Pennette with Prosciutto San Daniele

Ingredients for 4 people

300 g wholemeal penne
150 g Prosciutto San Daniele
100 g taleggio cheese
1/2 g truffle oil

How to make Pennette with Prosciutto San Daniele

Slice the prosciutto into short strips and cover them with truffle oil. Dice the taleggio and add to the cooked, drained, and still hot pennette. Combine the ingredients well and add the prosciutto and truffle oil. Mix well and serve.

Regional recipe from Veneto

Tagliolini con Prosciutto San Daniele

Ingredients

400 g tagliolini
200 g Prosciutto San Daniele
50 g butter
200 g fresh cream
6 slices Prosciutto San Daniele

How to make Tagliolini con Prosciutto San Daniele – Tagliolini with Prosciutto San Daniele

Coarsely mince the prosciutto (preferably from the foot). Melt the butter in a frying pan and brown the meat. Add the cream and blend well. Meanwhile, cook the tagliolini “al dente” in salted water, drain and add to the frying pan. Combine well. Place a slice of prosciutto on each of the plates and wrap the tagliolini in the prosciutto. Garnish with poppy seeds.

Regional recipe from Veneto

Maccheroni lunghi al Ragù di Suino Nero dei Nebrodi – Long macaroni with meat sauce Nero Siciliano of Nebrodi

Long macaroni with meat sauce Nero Siciliano of Nebrodi. – 0 Noctis 0 CC BY-SA 3.0

Il ragù di Suino Nero dei Nebrodi è un condimento dal sapore equilibrato ma grintoso, preparato con carne di una razza autoctona presente in Sicilia già dai tempi di Greci.
La razza di Sant’Agata di Militello è quella piu famosa.
La colorazione scura delle sue carni è la particolarità di questo animale. Questa peculiarità è dovuta all’alimentazione degli animali che si cibano di gran quantità di ghiande (ricche di melanina).

Caratteristiche

  • Difficoltà Bassa
  • CostoMedio
  • Tempo di preparazione 20 Minuti
  • Tempo di riposo 8 Ore
  • Tempo di cottura 1 Ora 40 Minuti
  • Porzioni 6

Ingredienti

  • 600 g Bistecca di suino nero dei Nebrodi
  • 2 carote
  • 2 cipolle
  • 2 coste sedano
  • 1 ciuffo prezzemolo
  • 1 rametto rosmarino
  • 1 spicchio aglio
  • 3 foglie salvia
  • 2 foglie alloro
  • grani di pepe
  • 400 g triplo concentrato di pomodoro
  • Mezzo cucchiaino cacao amaro in polvere
  • 750 ml vino rosso
  • sale
  • pepe
  • olio extravergine d’oliva

Come Preparare Il ragù di Suino Nero dei Nebrodi

Mettete una bistecca di suino nero dei Nebrodi in una ciotola insieme a tutti gli odori (carota, sedano, cipolla, aglio, prezzemolo, alloro, salvia, rosmarina etc.) e le spezie. Ricoprite tutto con il vino rosso. Sigillate con pellicola e riponete in frigorifero per una notte.

Al mattino, scolate la carne, asciugatela con carta assorbente e tagliatela a piccoli dadini.

Preparate un soffritto con una carota, una costa di sedano e una cipolla, poi unite la carne. Rosolate a fiamma vivace e poi aggiungete il triplo concentrato di pomodoro.

Stemperate con acqua bollente e portate a bollore, abbassando la fiamma e lasciando cuocere per 20 minuti. Unitete il cacao amaro, il sale, il pepe e una foglia di alloro, e continuate la cottura a fiamma bassa, lasciando il tegame scoperto, fino a quando il ragù non si sarà ristretto.

Ricetta regionale della Sicilia

Spaghetti alla carrettiera – Spaghetti carter style

Spaghetti alla carrettiera – Camelia.boban CC BY-SA 4.0

From Wikipedia, the free encyclopedia.
Spaghetti alla carrettiera, a typical recipe of eastern Sicily and the Platani Valley area, is spaghetti seasoned with oil, raw garlic, pepper, and grated pecorino cheese. In the version of the small hill towns located near the Platani Valley, the recipe includes peeled tomatoes.
They take their name from the ancient carters, who, wishing to taste pasta even while traveling, cooked this dish with easy to preserve products. In recent times can also be added, as a variant, tuna in oil, mushrooms, bacon, tomato, meat extract, and dried porcini mushrooms, cooked in a pan.
Curiously enough, this dish is also mentioned in the cookbooks of Roman cuisine with mushrooms.

