Davide Rapisarda's Cookbook
The visual effect of spaghetti with squid ink, an extraordinary typical dish of Sicilian cuisine, is truly special and its realization is quite simple.
Ingredients for 2 people
200 gr. of Spaghetti
1 medium-sized Squid (about 300-400 gr.)
1 clove of Garlic
1 bunch of Parsley
1 teaspoon of Tomato Concentrate
Extra Virgin Olive Oil to taste Continue reading “Spaghetti with Squid Ink – Original Italian Pasta”
Pasta with tenerumi is a highly popular dish in Sicily but is almost unknown in the rest of Italy. Let’s start by clarifying what is meant by tenerumi.
This word indicates the leaves of the “Lagenaria longissima”, an extremely pale green zucchini, typical of the place, which can reach up to one and a half meters in height. The tenerumi are only available during the summer so remember that you are about to prepare a dish that will make you feel quite hot… Continue reading “Pasta with Tenerumi (or Taddi) – Sicilian Culture”
The Baked Anelletti are a typical Sicilian pasta shape that are generally baked in the oven. Here they are enhanced by seasoning them with Sicilian ragù and other ingredients such as aubergines and toasted breadcrumbs. Today we will first make the sicilian sauce (ragu) and then the baked pasta.
Ingredients for 8-10 people
1 kg of Anelletti
Sicilian Sauce – ragu (1 kg of minced meat) Continue reading “Baked Anelletti – Sicilian Pasta Rings”
Pasta with mussels and pecorino romano cheese is a particular dish that will make many people turn up their noses but my advice is definitely to try it. In fact, at least on paper, the idea of combining fish and cheese has never made me crazy too, however, I must tell you the truth … mussels with pecorino romano cheese are really good for us. For the realization of the dish instead of the usual spaghetti, this time I opted for the calamarata. The only real difficulty in making the dish is managing the flavor because obviously the mussels and pecorino romano cheese are two rather salty ingredients. Continue reading “Pasta with Mussels and Pecorino Romano”
Spaghetti with Colatura di Alici from Cetara – Italy (or Salted Anchovy Sauce) are a typical Campania DOP product that is obtained from a process of ripening anchovies immersed in water and salt. The peculiarity of the dish consists in the fact that all the ingredients (pasta excluded) must be inserted cold. This makes the recipe extremely fast and easy to make but the quality of the ingredients used will be of fundamental importance. Continue reading “Spaghetti with Colatura di Alici (Italian Recipe)”
After the carbonara day, I was left with some unused bacon so, being a little fed up with the “usual” recipes, I decided to make a gricia risotto.
It is a sort of reinterpretation of the most famous “pasta alla gricia” and will certainly bring an equal load of taste to our tables. The realization of gricia risotto is relatively easy and fast. Continue reading “Gricia Risotto (Original from Rome)”
Pasta carbonara is among the most famous typical dishes of Italian cuisine and in particular Lazio / Roman cuisine known all over the world.
Its origins are as ancient as they are humble, in fact it was prepared by the shepherds and charcoal burners who in their periods of transhumance, away for days from the home, had with them all ingredients that did not deteriorate quickly, produced with their own work and therefore contemplated also eggs, guanciale and pecorino cheese. Continue reading “Pasta Carbonara (Italian Traditional Spaghetti)”
