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pasta

Spaghetti all’Assassina

Spaghetti all’Assassina

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Spaghetti all’Assassina, also known as burnt spaghetti (Spaghetti bruciati), isn’t probably the most famous Italian dish in the world. It is a pasta dish, where the pasta is not boiled before being put together with the sauce, but it is fried together with the components of the sauce, and the liquid in the sauce cooks the spaghetti soft and edible. When preparing this dish, it is important to use a large pan with a thick bottom and preferably made of cast iron, which can accommodate the length of the spaghetti, and it is important that together with the sauce, the spaghetti is fried until very brown, then the browned spaghetti is scraped off the pan with a spatula and the procedure is repeated on the other side. Finally, tomato puree is added, in which the spaghetti is “cooked” until the sauce dries, sticks to the spaghetti, and is fried again until brown.

There is a bit of skill involved in preparing this dish, but if you follow the process properly, it’s not too bad. The result is one of the spiciest dishes in Italian cuisine, which is also extremely tasty.

Preparation time: 30 minutes
Level: Medium
Serves: two

Ingredients:
300 g of spaghetti of your choice
3-4 tablespoons of tomato paste
7-8 medium garlic cloves finely chopped
2 red chilies, seeds removed and cut into thin pieces or rounds
700 ml tomato puree (passata)
High-quality cold pressed olive oil for frying and serving
Black pepper and sea salt to taste
Basil or other herbs of your choice for serving

Preparation:

  1. Finely chop the garlic and cut the chilies in half and then into pieces or cut the chilies into rounds
  2. Heat 3-4 tablespoons of olive oil in a large, thick-bottomed, preferably cast-iron pan, add tomato paste, garlic, and chili. Stir and fry for a few minutes.
  3. Add the spaghetti and gently fry the spaghetti for 7-8 minutes. Spread the spaghetti in the pan and let it brown. If the spaghetti is brown on one side, stir it with a spatula and brown on the other side. Repeat this procedure several times.
  4. Season the spaghetti with sea salt and black pepper.
  5. When the spaghetti has browned to a dark brown in places, add the passata and cover the spaghetti with it and let it simmer. Do not stir the spaghetti all the time, so as not to break it too much.
  6. Fry, stirring gently from time to time, until the liquid evaporates and the tomato sauce sticks to the spaghetti.
  7. At this time, the spaghetti will start to brown again. Brown the spaghetti for 7-8 minutes, stirring gently in between. Taste the spaghetti and make sure it is soft enough. Spaghetti must be al dente, slightly crunchy, but tasty. If the spaghetti is too hard, add a little water and repeat the procedure.
  8. When the spaghetti is ready, arrange it neatly on a tower serving plate and decorate it with a sprig of basil or other herbs of your choice.
    Ready!!
Ravioli

Ravioli

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Ravioli is a traditional Italian food. It is a filled pasta, where there is a filling inside a thin layer of pasta. Ravioli are eaten either with sauce or broth. Ravioli soups are also quite common in Italian cuisine. Classically, ravioli has a square shape, but other shapes are also not very rare. The word ravioli comes from the Italian word “small turnip”. The ravioli-like dish was first mentioned in Venetian documents in the 14th century. There are dishes similar to ravioli in many national cuisines, but nowadays Italian ravioli are also made all over the world. Most of the time, it is a restaurant or home food that is handcrafted, but nowadays ravioli has also gone into mass production and can also be bought in supermarkets.
I prepared my ravioli with two fillings and suitable sauces. Classic ravioli fillings in Italy are spinach and ricotta, seasoned with either nutmeg or lemon zest, however, the ravioli filling posted here is a bit unconventional, but the result was very tasty.
Perhaps the most challenging part of making ravioli is making pasta. You should use a pasta machine to get very thin pasta sheets. I used the thinnest setting on the machine to make the pasta sheets. This gives the ravioli a delicate texture and better highlights the taste of the fillings. Ravioli is a food that can be easily frozen and stored for a long time, so you can make more of them and eat them when you like.

