Two Pasta recipes for two differen tastes and moods - do you feel today like a rich umani-like sauce with Potato-based Gnocci: Gnocchi ai Porcini, or do you feel like summer holiday-like dish of Calamaratta Pasta with Calamari? Regardless which one you prefer, here are the two recipes, quick to prepare. Grazie a Butta La Pasta!
Gnocci con funghi porcini
Gnocchi with porcini mushrooms is a quick and ideal first course to complement an important menu. It's a delicious dish that gourmets can't resist. This substantial dish is a great alternative to autumn pasta for facing the first chilly days of the season. It's also a perfect addition to a Sunday family lunch menu.
Ingredients:
Potato gnocchi 800 gr; Porcini mushrooms 500 gr; garlic 1 clove; sprigs of fresh thyme to taste; extra virgin olive oil to taste; salt to taste; pepper to taste to taste
Preparation:
Clean the porcini mushrooms with a damp cloth without washing them after cutting the earthy base, then divide them in half if they are small, in 4 if they are large. Heat 4 tablespoons of oil in a pan with a clove of garlic and the chopped thyme. Add the mushrooms and sauté them for 5 minutes, stirring with a wooden spoon. Then place a lid and cook until tender, more or less 20 minutes. Remove the garlic and add salt. Boil a lot of salted water, cook the gnocchi, draining them with a slotted spoon as they come to the surface. Dip them in the pan with the seasoning. Sauté for a minute on high heat. Divide them between plates and add freshly ground pepper.
Calamarata with calamari sauce
The Neapolitan recipe for Calamarata with calamari sauce is simple to make. The Calamarata Pasta is a type of pasta also known as half paccheri, with the shape of large rings that resemble those of squid. This format goes well with fish or shellfish sauces.
Ingredients:
Squid 600 gr; white onion 1 chopped tomato pulp 400 gr; dry white wine 1 large glass; calamarata pasta 380 gr; extra virgin olive oil to taste; salt to taste
Preparation:
First clean the squid, wash the squid and remove the beak (which is located in the center of the tentacles), the eyes and the entrails. Cut the sacs into rings about 2 cm high and the tentacles into small pieces. Finely slice the onion and place it in a large pan with three tablespoons of oil, brown it, adding a little water from time to time. Throw the squid into the pan, brown them briefly over high heat, then pour in the wine and let it evaporate. Pour the tomato pulp into the pan, add salt and cook for about twenty minutes. Cook the calamarata in abundant salted water, drain it and pour it into the pan with the calamari sauce. Sauté everything for a few minutes and serve.
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