Categories
Lunch Main Pasta Seafood

Quick Spaghetti with Tuna, Rocket and Lemon or Pasta con Tonno

Spaghetti Pasta with Tuna, Rocket and Lemon or “Pasta con Tonno, Rughetta e Limone”

Pasta with tuna is always good: with tomato, cold as a pasta salad or hot. Here we propose an excellent recipe, fresh and super tasty but also a great solution for those who haven’t much time to cook. Canned tuna sparked with lemon creates a superb sauce that complements many pasta shapes, such as spaghetti or linguine, to name our favourites for this recipe. Whip up a delicious tuna and lemon pasta in less than 20 minutes!

Ingredients for 4 people

  • 320 grams of Spaghetti Pasta
  • 200 grams of Tuna Canned
  • 4 tablespoons of Extra Virgin Olive Oil
  • 1 clove of garlic
  • 100 grams Rocket
  • half Lemon juice
  • Salt and Pepper as you prefer

Preparation

  1. Add the Extra Virgin Olive Oil to a pan and include a clove of garlic, cook until the garlic is brown and then remove the garlic from the pan. Add the tuna canned (remove the extra oil from the canned tuna before using it) and cook over medium heat for about 3 minutes, add the lemon juice, salt and pepper.
  2. Boil your pasta of choice according to the instructions on the package, very “al dente”, remove Pasta from the boiling water 1 minute before fully cooked, drain and finish cooking into the saucepan for 1 minutes more. Add the rocket cut just before serving and mix it.

TIP: add some capers to this recipe for a nice tasty southern variation.

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Spaghetti-tonno-limone 2

Categories
Gluten free Healthy Main Seafood

Swordfish with Capers and Olives or Pescespada alla Messinese

How to prepare the real Italian recipe of  Swordfish with Capers and Olives or “Pesce Spada alla Messinese”

The Messina Swordfish is a typical dish of Sicilian culinary tradition and embodies all the flavors and scents of the Mediterranean. Very healthy, a good option even under the most strict dieting regimes! Fresh Pachino Tomatoes, Extra Virgin Olive Oil, the Capers, the Red Onion, Olives are the perfect ingredients that will make this dish “UNIQUE” . Lot’s of vitamins. Great mix of flavors!

Ingredients for 4 people

  • 4 slices of Swordfish (around 300 grams of each slice)
  • 300 grams of Tomato sauce
  • 100 grams of Black Olives or Green Olives will make it too
  • 30 grams of Capers
  • 100 grams of fresh Pachino Tomatoes
  • 1 Red Onion
  • 1 stalk of Celery
  • 1 Chilly
  • 1 Carrot
  • a pinch of Parsley
  • 6 leaves of basil
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as preferred
  • Flour as you need

Preparation

  1. Cut the onion into thin slices, celery and carrot, peeled previously, in small pieces. In a pan heat the olive oil, adding sliced onion, celery and carrot to fry. Once vegetables golden add the tomato sauce, capers, olives, and pepper.
  2. In the meanwhile, lets’ start covering with flour the surface of the swordfish steaks, making sure to cover them well on both sides. The flour must adhere perfectly to the fish.
  3. We will combine then the floured slices to the sauce, add the tomatoes lightly sliced and will adjust salt and pepper. We will leave to cook for about 10 minutes in the event adding a tablespoon of hot water. You can nicely present the fish in a serving dish with parsley and  basil previously chopped on top. What a flavour!

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Agrodolce

 

Categories
Healthy Lunch Main Seafood

Classic Spaghetti Pasta with Tuna and Tomato

How to prepare the real Italian recipe of  Spaghetti Pasta with Tuna or “Spaghetti con il Tonno”

A simple and healthy recipe very tasty, ideal for every taste and used in Italy during summer or for a nice weekend Lunch with the family, actually suitable in All Seasons.

Italian canned tuna in olive oil, is a must use for this delicious Italian pasta dish. Spaghetti and linguine go particularly well with light tomato sauces and seafood, which cling to the long strands.

