Ziti alla Genovese
This heartwarming dish is a delicious Italian classic.
Don't let the name fool you; this is actually a Neapolitan recipe though its origins are unclear. Most likely, it's called 'ragu alla genovese' (Genoa style sauce) because some cooks from Genoa in the late 15th century prepared this dish and that they worked at taverns opened in Naples near port of Naples district known as “Loggia di Genova”.
Another version states that the chefs were naturally thrifty cooking to season pasta with meat they would use for second course meal!
???????? Ingredients for 4 people:
• 2 lb. golden onions
• 1¾ lb. beef
• 12 oz. ziti
• ½ cup dry white wine
• 1 medium celery stalk
• 1 medium carrot
• laurel - parsley
• Parmigiano Reggiano DOP or caciocavallo cheese
• extra-virgin olive oil
• salt - black pepper
✅ Instructions
Thinly slice the onions. Peel and chop celery for a soffritto with carrot, saving aside some of each vegetable to make an aromatic bouquet garni. In the meantime, cut up chunks of mixed meat that are ready-to-eat after about 8 minutes cooking time on top of simmering vegetables in olive oil; season well with salt and pepper before adding bunches or leaves from greens like kale as they cook down into tender pieces over 2 more minutes while stirring often enough not to burn anything at all underneath it all (this is where you get your rich sauce).
Let everything stew together uncovered atop low heat for another two hours without any worries if there's no water left because its absorbed by these ingredients now flavored.
Serve hot ????
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VAPIANO GAMBERETTI E SPINACI AT HOME| LOCKDOWN EDITION| Hannah Shittu
#easyquarantinemeals
In this video I show you guys how to make Vapiano Gambretti E Spinach at home. Perfect for lockdown if you want to try out a quick and easy quarantine edition recipe.
This made 3 smaller portions or 2 large portions.
Ingredients:
*200g uncooked spaghetti/ linguine
*200g Cooked Prawns
*200g cherry tomatoes
*100ml single or double cream
*1-2 red chillis
*2 handfuls of spinach
Method:
1-cook spaghetti as per instructions
2-heat oil in pan with chopped garlic & chilli
3-add cooked prawns, salt and pepper sauté until prawns are heated
4-add pesto keep stirring
5-add cream keep stiring, turn heat down
6-add cherry tomatoes cut into halves
7-add Parmesan
8-add spinach
9-add cooked spaghetti and mix all together
10-serve and garnish with more Parmesan on top
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Pesto Pasta with Garlic Butter Shrimp | Recipapa
An Italian classic, enjoyed equally by kids and adults!
Serves 2.
Link to Pesto Recipe:
Ingredient Amount
Butter 2 Tablespoons
Olive oil 2 Tablespoons
Garlic - sliced 4 cloves or 2 Tablespoons sliced
Tiger Shrimps 200 grams
Salt 1/2 Teaspoon
Lemon 1/2
Crushed red chilli flakes 1 Teaspoon
Spaghetti 150 grams
Pesto 75 grams
Garnish
Grated parmesan
Basil
Instructions
1. On medium heat, add the butter to a pan. Once melted, add the olive oil
2. Give the garlic a quick fry and then add the shrimp
3. Sprinkle the salt and squeeze the juice of half a lemon
4. The shrimp should take 3 minutes on each side to cook
5. Add the chilli flakes and stir the shrimp
6. Take the shrimp out and in the same pan add the boiled spaghetti
7. Add the pesto and mix well (we also have a great recipe for homemade pesto)
8. Add the shrimp back to the pan and mix them into the pasta
9. Plate the pasta, add a few leaves of fresh basil (optional), grate some parmesan on top (optional)
10. Enjoy!
Trofie
Basic Flour and Water Dough:
300g Durum Wheat Flour or ‘00’ flour
150g Warm Water (slightly warmer than room temp)
1. Weigh out the ingredients.
2. Place the flour in a bowl and make a slight well. Pour in ¾ of the warm water and stir with a fork. Continue adding and stirring until all the water is incorporated.
3. Turn out onto a clean work surface and begin kneading. The dough will be tough and crumbly at first.
4. Knead 8-10 minutes.
5. Wrap in plastic and allow to rest at least 30 minutes at room temperature
Basil Pesto:
180g Basil Leaf
60g Garlic
90g Pine Nuts
100g Parm (Grated)
10g Salt
170g Olive Oil
Put all ingredients in blender and process.
