Basically a pasta to salad. This is the recipe that my friend Gian Luca di Procida sent us these days. A first course, say diet and maybe born with guilt banquet islanders of past Easter. However, as always, we receive and publish this nice “recipe story” so tasty and so colorful.

“Eating healthy is easy. A little salt, a little oil, no frying, fresh, seasonal ingredients … etc etc. And on this we all agree, no point will I repeat the whole pappardella on how. Even more so because in this period, in the spring, the gloss of each newscast is the same for years, and that is with an interview with the dietitian on duty or streetwise nutritionist who recommend us to drink plenty of water and eating a balanced diet, and all then pronounced the inevitable conclusion: “the Mediterranean diet is the best.” Ascertained that truth at each end of Tg or sectorial program, it is also true that the eye wants its part and that one of our five senses (at least I know my ‘5), the taste, does not go on vacation only to overcome the costume fitting. To overcome it, then what to do ??? I, here in Procida, I fix it with simple recipes using seasonal products that combined together give both unique flavor that colors joyful to any kind of dish.

This “recipe story” I’m about to tell you, for example, has allowed me to overcome the obstacle “wife healt fanatic” in favor of a super lunch with friends demanding that follow carefully my culinary adventures Sunday.

The examination, according to those who attended the table, I passed for the quality of food provided. But not for the amount though. Maybe I “stray”. The 120 grams of pasta per head (suggested by my friend Sergio) have made a stinging rejection, resulting in “reference” in September, as part of those in charge in the kitchen in my house for the remaining six days of the week, but for which no I can make a name for privacy reasons, but be aware that these are familiar to me tight, a lot, and female gender. Mo guess if you can be my little daughter or my wife. Do you understand now?

Serves 4 (for vegetables do not give the amount, because much depends on the size of the products you buy, so you regulator to eye).

Here’s what I used: eggplant, zucchini, squash, arugula, grated Parmesan at the time, cooked Gaeta olives, white onions, one clove of fresh garlic, extra virgin olive oil, salt and oil strong. For the format of pasta, this was the time of sedanini durum wheat IGP (gr. 360, this weight I will write, otherwise you will be sent back to September like me).

Grilled vegetables, cutting them all in the vertical (or do as you like), and marinate in olive oil for about an hour or so along with white onions and garlic. Cook the pasta al dente and drain it, and after it passed quickly under cold water to cool it down a bit ‘, mix it together with all the marinated vegetables and olives in a large ceramic baking dish. Sprinkle the dough then with parmesan and arugula, and serve immediately leaving diners to the burden and honor to serve themselves to decide whether to be virtuous to the end, or at least to overdo the portions (as he had recommended Sergio ). The strong oil is always welcome for those who love strong flavors ever.

Good appetite and a greeting by Gian Luca from Procida!

L'articolo Sedanini with grilled vegetables, arugula and Parmesan. fresh dish I shove proviene da Charme.

A recipe that you can either bring in the four seasons. In case you proposed in summer, you could add a little ‘zest of lemon Procida Amalfi or to make it more suited to the period. The longest time in this version is that of cooking the pasta, then chefs of all kinds, use it especially when you have little time to cook.

Ingredients for 4 people: 360 grams of egg noodles (including straw and hay if you want), 40 g of crushed walnut kernels, 50 g of spicy auricchio, 100 grams of ricotta cheese, 50 grams of the monaco provolone cheese, 50 grams of Sorrento baby cheese, 40 g butter, 1 cup of milk, black pepper to grind

Making o f recipe

In a large saucepan (because then you’ll have to pour into the noodles) put the grated cheese curls and the softened cheese with a fork after you have melted butter. Must melt the cheese and to help in this helped with the cup of milk (whole if possible) or, if not enough, with a little ‘cooking water from the pasta and in the meantime you have already prepared simultaneously. Formed the cream and cooked the pasta, put in large saucepan and mix well together and add the chopped walnuts. Serve what, the finishing touch is a grated black pepper in grains. Aroma and taste all of Campania.

L'articolo Tagliatelle with cream cheese and walnuts. Cheese made in Terra Felix proviene da Charme.