Ingredients

spaghetti
oil
garlic
pepper
pecorino cheese

How to make Spaghetti alla carrettiera – Spaghetti carter style

Boil the spaghetti in salted water, drain them “al dente,” and place them on plates on which to pour a little raw oil and pepper. Grate directly on the pasta, first the garlic, and then the pecorino cheese.

Regional Recipe from Sicily and Latium

ITALIANO

Da Wikipedia, l’enciclopedia libera.
Gli spaghetti alla carrettiera, tipica ricetta della Sicilia orientale e dell’area della Valle del platani, sono degli spaghetti conditi con olio, aglio crudo, pepe e pecorino grattugiato. Nella versione dei paesini di collina situati a ridosso della Valle del Platani la ricetta prevede l’aggiunta di pomodoro pelato.
Prendono il nome dagli antichi carrettieri, che volendo assaporare la pasta anche in viaggio, cucinavano questo piatto con prodotti dalla facile conservazione. In tempi recenti possono essere aggiunti, come variante, anche tonno sottolio, funghi, pancetta, pomodoro, estratto di carne e funghi porcini essiccati, che vanno cotti in padella.
Curiosamente questo piatto viene anche recensito nei ricettari della cucina romana con l’aggiunta di funghi.

Ingredienti

  • spaghetti
  • olio
  • aglio
  • pepe
  • formaggio pecorino

Preparazione

Lessare gli spaghetti in acqua salata, scolarli al dente e metterli nei piatti sui quali versare un po’ d’olio crudo e pepe. Grattugiate direttamente sulla pasta, prima l’aglio e poi il pecorino.

.

Pennette aio oio picchio pacchio

From Wikibooks, manuals, and free textbooks.
The pennette aio oio picchio pacchio is a typical Sicilian dish of simple realization, a variant of the classic “arrabbiata,” but with tomato sauce instead of whole tomatoes, as well as with a sprinkling of pecorino cheese and fresh parsley before serving. The name probably derives from an onomatopoeic hyperbole given by the dish’s intensely spicy and savory taste. It seems that this dish was born in Piana degli Albanesi because of a certain grandmother, “Checchina,” a noblewoman who was born and lived most of her life in those places.

Ingredients

Pennette pasta
Extra virgin olive oil
Chilli pepper
Tomato conserve
Garlic
Pecorino cheese
Chopped fresh parsley

How to make Pennette aio oio picchio pacchio

Prepare a clove of fried garlic in plenty of extra virgin olive oil appropriately enriched with scorching chili pepper.
Then add the tomato paste and let it brown for 4 or 5 minutes
Add a ladleful of boiling water (possibly the water used to cook the pasta), salt moderately (since at the end of the cooking time, the pecorino will be added, which is already salty).
Add the pasta, removed from the boiling water, and very “al dente,” directly to the pan in the sauce to finish cooking (about 2/3 minutes), turn off the heat, and add seasoned grated pecorino cheese and fresh parsley chopped very finely.

Regional Recipe from Sicily

ITALIANO

Da Wikibooks, manuali e libri di testo liberi.
Le pennette aio oio picchio pacchio sono un piatto tipico siciliano di semplice realizzazione, variante della classica “arrabbiata”, ma con l’utilizzo della conserva di pomodoro al posto dei pomodori interi, nonché con spolverata di pecorino e prezzemolo fresco prima di servire. Il nome deriva, probabilmente, da un’iperbole onomatopeica data dal gusto fortemente piccante e saporito del piatto. Pare che questo piatto sia nato a Piana degli Albanesi per merito di una tale nonna “Checchina”, nobildonna che in quei luoghi nacque e visse gran parte della propria vita.