Preparation time: 45 minutes to prepare the pasta, 30 minutes to prepare the fillings, 45 minutes to prepare the ravioli, 20 minutes to prepare the sauces, and 15 minutes to cook and serve the ravioli.
Level: Medium
Quantity: about 2×25 ravioli. The amount of sauce in this recipe is intended for one meal for two.

Ingredients:
Dough:
550 g durum wheat flour (Tipo 00)
6 medium eggs
A pinch of sea salt
3 tbsp olive oil

Minced meat-sun-dried tomato filling:
40 g of sun-dried tomatoes in oil, finely chopped
3 medium cloves of garlic, finely chopped
300 g of good quality pork-beef mixed minced meat
A small bunch of basil leaves, finely chopped
100 ml tomato puree
1 teaspoon of sugar
Salt and black pepper to taste
1 tbsp olive oil for frying

Gorgonzola-walnut-pear filling:
3 conference-type ripe, sweet pears, about 180 grams
40 g of walnuts, not too finely chopped
180 grams of gorgonzola cheese
2 medium garlic cloves, finely chopped
Salt and black pepper to taste
1 tbsp olive oil for frying

Minced meat-sun-dried tomato ravioli sauce:
300 ml tomato puree
A handful of chopped basil leaves
1 medium onion finely chopped
1 tbsp oil for frying

Gorgonzola-Walnut-Pear Ravioli Sauce:
200 ml of whipped cream
0.5 teaspoon of flour, dissolved in a small amount of whipped cream
40 g of parmesan
Salt and black pepper to taste

Serving:
To serve, about 30 g of grated parmesan for both types of ravioli
Ground black pepper
For Gorgonzola-Walnut-Pear Ravioli, use chopped walnuts to sprinkle over food

Garnish with basil or thyme if desired

Preparation:
1. Prepare the pasta dough. To do this, pile the flour on the work surface or in a large bowl, make a well at the end of the pile, add salt, oil and eggs. Mix it all and start kneading.

2. Try to overcome the urge to add water while kneading. The dough is dry and doesn’t tend to come together easily, but eventually it does. This takes about 15-20 minutes of kneading time.

3. When the dough is ready, be sure to leave it in a bowl covered with cling film or wrap the dough ball in cling film. The dough becomes easier to handle if you let it stand for at least 30 minutes.

4. While the dough is standing, prepare the fillings. To make the minced meat-sun-dried tomato filling, chop the sun-dried tomatoes and garlic, lightly fry them in olive oil and add the minced meat. Press the minced meat with a fork until it is fine-grained and uniform. Add sugar and basil and tomato puree, season with salt and black pepper. Simmer for a few minutes until the filling becomes drier. Set aside.

5. Prepare the gorgonzola-walnut-pear ravioli filling. To do this, peel the pears, remove the pear core, chop the pears into pieces. Crush the walnuts. Heat some oil in a pan, add garlic and pear and fry for a few minutes. Add slightly chopped gorgonzola cheese, stir until the cheese melts and add the walnuts. Season lightly with salt and add ground black pepper. Transfer the filling to a bowl to cool. When hot, the filling is liquid, but when it cools, it becomes usable for filling the ravioli.

6. Prepare the ravioli. Take a piece of dough from the dough ball and work through the coarsest setting of the pasta machine. Break the resulting pasta plate in half and work it through the machine again. This way the dough becomes nice and smooth. Work the pasta plate through the machine, constantly reducing the opening size of the pasta rolls to the finest.

7. Cut the finished pasta plate in half crosswise and place one half of the finished pasta plate on a floured cutting board or work surface. Place about 1 teaspoon of the filling on the pasta plate. The classic size of ravioli is about 4.5 to 5 cm, so leave about that gap between the piles of filling.

8. Brush the area between the edges of the pasta plate and the fillings with water, place the other half of the pasta plate on top of the fillings and start pressing the edges. Start with the gaps in the filling to allow air to escape the ravioli and then press the edges of the pasta plates.