Dish simple and quick to make, is the history of cooking the coast of the Gulf in the shadow of Vesuvius. Wife of ancient fishing villages in the fjords close to the sea were accustomed to economize and to use all the best. If in addition to the anchovies of Cetara, also used the tomatoes Corby, or piennolo if they have time, and if the dough is to Gragnano, you reach the maximum flavor made in Campania and certainly will speak better even after the Neapolitan dialect.

Ingredients for 4 people: 400 gr linguine or spaghetti, 250 g fresh anchovies, 300 g tomatoes, 1 shallot, 1 garlic clove, half a glass of white wine, paprika, oregano, olive oil, salt, basil.

Making of recipe.

Filleted anchovies and after being well washed, dry them thoroughly with a cloth. In a large saucepan, put enough oil and insert the garlic. If you like to keep it in the sauce, then cut it into thin slices if, instead, you prefer not to stay in the pot, then only crush and cook him eliminated. Followed then add the crushed red pepper and finely chopped shallots. Just feel the scent of shallots also add the tomatoes cut in the size that you like and cook for 5 minutes. Only now add the anchovies. Simmer for another 10 minutes, adding oregano and fading with half a glass of white wine (falanghina if possible). Carried by cooking the pasta, the poured into the pan with the sauce and stir for a few minutes. Serve adorning the pot, if you will, with a basil leaf.

L'articolo Spaghetti with anchovies and tomato, blue sea at the table proviene da Charme.

First dish with vegetables as prevalent ingredient. Everyone then is free to change it or implement it to your liking. If we can suggest a starting point, we recommend a good sprinkling of curls seasoned caciotta after you impiattata pasta, or add a little ‘of smoked cheese, stirring it all before serving. To you, choice or imagination.

Ingredients for 4 people: 1 eggplant (average), 1 zucchini (average), 1 shallot, 2 ripe tomatoes, 150 gr. ham cubes, fresh rocket leaves

Making of recipe

Wash and cut the vegetables (except the rocket) into slices or cubes as you prefer. In a large pan pour olive oil q.s. and, when hot, add the eggplant, zucchini and cut together shallot, finely chopped. Fry for a few minutes, then reduce heat, cover and cook for another 5 minutes. Add salt and add the tomatoes and ham. Cook all together for a few minutes in the pan discovery. Meanwhile the pasta cooked al dente and pour into the pan with the vegetables. Sauté pasta and vegetables with high heat for a few minutes. Pour into a bowl and sprinkle to taste arugula. Serve immediately. A nice cold white wine goes well with the dish

Deutsch

Rigatoni verlockend, Caserta. Geschmack und Unternehmen

Viele der traditionellen Gerichte der Glocke in der Regel, aber das, das Land der Königspalast und der Königliche Seidenmanufaktur, ist eine der einfachsten und schmackhaft. Schnell und einfach, um ein Gericht, was die Menschen verbindet, ein Gericht, das die doppelte Gabe der Geschmack und Herstellung Unternehmen vorzubereiten.

Die Rezepte der italienischen Küche. Rezepte von Caserta.

Erste Gericht mit Gemüse so weit verbreitet Zutat. Jeder ist dann frei, um es zu ändern oder setzen es nach Ihren Wünschen. Wenn wir einen Ausgangspunkt schlagen, empfehlen wir eine gute Prise Locken gewürzt caciotta nachdem Sie impiattata Pasta, oder fügen Sie ein wenig “von geräuchertem Käse, rühren sie alle vor dem Servieren. Zu dir, Wahl oder Phantasie.

Zutaten für 4 Personen: 1 Aubergine (Durchschnitt), 1 Zucchini (Durchschnitt), 1 Schalotte, 2 reife Tomaten, 150 gr. Schinkenwürfel, frischen Rucola

