture. We decided to have a seaside meal.
Yes, after two weeks of continuous running, meetings, travels, seminars…. I go back to kitchen.
After fry onions in extra virgin olive oil I add fresh tomatoes cut in pieces. After few minutes the peas and then the bacon cut in small cubes. Cook everything slowly, then add half glass of Dolcetto red wine at the end.
In the meantime… Cook De Cecco bucatini noodles in boiling water for 8 minutes.
Finally mix noodles and peas&bacon sauce keeping a little of hot water. Cook together for other 4 minutes mixing continuously. At the end… Eat!
Sometimes the best things in unexpected places… like these fresh tomato’s spaghetti right on the beach bar at Sibari’s seaside…
San Marzano tomato sauce
A sip of Marche Red Wine