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  • Boscaiola pasta

    Preparation: 10 minutes Difficulty: easy Preprartion time: 10 min Cooking time: 30 min Portions: 6 Pasta alla boscaiola is a first course based on egg pasta and a tasty sauce in which the autumnal flavor of porcini mushrooms stands out, which together are accompanied by peeled tomatoes, olives and smoked bacon. If you prefer, you can replace the fettuccine with another type of pasta; we suggest a long pasta shape, ideal for absorbing the delicious sauce. Ingredients 480 g of fresh egg noodles 500 g of porcini mushrooms 300 g of peeled tomatoes 100 g of smoked bacon 30 g of black olives 1 onion 1 bunch of parsley extra virgin olive oil salt black pepper If the first step to making a successful recipe is to take advantage of seasonal ingredients, mushrooms are one of the key elements to prepare typically autumn winning recipes; moreover, they are versatile and allow you to bring many different dishes to the table: appetizers, first courses, main courses or side dishes. This pasta alla boscaiola is a tasty first course that makes fresh porcini mushrooms one of the protagonists of the recipe that connote their flavor; is a dish based on fresh egg pasta topped with a rich, satisfying and balanced sauce. In addition to porcini mushrooms, these fettuccine are accompanied by peeled tomatoes, strips of smoked bacon, pitted black olives and a touch of freshly chopped parsley: all tasty and easily available ingredients. The few and simple steps of this pasta will allow you to prepare the boscaiola sauce in just 10 minutes. The substantial result will be ideal to be shared with family or friends, perhaps for Sunday lunch. If you have a sweet tooth for mushrooms you will find many recipes that you may like: from the more classic ones like stuffed or sautéed mushrooms, to the more creative ones like polenta tart with leeks and champignons. Preparation Phase 1 Cut the bacon into strips. Phase 2 Fry the pancetta in a non-stick pan, drain the cooking juices and set aside. Cut the mushrooms into slices. Phase 3 Peel the onion and chop finely, fry it in a saucepan with 4-5 tablespoons of oil, add the cleaned and sliced mushrooms. Phase 4 Season with salt and cook for 5 minutes. Add the chopped peeled tomatoes, the pitted olives and the pancetta and continue cooking in a covered pot for about 20 minutes. Phase 5 Peel, wash and chop the parsley, cook the pasta in boiling salted water, drain it al dente, pour it into the pan with the sauce, add a handful of parsley and a sprinkle of pepper. Phase 6 Stir and serve your pasta alla boscaiola. Shop this recipe:

  • Pasta con il ciauscolo

    Preparation: 10 minutes Cooking Time: 20 minutes Difficulty: easy Portions: 4 You need a few simple ingredients to make pasta with ciauscolo, a rustic and tasty first course. The recipe is quick and easy, all you need is a good ciauscolo, a soft sausage typical of the Marche region, tomatoes, garlic and a pinch of chilli. The result is a perfect pasta dish to enjoy with friends or family, in an atmosphere of cheerful conviviality. Ingredients: 4 slices of ciauscolo 320 gr of rigatoni 2 ripe perini tomatoes dry chilli extra virgin olive oil black pepper 1 clove of garlic basil aged pecorino Pasta with ciauscolo is one of those simple recipes to make that always meet everyone's taste and which, like Bucatini all'amatriciana or Spaghetti with garlic, oil and chilli, are even better if prepared and shared in joy. So ciauscolo IGP, a good durum wheat semolina pasta that keeps cooking, ripe tomatoes, aged pecorino and little more to bring to the table a tasty and tasty first course. For dinner with friends or for lunch with the family. The ciauscolo is a typical sausage produced in the areas of the Marche Apennines. It is a soft, short-aged salami prepared with different cuts of pork that is minced into a thin paste and flavored with garlic and pepper. Its main characteristic is that of being a spreadable salami, with a pink and delicate color. It is a delicacy spread on croutons and hot bruschetta, as an appetizer or snack, but it also lends itself as a very valuable ingredient in the kitchen. Preparation Phase 1 To make this pasta with ciauscolo, cut 4 slices of ciauscolo salami about 1 cm high, remove the skin and crumble it with your hands. In a non-stick pan, heat 1 tablespoon of oil with a pinch of dried chilli and the garlic purée with the garlic squeezer. Brown the ciauscolo over high heat for about 10 minutes. Phase 2 Meanwhile, bring abundant salted water to a boil and boil the pasta for the indicated cooking time. Add the peeled and diced tomatoes to the pan and cook over medium heat for another 10 minutes. Phase 3 Drain the pasta, sauté it in a pan with the sauce, add a few basil leaves and season with pepper. Serve the pasta with the ciauscolo very hot with a little grated pecorino. Shop this recipe

  • Gricia pasta

    Difficulty: Easy Preparation: 10 min Cooking: 20 min Portions: 4 Ingredients Rigatoni 0.7 lb (320 g) Guanciale ½ lb (250 g) - (already peppered) Pecorino Romano cheese ½ cup (60 g) - to grate Fine salt to taste Pasta alla gricia (pasta with guanciale) is one of the most famous dishes of Lazio cuisine, considered the ancestor of pasta amatriciana. As with the recipe for the amatriciana, in fact, it includes guanciale and Pecorino Romano cheese. The main difference lies in the tomato sauce, which is absent in pasta alla gricia because its origin even predates the importation of tomatoes into Europe. It is said that pasta alla gricia was invented by the shepherds of Lazio, who, with the few ingredients they had available, prepared this simple but equally tasty and substantial dish. You can choose to add a long type of pasta like bucatini and tonnarelli, or a short one like rigatoni! Preparation Phase 1 To prepare pasta alla gricia, first place a pot full of water on the burner that will be used to cook the pasta. At this point take the guanciale and cut slices 1/2" (1 cm) (1) thick. Then separate any rind that may be present (you can keep it in the fridge and use it in other recipes, such as soups) and from the slices you get strips about 1/8" (half a cm) (2) thick. Pour the guanciale into a pan already hot, without adding more fat (3); Phase 2 Let it sizzle on medium heat for about ten minutes until it is golden and crisp (4), taking care not to burn it. In the meantime the water will have come to a boil, salt and cook the pasta (5); while the pasta cooks, finely grate Pecorino cheese. When 2 minutes are left before the pasta is done, slow down the cooking of the guanciale by adding a ladle of cooking water. The cooking of the guanciale will stop and the starch released from the pasta will create a pleasant cream (6). Jiggle the pan a little bit to move the pieces of guanciale. Phase 3 At this point your pasta is done, add it directly to the sauce (7), preserving the cooking water. Stir for about 1 minute, shake the pan and stir. Then remove the pan from the heat, sprinkle with a third of grated Pecorino cheese (8) and add a little more cooking water if necessary (9). Phase 4 Stir and toss the pasta again; you will notice that a tasty cream will have been created (11). You can then serve pasta alla gricia and garnish each plate with the remaining Pecorino cheese (12). Shop this recipe

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