9. Cut off the edges of the pasta plates with a sharp dough cutter, use the dough to make the next portion of ravioli, and also cut the ravioli apart from the gaps in the filling. This results in ravioli about 4.5 to 5 cm in size.

10. Place the finished ravioli on a cutting board lightly sprinkled with flour and freeze at -20 degrees C. In this way, the ravioli can be stored for several months.

11. When all the ravioli are ready, prepare the sauces. For the sun-dried tomato-minced meat ravioli sauce, finely chop the onion and fry in olive oil until lightly golden, add tomato puree and chopped basil leaves, season with salt and black pepper.

12. For the Gorgonzola-walnut-pear ravioli sauce, mix a small amount (10 ml) of flour in the whipped cream until smooth, let the whipped cream boil in a pan, add the flour and grated parmesan. Heat until the sauce thickens slightly.

13. To cook the ravioli, heat about 2.5 L of water in a saucepan, add a little sea salt, let it boil. Carefully place the ravioli in the boiling water, cook for 7 minutes.

14. To serve, put the sauce on a plate, place the ravioli on the sauce, pour some of the sauce on the ravioli as well. Sprinkle the food with grated parmesan, add walnut crumbs to the gorgonzola-walnut-pear ravioli. Add black pepper and garnish with your favorite herbs (e.g. basil or thyme). Serve immediately.
Ready!!
Gnocchi

Gnocchi

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This is probably the oldest variant of the pasta in the world. According to Harold McGee, the origin of Gnocchi’s making dates back to the 14th century. In the beginning, gnocchi which was made from wheat flour or bread crumbs. After the potato reached the “old world”, Gnocchi was started to made from potato. Other starchy vegetables are now used either with success. Flour, especially “Tipo 00” with high gluten content and other pizza and pasta flours suits well for preparation of gnocchi. Semolina is also used instead of flour and depending on the Italian regions, either eggs or egg yolks, or no eggs at all are added to the dough. Potatoes must be starchy and have better gnocchi.
It is a food that can be prepared with a sauce that has different flavors and cheese, as well as fried in a pan with different spices and additives. Since I was planning to make gnocchis on Saturday morning, I was making both options.
If someone has leftover of boiled potatoes, especially old, starchy potatoes, it may be considered to make gnocchi instead of making fried potatoes which are of course also tasty but less exotic.

Preparation time: In addition to boiling and cooling the potatoes,
making dough and gnocchi forming 30 min, boiling of gnocchi 3 min, frying, and preparation of gnocchis with sauce for 10-15 min.
Level: Average
Quantity: Four

Ingredients
Gnocchis
1 kg of ‘old’ potatoes with high starch content
350 g of wheat flour, the best is pizza or pasta flour. It may also be able to make them as a gluten-free version if to use a mixture of my flour and add extra amount of the xanthan
0.5 teaspoon of salt

Sauce
1 piece (180g) Gorgonzola cheese
250 ml of food cream
3 branches of fresh basil
50 g of grated parmesan
Salt, black pepper

Fried gnocchi
A piece of butter
A handful of fresh rosemary
0,25 tsp grated lemon peel
A handful of frozen green peas
Salt and pepper

Preparation
Gnocchis
1. Boil the potatoes and allow to cool, peel and use a potato press to make the perfect gnocchi potato mix or smash the potatoes
2. Add 300 g of flour and sea salt
3. Stir in a smooth dough. Stir the dough for at least 5-10 min, then gluten molecules become active and form smoother network
4. Cut dough in eight pieces roll each piece into finger-width ropes.
5. Cut into the 2 cm long peaces
6. There’s nothing more to do, however in Italy, every peace is rolled over to a special wooden gnocchi board to form the pattern on gnocchi. I did not have this board and I used forks, which I was used to form Italian-style gnocchis.
7. Boil water with a pinch of sea salt in large sup-pot, throw gnocchi into it. Don’t put too much gnocchi into the water, divide this amount into four portions.
8. Carefully disassemble the gnocchi from the base of the pot and boil for about 3 min. The Gnocchi rise to the surface of the water and are ready to catch them with a sieve.

