ITALIAN SPAGHETTI WITH CLAMS

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Italian Food : How To Make Spaghetti With Clams

 

A delicious seafood pasta that is rich in taste but lies light on the stomach! An excellent dish for all the fish lovers.

SERVINGS : 4

Preparation Time : 40 minutes
Cooking Time : 3 hours 30 minutes

INGREDIENTS
500 g spaghetti
1 kg clams
100 g parsley
250 ml white wine
100 ml olive oil
500 g plum tomatoes
30 g garlic
120 g shallots
2 tbsp basil
2 tbsp tarragon
55 ml champagne vinegar
420 ml virgin olive oil
balsamic vinegar, to taste
salt
pepper

1 tall pot
1 bowl
1 knife
1 chopping board
1 colander
1 spaghetti spoon
1 measuring jug
1 frying pan with lid
1 food processor

PROCESSING METHOD

Prepare the tomatoes.
* Firstly, cut out the eyes of the tomatoes and slice them in half. Scatter some sea salt, basil, parsley and sage onto the baking tray. Place the tomatoes cut side up and layer with more herbs and olive oil. Cover and leave overnight.

Preheat the oven.
* For this recipe, you should preheat the oven to 230° C.

Roast the tomatoes.
* Scrape off the top layer of herbs from the tomatoes and place in the oven for 10 minutes.
* Turn the oven down to 130° C and leave for approximately 2 hours.

Remove the tomatoes.
* After the 2 hours have passed, remove the tomatoes from the oven.

Make the vinaigrette.
* Soften the chopped garlic and shallots in a little olive oil before stirring in some champagne vinegar.
* Add the tomatoes and cook for 3 minutes.
* Finally, add the herbs and the remaining oil and cook for 1 hour over a low heat stirring occasionally.

Blend the vinaigrette.
* Allow the vinaigrette to cool then pour it into the food processor and blend well.
* Season with a sprinkle of salt and pepper and a splash of balsamic vinegar.

Clean the clams.
* You should put the clams into a bowl and run them under a cold tap for a couple of minutes.

Cook the spaghetti.
* Fill the pan half full and add a handful of salt and some olive oil. Allow to boil before adding the spaghetti. Leave to cook for 8 to 10 minutes, stirring well.

Cook the clams.
* While you leave the pasta to boil, heat the frying pan before adding the clams and the white wine.
* Place the lid over the top and cook for 3 to 5 minutes (the clams opening signify that they are cooking – any that do not open, discard).

Drain the pasta.
* Using the colander, drain the pasta.

Add the vinaigrette.
* Next, add 400 ml of the vinaigrette to the clams.

Add the spaghetti.
* Pour the spaghetti in with the clams and stir thoroughly.

Serve.
* Using the spaghetti spoon, heap a generous portion of pasta and clams onto a serving plate and garnish with remaining vinaigrette.
* Enjoy on its own or with a glass of white wine and a mixed seafood salad.

ITALIAN CRISP FRIED MUSHROOM RAVIOLI

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Italian : How To Make Crisp Fried Mushroom Ravioli

 

A tasty and original recipe for ravioli made with an authentic tomato and mushroom sauce to serve as a canape.

SERVING : 6

Preparation Time : 15 minutes
Cooking Time : 30 minutes

INGREDIENTS
200 g ready-made mushroom ravioli
1 ltr vegetable oil for frying
Half onion, finely chopped
3 cloves of garlic, sliced
150 g wild mushrooms
60 ml dry white wine
60 ml olive oil
400 g canned chopped tomatoes
1 tbsp thyme, chopped
Salt and pepper

2 saucepans
1 tray
1 wooden spoon
1 slotted spoon
1 hand blender
Kitchen paper

PROCESSING METHOD

Make the sauce
* Place one of the saucepans over a medium heat, then add the olive oil.
* When the oil is warm, add the onions and give them a stir with the wooden spoon.
* Next, add the sliced garlic and stir well. Cook for a couple of minutes, then add the mushrooms and stir again.
* Now pour in the white wine and leave it all to cook for about 5 minutes.
* Finally add the chopped tomatoes, stir well and then season with salt and pepper. Cook gently for 10 to 15 minutes, then remove the pan from the heat.

