How To Make Quick Creamy Lemon Ricotta Pasta Recipe
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Creamy Lemon Ricotta Pasta....New dish, quick, simple and so tasty. A delicious midweek meal
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0:00 intro
0:30 Pasta playlist
0:37 Cooking shallots & garlic
0:53 Baby kale
1:13 Walnuts
1:24 Add everything to a bowl
1:40 Cooking pasta
2:02 Peas
2:30 Finishing
Naked Spinach and Ricotta Dumplings
Think of this as a pasta dish without pasta; it's all about the filling. The story goes that those delicious little naked dumplings were born in Florence when, during a meal, the ravioli that contained the filling broke, so the chef served the filling as it was, or naked. They were a hit then, and still are, a light and fluffy pasta dish anytime of year. #TuttiaTavolaaMangiare #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia @GranaPadanoDOP
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HOME MADE PASTA: TROFIE, WALNUTS, RICOTTA AND BACON, CELIA THE LONDONER CAN'T RESIST A GO AT TROFIE
This simple pasta sauce is creamy and delicious, the pancetta gives it an edge and the walnuts add a subtle richness and bite. Trofia is a pasta without eggs which provide the perfect foil for this dish. Trofie require a little practise to make as Celia found out but what a fun family activity. I am certain those dexterous video gamers would be experts. Celia tries to unravel the technique of the Trofia. Twist! Pasta Grannies please be kind to Celia!
RECIPE: Trofie with Ricotta, bacon and walnuts
Trofia is a fresh pasta shape from Liguria, a region in the North of Italy.
The dough is very simple: flour and water.
This time we are preparing a quick recipe. The trofie are served with ricotta cheese, pancetta and walnuts.
This is the recipe (serves 4) as a first course
Ingredients:
250 gr /2 cups of white flour (preferably Italian 00)
125 mils / 1/2 cup of water at room temperature
100 gr /3 1/2 oz of Italian Pancetta diced (as an alternative prosciutto, speck or bacon can be used.
1 medium onion chopped.
250 gr / 9 oz of Ricotta cheese
10 walnuts shelled and broken in small pieces
60 gr/ 2 oz grated Parmigiano Reggiano
Ground pepper
EV Olive Oil
To make the Trofie you need to prepare the dough. Put the flour in a bowl and slowly add the water while you're mixing using a fork.
Then put the resulting dough on a wooden board and knead it until you reach the right consistency. It must be soft and elastic but not wet.
Let it rest covered with the bowl or cling film for 15 min at least.
To make the trofie take a little lump the size of a pea and with one hand roll it quickly to form a little long sausage, then with the side of your palm, press and swirl it until you get a long spiral almost like the shape of a wood screw. It will take a while to make them.
When ready, let the trofie rest on a tea towel. Sprinkle flour on top to prevent sticking.
Now prepare the hot water for the pasta. You need to add some salt to it.
While the water is coming to the boil you can prepare the sauce.
In a shallow pan on low heat, pour 4 tbsps of EV Olive Oil. When hot enough, add the pancetta and cook until crispy, then remove it and set aside. Now add the chopped onions and fry them lightly until soft. Then turn the heat off because you need to cook the pasta. When the water reaches the boil add the trofie and cook them for 4 to 5 min, stirring every so and so to avoid sticking. While the pasta is cooking resume the preparation of the sauce. Over a low heat add the ricotta to the onions, and break it with a wood spoon until you get a creamy sauce. Now add half of the walnuts and stir for a few seconds.
The trofie should be ready now. Drain them and add them to the ricotta sauce. Add the crispy pancetta, the grated parmigiano, a good amount of ground pepper, toss and serve.
Lemon Pasta | Gennaro Contaldo
A very special moment and tribute, to a very special man. x
Gennaro in Italy
Another video in a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for, and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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Links from the video:
How to Make Tiramisu | Gennaro Contaldo | Italian Special
Sausage Pasta | Gennaro Contaldo | Italian Special
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