Walnut sauce – Italian Pasta Recipe – Part 3

This walnut sauce is the perfect topping for Italian pasta Pansotti.

How to make walnut sauce 

Walnut Sauce - Italian Recipe

Ingredients:

10-15 shelled walnuts

1-2 clove garlic

2-3 slices of stale bread without crusts

1/2 lt. whole milk

1 coffee cup of cream

1 tea cup of grated Parmigiano or Grana Padano cheese

extra virgin Italian olive oil

freshly cut marjoram

salt

white pepper

Put the stale bread in a bowl together with the milk and the cream.

Put the walnuts into a blender with the garlic, bread soaked in milk and cream, salt, white pepper, oil and marjoram. Blend everything until smooth, then add grated Parmigiano or Grana. Before using for the pasta, add a little water from the pansotti pot.

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Pansotti Pasta Filling – Italian Pasta Recipe – Part 2

How to make pansotti filling

Pansotti Filling Ingredients

Ingredients:

500 g ricotta cheese

1 kg boiled green vegetables: spinach, chard, borage (= 5 kg raw vegetables)

1-2 clove Italian garlic

freshly cut marjoram

extra virgin olive oil

2 eggs (optional)

salt

white pepper

grated Parmigiano or Grana Padano cheese

Finely chop the garlic together with the marjoram and put them in a bowl with the boiled vegetables. Add the ricotta cheese, salt and white pepper and eggs (optional). Stir them with a ladle, then put everything in a food processor. Add grated Parmigiano or Grana at the end and stir again. Refrigerate until ready to use.

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Italian Pasta Recipe: Ligurian Pansotti

As promised in this blog post, here you can find a recipe we learned during our team building week-end in Liguria!

How to make Ligurian Pansotti

Pansotti is a triangular shaped ravioli from Liguria filled with spinach, chard, borage (if you’re lucky enough to find it at your grocery shop!), garlic and fresh ricotta cheese.

Italian Pasta Recipe - Ligurian Pansotti

Pansotti were born in a small village near Rapallo called “San Martino di Noceto”. The word “Noceto” means walnut grove and this village had a very large production of walnuts. The word “Pansotto” comes from “pansa”, which means “belly” in the local dialect.

Ingredients:

500 g semolina flour

500 g wheat flour (type 00)

28 g salt

8 eggs (yellow flesh type)

extra virgin olive oil

1/2 water glass of dry white wine

Mix together the two flours and the salt on a worktable and be sure to leave a hole in the middle, which is called “fontana” in italian.

Italian Recipe - Pansotti - how to mix the flour

There you will add the eggs, extra virgin olive oil and the white wine. Knead the dough for several minutes until you have a rough ball (not too smooth, if it makes “crumbs” it’s even better). Put the dough together with its crumbs in food film and let it rest in the fridge for at least three hours.

When you take it off it should be damp, even wet. Roll it first with the rolling pin, then divide it into pieces and run each piece through a pasta machine to make long sheets out of it. Divide each sheet into squares with a cutter.

Italian Recipe - How to make pansotti

Put the filling into a sac-à-poche (or simply a teaspoon, if you don’t have the sac-à-poche) and then put a tiny ball of it in the middle of each square, then close it to shape the “pansotto” . Seal the edges with still water.

Italian Recipe - How to make pansotti

Read how to make the walnut sauce and the filling!

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Capri, island in the sun

isle_of_capriThe isle of Capri is an island off the coast of Italy near the city of Naples.

The island has been around as a resort since the days of the Roman Republic and some of its outstanding features include the Marina Piccola, the Belvedere of Tragara, the Faraglioni, the town of Anacapri, the Blue Grotto, and the ruins of the Imperial Roman villas.

Other places to visit include the Punta Carena Lighthouse, Capri Philosophical Park, Torre Materita, and La Piazzetta. The island was once a haven for European artists who used its beauty as a backdrop for their artwork.

The island hosts several events annual such as the Capri Film Festival, and the Capri International Film Festival, the Capri Tango Festival, and the Capri Golf Marathon. Capri is a good place to visit for natural flora and fauna of the island.