Puree the sauce
* Add the thyme to the sauce then use the hand blender to puree the sauce in the pan for about a minute.

Fry the ravioli
* Heat the vegetable oil in a large saucepan over a high temperature. Place the tray next to the pan covered in kitchen paper.
* When the oil is hot, use the slotted spoon to carefully add about a third of the ravioli.
* Fry the ravioli, while moving them around with the spoon, until they are brown. This will take about a minute.
* Remove them from the pan using the slotted spoon and place them on the kitchen paper to drain any excess oil.
* Cook the remaining ravioli in the same way in two more batches.

Serve
* Pour the sauce into a serving bowl and then stack the ravioli on a plate or on serviettes to one side.
* Eat while hot, dipping the fried ravioli into the tomato sauce.

ITALIAN CHICKEN AND AUBERGINE PARMIGIANA

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Italian Food : How To Make Chicken & Aubergine Parmigiana

This wonderful barbecued chicken recipe had a tinge of the Italian with its irresistible, cheesy aubergine. Give it a try and use your favourite pasta as a side dish. Try this dish with pasta, if you are feeling especially hungry.

SERVING : 2

Preparation Time : 20 minutes
Cooking Time : 1 hour

INGREDIENTS
1 large chicken breast, cut into 2 thin slices
1 aubergine, peeled and horizontally sliced into 4
80 ml olive oil
200 g mozzarella
1 Handful basil leaves, chopped
1 onion, peeled and diced
5 cloves of garlic, sliced
1/2 tsp chilli flakes, optional
few sprigs of thyme
400 ml tinned tomatoes
2 tbsp tomato puree
1 tbsp sugar salt, to taste
pepper, to taste

1 ovenproof casserole dish
1 saucepan
1 hand blender
1 spoon
1 wooden spoon
1 set of tongs
1 tray
1 brush
1 barbecue

PROCESSING METHOD

Prepare the barbecue
* If you have a charcoal barbecue light it thirty minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white.
* If you are using a gas barbecue, light it up on high and leave it for twenty minutes.

Turn on the oven grill.
* Set the oven grill to the highest temperature to heat to bake the dish.

Heat the oil, add the onion and garlic
* Begin the tomato sauce by placing a large saucepan over a moderate heat. Add forty-five millimetres of olive oil. Next, add the onion and garlic.
* While stirring with a wooden spoon, sweat the two ingredients until soft and add tomato puree. Mix together.
* Now introduce the tinned tomatoes, breaking them up while mixing. Add chilli flakes, sugar, and season with salt and pepper. Now, add the thyme and stir well. If you don’t like spicy food then leave out the chilli.
* Let the sauce simmer for fifteen minutes, stirring occasionally to avoid burning.

Season the chicken
* Meanwhile, take both pieces of chicken and brush them with olive oil. Season with salt and pepper. Repeat for other sides.

Season the aubergine
* Generously brush the aubergines with oil and season with salt and pepper. Repeat for other sides.

Finish the sauce
* Return to the sauce and turn the heat off. Give it one further quick stir and using the hand blender, blend into a chunky puree. Do not forget to remove the thyme stalks.

Barbecue the chicken and aubergine
* Place both pieces of chicken onto the barbecue along with two slices of aubergine. Grill them for three to five minutes.
* Now, turn the chicken over followed by the aubergine and cook for a further three minutes. Remove when brown.
* Add the remaining aubergine and grill for three to five minutes on the first side.
* Turn over, leave for another two to three minutes and remove.

Combine the ingredients
* Take the casserole dish and add two pieces of aubergine, one slice of chicken, a few slices of mozzarella, and cover with tomato sauce. Finally, add a sprinkling of chopped basil.
* Repeat the above step, layering the aubergine, the chicken, the tomato sauce, and on top, the mozzarella. This time, leave the basil for now or it will burn in the oven.
TIP : To make it easier to serve, chop the chicken up into chunks before adding it to the casserole dish.