Ingredienti

  • Pennette di pasta
  • Olio extravergine d’oliva
  • Peperoncino
  • Conserva di pomodoro
  • Aglio
  • Formaggio pecorino
  • Prezzemolo fresco tritato

Preparazione

  1. Preparare un soffritto di aglio in abbondante olio extra vergine di oliva opportunamente arricchito di peperoncino molto piccante
  2. Aggiungere poi del concentrato di pomodoro e lasciare rosolare 4 o 5 minuti
  3. Aggiungere un mestolino di acqua bollente (possibilmente quella di cottura della pasta), salare moderatamente (poiché si aggiungerà alla fine del pecorino già di per sé salato).
  4. Saltare la pasta, tolta dall’acqua di bollitura molto al dente, direttamente in padella nel sugo, per ultimare la cottura (circa 2/3 minuti), spegnere il fuoco e aggiungere pecorino grattugiato stagionato e prezzemolo fresco tritato molto finemente.


Spaghetti alle vongole – Clams spaghetti

clams spaghetti – —-Ra Boe- CC BY-SA 3.0

Ingredients

  • pasta
  • clams

How to make Spaghetti alle vongole – Clams spaghetti

From Wikipedia, the free encyclopedia.
Spaghetti alle vongole is a Neapolitan dish based on pasta and clams. Like many other traditional Neapolitan dishes, there are many versions of the same dish: red and white. There is even a version without clams, which is nothing else than spaghetti Aglio e olio (garlic and oil), also called alla borbonica or spaghetti cu ‘e vongole fujute.
Pasta can be vermicelli, spaghetti, or linguine, and it must be cooked “al dente” and then stirred in a pan with the sauté of clams, possibly blended with dry white wine. In the red version, with tomatoes’ addition, you can complete the dish with a little bit of finely chopped fresh parsley, most of which must end up in the sauce together with tomatoes. Cherry tomatoes, cooked and a bit wilted, are, however, optional. It is possible to season spaghetti with hot pepper.
Pasta with clams is also ubiquitous in Veneto, especially in the lagoon areas where lagoon clams are used, called caparossoli, or sea clams called bevarasse. Here as well, there is the version in white and the one with cherry tomatoes cultivated in the islands of the lagoon.

Regional Recipe from Campania

Spaghetti all’ arrabbiata – Angry spaghetti

Spaghetti all’ arrabbiata – Giovanni JL CC BY-SA 2.0

The arrabbiata is a sauce for pasta with a spicy flavor, typical of the hamlet of Ponte Basso and Ponte Alto in the municipality of Castel Sant’Angelo in the province of Rieti and more generally of Lazio.

Penne all’arrabbiata, a very famous dish of the Italian poor cuisine, have been immortalized by movies such as La grande abbuffata by Marco Ferreri, Roma by Federico Fellini and Sette chili in sette giorni with Carlo Verdone.

The name would derive from the fact that, by eating this type of pasta, one risks, because of the hot pepper, to become red, just like when one gets angry. The main ingredients are penne rigate, peeled tomatoes, garlic, abundant hot pepper, raw parsley, salt, extra virgin olive oil.

Cooks in: 30mins
Levels: Easy
Serves:6

Ingredients

  • 1 LB. of spaghetti
  • 14 OZ. of crushed tomatoes
  • 1 OZ. of peeled onion
  • Black olives
  • Capers
  • Chili pepper
  • Basil
  • Olive oil
  • Salt

How to make Spaghetti all’ arrabbiata

Cook the spaghetti in salted boiling water. 
Meanwhile, heat 3 tablespoons of olive oil in a large saucepan with the chopped onion, a whole chili pepper, a dozen olives, and a spoonful of capers.
Then add the chopped tomatoes and cook for about 5 minutes.
Strain the pasta once cooked al dente and toss it quickly into the sauce, then transfer to a bowl and serve garnished with fresh basil.

Regional Recipe from Latium

Trofiette alla bottarga e tonno – Trofiette with botarga and tuna fish

Difficulty: Average Time: 45 minutes

Ingredients

500 gr of trofiette;
200 gr of tuna;
100 gr of bottarga;
200 gr of concassea of tomato;
extra virgin olive oil;
garlic;
parsley

How to make Trofiette alla bottarga e tonno – Trofiette with botarga and tuna fish

Mince the bottarga and the tuna.
Put the oil and two garlic cloves to brown them in a frying pan and take it out.
Add the tuna and the tomato concassea and leave to brown for 8 minutes to slow fire, put the bottarga, and keep on cooking for 2 minutes.
Cook the trofiette in salty water.
Drain it and unite it with the sauce to serve with a handful of minced parsley.

