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Mix tomatoes, cucumber, garlic, basil, mint, salt, and pepper. Let it sit at room temperature for 2 hours.
Cook your pasta according to package directions. Then drain, and toss with the sauce.
If you love vegetarian food and vegetarian receipes, I recommend you take a look at Quick and Easy Chinese
Vegetarian Cooking
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• Blend all ingredients into a large bowl, mix well, place into fridge to chill for about 30-40 minutes.
• Remove from fridge, mix again, taste a sample, if needed add more ranch/mayonnaise.
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TUNA PASTA SALAD RECIPE
Ingredients:
2 cans tuna, water-packed, well-drained
1/4 cup salad dressing, mayonnaise-style
1/2 cup chopped zucchini
1/3 chopped cup onion
2 cups uncooked macaroni
1/4 chopped carrots
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What I love about this recipe, other than the ingredients (smoked salmon, pine nuts, yum!) is that it can be pulled
together so quickly and it's not particularly heavy, as so many cream sauce pastas can be. There's also room for
maneuvering; add more or less wine or cream to taste; leave out the pine nuts if you can't be bothered; add some
asparagus or cream cheese if you want; use smoked trout or sturgeon instead of the salmon. The essentials are
smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together.
METHOD
1 Heat to boiling a large pot with at least 4 quarts of water in it. While the water is heating, brown the pine nuts. Put the
pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned.
Remove pine nuts from pan and set aside.
2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the
pasta to the pot. Leave uncovered, on high heat and let cook with a vigorous boil. Put the timer on for 8-10 minutes, or
whatever your pasta package says is appropriate for al dente (cooked but still a little firm).
3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and
garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil
down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more.
The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it
off the heat.
4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve.
Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a
little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground
black pepper.
Serves 2 to 3.
Links:
Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts from Nook and Pantry
Ikura salmon pasta from Masak-Masak
Smoked Trout Pasta with Verde Sauce from What's On My Plate
Spaghetti con Acciughe by Hank of Hunter Angler Gardener Cook
Directions
1. Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb
stems, bay leaf, chopped vegetables, and garlic.
2. Season vegetables with salt and pepper.
3. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add
pasta.
4. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
5. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from
soup and place pot on table on a trivet.
6. Let soup rest and begin to cool for a few minutes.
7. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping
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Broccoli Pasta Recipe
Ingredients
Directions
1. Cook the pasta according to your own preferences. Just add the broccoli florets for the last 5-6 mins. Or cook
them in a seperate pan if you don't mind the dishes.
2. Fry the mushrooms in the butter and once they have lost most of their wetness add the flour.
3. Pour in the milk in a few gushes, make sure no lumps of flour are left. after that, stir in the cream cheese.
4. Add the ham cubes and flavour with salt, pepper and some nutmeg.
5. Drain pasta/broccoli and mix everything together with the sauce. Enjoy!
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Sicilian Pasta With Anchovies And Bread Crumbs - Pasta Canciova E Muddica Recipe
Ingredients
• 160 g spaghetti
• 4 salt cured anchovies, possibly the large Italian or Spanish kind, desalted, heads and bones removed, or 8
anchovy filets
• 1 large garlic clove
• 1 small onion
• 25-30 g bread crumbs, preferably made by grating dry bread (it gives a better texture than commercial bread
crumbs)
• some dried chilli pepper (to taste)
• chopped parsley
• a teaspoon of grated Sicilian pecorino or Ragusano (optional)
• 3 tablespoons of good quality extra-virgin olive oil
• 18-20 g salt for the pasta
Directions
1. Coarsely chop the anchovies, slice the garlic and onion paper-thin and set aside.
2. While you bring the water for the pasta to a boil (1.5 litre) heat the bread crumbs in a pan over a medium flame.
Stir continuously till the bread crumbs become a nice tan colour. Remove the pan from the flame, pour half the
EVO oil into it and stir till all the bread crumbs are coated. Set aside.
3. When the water boils, salt it and add the spaghetti. While the spaghetti cook heat the remaining EVO oil in a
pan on a medium-high flame. Once hot, add the chopped anchovies and, helping yourself with a wooden
spoon, mash them till they dissolve into the oil. Add the onion and garlic and let cook till they just start to
become golden, then add the chilli, reduce the heat and cook for another two minutes; set aside.
4. The pasta should be ready and al dente by now: drain it well and dress it with the anchovy-onion-garlic mixture.
Add two thirds of the bread crumbs, the parsley and cheese (if using) and stir well. Divide among two plates and
cover with a last sprinkling of toasted bread crumbs.
5.
In large saucepan, cook the broccoli in enough water to cover until just
tender. 2-3 minutes. Rinse under cold running water, drain and set aside.
In another sacepan, heat the olive oil over moderately low heat for 30
seconds, add the garlic and cook uncovered, until golden. about 3 minutes.
Add the tomatoes, raisins, cayenne pepper and simmer uncovred for 15
minutes. Add pine nuts and summer 5 minutes longer. Add a bit of salt if
needed to suit your taste. Meanwhile cook spghetti according to package
directions in salted water. Drain well and place in a large baking pan
or casserole dish.
Add the cooked broccoli to the warm tomato sauce, tossing to heat through
and pour over pasta. Sprinkle over with cheese, then bread crumbs, and
parsley. Put in preheated moderate oven, 350 deg for 1/2 hour till cheese
is melted and top slightly browned.
Directions
BAKED SPAGHETTI - 1
Ingredients
Directions
1. Boil a large pot of lightly salted water, then add the pasta. Cook for 8-10 minutes or until ‘al dente‘ and drain.
2. In a skillet over medium heat, melt the butter then add in the cabbage, garlic, and onion, and season with salt
and pepper. Cook for 15 minutes, until both the cabbage and onion are tender.
3. Mix together the cooked pasta and cabbage mixture in a large sized bowl. Serve warm.
• 1 cup kalamata olives
• 12 medium size tomatoes
• 3 teaspoons salt
• 1/2 cup olive oil
• 12 cloves of garlic, minced
• 4 large shallots, or 2 small onions, diced
• 1 cup walnut pieces
• 1 teaspoon dried chili peppers, or 1/2 tsp cayenne pepper
• 2 cups lightly packed fresh basil, coarsely chopped
• 2 teaspoons freshly ground black pepper
• 8 servings fresh or dried pasta, any flavor/style
• 4 ounces Parmigiano- Reggiano, grated just before serving
Directions
1. Bring 12 cups of water and two teaspoons of salt to a boil in a large pot.
2. At the same time, in a large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots
and walnuts. Stir occasionally for 6 minutes, or until they begin to turn golden.
3. Add the basil, tomatoes, olives, remaining salt, pepper, chili pepper, and remaining 1/4 cup of olive oil. Cook
for 10 minutes, stirring occasionally.
4. While sauce simmers, add pasta to the boiling water. Cook according to package directions.
5. Drain pasta, then add to sauce in pot. Toss thoroughly. Serve directly from pot or a serving bowl.
6. Serve with parmesan cheese.