 

 

Ingredients for 4 people

  • 320 grams of Linguini or Spaghetti Pasta (Like De Cecco or Barilla n°5 for example)
  • 6 fillets of Anchovies
  • 1 fresh Onion
  • 300 grams of Pachino Tomatoes
  • 250 grams of Tuna canned
  • 40 grams of Capers
  • 1 tablespoon of concentrate Tomato
  • grated zest of one Lemon
  • 1 Chili
  • 60 grams of Black Olives cut
  • 40 grams of Parsley
  • 5 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

1. Remove the salt from the capers, let them soak in water and vinegar for 10 minutes then drain them, squeeze and dry. In a pan add the Extra Virgin Olive Oil and the onion, previously cut into julienne, and cook with a bit of water, add the anchovies, capers, chili, black olives (previously cut) and fresh Pachino tomatoes cut in half.

2. Cook over medium heat for about 10 minutes, add 1 tablespoon of tomato concentrated with half ladle of hot cooking water pasta and finally add the drained and chopped tuna. Oil should be removed from the canned tuna before cooking it; Extra virgin olive oil has been added to the recipe instead.

3. Boil the pasta according to instructions, al dente, and finish cooking into the saucepan and if necessary add a little of hot water (from the water previously boiled with the pasta).

4. Serve with a some fresh Parsley on top, grated lemon into strips and a drizzle of Extra Virgin Olive Oil.

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calcinaia_X61NMX6E153.jpg

 

Categories
Lunch Main Pasta Seafood

Spaghetti with Tomato, Black Olives, Anchovies, Capers or Puttanesca

How to prepare the real  Italian recipe of Spaghetti with Tomato, Olives and Capers or “Spaghetti alla Puttanesca”

Spaghetti alla Puttanesca” is a very tasty dish of the regional cuisine from Campania, there are many versions, but this is the original and most popular. “Pasta alla Puttanesca” from Campania and Lazio regions. The translation of the title of this dish is “whore’s pasta” believe it or not. Olives, fresh tomato, anchovies, and capers give to this quick dish an intense and very special flavor. Really good and tasty.

Ingredients for 6 people

  • 600 grams of Spaghetti Italian Pasta (Barilla or De Cecco for example). Spaghetti is the ideal pasta for this recipe, but any kind of pasta will be fine
  • 3 cloves of Garlic
  • 500 grams of Tomato fresh or canned
  • 1 tablespoon of Origan
  • 4 tablespoons of Extra Virgin Olive Oil
  • 100 grams of Capers
  • 200 grams of Black Olives
  • 2 Anchovy fillets (salted or in oil) if you like it, otherwise go ahead without anchovies
  • Chilli, Salt and Pepper as preferred
  • chopped Parsley

Preparation

1. In a pan add 4 tablespoons of Extra Virgin Olive Oil, 3 cloves of garlic, chilli and anchovies. Gently fry the garlic, chilli and  anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved. Cook until the garlic becomes golden and then eliminate it, remove it from the pan.

2. Add the tomato sauce and cook for 30 minutes, after that add salt, pepper, 1 tablespoon of oregano, capers, olives previously sliced and chilli, cook for 5 minutes more.

3. Cook pasta in the traditional Italian way boiling salted water until “al dente” drain and add to the pan with the sauce. Toss the pasta with the sauce and heat gently for a couple of minutes.

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spaghetti-alla-puttanesca

Categories
Pasta Seafood

Spaghetti with Clams or Pasta con le Vongole

How to prepare the real Italian recipe of Spaghetti with Clams or “Spaghetti con le Vongole”

Spaghetti Pasta with clams is one of the most famous dishes of the Campania Region but loved throughout Italy from north to south.

