La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

Ingredients for 4 persons:

• 300 g of Spaghetti Filotea
• a can of tuna 250 gr
• dried chilli pepper
• 10 salted capers
• a small onion
• salt
• extra virgin olive oil
• ½ cup water

Direcions:

Ingredients for 4 persons:

• 280 gr. of Chestnuts 
• 350 gr. of chicken livers
• 500 ml. of milk
• 1 shallot
• 1 carrot
• 1 stalk of celery
• 1 sprig of rosemary
• 1 bay leaf
• 120 ml. dry white wine
• 1/2 tbsp of orange powder
• salt
• black pepper
• extra virgin olive oil

Jamie shares a new restaurant and his best recipe for penne arrabita. You don’t need many ingredients, it’s super simple and really packs spice.

Ingredients

• 3 to 4 fresh red chillies, finely chopped
• 6 cloves of garlic, peeled and finely chopped
• 2 x 400g tins quality chopped tomatoes
• 200ml organic vegetable stock
• 400g penne pasta
• a bunch of fresh basil, leaves picked and torn
• 25g parmesan cheese
• optional: ¼ scotch bonnet chilli, very finely chopped
• extra virgin olive oil
• 50g sourdough or ciabatta breadcrumbs
• ½ a bunch of mixed fresh herbs, leaves picked and chopped
• 1 clove of garlic, peeled and finely chopped

While staying at Palazzo Donati palace, in the Northern Italy town of Mercatello sul Metauro, (in Le Marche) I got a tagliatelle lesson from Nonna Lina Mazzanti.

Lina started making pasta at the age of ten, which is not terribly uncommon in Italy. She has won top awards at the pasta competition in the village for the past ten years. If a pasta lesson couldn’t be given by my actual grandmother, Lina was definitely qualified as a substitute teacher. [...]

Ingredients for 4 person:

• 250 gr of Tagliatelle Filotea
• 300 gr of ciliegini tomatoes
• 6 anchovies fillets
• 4 tablespoon of bread crumbs
• 2 cloves of garlic
• Fresh or dry parsley
• 1 tablespoon of botargo
• Extra virgin olive oil
• salt

Directions:

Ingredients for 4 person:

• 250 gr of Pappardelle Filotea
• 5 artichokes (mammole)
• 100 gr of Speck
• 1 clove of garlic
• 3 tbsp of extra virgin olive oil
• 60 gr of santoreggia
• 10 sun-drie tomatos in oil
• salt
• pepper

Italy, land of pasta. Many varieties and many recipes for a centuries-old tradition. From Campofilone, in the region Marche, an excellence of Made in Italy: the ‘Maccheroncini di Campofilone’, which got the mark of Protected Geographical Indication (IGP)  thanks to a rigid protocol of production.

The first certain documents which mention this pasta – also called ‘angels’ hairs’, in Italian ‘capelli d’angelo’ – dates back to the Council of Trent in 1560 and use the following words: “so thin that it melts in your mouth”.  They are also mentioned in the cookery books prepared for some noble families of Marche of 1700. The poet Giacomo Leopardi in its 49 most wanted dishes listed three different ways in which he preferred the Maccheroncini di Campofilone as a reminder for his chefs.
Eggs by free-range hens GMO-free, top-quality semolina flour, a little salt, all strictly coming from Campofilone; water is not used for producing this pasta, whose very thin sheet never exceeds 0.7 mm and is characterized by a thin cut, of at most 1.2 mm. Its production method strictly follows the tradition of pasta of Campofilone, handed down from generation to generation, when housewives worked at home and laid the sheet they had prepared on large slabs of marble, and then let the dough rest in cotton clothes. [...]

What happens when you cross that stable of Italian culinary tradition, pasta, with the very latest in 3D printing technology? Your pasta printed to order in any shape you want.

Italian pasta giant Barilla, the country’s largest producer of the famous staple food stuff has announced that it has teamed up with TNO, a Dutch organisation specialising in applied scientific research, to build a printer that can print pasta shapes to order.

This dish epitomizes Umbrian country cooking at its best, and the hot spaghetti is dressed with a fresh, sweet tomato sauce that is then topped with peppery arugula and shaved cheese.

Ingredients:

2 Tablespoons Extra Virgin Olive Oil2 Garlic Cloves, Peeled And Minced2 Pounds Ripe Tomatoes, Cut In Half (See Notes Above)1/4 Cup Fresh Torn Basil LeavesSalt & Pepper1 Pound Spaghetti6 Cups Fresh Washed Arugula2 Ounces Dried Pecorino Cheese, ShavedDirections

I think I won’t make a huge mistake if I say that every Italian family eats dried pasta at least once a day; pasta dishes are mainly served for lunch as they are incredibly easy to make and can be prepared between 12.30, when mamas get out of their offices or go to pick up their kids from school, and 13.00 when papas come back from work and the meal is served. On the contrary fresh egg pasta is something made only for specific family meals and occasions; in my personal family experience the making of fresh pasta is related to sunday meals. [...]