Regional Recipe from Sardinia

Bittman’s Pasta with Anchovies and Friarielli

courtesy of Gustiamo.com

When Mark Bittman holds a conversation about pasta with broccoli rabe and anchovies that starts with “trust me”, we have no other choice than just going ahead and giving it a try. Especially when the full tag line isNo cheese. You’ll never miss the sausage. Trust me.”

We adapted the original recipe using Danicoop Friarielli, our favorite alternative to fresh Napoletani broccoli rabe, coming directly from the same fields where San Marzano tomatoes grow in Sarno. And just like Bittman, we did not hold back on the anchovy part. As he says: “I use the salt-cured anchovies from Gustiamo, which are unbelievably good. Yes, you have to clean them, but that is time well-spent.”

Ingredients

Anchovies, at least 4 fillets
1 can of Friarielli
1 clove of garlic, whole
Half bag of Mezzi Canneroni Faella
Extra virgin olive oil
1 spoon of chili peppers
Sea salt

Preparation

  1. Open the can of Friarielli and rinse off the briny water;
  2. Pat dry the greens carefully;
  3. Sauté in hot extra virgin olive oil with garlic and chili peppers. Cook on medium heat until Friarielli get crispy on the edges;
  4. Rinse and fillet the anchovies and add to the Friarielli, reducing the heat to low. The sauce is done when the anchovies start to break up;
  5. Cook the pasta in salted water until very al dente, a couple of minutes less than usual;
  6. Reserve a cup of the cooking water;
  7. When the pasta is done, drain and mix into the sauce over super-low heat, adding the cooking liquid and stirring vigorously for a few minutes to coat the pasta with the sauce;
  8. Serve hot with a drizzle of EVOO.

Regiona Recipe from Campania

Tagliatelle allo Schüttelbrot con pere, camembert e Speck Alto Adige IGP saltato

Courtesy of Suedtirol.info

Schüttelbrot noodles with pears, camembert, and South Tyrolean PGI Speck skipped

A recipe from Simply good by Annalena Ganner

Basic information

Preparation time: 01:00 h.
people: 4

Ingredients

    For pasta:
    400 g of durum wheat semolina
    80 g Schüttelbrot (crispy rye bread)
    3 eggs from hens raised on the ground with the South Tyrolean Quality Seal
    salt
    water
    olive oil
    For the sauce:
    80 g of organic camembert "Texelweiß" with South Tyrolean Seal of Quality
    200 ml of cream with South Tyrolean Quality Mark
    8 slices of Speck Alto Adige PGI
    4 tablespoons peeled pears
    a pinch of nutmeg
    pepper
    salt

Preparation

Break the Schüttelbrot into small pieces and chop it very finely with a blender or an immersion mixer.

Arrange the durum wheat semolina in a fountain on the work surface and pour the Schüttelbrot, a little salt, a little olive oil and eggs into the center. Then add a drop of water and mix everything together, kneading until the mixture is smooth and soft. Let it rest in the fridge for 15 minutes.

After kneading the dough again briefly, remove some pieces and roll them out by hand. Pass them repeatedly through the smooth rollers of the dough machine, constantly flouring the dough (it is optimal when it is so thin that it is almost transparent). Finally, insert them into the accessory for the tagliatelle and, once obtained, sprinkle them with flour to prevent them from sticking together on the work surface.

Cut the speck into thin strips, brown it briefly in a hot pan and set aside. In the same pan pour the cream and bring it to the boil with salt, pepper and a pinch of nutmeg. Then cut the camembert into cubes and add it to the sauce.

Cut the pear (peeled) into cubes and dip them in a bowl of cold water and lemon (so, the flesh remains beautiful white).

In a large pot, bring the water to the boil, salt it and cook the noodles briefly (approx. 3 minutes) until they rise to the surface.

Drain the pasta and sauté it in the pan with the cream and cheese sauce. Finally, place the tagliatelle on a plate and sprinkle them with the browned bacon and pear.

Recommended accompaniment: South Tyrol Sylvaner Valle Isarco wine.

Special advice:

By spreading butter on the edge of the pot or inserting a spoon into it, milk (or even cream) overflows less quickly.

Regional recipe from Südtirol

books-on-italy.com

books-on-italy.com

books-on-italy.com