Ingredients for 6 people

  • 600 grams Spaghetti Pasta (like De Cecco)
  • 2 kg of Clams
  • 5 cloves of Garlic
  • Parsley as you prefer
  • 7 tablespoons of Extra Virgin Olive Oil
  • Chilly as preferred

Preparation

1. One hour before cooking the clams leave them to soak in a bowl with water and salt, in order to remove the excess of sand, then wash them very well. Add to a pan about 5 tablespoons of Extra Virgin Olive Oil and 3 cloves of garlic, add the clams and cook until all will be open. Garlic and chilli will be softened in a pan, with clams and white wine, and left to steam for few minutes.

2. Remove the cooking water from the clams, and filter it carefully, all shelled clams, just leave some with the shell for the presentation of the dish if you wish, and fry them in a pan with two tablespoons of Extra Virgin Olive Oil and 2 cloves of garlic, chilly, include a large sprig of parsley and chilly or pepper as you wish. Once the shells are open and pan-fried, the whole lot is added to the pasta, in this case, spaghetti “al dente”, sprinkled with chopped parsley, and served. Do not forget to allow the pasta to rest in the sauce for a minute or so to absorb it, improving the flavour of the entire dish.

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Spaghetti Pasta with clams_2015

Categories
Dinner Lunch Seafood

Tuna Meatballs with Ricotta Cheese

How to prepare the real Italian recipe of “delicious Italian Tuna Meatballs”

Tuna meatballs and ricotta cheese are a very tasty recipe, a different way to propose the traditional Italian meatballs but with fish instead, “fishballs” an alternative idea to cook with a top quality the canned tuna.

Ingredients for n°18/20 Tuna Meatballs

  • 200 grams canned Tuna
  • 200 grams Ricotta Cheese
  • 5 Anchovy fillets
  • 10 Capers
  • 1 tablespoon of chopped Parsley
  • 50 grams of Parmesan Cheese
  • 50 grams of Breadcrumbs
  • 2 Eggs
  • Salt and Black Pepper as you prefer

To Bread and Frying

Peanut oil q.s. Breadcrumbs 40g

Preparation

1. In a bowl mix the ricotta cheese, drained tuna, eggs and parmesan, add the capers and chopped anchovies, parsley, salt and pepper and breadcrumbs. Now we have to prepare the meatballs!

2. Prepare Tuna meatballs about 30 grams each , roll in breadcrumbs (40 grams), meanwhile heat a pan with Peanut oil and fry. Continue to fry until they are golden brown. Let them drain on paper towels for kitchen and serve the meatballs tuna and ricotta still warm.

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polpette di toono

 

Categories
Lunch Main Pasta Seafood

Lasagna with Fresh Salmon or Lasagna al Salmone

How to prepare the real Italian recipe of “Lasagna with fresh Salmon or Italian Lasagna Recipe with Salmon”

The Classic Lasagna with Salmon is a delicious and easy dish, a luscious variation of the classic starter of the traditional Italian dish.

Ingredients for 4 people

  • 250 grams of fresh Lasagna or Barilla lasagna (Italian brand)
  • 250 gram of fresh Salmon
  • 500 grams of “Besciamella” or Béchamel
  • A sprinkling of Black Pepper
  • 3 tablespoons of White Wine
  • 3 tablespoons of Extra Virgin Olive Oil
  • 100 grams of grated Parmesan Cheese

Ingredients for the Besciamella or Béchamel Sauce

  • 50 grams of Butter
  • 50 grams of Flour
  • Half liter of Milk
  • Salt, Pepper and Nutmeg as you prefer

Preparation of The Béchamel sauce

1. Melt the butter in a pan add the flour and cook for 3 minutes; meanwhile bring the milk to a boil with salt pepper and nutmeg, stir in the butter and flour and simmer for five minutes.

OUR SECRET: how to check if the béchamel is ready, when you put the spoon into the sauce and you take it out the sauce stays firmly attached to the spoon, sticky.

Preparation: Salmon

2. Pour in a pan 3 tablespoons Extra Virgin Olive Oil and the Salmon, previously cut into small pieces, and brown for a few minutes, add 3 tablespoons of white wine and let it evaporate. In a large pot pour the water and bring to a boil. Once you reach the boil, dip one by one the sheets of lasagna, dip for 3 second no more.