Zubereitung

Waschen und schneiden das Gemüse (außer der Rakete) in Scheiben oder Würfel, wie Sie bevorzugen. In einer großen Pfanne gießen Olivenöl q.s. und, wenn heiß, fügen Sie die Auberginen, Zucchini und schnitt zusammen Schalotte, fein gehackt. Fry für ein paar Minuten, dann die Hitze reduzieren, abdecken und kochen für weitere 5 Minuten. Mit Salz und die Tomaten und Schinken. Koch alle zusammen für ein paar Minuten in der Pfanne Entdeckung. In der Zwischenzeit die Nudeln al dente gekocht und gießen Sie in die Pfanne mit dem Gemüse. Sauté Nudeln und Gemüse mit hohem Wärme für ein paar Minuten. Gießen Sie in eine Schüssel und streuen auf Rucola probieren. Sofort servieren. Ein kühles Weißwein passt gut zu der Schale

Versión española

Tentador Rigatoni a Caserta. Sabor y compañía

Muchos de los platos tradicionales de la campana en general, pero esto, la tierra del Palacio Real y la Real Fábrica de la Seda, es uno de los más sencillos y sabrosos. Rápido y fácil de preparar un plato de lo que une a las personas, un plato que tiene la doble regalo del gusto y de la empresa productora.

Las recetas de la cocina italiana. Recetas de Caserta.

Primer plato con verduras como ingrediente frecuente. Todo el mundo entonces es libre de cambiar o aplicar a tu gusto. Si podemos sugerir un punto de partida, se recomienda una buena rociada de rizos sazonados caciotta después de pastas impiattata o añadimos un “poco de queso ahumado, revolviendo todo antes de servir. Para usted, la elección o la imaginación.

Ingredientes para 4 personas: 1 berenjena (promedio), 1 calabacín (promedio), 1 chalota, tomates maduros 2, 150 gr. cubos de jamón, hojas de rúcula fresca

Preparación

Lavar y cortar las verduras (excepto el cohete) en rebanadas o cubos como usted prefiera. En una cacerola grande vierta en cantidad suficiente de aceite de oliva y, cuando esté caliente, añadir la berenjena, el calabacín y cortar juntos chalota finamente picada. Freír durante unos minutos, luego bajar el fuego, tapar y cocinar por otros 5 minutos. Añadir sal y añadir el tomate y el jamón. Cocinar todo junto durante unos minutos en el descubrimiento sartén. Mientras tanto la pasta cocida al dente y se vierte en la sartén con las verduras. Pastas Saltee y verduras con alto calor durante unos minutos. Vierta en un bol y espolvorear a gusto rúcula. Servir inmediatamente. Un buen vino blanco frío va bien con el plato

Русская версия

Rigatoni заманчиво Казерта. Вкус и компания

Многие из традиционных блюд колокола в целом, но это, земля Королевского дворца и Королевского шелкового комбината, является одним из самых простых и вкусных. Быстро и легко приготовить блюдо из того, что объединяет людей, блюдо, которое имеет двойную дар вкус и фирмы-производителя.

Рецепты итальянской кухни. Рецепты Казерта.

Первое блюдо с овощами так остро ингредиента. Затем Каждый волен изменить его или реализации его по своему вкусу. Если мы можем предложить отправной точки, мы рекомендуем хороший окроплением кудри опытных caciotta после вас impiattata макаронных изделий, или добавить немного “из копченого сыра, помешивая его перед подачей на стол. Для вас, выбора или воображения.

Ингредиенты для 4 человек: 1 баклажан (в среднем), 1 цуккини (в среднем), 1-шалот, 2 спелых помидора, 150 гр. ветчина кубики, свежие ракетные листья

подготовка

Вымыть и нарезать овощи (кроме ракеты) в ломтиками или кубиками, как вам удобнее. В большой кастрюле залить оливковым маслом дост и, когда жарко, добавить баклажаны, кабачки и нарезать вместе шалот, мелко нарезанный. Жарить несколько минут, затем уменьшите огонь, накрыть крышкой и варить еще 5 минут. Добавить соль и добавить помидоры и ветчину. Кук все вместе в течение нескольких минут в открытие панорамы. Между тем паста, приготовленная аль денте и вылить в кастрюлю с овощами. Обжарить макароны и овощи с высокой температуре в течение нескольких минут. Налейте в миску и посыпать по вкусу рукколой. Подавать сразу же.Хороший холодный белый вино хорошо сочетается с блюдом

L'articolo Rigatoni tempting to Caserta. Taste and company proviene da Charme.