SEAFOOD AGLIO OLIO
SEAFOOD AGLIO OLIO
Olive oil
Minced garlic
Chili flakes
Seafood of your choice
Lemon juice
White wine (optional)
500 grams Pasta, cooked al dente
Salt, pepper
Parmesan cheese (optional)
Chopped Parsley
Spaghetti alla siciliana - pasta con la muddica atturrata
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Come sono gli spaghetti alla siciliana? Buoni anzi buonissimi ma decisamente buffi. E volete sapere perché? Perché nessun siciliano conosce questa ricetta. Ma sono anni che oramai li facciamo e per noi hanno questo nome.
In effetti in questo primo c’è tutto il sapore del Mediterraneo: le olive, l’olio buono, il pane grattugiato, le acciughe i capperi sono soli alcuni elementi che lo compongono.
Spesso bastano davvero pochi ingredienti per realizzare un piatto povero ma ricco di gusto.
Ciò che rende questa ricetta con gli spaghetti ancora più interessante è che praticamente si fa nel tempo della cottura della pasta e per questo motivo che sarà perfetta per una spaghettata notturna e ideale per un pranzo veloce.
Insomma questa è la ricetta giusta in tantissime occasioni, provata una volta, la farete di certo spessisimo!
► Ingredienti per preparare gli spaghetti alla siciliana:
Spaghetti 400 gr
Pangrattato 100 gr
Filetti di acciuga (sgocciolati) 28 gr
Capperi (dissalati) 50 gr
Olive nere (snocciolate) 100 gr
Olive taggiasche 100 gr
Aglio 1 spicchio
Sale q.b.
Olio evo q.b.
In Casa Pappagallo c'è sempre qualcosa che bolle in pentola! Ogni giorno succede qualcosa, una ricetta nuova, un ortaggio appena piantato nell'orto o qualche esperimento a metà tra l'esperimento scientifico e la ricerca di un nuovo prodotto agroalimentare.
Mettere piede in Casa Pappagallo è come entrare in un turbinio di ricette, idee e spunti presi dalla nostra vita di tutti i giorni.
La ricetta nel sito:
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#Pasta #Siciliana #Capperi
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Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe:
Make the whole menu:
INGREDIENTS
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced
¾ teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
Kosher salt
1 pound spaghetti
2 pounds mussels, scrubbed, debearded
2 pounds large shrimp, peeled, deveined
3 tablespoons unsalted butter
3 tablespoons finely chopped parsley
1 tablespoon fresh lemon juice
Lemon wedges (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
Transfer pasta to a platter and serve with lemon wedges for squeezing over.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Italian Grandma Makes Shrimp Scampi with Linguine
SHRIMP SCAMPI WITH LINGUINE
1½ pounds extra-large shrimp, peeled and deveined
1 pound linguine
4 tablespoons olive oil (approx.)
4 tablespoons butter
6-8 cloves garlic, chopped
Hot red pepper flakes, to taste
½ cup white wine
1 lemon, juice and zest
2-3 tablespoons chopped fresh parsley
Salt & black pepper
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
The Easiest Shrimp Scampi Recipe You'll Ever Find
Get the full recipe:
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Plump shrimp sautéed in a rich & buttery, bright & lemony, herb & garlicky white wine scampi sauce, and tossed with linguine pasta. In just 30 minutes!
Creamy Seafood Pasta Recipe | Creamy Pasta with Seafood
Creamy Seafood Pasta Recipe | Creamy Pasta with Seafood
#creamypasta
#creamypastarecipe
#seafoodpasta
#pasta
#pastarecipe
#carbonara
#carbonarapasta
We need:
1 ounce butter
8 ounce cooked linguini
20 medium shrimp (cooked)
1 cup crab meat (cooked)
1 cup mushrooms
3 cups heavy cream
1 tsp salt
1 tsp black pepper
1/4 tsp crushed red pepper
1 ounce minced garlic
2 ounce olive oil
1/4 cup grated parmesan
Directions:
1. In a skillet, saute over medium heat, butter, olive oil, salt, pepper, red pepper and garlic for a minute.
2. Add mushrooms and cook until tender.
3. Add cream and bring to a boil, add the parmesan cheese and cook for about 5 minutes or until desired thickness of the sauce is achieved.
4. Add cooked shrimp and crab meat. Stir, stir.
5. Add cooked noodles and serve!
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