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Rigatoni with Cod Serves 4
Ingredients
Preparation
• 400 g Rigatoni De Cecco • 400 g cod • 500 g tomatoes (from the volcanic land near Naples) • 1 garlic clove • 6-8 black olives (to taste) • Small cup of olive oil • A sprig of parsley • Salt
In a pan, fry the peeled and minced garlic clove in the oil. In the same pan, add the cod, and let it fry at low heat. When the fish is golden, add the chopped tomatoes and parsley, a pinch of salt and olives to taste. Let the sauce simmer at low heat. In salted water, cook the pasta until “al dente.” Drain the pasta, add the cod sauce, sprinkle with fresh parsley and it is ready to serve.
Fusilli with porcini mushroom and white truffle cream Serves 4
Pappardelle alla Cantinella Serves 4
Ingredients
Preparation
• 16 nests Pappardelle De Cecco • 500 g anchovies • 250 g ‘pachino’ or cherry tomatoes • 150 g mozzarella • 1 garlic clove • A sprig of parsley • Small cup of olive oil • Salt • Chili pepper (to taste)
In a pan, fry the minced anchovies in olive oil, with a peeled garlic clove, chili and the chopped fresh parsley. In the same pan, add the salt and tomatoes and let the sauce simmer at low heat for 5 minutes. In salted water, cook the pasta. Drain the pasta, mix the pasta with the sauce and add the minced mozzarella. Let stand until the cheese is melted and serve.
Ingredients
Preparation
• • • • • • • •
In a pan, melt the butter and fry the pancetta and the mushrooms at low heat. Sprinkle the parsley before removing from the stove.
400 g Fusilli De Cecco 150 g porcini mushrooms 59 g filleted pancetta 1/2 cup cooking cream 2 tsp butter 1 tbsp white truffle cream A sprig of parsley Salt and pepper
In salted water, cook the pasta until “al dente.” Drain the pasta. Add the cooked pasta to the sauce and mix it with the cooking cream and the white truffle cream, adding salt and pepper to taste. Remove from heat and let the cream dry a bit before serving.