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Ingredients for 4 people
8 scampi
400 g of linguine
400 g of pachino tomatoes or, as an alternative, a can of
tomatoes
Half onion
50 g of extra virgin olive oil
½ glass of white wine
parsley, salt
Procedure:
Chop the onion and let it fry lightly in the oil, add the
scampi (already cleaned), let them brown and then add the
white wine. When the wine dries, add the tomatoes and let
everything cook until the sauce starts to look denser. Then
add some chopped parsley. In the meantime, cook the past
in salted water, mix the pasta with the sauce and let it
blend for some minutes in the pan. |
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Ingredients for 4 people
1 kg of clams, 400 g of spaghetti, 8 pachino tomatoes, half
small onion, 50 g of extra virgin olive oil, 1/2 glass of
white wine, parsley, salt
Procedure:
Frizzle the half finely chopped onion with oil, add the
clams (already purged). When clams are open, add the white
wine, then the tomatoes and let everything cook for some
minutes. In the meantime cook the pasta in salted water,
then add sauce to the pasta and sauté everything in
a pan for some minutes. Before serving, add some chopped
parsley.
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Ingredients for 4 people
1 kg of small octopuses, 400 g of linguine, 300 g of pachino
tomatoes, 1 small onion, 70 g of extra virgin olive oil,
1/2 glass of white wine, parsley, salt
Procedure:
Put in a pan oil, chopped onion, tomatoes, octopuses and
wine; let everything cook without browning until the sauce
is dense. In another pan, mix the sauce with the pasta (already
cooked and left firm) and let everything blend for some minutes.
Then add some chopped parsley.
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Ingredients:
225 g of butter, 1 1/3 cups sugar, 4 eggs, grated zest of
2 large organic lemons, 1 pinch sea salt, 300 g of “00” flour,
1 TB + 1 tsp baking powder, ½ cup milk, 50 g of chopped
toasted hazelnuts or almonds, butter for greasing pan
Lemonade Mixture: 300 g of water, juice
of 3 large lemons, 100 g of sugar,
Procedure:
Pre-heat the oven to
320° F (160° C). Grease & flour
a bundt pan or tube pan and set aside. Sift the flour with
the baking powder and set aside. Beat the butter in a large
bowl with an electric mixer until soft and creamy. Add
the sugar and beat until fluffy. Add the eggs, one at a
time, beating after each addition. Beat in the salt
and lemon zest.
Alternate adding and
blending in the mixing bowl 3 times, the flour & baking
powder mixture and milk. Mix the batter on medium speed
until it has a light, airy consistency, scraping the sides
of the bowl with a rubber spatula. Don’t overbeat.
Pour the batter into the prepared cake pan, and make it
as level as possible with a rubber spatula.
Bake the cake in the
preheated oven for 45 minutes (at 320° F, or 160° C). Do
NOT open the door or the cake may fall! When the cake is
done, let it cool in its pan for 2 hours.
While the cake is baking,
prepare the lemonade mixture: Squeeze the lemons into
a small pitcher. Add the sugar and stir until dissolved.
Add water (you should have a little over 2 cups of “lemonade.”)
Invert the cake onto a cake plate, then immediately return
it to the baking pan. (If the cake will not come out
of the pan, warm it in the oven for a few minutes, then
invert and return to pan). This step is necessary to make
sure the cake doesn’t stick during the crucial last
step!
Adding the lemonade: It
is important that the lemonade mixture be added gradually
so that the cake absorbs the liquid in a uniform manner. Over
the next half hour, pour or spoon ¼ of the lemonade
mixture onto the cake (that is still in its pan), 3 times,
waiting 10 minutes in between each dousing. You should
now have ¼ of the mixture left. After waiting another
10 minutes to make sure that the lemonade has been absorbed,
reverse the cake onto the serving plate. Pour or spoon
the rest of the lemonade mixture over the cake. Sprinkle
the chopped nuts over the top of the cake.
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