Hello friends of steemit today I'm going to talk about Italian pasta food 10 recipes based on pasta

takkeda (41)in #food • 7 years ago

GOOD PEOPLE, ACA I PRESENT 10 RECIPES BASED ON PASTEAS THAT I HOPE TO ENJOY

1º: Pasta to the arrabbiatta:
10 recipes based on pasta
.Comments: 4
. Country of origin: Italy
Preparation time: 10 mins
. Cooking time: 40 mins
.Total time: 50 mins

-INGREDIENTS
.1 cup chopped onion
.3 / 4 cup chopped raw ham
.100 gr. Of butter
.2 cups of water
.1 / 2 cup tomato extract
.Salt
.Pepper
I'm ground
.1 / 2 kg. Of bunches or other short pasta
.3 lt. of water
.Grated cheese
.1 tbsp. Of coarse salt

preparation:

Chop the onion and raw ham. Heat the butter and add both ingredients. When the onion begins to brown, add the 2 cups warm water and the tomato extract. Let it boil and incorporate spicy ground pepper, to taste. Cook the sauce for half an hour and finish seasoning with salt and pepper.
In the meantime the water will have warmed with salt and cooked in it the pasta, to good boil.
When al dente, strain the pasta and then put it in a hot dish. Pour the sauce over and cover with grated cheese. Serve right away.

2nd: Spaghetti with salmon and caviar:

Comments: 4
. Country of origin: italy
Preparation time: 45 mins
. Cooking time: 10 mins
.Total time: 55 mins

FETUCCINI ALLA PUTTANESCA (NAPLES)

If there is a pasta dish whose name is easy to remember, that is the one of the fetuccini alla puttanesca (or "prostitute style"). Its name comes from prostitutes in Naples, who prepared this recipe between client and client for And they did it with the first thing they found in the pantry, which used to be: garlic, tomatoes, dried chillies, virgin olive oil and brine anchovies.It is also said that this recipe was made in the 50's in restaurants With names of 'bad fame', but this Neapolitan dish is a delight.

TRENETTE AL PESTO (GÉNOVA)

Viajamos al noroeste de Italia, hasta la región de Liguria para descubrir uno de los platos de pasta más saludables que existen: el Trenette al Pesto. Su intenso color verde desvela una de las salsas más famosas de Italia: el pesto. En esta receta, los trenette, similares a los espaguetis, se preparan con albahaca, ajo y aceite de oliva extra. Es sorprendente cómo unos ingredientes tan simples dan como resultado un plato tan rico. No te extrañes si la receta añade judías y patata cocida en trozos. Según la tradición, de esta manera se da más sabor e integridad al plato. Es posible encontrar esta misma receta elaborada con tallarines o linguine.

PANSOTTI ALLA GENOVESE (LIGURIA)

Pansotti are a type of pasta similar to ravioli but much larger. They are typical of the region of Genoa and, unlike ravioli, are not stuffed with meat, but with vegetables. As a curiosity, its shape reminds us of a potbellied man. In Genoa they like a lot of nuts and wild herbs that grow on the coast of Liguria - like the preboggion. For lovers of cheese, in this dish you will find the delicious parmesan or prescinseua, well known in the region and with a consistency halfway between yogurt and cottage cheese.

SPAGUETTI AL RAGÙ ALLA BOLOGNESE (BOLOGNA)

We could say that spaghetti bolognese are one of the most internationalized Italian dishes with the most variants that exist. Hence it is very difficult to find a place where the traditional recipe is faithfully reproduced, as do the Italians of Bologna. Originally, this dish was cooked without tomato and the meat was cooked in white wine and milk. The origins of this sauce are lost in Ancient Rome and in the Middle Ages. In Bologna, this stew was born at the noble tables of the nobles. Today, the recipe considered official is that of Emilia Romagna, presented in 1982 by a delegation from Bologna in the Chamber of Commerce. It emphasizes using a cut of lean meat called beef or veal pork (never pork) and in making the vegetables with bacon.

VERMICELLI WITH LE VONGOLE (NAPLES)

The Neapolitans love the sea and that is evident in their gastronomy. One of its more traditional dishes is the vermicelli with le vongole or spaghetti with clams, perfect to accompany with a good white wine of the region. It is cooked with a stir fry of garlic and virgin olive oil, white wine and clams of the Adriatic Sea. Add a pinch of pepper or peperoncini (a type of Italian chili). And now is when the small dispute between the Italians: the tomato. There are those who add it and those who prefer to take it without it (in this case the dish is known as spaghetti alle vongole in bianco). They say the tomato version is much tastier. You will have to try both to prove it.

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PAPPARDELLE SULLA LEPRE (LA TOSCANA)

In addition to fine wines and film landscapes, Tuscany has pasta dishes that are true delicacies. The one that we like most is the Pappardelle sulla lepre, a plate of wide ribbons of pasta (similar to the noodles) accompanied with hare sauce, very typical of the hunting season. The secret is to marinate the hare in pieces and cook it with Chianti wine. The result is an exquisite dense sauce enriched by the pulp of the hare. It is a strong and very nutritious dish. Prepare the bread because the sauce is to wet and not to stop.

PASTA CON LE SARDE (SICILIA)

Another dish that brings the flavor of the sea to the table is pasta with le sarde alla siciliana. Very typical of the area of Palermo, this recipe combines the taste of fresh sardines with wild fennel. It also has pine nuts, toasted almonds, sultanas (typical of Sicily) and saffron. Sometimes you can add a little anchovy in oil to intensify the flavor. When it comes to choosing the fresh pasta, Italians love to prepare pasta cche sardi (so it is said in Sicilian) with bucatinis, busiates or maccheroni. Before serving, you should remain in the oven for a few minutes. It is a very old dish, its origin dates back to the time of the Arab invasions of Sicily and Malta. Afterwards, Romans and Greeks continued perfecting the dish to this day. If we visit the island, we will find several versions. In Catania, for example, they replace the sardines with anchovies.