Warm pasta salad recipes is a style of salad where all or some of the ingredients are warm. This type of salad makes a very appetizing first course or light meals. While salads are not an authentic Italian creation, the combination of fresh vegetables, finest quality olive oil, al dente pasta and other cooked components, certainly gives to warm pasta salad recipes a succulent and Mediterranean flavor.
HOW TO MAKE TUSCAN WARM PASTA SALAD WITH ARTICHOKE Serves: 6 Preparation Time:15 minutes Total Cooking Time:15 minutes Ingredients: 500 g (1Lb) of rigatoni 1/3 cup (80ml 2-3/4oz) of olive oil 1 clove of garlic, crushed 1 tablespoon of balsamic vinegar 425 g (14oz) can of artichoke hearts, drained and quartered 8 thin slices of prosciutto, chopped 1/2 cup (80g 2-3/4oz) of sun-dried tomatoes in oil, drained and thinly sliced 1/4 cup (15g l/2oz) of fresh basil leaves, shredded 2 cups (70g 2-I/4oz) of rocket leaves, washed and drained well 1/4 cup (40g 1-1/4oz) of pine nuts, lightly toasted 1/4 cup (45g/ 1-1/2oz) of small black Italian olives Directions: Add the rigatoni to a rapidly boiling water in a large pan and cook until it is well drained. Drain the pasta thoroughly and transfer to a large serving bowl. While the pasta is cooking, whisk together the oil, garlic, and balsamic vinegar. Toss the dressing with the hot pasta. Allow the pasta to cool slightly. Add the artichoke hearts along with other ingredients such as sun-dried tomato, pine nuts, prosciutto, rocket, basil, and olives. Stir all these together and add some salt and freshly ground black pepper to taste. To toast the pine nuts, cook in a dry frying pan over medium heat for 1-2 minutes, until lightly golden. Allow cooling.
0 Comments
Homemade Lasagna recipe or better-known as the layered pasta recipes is one of the more delicious Italian baked pasta dishes. Easy lasagne recipes consist basically of layers of pasta sheets, and a variety of sauces and fillings like vegetables, meat or fish. Like every other thing in Italy, the types of Lasagna as well as the feelings and preparation method varies from region to region.
In Emilia Romagna and Tuscany, Lasagna is made with "Sugo Alla Bolognese" and bïchamel sauce, plus an abundant grated Parmigiano before it goes into the oven; Ligurians make it with pesto sauce; Calabrians, use salted ricotta and Napolitans make the well-known lasagne with ricotta and a variety of other ingredients. On top of that, pasta lovers and pasta fans around the world, have created their own and a great variety of original and vegetarian versions to adapt to personal tastes. This one is a variation of an easy Lasagna recipe, using stuffed pasta such as Tortelloni. HOW TO MAKE LAYERED EASY LASAGNA Serves: 3 Time: 15 minutes. Ingredients: 300g (10,5oz) Pack of Tortelloni or similar 75g (2 1/2oz) of finely grated Parmesan. 250g (8oz) of Mascarpone 400g (14oz) of can chopped tomatoes Salt and pepper for season Basil leaves for garnish. Directions: Preheat the grill to high. Cook the Tortelloni or other stuffed pasta in a saucepan of boiling water according to the pack indications or for 3 minutes. Drain well and tip into a wide ovenproof dish. Meanwhile, mix 20g of the finely grated Parmesan with a mascarpone and season with freshly ground black pepper. Pour a chopped tomatoes can over the pasta, tear over a handful fresh basil leaves and gently toss together. Dot over the mascarpone mixture and scatter with 40g finely grated Parmesan. Pop under the hot grill for 3-4 minutes until bubbling and golden. Garnish with fresh basil Leaves and serve with a mixed salad. Homemade pasta soups are always welcoming, either served as a starter or to eat with well-cooked bread as a light meal; as a simple appetizer or as a main meal. Here you will find delicious and easy to make authentic Italian minestrone soup recipes with your favorite pasta for all tastes and all times of the year.
The most popular Italian soups, like the Minestrone or the pasta a Fagioli. Light soup recipes for those occasions when you need something more substantial than a simple appetizer. Recipes for the seafood or meat lovers, such as Tuscan meat soup or Portuguese seafood soup Appetizers and starters like a special Macaroni and cheese or the spicy pasta soup. All of them with something in common which is a full hand of pasta to make them more delicious. HOW TO MAKE MINESTRONE SOUP Minestrone is a very famous pasta soup originally from Milan, Italy. It is one of the soups with more variations in various regions of Italy and around the world. Minestrone Servings: 6-8 Preparation time:30 minutes plus overnight soaking. Total cooking time:3 hours Ingredients: 250g (8oz) of dried Borlotti beans, soaked in water overnight. 2 Onions, chopped 2 Tablespoons of Olive Oil 2 Cloves of garlic, crushed 3 Bacon rashers, chopped 1 Swede, diced 1 Carrot, chopped 4 Tomatoes, peeled and chopped 2 Potatoes, diced 6 tablespoons of chopped, fresh parsley, basil, and thyme. 9 cups (2.25 liters) of beef or vegetable stock 1/4 cup (60ml 1/2 fl oz) red wine 3 tablespoons of tomato paste (tomato puree, double concentrate) 2 zucchini (Courgettes), sliced 1/2 cup of (80g 2-3/4oz) peas 1/2 cup of (80g 2-3/4oz) small macaroni Salt and pepper Freshly grated Parmesan and pesto, for serving For this Minestrone recipe, it is suggested to use small macaroni but can be substituted with any small shapes or tubular pasta. Directions: Drain and rinse the Borlotti beans, cover with cold water in a pan. Bring to the boil, stir, lower the heat and simmer for 15 minutes then Drain. Heat 2 tablespoons of oil in a large heavy-based pan and cook the onion, garlic, and bacon, stir for 5 minutes or until the onion is soft and the bacon golden. Add the tomato, parsley, basil and thyme, Borlotti beans, stock and red wine. Simmer covered, over low heat for 2 hours. Add the carrot, Swede, potato and tomato paste, cover and simmer for 20 minutes. Add the zucchini, peas, and macaroni. Cover and Simmer for 10- 15 minutes or until the vegetables and macaroni are tender. Season to taste. Serve topped with Parmesan and a little pesto. Fresh herbs can be used to garnish. Fettuccine with Avocado is a very easy homemade spaghetti sauce recipe. With the aid of a blender the uncooked sauce, it can be prepared in the time it takes to make the pasta. The sauce has the texture of an Alfredo sauce, minus the cream butted cheese and eggs.