Pasta and seafood are also an important part of the cuisine of the island and some places to try include the Add’o Riccio which serves seafood and fish, Buca di Bacco da Serafina, Dagemma, and Da Paolina.

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Pizza pasta casserole

pizza_pasta_casserole
A casserole is a perfect one dish meal that can be both filling and tasty all at once. The pizza pasta casserole is one such dish. It brings together a perfect blend of ground beef, pasta, cheese, and sauce.

To prepare gather together 2 pounds of ground beef, 1 large onion, chopped, 3 ½ cups of spaghetti sauce, 1 package of spiral pasta, 4 cups of shredded part-skim mozzarella cheese, and 8 ounces of pepperoni.

To make, cook the pasta in a pot of lightly salted water with a few drops of olive oil to prevent sticking; once cooked, drain the pasta.

Next over a medium flame, in a large skillet, cook the beef with in olive oil until the meat is no longer pink. Add the cooked pasta and spaghetti sauce. Transfer the mixture to a 13 inch x 9 inch baking dish and add cheese.

Arrange the pepperoni on top of the casserole and cover and bake at 350 degrees F for about 25 to 30 minutes. You may freeze any leftover unbaked casserole.

When ready, thaw the frozen casserole overnight and bake at 350 degrees for up to 40 minutes.

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Classic Baked Ziti

backed_ziti
The idea that any recipe which includes pasta is totally Italian is completely false. Some dishes, like the Baked Ziti has also an American twists and is a mainstay of the Italian-American diet. The mix of ziti pasta, in tomato and cheese sauce has stuck around for years.

This dish requires 1 lb lean ground beef, olive oil, 1 cup onion, chopped, 2 cloves of garlic, chopped, 1 jar meatless sauce, 1 cup chicken broth, 1 teaspoon dried oregano, 1 package ziti pasta, cooked and drained, shredded mozzarella cheese, salt, 1 cup grated Parmesan, red pepper flakes, rosemary, basil leaves, and Italian seasoning.

To prepare, preheat and oven to 400 degrees F. In a large skillet, sauté the ground beef, onions, and garlic with olive oil over a medium to high flame for about 8 minutes or until the beef is browned, stirring often. Add salt to taste. Once the meat is browned, cook for a minute adding the rest of the spices including the rosemary, basil, and Italian seasoning.

Next spread a thin layer of the sauce on a baking dish and add the mozzarella cheese. Add pasta and layer some more sauce, continuing like this until the pasta is finished. Top with a final layer of sauce and cheese. Bake until the dish is browned or four about 20 minutes.

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Zuppa Toscana, Tuscan soup

zuppa_toscana

When one thinks of Italian food pasta, pizza, and antipasto most readily come to mind. But Italian cuisine also includes an interesting array of soups. One such soup is the Zuppa Toscana.

As the name suggests, Zuppa Toscana is soup indigenous to the Italian region of Tuscany. To make this soup you will need 1 package smoked sausage, 2 potatoes, cut into small slices, 3/4 cup chopped onion, 6 slices bacon, 1 1/2 teaspoons minced garlic, 2 cups kale– shredded, 2 tablespoons chicken bouillon powder, 1 quart water, and 1/3 cup heavy whipping cream.

To prepare first preheat an oven to 300 degrees F, place the sausage on a baking sheet and bake for 25 minutes. Cut each in half, lengthwise.

Cook the onions and bacon in a large skillet over a medium flame until the onions are translucent. Crumble to bacon and add the garlic, to the onions and cook for another minute. Add the chicken base and water, potatoes, and simmer for around 15 minutes. Add the bacon, sausage, kale, and cream and cook for a further 4 minutes. Serve when hot.

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Penne pasta with vodka sauce, yummy

PENNE_VODKA_16.jpg

Pasta (read here other news) is tasty and simple to make and can go with just about everything – even vodka. This is penne pasta with vodka sauce.