Ingredients:

1 egg per serving/person4 spoons of flour for each eggwatertimearms strength
Directions and photos

Oggi è la volta di un primo piatto realizzato con una pasta marchigiana, le tagliatelle di Campofilone e il condimento a base di pesce arricchito dai carciofi che personalmente abbinerei con qualsiasi cosa.
Ottimo condimento anche per gnocchi di patate piccolissimi, provare per credere.
Ingredienti

4 carciofi medi più i gambi3 calamari medi1 scalogno5 cucchiai olio extravergine di olivapeperoncino250 g. di tagliatelle di Campofilonesale qb

Pulite i carciofi dalle foglie esterne più dure, spaccateli a metà e togliete la barbetta poi metteteli in acqua e limone. Pulite i gambi e tagliateli a pezzetti, lasciarli in acqua e limone.
Pulite i calamari staccando la testa e i tentacoli, togliete la bocca, la pennetta trasparente e dura e poi togliete la pellicina trasparente.e le interiora.
Sciacquateli bene, tagliateli a rondelle e riducete in piccoli pezzi i tentacoli.
In una padella mettete l'olio e lo scalogno tritato, fate soffriggere due minuti e aggiungete i carciofi tagliati a fettine con il peperoncino, fate insaporire due minuti e poi bagnate con un bicchiere di acqua calda.
Fate cuocere per 10 minuti.
Calate i calamari e alzate un po' la fiamma per un minuto poi aggiungete acqua calda e finte la cottura.
Regolate di sale.
Leggi tutto

[...] Cannelloni are another of Italy’s stuffed pastas [...]

Ingredients

for the filling

1 1/2 lbs. ground pork1 1/2 lbs. ground veal (chicken or turkey may be substituted)2 – 3 tbsp butter1 pkg (10 oz, 283 g) frozen chopped spinach (cooked and well-drained)1 pkg (8 oz, 227 g) cream cheese1 cup grated Pecorino Romano — Parmigiano may be substituted2 or 3 eggs slightly beaten — depending on size¼ tsp ground nutmegzest of 1 lemon, more if you like

for the white sauce

2 – 3 oz (57 to 85 g) cream cheese, softened 2 – 3 oz (59 to 89 ml) milkfor the cannelloniMom’s pasta dough1 quart tomato sauce, with meat or without (See Notes)cheese saucean 8 oz ball of fresh mozzarella1/2 cup grated Pecorino Romano cheese

Directions

for the filling

Sauté meat in butter. Season lightly with salt.
Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
Cover the filling and refrigerate for a few hours or overnight.
Once the filling has rested, you can begin making your cannelloni.
for the cheese sauce

Combine equal amounts of cream cheese with milk.
Whisk and set aside.
to make the cannelloni

Shape 2 to 3 tbsp of filling into a small log, about as thick as your index finger. More or less filling may be required depending upon the size of your cannelloni. Do not over-stuff. Filling should leave a 1/4 inch (.6 cm) border on either side of the dough sheet.
Place the filling on the edge of the dough sheet and roll as one would if making a cigar.
Set aside, seam-side down.
Repeat Steps 1 through 3 until all the filling or dough sheets have been used.
assemble the dish and bake

Pre-heat oven to 350˚ F ( 177˚ C).
Liberally butter a baking dish.
Coat the bottom of the dish with 1 to 2 cups (237 to 473 ml) of tomato sauce
Place cannelloni, seam side down, in 2 rows, until dish is filled. Do not over-crowd.
Spoon cheese sauce over all the cannelloni.
Add enough of the remaining tomato sauce to completely cover the dish’s contents.
Sprinkle the top with the grated mozzarella and Pecorino Romano cheeses.
Spray one side of a sheet of aluminum foil with cooking spray and use it to cover the baking dish, sprayed side down.
Bake in pre-heated 350˚ oven for 20 minutes. Remove foil and continue baking until cheese topping is cooked to your satisfaction. Over-cooking may result in dry cannelloni.
Allow to rest 10 minutes before serving.

Read lots of more

Tagliatelle is the shape par excellence for egg pasta. In the Marche it represents a dish to be enjoyed with a rich tomato sauce for a Sunday lunch.[...]