Bake
* Place the dish into the centre of the oven and bake for seven to ten minutes.
* When the mozzarella has melted and browned slightly, take the dish out of the oven.

Garnish and serve
* Garnish with the remaining basil and serve while baking hot.

ITALIAN PUTTANESCA SAUCE

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Italian Food : How To Make Puttanesca Sauce

A delicious tomato and olive Italian sauce served with pasta of your choice. Has to be experienced to fully appreciate.

SERVING : 2

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
4 tbsp olive oil
6 garlic cloves, minced
quarter tsp chilli flakes
1 tin of chopped tomatoes
1 1/2 tbsp black olives, chopped
1 tbsp small capers
2 tbsp basil, chopped
250 g fresh pasta, for example Pappardelle
30 g parmesan, grated
salt
pepper

2 saucepans
1 wooden spoon
1 colander

PROCESSING METHOD

Preheat the water
* Bring a pan of water to the boil and once boiling season with salt and then transfer onto the back burner.

Make the sauce
* Place a second saucepan under a medium high heat and add the olive oil and garlic. Stir in and quickly sweat it for a few seconds
* Add the tomatoes and stir them in well with your wooden spoon.
* Let it all cook for a few minutes whilst occasionally stirring.
* Add the pepper flakes, capers and black olives. Season with a little salt and pepper, mix it again and allow it to cook for a few minutes before turning off the heat.

Cook the pasta
* Bring the pan of water back to the boil and once boiling, add the pasta. Fresh pasta should take about two to four minutes (check the instructions on the package).
* After roughly two minutes, place a colander into the sink and allow to drain for a few minutes.

Mix the pasta into the sauce
* Add the cooked pasta into the sauce and mix well.
* Then add the basil and parmesan and combine well.

Serve
* With any tomato based dish it, is nice to drizzle over some olive oil; place a generous helping of the pasta into a serving bowl, drizzle with olive oil.
* Garnish with a sprig of basil.

ITALIAN BAKED CANNELLONI

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Italian Food : How To Make Baked Cannelloni

A hearty, warming, Italian pasta dish which will satisfy even the largest of appetites.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 20 minutes

INGREDIENTS
half cups olive oil
500 g ground beef
1 onion, thinly sliced
half tsp dried oregano
half cups white wine
2 balls of mozzarella, sliced
2 egg yolks
4 tbsp butter
4 tbsp plain flour
2 cups (500 ml) milk
salt and pepper
800 g tin chopped tomatoes
1 onion, thinly sliced
2 tbsp butter
half cups white wine
salt and pepper
16 cannelloni shells

2 medium saucepans
1 whisk (optional)
1 wooden spoon
1 medium cooking pot
1 bowl of cold water
1 oven dish
1 slotted spoon
1 ladle
1 colander

PROCESSING METHOD

Fry the onions
* Place the cooking pot on a medium heat, add half of the oil and warm through. Once hot, add the meat, onions and oregano. Stir well and leave the meat to brown . This will take approximately five minutes.
* Add half a cup of white wine, season with salt and pepper, stir and leave to evaporate for roughly 2-3 minutes.

Make the bйchamel sauce
* Place a second pan on a medium heat, add the butter and allow to melt. Add the flour and cook for 3-4 minutes, continually stirring.
* Gradually pour in the milk, while continuing to stir and bring it the boil. When it thickens, remove it from the heat.

Combine meat and sauce
* Pour the bйchamel sauce into the pan of meat, add the two egg yolks and stir well.

Make the tomato sauce
* Place another saucepan on a medium heat, add the butter and let it melt. Once melted add the onions and let them sweat down until soft and translucent, stirring occasionally.
* Add half a cup of white wine and leave to evaporate for approximately 3-5 minutes.
* When the wine has reduced add the chopped tomatoes, sprinkle in a little salt, stir and bring to the boil.
* Once boiling turn the heat down to a simmer and leave to cook for 15 minutes.