To prepare gnocchi with sauce
1. Crush the basil in the food processor with food cream
Pour the mixture into the pot, add Gorgonzola and about 0.5 teaspoons of flour
3. Mix frequently and allow the mixture gently to boil
4. Put the cooked gnocchi on the bottom of the small oven molds and pour over the sauce, shake the parmesan and place into the oven in the maximum heat of the grill.
5. Bake for 10-15 minutes until the cheese is slightly brownish

To prepare fried gnocchi
1. Brown the butter in the pan to high heat, add boiled gnocchi, add rosemary branches
2. Add a handful of green peas and a little lemon peel to the latch
3. Fry until gnocchis are golden brown, add a handful of parmesan and fresh parsley
Ready !!!!

Ühepajapasta kirsstomatitega

Ühepajapasta kirsstomatitega

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Lihtne ja väga maitsev pastaroog, kus pastat ei keedeta eraldi vaid koos kõikide toidu koostisosadega. Ühepajapasta variante on olemas täpselt nii palju kui on fantaasiat, aga tänane retsept on gluteenivaba taimetoidupasta tomatitega. See on pasta, kus ei pea kasutama koort ega mingeid kastmeid. Pastast väljakeev jahu annab vlja sobiva kastme.

Valmistamisaeg: 5-10 min ettevalmistus, 10 min valmistamine
Tase: lihtne
Kogus: neljale

Koostisosad
350g gluteenivaba pastat (spagette)
400g küpseid kirsstomateid
2 suuremat sibulat
3 küüslauguküünt
Peotäis siledalehelist peterselli
100g parmesani
Oliiviõli, musta pipart ja soola, kuuma vett

Valmistamine
1. Lõika sibulad pooleks ja viiluta õhtukesteks viiludeks
2. Viiluta küüslauguküüned
3. Lõika kirsstomatid pooleks
4. Haki petersell, riivi parmesan
5. Aja sügavamas pannis õli kuumaks, ja prae kiiresti 1 min jooksul sibulat ja küüslauku
6. Lisa pooleks lõigatud kirsstomatid ja kuiv pasta. Vala koheselt umbes 300ml kuuma veega üle ja lase keema.
7. Lisa petersell ja pidevalt segades küpseta pastat kuni spagetid on al dente. Juhul kui vedelikku on liiga vähe, lisa vähehaaval veel kuuma vett kuni pastakastet tundub olevat piisavalt.
8. Lisa parmesan, maitsesta musta pipra ja soolaga.
Valmis!!

Lasagne

Lasagne

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Wikipedia järgi on lasagne vanim pastaliik Itaalias, esimesed trükitud retseptid ulatuvad 14 sajandisse. Pärit Naapoli piirkonnast nii nagu paljud teised klassikalised ja maitsvad Itaalia toidud. Valmistatakse seda toitu taas kõikvõimalikul viisil, tänapäeval on levinud gluteeni ja piimavabad variandid. Iga Itaalia pere kasutab omaenda ja kindlasti kõige õigemat retsepti lasagne valmistamisel. Mina olen juhindunud sellistest suurtest itaalia toidu kokkadest ja Itaalia toitu armastavatest inimestest lasagne valmistamisel nagu Jamie Oliver, Gennaro Contaldo jt. Selle lasagne valmistamisel ei ole kasutanud konkreetselt ühtegi retsepti, pigem on tegemist mitmete klassikaliste retseptide kombinatsiooniga. Selline see minu lasagne tuli.