Ingredients

• 250 g Egg Tagliatelle
• 500 g of Tomato sauce with Vegetables
• Extra virgin olive oil
• One garlic clove
• Salt to taste
• Hard Pecorino (or Parmesan cheese)

Directions

L'idea è semplice, ma non banale: fare della pasta di montagna, di qualità, seguendo l'intera filiera, dalla coltivazione, alla produzione. Se si è a Montefortino, un piccolo borgo in provincia di Fermo, si è aiutati: il palcoscenico dei Monti Sibillini – con le loro cime – è tutto attorno. Ma non è consueto trovare campi di grano a queste altitudini (tra i 600 e i 900 metri). [...]

The town of Castellucio is a short drive and is famous for lentils and the view of the Piano Grande (a giant alpine valley with beautiful wildflowers in the late spring). In and around Norcia you can find this famous dish, Pasta alla Norcia. I tried it with several types of sausage and decided to make my own. This was the best outcome of all the attempts. [...]

Ingredients

For the sausage:

• 2 lbs pork butt – sliced into cubes
• 1/4 lb prosciutto – one large piece
• 1/4 oz dried porcini mushrooms
• 1 Tbsp fennel seed
• 1 Tbsp kosher salt
• 1 Tbsp black peppercorns
• 1 Tbsp coriander
• 1 tsp dried oregano
• 1 tsp anise seed
• 1 Tbsp sugar

For the dish (serves 2 main courses, 4 as a first course):

• Extra-virgin olive oil
• 1/2 yellow onion – small dice
• Salt and pepper
• 1/2 the prepared sausage mixture, use the remaining for another purpose (or double the other amounts to serve 4 main courses)
• 1 cup Italian dry white wine such as a Trebbiano or Verdicchio
• 1 cup heavy whipping cream
• 1 tsp freshly grated nutmeg or to taste (use a microplane grater)
• Salt and pepper to taste
• 1/2 lb good quality rigatoni mezze or orecchiette
• 1 tsp Summer Black Truffle paste (if available)
• Grated Pecorino cheese

Directions

Ingredients - 4 servings

• 1 lb spaghetti
• 2/3 cup olive oil
• 2/3 cup Parmesan cheese, freshly grated
• 1/2 cup fresh lemon juice from 2 lemons
• 1 tablespoon lemon zest from the juiced lemons
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1/3 cup fresh basil, chopped

Directions

Whisk the oil, Parmesan cheese, lemon juice, salt and pepper in a large pasta serving bowl to blend. Set the lemon sauce aside.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Add the spaghetti to the lemon sauce and toss with the basil and lemon zest. Add enough of the reserved cooking liquid, 1/4 cup at a time, mixing well to moisten the pasta.

Transfer to individual bowls and serve with extra Parmesan cheese, if desired.

Summer atmosphere with this nice cold pasta! It is a light meal as well!
It must be prepared in advance and keeps well for a day or two in the fridge. The fantastic light you see in some of the pictures is totally natural. Yesterday's sunset at its best in my kitchen.
If the garlic is too strong for your taste, remove the inner sprout, it will be more digestible.
In this simple recipe the quality of each ingredient is the key to archive good results. Always prefer pasta made of durum wheat semolina, so your pasta will keep well, and a first quality extra virgin olive oil.

Ingredients

• 250 gr./ 0.6 lb Farfalle
• 200 gr. /0.4 lb canned tuna – net weight drained from the oil
• 1 garlic clove, grated (or finely chopped)
• 2 table spoons basil+ parsley,
• Juice of 1 lemon
• Grated Zest of 1 organic lemon
• ½ lemon to decorate
• 7 table spoons extra virgin olive oil
• Salt& pepper

With 14 or more companies (small sized) is the province of Fermo to stand out in the already rich scenery of pasta makers of Le Marche.Among all the many towns where pasta is produced even in family run shops, to excel is certainly Campofilone, a small village on the Adriatic coast, the capital of the fresh egg pasta and of the famous "Maccheroncini."Eggs rigorously broken by hands, excellent forgotten varieties of wheat, flour from stone mills with low rotation speed, longer drying procedures, bronze drawing, the Le Marche pasta makers are always investing on the tradition. While the big pasta brands, such as Barilla, announce 3-D printed pasta, the pasta makers from Le Marche at most innovate the packaging. They believe the pasta flavor does not accept compromise. "Old is gold" and the good pasta has the color of the precious metal.Here a the list of the Pasta Makers in the province of Fermo:Anticapasta - Campofilone - wwwCucina Tesei - Campofilone - wwwDe Carlonis - Campofilone - wwwDeci'Ova - Campofilone - wwwLa Campofilone - Campofilone - wwwMarcozzi di Campofilone - Campofilone - wwwMaroni & Marilungo - Campofilone - wwwSpinosi - Campofilone - wwwTabula - Campofilone - wwwMancini - Monte San Pietrangeli - wwwIl biologico di Livia - Petritoli - wwwPastificio Casoni - Porto Sant'Elpidio - wwwLa Mattera - Torre di Palme - www

Quadrucci means something like little squares in Italian, and that is exactly what they are: small squares of fresh pasta dough. Even though they are made from the same dough, the result is quite different from fresh tagliolini, tagliatelle or pappardelle. 

