A nice plate of spaghetti with homemade meat sauce.
A nice photo of a plate of spaghetti with meat sauce was missing… I filled the gap this evening with this nice plate of pasta (eaten quickly!). The meat sauce, needless to say, is my mother's!
Do you like meat sauce?
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Spaghetti with bottarga sauce.
Lightly sauté tuna bottarga, oil, fresh cherry tomatoes, dried tomatoes, salted anchovy, plenty of garlic and a drizzle of white wine for a few minutes. Then add the pasta, in this case spaghetti. Sauté everything together and then, the Chef's touch, a grating of bottarga at the end.
Is your mouth watering?
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Bottarga is a food made from the ovary of the fish, whose eggs are salted and dried with traditional processes. It is obtained from the eggs of the grey mullet, the most classic, or tuna. The two products differ both in color and taste (stronger in the tuna one).
Continue and learn more on Wikipedia
Pasta alla carbonara. Che bel piattino eh?
Magari i puristi potrebbero storcere l’occhio perchè questa è quasi una frittata a cui manca la panna però il risultato è molto gustoso.
Pancetta, uova, olio e pasta (spaghetti nell’occasione).
Facile e veloce!
Come di consueto vi propongo un link alla lettura di qualcosa di più sulla Carbonara. Non amo fare copia ed incolla per cui vi mando alla pagina di Wikipedia per cominciare una lettura.
Spaghetti with pesto, the recipe.
Maybe it's not the official type of pasta to accompany Genoese pesto (trenette or trofie) but making a plate of spaghetti seasoned with that wonder that nature offers us in these parts is spectacular all the same!
And then it's so simple: basil, oil, salt, garlic, pine nuts and cheese.
And tell me I'm not right...
The basic ingredients of this typical Ligurian sauce are basil, garlic, olive oil, grated cheese and pine nuts.
Now I want to describe some details about some of these ingredients, details that are accompanied by memories of my childhood and of my maternal grandparents, true Ligurians of the eastern Riviera.
– Basil. Nowadays we rightly talk about the basil of Prà which has the perfect characteristics for pesto but once they didn’t even know what it was: my grandfather used to say that the perfect basil without the bad smell of mint had to grow in the shade and that its flowers had to be removed as soon as they sprouted. How could they make pesto on the western and eastern coasts?
– Pine nuts. My grandfather would collect pine nuts under an old pine tree near the house, break their shells and store them in a jar. However, the quantity of them in the pesto was always very limited… When they were finished, my grandmother would buy them an ounce at a time, that is, 25 grams!
– grated cheese: for my grandfather, born in 1886, “cheese” was only Sardinian. He bought one form at a time of the half-aged one, which was consumed sparingly at the table. At the end of the form, the little piece that remained and which in the meantime had become nice and hard was used for cooking, to put on pasta and to make pesto.
– The olive oil must necessarily be Ligurian, due to its characteristics of lightness and fragrance.
Enjoy your meal!
Here I leave you a nice video recipe of GialloZafferano.