Valmistamisaeg: 30 min ettevalmistus, 45 min küpsetamine
Tase: keskmine
Kogus: 8 inimesele

Koostisosad
400g lasagneplaate või neli lehte kui pasta on omavalmistatud

Täidis
1kg hakkliha (mina kasutasin puhast Rotaksi seahakkliha, aga võib kasutada veise ja seahakkliha segu
1 suur peeneks hakitud sibul
4 keskmist küüslauguküünt peeneks hakitult
1 porrulauk hakitult
2 purustatud tomatite 400ml konservi
1 peotäis siledalehelist peterselli hakitult
2 spl tomatipastat
Soola, musta pipart, Itaalia ürte (ma kasutasin tavalist Santa Maria pizzamaitseainet), kaks oksa rosmariini hakituna

Bešamell kaste juustuga
7 kuhjaga sl jahu
50g võid
800-900ml piima
250g riivitud parmesani
0,25 muskaatpähklit riivituna
Soola ja musta pipart

Valmistamine
1. Pruunista kergelt hakkliha, lisa juurde sibul, küüslauk, porru, maitseained ja prae kergelt läbi
2. Lisa tomatokonservid ja tomatipasta, segu ei tohi olla päris vedel, aga mitte ka kuiv. Vedelik on vajalik lasagneplaatide pehmeks hautamiseks. Hauta paar minutit ja tõsta kõrvale.
3. Pane potti või, lisa jahu, sega läbi, tekib pastataoline mass. Lisa sorts piima, sega kiiresti, et ei jääks tükke. Lisa aegajalt veel piima kuni kogu planeeritud piim on lisatud. Lase kergelt keema.
4. Lisa muskaatpähkel, pipar ja natuke soola. Lisa riivitud parmesan, sega kastmesse. Kindlasti sega põhjast, et kaste ei jääks põhja külge. Tõsta kõrvale
5. Kasuta neljakandilist 7-8cm servaga vormi.
6. Tõsta vormi põhja natuke täidist ja aja õhukese kihina laiali
7. Kata täidis lasagneplaatide kihiga, tõsta lasagneplaatidele 7-8 spl täidist, aja ühtlaselt laiali, tõsta peale paar spl bešamell kastet (ei pea olema ühtlaselt), kata lasagneplaatidega.
8. Korda protseduuri kuni lasagneplaatide kihte on neli. Viimane kiht kata kergekt täidisega ja umbes 1cm paksuselt bešamellkastmega. Selle tulemusena peaks vorm olema suhteliselt täis. Ei pea muretsema. Vedelikku ei ole nii palju, et see üle tuleks, aga lasagne kerkib kergelt üle servade.
9. Küpseta 180 kraadi juures praeahjus 45 minutit. Selle ajaga muutub lasagne pealmine kiht kenasti pruuniks ja plaadid küpsevad pehmeks.
10. Serveeri toorsalatiga. Valmis!!

Seafood tagliatelle

Seafood tagliatelle

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Rich and yet simple seafood pasta. Preparing this, you can use also other pasta types. This time I used tagliatelle pasta Barilla egg-tagliatelle, frozen seafood cocktail, and fresh salmon.

Preparation time: 10-15 min preparation, 10-15 min preparation
Level: Very simple
Quantity: 4 people

Ingredients:
250g tagliatelle pasta
1 medium onion
2 cloves of garlic
200g frozen seafood cocktail (squid rings, blue mussels, shrimp)
300g salmon fillet
400g crushed canned tomatoes
150ml fresh cream
200g of Parmesan cheese
A handful of fresh parsley
freshly ground black pepper
sea salt
for frying olive oil

Preparation:
1. Boil the pasta according to the manufacturer’s instructions (5-6 min), remove some pasta boiling water if needed to make the pasta sauce more liquid or more. Strain and rinse gently.
2. Thaw the seafood and drain the liquid
3. Chop finely the onion and garlic
4. Cut the fish into 1.5-2cm cubes
5. Grate the parmesan
6. Heat olive oil in a pan, add seafood and salmon, fry for about 1 min
7. Add the onion and garlic, fry for 3 minutes with gentle stirring to prevent fish pieces from breaking.
8. Add the canned tomato and cream, season with black pepper and light salt
9. Add the grated parmesan and pasta
10. Add parsley and serve with pasta before serving.
11. Serve with fresh black pepper and parmesan.
Done !!

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