Servings: 6 Time:10 minutes Ingredients: 3 large ripe tomatoes, diced 2 ripe avocados, peeled, pitted and diced 1/4 cup chopped red onion 2 cloves of garlic, minced 1 hot chili pepper, seeded and minced (optional) Juice of 1 large lime 2 tablespoons of chopped fresh cilantro l teaspoon of ground cumin 1 teaspoon of salt 1/2 teaspoon of freshly ground black pepper 12 ounces of fettuccine 2 scallions, chopped Directions: Combine the tomatoes, avocados, onion, garlic, chili pepper (if desired), lime juice, cilantro, cumin, salt, and pepper in a blender or food processor fitted with a steel blade. Process until liquefied, 5 to 10 seconds. Set aside until the pasta is ready. In a large saucepan, bring 4 quarts of boiling water over medium-high heat. Place the fettuccine in the boiling water, stir, and return to a boil. Cook until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander. Transfer the pasta to warm serving plates and ladle the avocado sauce over the top. Sprinkle with scallions and serve at once. Variations: You can enhance the look and taste of this Fettuccine with Avocado recipe, as well as other recipes with this little variations. Before adding the sauce to the pasta, toss in seasonal vegetables such as steamed broccoli, green beans, asparagus, or braised greens. Garnishing is also very important. Fettuccine noodles are adorned with a velvety sauce of pureed avocados, tomatoes, and a hint of lime. Penne pasta salad recipes are made of a special pasta type shape named penne, which is the Italian term for pen or quill and it is used to describe short to medium length straight tubes of pasta with diagonally cut ends.This type of tubular pasta can be ridged or smooth. There are some variations of this shape with different names to describe them, such as Penne Zita, Pennette, Pennoni, Penne rigate, Pennine rigate.
It is one of the most versatile pasta shapes which adapts perfectly to any occasion. Enjoy "Penne with Rocket" one of the delicious penne pasta salad recipes collection. PENNE WITH ROCKET Servings: 4 Time:20 minutes Ingredients: 500g (1lb) of penne 100g (3-1/2oz) of butter 200g (6-1/2oz) of a rocket, roughly chopped 3 tomatoes, finely chopped 1/2 cup (45g 1-1/2oz) of grated pecorino cheese Freshly grated Parmesan, for serving. Directions: Cook the penne in a large pan of rapidly boiling salted water until al dente Drain and return to the pan. Place the pan over low heat. Add the butter tossing it through until it melts and coats the pasta. Add the rocket leaves to the pasta along with the tomato. Toss through to wilt the rocket. Stir in the pecorino cheese and season with salt and pepper, to taste. Serve sprinkled with freshly grated Parmesan. Quick pasta recipe, Conchiglie with Salmon is a very easy, quick and very Italian recipe. A delicious combination of salmon, sour cream and a bit of lemon. The nice shape of this pasta gives a special character to any recipe. As a variation for the salmon, Tuna can be used and 1 teaspoon of mustard to the sauce. You can also try this suggested variation.
QUICK CREAMY CONCHIGLIE WITH SALMON Servings: 4 Preparation Time:15 minutes Total cooking Time:10 - 15 minutes Ingredients: 400 gr (13 oz) of conchiglie (shell pasta) 30 gr (1 oz) of butter 6 spring onions, chopped 2 cloves of garlic, crushed 1 tablespoon of plain flour 1 cup (250 mI/8 fl oz) of milk 1 cup (250 g/8 oz) of sour cream 1 tablespoon of lemon juice 425 gr (14 oz) can of salmon, drained and flaked 1/2 cup (30 gr 1oz) of chopped fresh parsley. Directions: Cook the pasta in a large pan of rapidly boiling salted water until al dente Drain and return to the pan. While the pasta is cooking, melt the butter in a medium pan then add the onion and garlic and stir over low beat for 3 minutes or until tender. Add the flour and Stir for 1 minute . Combine the milk, sour cream and lemon juice in a jug. Add gradually to the onion mixture, stirring constantly .Stir over medium heat for 3 minutes or until the mixture boils and thickens Add the salmon and parsley to the pan and stir for 1 minute or untill heated through. Add to the drained pasta and toss until well combined. Season with salt and pepper to taste before serving. |