1/2 lb Yukon potatoes
1/4 lb green beans
1. Cut potatoes into quarter inch pieces
2. Snap green beans
3. Bring large pot of salted water to a boil and add potatoes, pasta and green beans. Cook 6-8 mins until potatoes are done.
4. Mince 2-3 cloves of garlic. Lightly saute in 30g of olive oil
5. Add cooked pasta mix to pan.
6. Add pesto to pan and toss until well-coated.
7. Add 150g of white wine.
8. Reduce and stir.
9. Add spoonful of pasta water and cook down.
10. Taste for seasoning.
11. Remove from heat and grate parm over top.
12. Stir with spoon.
Plate and garnish with parm and pine nuts.
Music: Floating by Smith the Mister
Spicy Creamy Mushroom Pasta
Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!
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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS
1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese
INSTRUCTIONS
1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.
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Handmade Gnocchi Pasta With Rocket Pesto | Recipe Tutorial by Chef Faisi
Hi guys, today we're making handmade gnocchi pasta and a rocket, cashew, green olive pesto to go with. Then, I'll show you how to put it all together in a delicious cream sauce.
Please be sure to subscribe, and click on the bell icon to get notified when I release a new video.
===== PRINT RECIPE HERE ======
===== RECIPE =====
----- Ingredients ------
Potato Gnocchi
- 1kg potatoes, boiled, and peeled
- 300g plain flour
- 2 egg yolks
- 60g parmesan cheese, grated
- 2 tsp salt
- 2 pinches nutmeg, ground
Rocket Pesto
- 100g rocket leaves, washed
- 80g green olives, pitted
- 80g cashews, roasted
- 60g parmesan cheese, grated
- 2 cloves garlic, peeled
- 200ml olive oil
- Salt & pepper for seasoning
Pesto Cream Sauce
- 600ml cooking cream
----- Instructions ------
### 1. Making the rocket pesto
1. Place all ingredients for the rocket pesto, except cashews, into a blender, and blend until a smooth paste.
2. Add cashews, seasoning, and only blend cashews until they are small pieces.
### 2. Making the gnocchi dough
1. Peel boiled potatoes while warm, and mash into a smooth paste in a bowl.
2. Add flour, egg yolks, parmesan cheese, nutmeg, and salt for seasoning.
3. Hand mix the ingredients in the bowl forming a smooth dough.
4. Sprinkle some plain flour on top of the dough, and let it rest for 4-5 minutes.
5. Place the gnocchi dough onto a clean bench top, and cut off a small piece of dough with a spatula, or a dough scraper. Roll the dough out until it's lengthy, and around 2cm thick.
6. Cut the rolled dough into uniform pieces that are roughly 1.5-2cm thick.
7. Sprinkle flour on top of the gnocchi pieces in order to prevent them from sticking together.
8. Repeat process of rolling out, and cutting out uniform pieces of gnocchi until the dough is finished.
9. Heat up a large saucepan with water for cooking the gnocchi, and prepare a bowl of icy water for cooling down the cooked gnocchi.
10. Cook the gnocchi by placing them into the the large saucepan with boiling water. Once all the gnocchi begins to float, remove them, and place them into the icy water bowl. Repeat until all of the gnocchi is cooked, then strain them into a colander, and sprinkle with olive oil.
### 3. Making the gnocchi with pesto cream sauce
1. Add 100ml of cooking cream into a non-stick saucepan, and bring it to boil.
2. Reheat 2 servings of gnocchi by placing them back into the large saucepan with boiling water, once they float, strain them, and add them into the heated cream saucepan.
3. Add 2 table spoons of pesto on top of the gnocchi, and give everything a good toss.
4. If more servings are required, repeat steps 2, and 3.
5. Serve in a pasta bowl, and garnish with rocket leaves, and grated parmesan cheese.
===== TIMESTAMPS =====
0:00-1:17: Intro & Ingredients
1:18-2:41: Making the rocket pesto
2:42-4:52: Making the gnocchi
4:53-6:18: Cooking the gnocchi
6:19-8:19: Making the gnocchi with pesto cream sauce
8:20-8:37: Tasting & Outro
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