Ingredients - For 2 servings

2 eggs200 grams (1 1/4 cup) semola di grano duro rimacinata (semolina flour)100 grams (3.5 oz) prosciutto, thinly sliced and cut intro strips1 onion, thinly sliced150 grams (1 cup) frozen peas (or fresh ones if they are in season)60 ml (1/4 cup) dry white wine40 grams (3 Tbsp) butterfreshly grated parmigiano reggianosaltDirections

Pasta salad is often associated with summer, but why not prepare it during the darker months as well? It is the perfect lunch dish and, because it is cold, it can be prepared ahead of time; just toss the ingredients together when it is time to eat! And it is perfect for your lunch box the day after. [...]

PASTA SALAD WITH CRISPY PROSCIUTTO AND WINTER VEGETABLES

Ingredients

4 servings400 g/14 oz pasta1 small cauliflower1 small celery root150 g/5,3 oz Parma hambunch of parsley, finely chopped1 clove of garlicherb saltextra-virgin olive oilDirections

[...] It is thought that the word strangozzi is derived from the Italian word for shoelaces, stringhe, yet this pasta has come to mean priest stranglers. Centuries ago, in Umbria, the clergy was not looked upon kindly by the villagers. Legend says that they chased down the worst of the clergy and those that were caught were strangled with their shoelaces. These long pasta ribbons are thought to resemble those shoelaces. Death by shoelace immortalized in pasta.
In reality, strangozzi are about the size of what we would call linguine, the only difference being in their thickness. Our linguine are cut from thin pasta sheets; strangozzi is cut from sheets twice as thick. The result is a hearty pasta that is perfect for heavier or meat-based sauces.
Before beginning the recipe, the octopus must be cleaned and readied.[...]

Strangozzi Pasta with Octopus Recipe

Ingredients

octopus (See Notes)3 tbsp extra virgin olive oil1/4 tsp red pepper flakes (more or less to taste)1 small onion, diced2 cloves garlic, minced or grated1/3 cup chopped parsley1 large can, 28 oz (800 g), whole tomatoes - hand-torn1/2 tsp dried marjoram (2 tsp fresh)3 to 4 oz dry white wine1 lb (450 g) cooked Strangozzi pasta -- or whatever pasta you prefer -- cooked al dentereserved pasta water

Directions

Spaghetti with White Anchovies and Capers Recipe

Ingredients

1 lb spaghetti1/2 cup + 2 tbsp extra virgin olive oil, divided6 whole white anchovies, drained & roughly chopped – more to taste4 cloves of garlic, diced or grated – more to taste1/8 tsp red pepper flakes – more to taste2 tbsp nonpareil capers1/2 cup Panko bread crumbszest of 1 lemon3 tbsp fresh parsley, choppedsalt & pepperreserved pasta water

Directions

Make the bread crumb topping:
In a small mixing bowl, combine bread crumbs, lemon zest, and 2 tbsp of olive oil. Season lightly with salt & pepper. Mix thoroughly.
In a small frying pan over med-high heat, lightly toast the bread crumb mixture. Do not allow to get too dark or it will ruin the dish. Remove from heat and set aside.
Bring a large pot of heavily salted water to boil. Add the pasta and stir.
In a large frying pan over med heat, add the remaining olive oil. Once hot, add garlic and red pepper flakes. Sauté for 1 minute.
Add the anchovies to the pan and continue sautéing until the pasta has cooked 2 minutes less than the package’s cooking instructions indicate for al dente. If you’ve timed everything correctly, the anchovies should be sautéed for just a few minutes before the pasta is ready.
Drain the pasta, reserving 1 cup of the pasta water.
Add capers and pasta to the pan containing the anchovies. Gently toss to evenly coat the pasta with the anchovy & oil mixture. If too dry, add enough pasta water to create a sauce. Continue to sauté until the pasta is al dente, 1 to 2 minutes more.
Remove from heat, add 2/3 of the bread crumb mixture, and toss.
Place on a serving platter and garnish with remaining 1/3 of the bread crumb mixture.
Serve immediately.