To make, you will need salt, 12 ounces whole wheat penne pasta, 1 can whole plum tomatoes, 1 tablespoon unsalted butter, 2 shallots minced, 1 clove garlic minced, ¼ teaspoon red pepper flakes, ½ cup vodka, 2/3 cup heavy cream, ½ cup freshly grated parmesan cheese, and a handful of freshbasil leaves torn.

To prepare bring a large pot of water to the boil and add the penne pasta and cook according to the directions on the box. Drain the pasta and use some of the water for afterwards. Put the tomatoes in a bowl and crush them with your hands.

Melt the butter over a large skillet over a medium flame and place shallots and cook until they are slightly softened for about 3 minutes. Next add the garlic and the red pepper flakes and cook for a minute. Take from heat and add the vodka, tomatoes and salt and return to the fire and continue to stir until the alcohol cools. This should take about 7 minutes. Add the heavy cream and cook until the sauce thickens and stir in parmesan cheese and basil.

Add the pasta to the sauce and combine and add a bit more parmesan and basil.


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Peanut noodles, meatless option

peanut_noodles

Peanut noodles (read here other news about noodles) are an easy option to prepare for those who don’t eat meat or just and want a change from the regular pasta with chickenbeef, or shrimp.

The recipe requires 8 ounces ofspaghetti , 1 bunchgreen onions, with the white parts only sliced, 2 tablespoonssesame oil , 1 teaspoonminced fresh ginger root ,1/3 cuppeanut butter,1/4 cupsoy sauce, 1/4 cuphot water, 1 tablespooncider vinegar, 1 teaspoonwhite sugar, and 1/4 teaspooncrushed red pepper flakes.

To prepare, first cook the pasta in a large pot of salted boiling water until done. Add a few drops of oil to the water to prevent pasta sticking while cooking. Drain when cooked.

Heat oil in a skillet and add onions, cooking until tender. Add ginger and cook for a few minutes. Next mix in the peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from the flame. Add the noodles to the peanut sauce and toss. Serve.

It is also possible to add other vegetables to this recipe. Some vegetable options include broccoli,shredded cabbageshredded carrotscucumberred peppersbean sproutskalebaby corn, and fried tofu cubes.

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Tiella, Italian pie

tiella
Italian cuisine is more than just pasta and pizza. There are many recipes you can try. Tiella is a layered vegetable dish which often contains tomatoes, potatoes, and zucchini, baked in an earthenware dish. It is most popular in the Italian south.

Eggplant, onions, red peppers, mushroom slices, sauteed greens, and sliced winter squash can be added. For the dough use 2 teaspoons dry yeast, ¼ cup warm water, 1½ cups all-purpose flour, 1½ cups semolina flour, 1 teaspoon salt, ¾ cup cool water, and 5 tablespoons extra-virgin olive oil.

For the filling use 2 pounds escarole, 6 tablespoons extra-virgin olive oil, 1½ tablespoons chopped garlic, ⅓ cup capers, drained, ⅓ cup Gaeta olives, pitted, ½ teaspoon peperoncino flakes, and salt. To prepare trim the base of the escarole rinse, drain the leaves and chop into shreds.

Pour ¼ cup of olive oil in a skillet over medium-high heat and add garlic. Cook for a minute then add the escarole, capers and olives, add salt and peperoncino. Steam for 5 minutes.

To make the dough, dissolve yeast in ¼ cup warm water and leave for several minutes to and start to bubble. Put flour, salt, and sugar in a food processor and run for a few seconds to blend the dry ingredients. Stir the yeast with the cool water and 3 tablespoons of olive oil. Pour the liquid into the flour and continue processing for 30 seconds.

Turn out the dough onto a floured surface and knead to form a smooth round. Place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled. When filling is prepared, heat the oven to 375°. Place a rack in the centre of the oven. Brush the bottom of the baking pan with olive oil.

Knead the dough to form a round and cut off 1/3 for the top crust of the tiella. The larger piece from the bottom. Put the round in the baking pan then scrape add escarole filling in the bottom crust and spread evenly. Fold the rest of the dough over the crust making indentations with the fingertips to seal. With a knife, pierce the top crust all over, brush extra-virgin olive oil and bake for about 45 minutes. 

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