Hosting a dinner party can be a delightful experience, especially when you can impress your guests with an elegant Italian meal without spending hours in the kitchen. With a few simple yet sophisticated recipes, you can create a memorable evening full of flavors and warmth. We are presenting here three Italian Primi piatti - First Course recipes , which are easy to prepare but are real Lookers! Grazie a OGGI ricette!
Paccheri ripieni con ricotta e gamberi su salsa rosa - Ricotta filled Paccheri Pasta
The Paccheri Sgambaro, ricotta and prawns on pink sauce recipe finds its reason in the choice of a few but careful ingredients. The perfect cooking resistance of the pasta, the delicacy of the prawns, the creaminess of the ricotta and stracciatella make this first course a prelude to a special evening.
Ingredients:
Paccheri rigati Sgambaro 36; ricotta 200 gr; stracciatella 100 gr; shrimps 500 gr; extra virgin olive oil; salt and pepper; tomato sauce (for the pink sauce) 400 gr; fresh cream (for the pink sauce) 100 ml; marjoram to taste
toasted almond flakes to taste.
Preparation:
The filling: Clean the shrimp; remove the head, remove the shells and the black thread on the back using a toothpick. Rinse them and cook them in a pan with a drizzle of olive oil for about 5 minutes. Let them cool and cut them into coarse pieces. Place them in a bowl with the ricotta and the shredded stracciatella. Season with salt and pepper. Mix until you obtain a homogeneous mixture. The sauce: In another saucepan, place the fresh sauce and fresh cream. Mix and heat. The pasta: Cook the paccheri in plenty of salted water and once cooked, drain them al dente. Fill the paccheri with the ricotta and prawn mixture prepared previously using a piping bag. Place them in a baking dish and drizzle with extra virgin olive oil. Reheat them in the oven for 10 minutes.
Plating: Distribute the pink sauce on a plate and place the paccheri standing up in the center of the plate. Create drops of cream released from the stracciatella around the paccheri, using a measuring bottle. Once you have created the drops, draw a circle with a toothpick. Finally, decorate with toasted flaked almonds and marjoram leaves, a drizzle of extra virgin olive oil and freshly ground pepper.
Spaghettone di Gragnano cotto in estratto di rapa rossa - Spaghettone cooked in red turnip extract
La Pista restaurant is situated in one of Turin's most historic locations—the unique car test track, which opened in 1926 on the city's roof in the Lingotto area. This special venue has been recently renovated to create an elegant yet unpretentious atmosphere for guests, complemented by attentive and discreet service from the young dining room staff. At the helm of the kitchen is Turin chef Alessandro Scardina, who has Sicilian roots and draws upon his international culinary experiences to craft his dishes. One standout offering is the spaghetti, which features a combination of red turnip extract and herring broth, resulting in an intense and well-balanced flavor. The dish is further enhanced by a creamy Parmesan fondue, with herring caviar and oil-infused fillets providing a savory and refined touch.
Ingredients:
Gragnano spaghettoni 320 gr; Red turnip extract 250 ml;
herring broth (prepared with bones and heads) 250 ml; Parmigiano Reggiano 30 months 100 gr; fresh cream 100 ml; herring caviar 40 gr; herring fillets in oil 50 gr; salt to taste; Extra virgin olive oil to taste.
Preparation:
Preparation of herring broth. Rinse the herring heads and bones thoroughly under running water to remove any impurities. Place the heads and bones in a pan with 500ml of cold water. Add a small onion, a carrot and a stick of celery for flavor. Bring to the boil, skim if necessary and cook for about 30 minutes over low heat. Filter the broth through a fine sieve and reserve it. Preparation of red turnip extract. Use a juicer or extractor to obtain juice from beetroot. Filter the juice through a fine strainer to remove any residue. Preparation of Parmesan fondue
In a saucepan, heat the fresh cream without bringing it to the boil. Gradually add the grated Parmesan, stirring continuously with a whisk to obtain a smooth and creamy consistency.Remove from heat and keep warm.
Cooking spaghetti: Bring a pan of lightly salted water to the boil. Cook the spaghetti for half the time indicated on the package (for example, 5 minutes if the total time is 10 minutes). Meanwhile, in a large pan, mix the red turnip extract and the herring broth in equal parts. Bring to a light simmer. Drain the spaghetti from the water and transfer them to the pan with the turnip and herring liquid. Continue cooking, stirring frequently to allow the pasta to absorb the flavors and complete cooking. Composition of the dish: Distribute the spaghetti onto the plates, forming a nest in the centre. Pour over a generous spoonful of Parmesan fondue. Garnish with the herring caviar and the herring fillets in oil, slightly drained and cut into small pieces. Add a drizzle of extra virgin olive oil and serve immediately.
Gnocchi di pisellini primavera con fonduta di parmigiano e pancetta - Spring pea gnocchi with parmesan fondue and bacon
This dish offers a twist on the classic 80s recipe of pasta with peas and ham, featuring gnocchi made from peas instead of potatoes, accompanied by a creamy Parmesan sauce and crispy prosciutto. The texture of pea gnocchi differs from that of traditional potato gnocchi, as it is lighter and softer. Their vibrant green color also adds visual appeal to the dish. Additionally, pea gnocchi serves as a delightful and colorful alternative to traditional potato gnocchi. Peas are packed with protein, fiber, and vitamins, making them a healthy and nutritious choice. In Benedetta Parodi's recipe, she uses Findus Primavera peas, but you can substitute them with any type of frozen spring peas.
Ingredients:
Findus (or other brand) Spring Peas 300 gr; onion 1 clove; ricotta 100 gr; flour 200 gr; cream (for the fondue) 250 ml
grated parmesan (for the fond) 200 gr; ricotta (for the fondue)2 tablespoons; nutmeg (for the fond) to taste
salt and pepper (for the fond) to taste; bacon (for the seasoning) 100 gr; Findus Spring Peas (for the seasoning) 100 gr
Preparation:
Boil the spring peas in a little salted water with the onion cut thinly into rings. Take 100 grams of the seasoning and set aside for later. For the fond, mix cream and parmesan with nutmeg and salt in a saucepan, cook over low heat, stirring often. When it comes to the boil, turn off the heat, add 2 tablespoons of ricotta and mix. Blend the remaining peas, which have cooled in the meantime, with an immersion blender, together with 100 grams of ricotta. Place the mixture in a bowl, add the flour and knead for about 1 minute with your hands to create a plastic dough. Divide the dough into 4, form rolls, cut them and make the gnocchi into balls. In a saucepan, brown the bacon with very little oil. Boil the gnocchi balls in salted water for a few minutes. Pan-fry the gnocchi with the seasoning. To plate, make a fondue base in a deep plate and then arrange the gnocchi with the peas kept aside and the bacon.
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