Cook and drain the pasta
* Add the cannelloni to a pan of lightly oiled, salted, boiling water. Stir and leave to cook for 9 minutes.
* Once cooked remove from the pan and place immediately into a bowl of cold water to stop the cooking process. Leave for 1 minute then drain into a colander, shaking off excess water and set aside.

Preheat oven
* Set the oven to 200°C or 390°F or gas mark 6.

Make the cannelloni wraps
* Place one pasta square onto a flat working surface. Spoon some of the meat mixture into the centre and roll lengthways to form a cylinder, shaped log.
* When completed, transfer to the oven dish.
* Ladle over the tomato sauce, place the sliced mozzarella on top and season with salt and pepper.

Bake and remove
* Place the dish in the centre of the oven and bake for 15-20 minutes.
* When cooked through, remove from the oven and allow to stand for 5 minutes before serving.

Serve the baked cannelloni
* Slice into portions, transfer to a serving plate and garnish with a little greenery for that extra splash of colour.

ITALIAN STUFFED PASTA SHELLS

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How To Make Stuffed Shells

SERVINGS : 2

INGREDIENTS
15 pasta shells, al dente
740 g ricotta cheese
360 g Parmesan cheese
360 ml marinara sauce
120 g mozzarella, fresh
1/4 cups (60 ml) cream
4 basil leaves, chopped
1/2 shallot, diced
2 tbsp parsley, chopped
1/2 garlic clove, minced
lemon juice, to taste
2 tbsp olive oil
salt, to taste
pepper, to taste

1 garlic mincing tool

PROCESSING METHOD

Cheese Stuffing
* In a large mixing bowl, add 3 cups (740 g) of ricotta cheese, 2 cups (360 g) Parmesan cheese, 1/2 diced shallot, 2 Tbsp chopped parsley, 4 chopped basil leaves, 1/2 minced garlic clove and a squeeze of lemon juice. Salt and pepper to taste and begin to mix together. If the stuffing seems too dry, add 1/4 cup (60 ml) of cream and 1 to 2 tbsp of olive oil to moisten. Stir until incorporated.

Pack It Tight
* Hold the pasta shell on its edges and press gently, the shell will open up. Scoop in a generous portion of stuffing and squeeze the shell closed.
* Place the shell in an oven safe dish and repeat.

Marinara And Mozzarella
* Pour 1 and 1/2 cups (360 ml) of marinara sauce over all the shells. Make sure to cover the edges as these dry out easily. Be generous with the marinara sauce. Cover the marinara and shells with 1 cup (120 g) of fresh mozzarella. Tear the mozzarella instead of grating to allow the cheese to melt freely over the shells.

* Drizzle a small amount of olive oil on top to help with moisture.

Serve
* Bake in a 350° F ( 180° C / Gas Mark #4 ) oven for 20 to 30 minutes until the cheese is melted and golden brown.
* Allow to cool for a few minutes and enjoy!

ITALIAN STRAWBERRY MOUSSE

How to Make a Strawberry Mousse
Load By academia-barilla

ITALIAN PAN FRIED GARLIC SARDINES

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Main Dish : How To Make Pan Fried Garlic Sardines

A tasty recipe for this cold-water fish which contains very high amounts of omega-3 fatty acids which are essential for brain and vision development. Sardines are also rich in iron, potassium and vitamin B6. Try our Pan Fried Garlic Sardines recipe.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutesYou Will Need

INGREDIENTS
4 tbsp flour
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tbsp oregano
1/2 tsp black pepper
salt to taste
8 medium-sized sardines, gutted
60 ml olive oil
4 cloves of garlic, sliced
1 lemon cut into small cubes
1 bunch of fresh parsley
2 trays
1 cutting board
1 knife
1 frying pan
1 metal spatula

PROCESSING METHOD
Butterfly the sardines
* Remove the head and open the fish up. Carefully disect the central bone and discard. Do the same for all 8 sardines. Put them aside.