Now we can assemble the lasagna and bake it

3. Start by placing a little bit of béchamel sauce on the bottom of the casserole, then build the 4 layers of lasagna, alternating pasta, salmon with béchamel and grated parmesan and than for 3 layers more. End the lasagna with the salmon and béchamel and grated parmesan. Bake uncovered at 200°degrees.

4. Once ready take them out from the oven and leave in the pan for 5-10 minutes before serving.

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Lasagna al salmone

Categories
Appetizers Christmas Dinner Gluten free Healthy Seafood

Smoked Salmon Salad with Orange and Rocket

How to prepare the real Italian recipe of Smoked Salmon with fresh rocket, orange and flaked almond or “Salmone Affumicato”

This delicious Italian appetizer is a very simple plate and quite quick to prepare, with the right mix of ingredients it results in a very nice and fresh option. Perfect as appetizer for a dinner with friends.

Ingredients for 4 people

  • 200 grams of Smoked Salmon
  • 2 Oranges bio
  • 1 Lemon bio
  • 50 grams of Flaked Almond
  • 1 tablespoon of Extra Virgin Olive Oil
  • peel of half Lemon cut into lozenges
  • grains of Pink Pepper just if you like
  • 50 grams of Rocket

Preparation

1. Arrange the slices of salmon on a plate, meanwhile in a bowl add the juice of half a lemon, the juice of 1 orange and a tablespoon of Extra Virgin Olive Oil, stir well to emulsify.

2. In another bowl add the rocket and drizzle with the sauce, add small pieces of orange, cut into triangle and the flaked almond, let stand for 3 minutes, add the rocket over the salmon, sprinkle with the lemon peel, cut into lozenges and grains pink pepper.

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smoked_salmon_close

Categories
Appetizers Seafood

Shrimps Cocktail in Pink Sauce

How to prepare the real  Italian recipe of the “Shrimp Cocktail in pink sauce”

The shrimps cocktail in pink sauce is just wonderful, tasty and delicate at the same time,
elegant and the perfect opening for a nice dinner. The delicate flavor of the shrimps goes perfectly with the flavor of the pink sauce giving rise to a pleasant contrast of flavors and a quite refined finish.

Ingredients for 4 people

  • 400 grams of Peeled Shrimps
  • 200 grams of Mayonnaise
  • 2 tablespoons of Ketchup
  • 1 tablespoon of Tabasco
  • 1 tablespoon of Dijon Mustard
  • Salad as you prefer
  • Sprinkle of Tabasco
  • For decoration: slice of lemon and two little Pachino tomatoes

Preparation

1. Add the mayonnaise in a bowl and add the ketchup and Dijon Mustard. Begin to mix well so as to amalgamate the three sauces until the sauce is smooth and rosy. Add the Worcestershire sauce make it blend well into the mixture and then add the Tabasco Stir again and let stand.

2. In the meanwhile, add on the fire a saucepan with cold water and bring to boil just when the water boils, turn off the heat and put into the shrimps but before you have to wash well and peeled. Let them inside for 2 minutes and then making them drain. When they are well cooled and drained pour into the bowl with the pink sauce. Mix well and gently so as to incorporate the shrimps to the sauce . Let stand for 10 minutes .

3. Now you can compose the cocktail, you bring 4 cups, we prefer if transparent, put the salad inside and distribute, as you like, the shrimps with their sauce, a slice of lemon and 2 little Pachino tomatoes for decoration in each cups and a sprinkle of Tabasco and then…

THE SECRET:

The consistency of the sauce should not be liquid, but rather dense and homogeneous. You can add half a glass of Cognac to make the sauce more aromatic. Buy frozen shrimp already shelled and making them thaw before using. You can use any type of salad to line the cups : lettuce, radicchio or mixed salad.

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The Real Italian Food. Buon Appetito! 

Closeup of delicious Prawn Cocktail. Fresh jumbo shrimps, cream, lettuce leaves, lemon wedge and zesty sauce. Appetizer served in cocktail glass. Copyspace.