When we talk about Italian food, who doesn't know about pizza, pasta, etc... Beside almost everybody like the taste, it's also easy to make and fast. There are so many recipes of them, but I am sure that these recipes below are worth to try.
Serve 4-6 persons
Cooking time: 15 minutes
Rich and at first glance not typically Italian, this simple cream sauce is a nice and rather different alternative to the well-known salsas and sugi. So salsa di alfredo enjoys great popularity throughout Italy and, in different guises, is often used as the basis for vegetable sauces; e.g with mushroom. One of its great advantages is that it is very quick and easy to prepare – the sauce is ready to be served straightaway with pasta.
INGREDIENTS:
500
pasta
100 g butter
150 g freshly grated parmesan
350 ml light cream
1 bunch flat-leaves parsley
Salt
Freshly ground pepper
Fresh thyme to garnish
HOW TO MAKE:
1. Cook the pasta al dente in a big saucepan of bubbling, salted water.
2. At the same time, melt the butter in a skillet and add the parmesan and cream, stirring constantly over low heat. Allow the sauce to thicken slightly.
3. Add the parsley, season the sauce with salt and pepper to taste, and stir well.
4. Drain the pasta and keep it warm in a saucepan. Add the sauce and mix together well.
COOKING TIPS:
Salsa di alfedo is light and relatively colorless. When you want to create a feast for the eyes too, it is a good idea to used colored pasta to brighten up the meal a little. Red pasta works well. Fresh herbs such as thyme, rosemary, oil basil are very suitable for the garnish.
Serve 4 persons
Cooking time: 60 minutes
When exactly a classic marinara, however, is difficult to say. For centuries, Italians cooks have worked with whatever could be freshly fished – for example, octopus, squid, mussels, crabs, scampi, clams, and whiting. There are no exact recipes for a marinara. So from one region, village, or kitchen to another, quite different sauces are prepared, all with completely different tastes.
Which seafood you choose for your sauce is thus down to individual taste – or whatever is available on the fresh fish counter at the time. Tinned seafood can also be used, if preferred.
INGREDIENTS:500 g
pasta 2 tbsp olive oil
1 onion
2 cloves garlic
120 ml red wine
2 tbsp tomato paste
500 tomatoes
1 small bunch fresh basil
1 small bunch fresh oregano
12 mussels
30 g butter
120 g squid
120 g filleted whiting or cod
200 g shrimp (shelled)
Salt
Freshly ground pepper
HOW TO MAKE:
1. Wash the mussels and remove their beards. Finely chop the onion and herbs. Blanch and skin the tomatoes, remove the cores and seeds, and cut the flesh into the small cubes. Cut the fish fillets into small pieces.
2. Heat the olive oil in a large saucepan, add the onion and garlic, and brown over low heat.
3. Pour in red wine with tomatoes and tomato paste, simmer for about 10 minutes over medium heat, until the sauce has thickened slightly. Stir several times.
4. Stir the herbs into the sauce and season to taste with salt and pepper. Keep warm.
5. Meanwhile, heat a sufficient quantity of water and boil the mussels for about 5 minutes, until they open. Take the mussels out, discard any that are still closed, and set the others aside. Add some of the cooking water from the mussels to the tomato sauce and bring to the desired consistency.
6. Melt the butter in a skillet and sauté the squid, fish fillets, and shrimp in succession for 1 to 2 minutes, until soft. Add to the warm tomato sauce and stir.
7. While cooking the mussels, cook pasta al dente in a big saucepan full of bubbling salted water. Drain well.
8. Mix the sauce into pasta, add mussels and serve.
COOKING TIPS:
Mussels that are already open should not be cooked or eaten – they may betoxic. Discard them immediately.
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