Mix the flour and herbs
* On a large plate mix the flour, the three herbs and season with salt and pepper.

Coat the sardines
* Coat each of the sardines in the flour mixture pressing it well into the skin.

Heat the oil and add the garlic
* Heat the oil in the frying pan and add the sliced garlic. Fry gently for about a minute.

Fry the sardines
* Add the sardines to the pan in batches of four and cook for one minute on each side until they turn golden brown.
* Remove the garlic with the first batch.

Serve
* Serve the sardines with the lemon, the parsley and the fried garlic.

ITALIAN CHILLI, GARLIC AND PARSLEY SPAGHETTI

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Italian Food:How To Make Chilli, Garlic And Parsley Spaghetti

A traditional and filling vegetarian favourite – make it as spicy as you like!

Preparation Time : 10 minutes
Cooking Time : 20 minutes

SERVING : 4

INGREDIENTS
500 g spaghetti
200 g sun dried tomatoes plus oil
1 Tbsp flaked hot chili
12 cloves garlic, peeled
1 1/2 bunches flat leaf parsley, unpicked
200 ml olive oil
parmesan cheese, to garnish
salt and pepper

1 large pot with lid
1 chopping board
1 knife
1 spaghetti spatula
1 colander
1 wooden spoon

PROCESSING METHOD

Fill the pot with water
* Add enough water to the large pot to fill it three quarters full.

Heat the water
* Place the pot on a high heat. Add a little olive oil and a pinch of salt. (The olive oil will stop the spaghetti from sticking together).

Chop the garlic
* Slice the garlic into thin pieces and chop very finely.

Prepare the parsley
* Pick all the parsley leaves from the stalks and roughly chop.

Prepare the tomatoes
* Chop the sundried tomatoes into small pieces. (Keep the oil to use later).

Cook the spaghetti
* When the water is boiling, add the spaghetti. Stir and cook for 8 minutes.

Drain the spaghetti
* Place the colander in the sink and drain in the spaghetti.

Make the sauce
* Put the pan back onto the heat and add the olive oil, chopped garlic, chili flakes, sundried tomatoes, sundried tomato oil, and the chopped parsley. Stir well.

Add the cooked spaghetti and stir
* Tip the spaghetti into the pan with the sauce and mix well.

Serve
* Spoon the spaghetti into a serving bowl. Add some flaked parmesan and season with black pepper.
* Drizzle over some olive oil and add a sprig of parsley to garnish.

ITALIAN SPAGHETTI WITH CRAB, LIME AND CHILLI

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Italian Food : How To Make Spaghetti With Crab, Lime And Chilli

Citrus, crab and spices make this pasta a delight to remember!

Preparation Time : 10 minutes
Cooking Time : 10 minutes

SERVING : 2

INGREDIENTS
150 g crab meat
2 medium limes juice and zest
1 medium lemon juice
1 medium clove of garlic, crushed
1 Tbsp chopped parsley
25 g spring onions, chopped
1 small red chilli, chopped
sea salt
black pepper
200 g spaghetti
50 ml olive oil
parmesan cheese

1 bowl
1 medium pan
1 spoon
1 colander
2 serving plates or bowls
pasta tongs

PROCESSING METHOD

Mix ingredients
* Put the crab, lime and lemon juices, lime zest, garlic, parsley, spring onions, chilli, salt and pepper in a bowl and stir in the olive oil to combine.

Cook the pasta
* Cook the spaghetti in rapidly boiling, salted water for about 6-8 minutes, or according to the instructions on the packet.

Drain the pasta
* When the pasta is cooked to your liking, drain it well in the colander. Use the pasta tongs to separate the spaghetti.

Mix pasta
* Toss the pasta into the crab mixture and carefully mix with the tongs to distribute the ingredients well.

Serve
* Put the pasta into individual bowls and serve hot with plenty of freshly shaved parmesan cheese.