Pasta alla Titta

Pasta Alla Titta refers to a vegetarian Pasta sauce that tastes great with any kind of pasta and indeed can elevate the taste of the same.



Ingredients:

* 4 medium-sized courgettes
* 2 cloves of garlic
* 200g of ricotta cheese
* 500g of spaghetti
* olive oil
* fine salt
* freshly ground pepper
* Parmesan cheese

Method of Preparation:

Place a large pan filled with cold water and bring it to boil on medium flame. Parallely chop the courgettes into discs which could be sliced as thick as coins. Put some Olive oil in the pan and place in it the peeled garlic Clevey. Heat the oil on a low flame. By now, the water in the pan would have boiled, in which pour some pasta and boil till they soften. In the pan, pour the courgettes, and stir, keeping the fire low. Cook the contents in the frying pan untill they turn brown in color. Once you can feel the aroma of Courgettes, remove the pan from flame. The pasta by this time would be ready.

For the Sauce:
# When the pasta is ready, drain it of its water (and don't forget to keep the glassfull of cooking water) and pour it in the pan over the courgettes. Immediately after, pour in the ricotta cheese, and mix thoroughly.
# If the ricotta doesn't seem enough, or the consistency seems too dry, use the pasta's cooking water to balance it out. Add it a spoonfull at the time, until you obtain a creamy consistency.
# At this point, grate some parmesan cheese.
# Plate the pasta, add some pepper and as much parmesan cheese as you like, and you're ready to go

Love fish? Try Sauteed Tilapia

If you love eating fish then Sauteed Tilapia is the right recipe for you. Actually Tilapia is a soft white coloured fish which is found throughout the year. This recipe is one of the best recipes for cooking Tilapia.



INGREDIENTS THAT YOU NEED

# Flour - 1 cup for scooping
# Salt - 1 tsp
# Ground black pepper - 1 tsp
# 1 pound of tilapia fillets
# 2 tablespoons of olive oil
# A bunch of long green onion, finely chopped
# 2 cloves of garlic,chopped.
# 1 Tbls of capers
# 3/4 cup of white wine
# 1/2 cup chicken broth
# Juice of 1 lemon
# 2 Tbls of butter

HOW TO PREPARE?

# Put the flour in some shallow bowl.
# Season with pepper and salt.
# Scoop the tilapia fillets in the flour.
# Sauté the tilapia fillets in the olive oil until they turn brown on both sides.
# Remove the fish from pan and keep it aside on a warm platter.
# Add a little more oil to the pan and sauté the onions and garlic until soft.
# Put the capers, wine, broth and lemon juice in the pan.
# Boil the entire mixture till it turns half.
# Switch off the heat and finish the sauce by stirring in the butter.
# Plate the tilapia and spoon over the sauce.

Zuppa alla Paves-Tough to say,easy to make!

Zuppa alla Paves can be easily called as the bread and egg soup. Besides being simple in ingredients, the soup has great delightfulness. According to a legend this soup was invented by a farmer and it was served to a King who had lost a battle and was wandering in the forest. Nobody knows about the reality of this legend but one thing is for sure and that is, it's recipe is really old. The soup has a great nourishing property and it shoul be served for lunch during the winters.

How to make Zappa alla Paves Soup?
(Serves One)



Ingredients:

* Eggs - 2
* A bread slice
* A beef stock cube
* Finely grated Parmesan cheese to sprinkle generously.
* A knob of butter
* An oven proof dish


Process :

*First of all,put the oven proof dish in the oven so that we get it hot ,later,when required.
*Cut a slice of bread
*Remove the hard brown crust from it and cut the big slic into two halves.
*Dissolve the stock cube in ¾ pint of boiling water to prepare the stock.
*Melt the butter in some shallow pan.
*Fry the bread in such a way that it turns golden on both the sides.
*When the bread has been fried properly, take the oven proof dish out of the oven.
*Keep the bread inside the dish by pressing it firmly.
*Break the eggs upon the bread and sprinkle cheese.
*Now the dish is ready for adding the stock.
*Add boiling stock to the dish.
*Cover the dish for 2-3 minutes so that the eggs get partially cooked by the steam of the stock

Quick and Delicious Italian Mussel Soup

The word "mussel" is most frequently used to mean the edible bivalves of the marine family "Mytilidae". In short, we can say that mussels are the bivalved eatable shells mostly from the freshwater areas.Other dialect names for mussels include cozzi, cozzi niura, arcella, catacozzula, anapinnula etc. The mussels that have been grown for centuries at Ganzirri, an inlet just outside Messina are much renowned.



Ingredients to be used:

* Four pounds of fresh mussels in their shells
* A medium size chopped onion
* A chopped clove of garlic
* Extra-virgin olive oil
* One pound fresh tomatoes already peeled, seeded and chopped
* Fresh flat-leaf parsley, chopped
* 1/2 peperoncino, hot red chilli pepper
* Sea salt
* Some fresh basil leaves

How to make Mussel Soup?
* First of all you need to prepare the tomato sauce.Take a big pan.Put a little olive oil in it and heat on medium flame.
* Put the chopped onion and garlic in the oil and fry them till they mturn golden brown.
* Put the chopped tomatoes with the onion-garlic paste and steam-cook it.
* Now remove the mussels and toss them in a covered ,hot pan.Wait till they are open.
* Remove the mussels from their shells.
* Add the mussels and their cooking liquid to the tomato sauce along with the parsley
* Add chilli as per your requirement.
* You can put some water as well ,if necessary.
* Add a little salt according to your taste.
* Garnish with basil leaves and serve hot.

Enjoy this quick and easy Mussel Soup but always remember that every recipe is incomplete without adding a little love in it

Penne

Penne is a type of cylindrical shaped pasta . Penne is the plural form of the Italian word Penna, meaning feather or quill. In Italy, Penne are mainly produced in two varieties: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each noodle.

Here is how you can enjoy Penne with cottage cheese,tomatoes and baby corn.


What you need :

* 100 grams Penne
* 2 tbsp oil
* 1.25 litres
* 2-3 medium sized onions
* 1 tbsp garlic paste
* 1/2 kg tomatoes
* 10-12 french beans
* 1/2 cup baby corn
* 1 carrot,medium sized
* 100 grams cottage cheese
* 3 tbsp tomato ketchup
* 1 pinch Oregano
* 1/2 tsp Red chilly powder
* Salt to taste




How to make :

* Chop the French bean,baby corn and carrot diagonally
* Cook french beans and baby corn in steam until they become tender
* Mash the cottage cheese into small crumbs and keep aside.
* Add Penne in one litre of boiled water
* Keep it that way for 10 minutes and drain the water once the Penne becomes soft.

To make the tomato sauce:

* Chop the onions and keep them aside
* Blanch the tomatoes and peel them
* Chop the tomatoes and keep them aside.
* Heat oil in a pan
* Add garlic paste and saute
* Add the chopped onion and cook it on a medium flame till red.
* Add chopped tomatoes and mix together
* Cook for about 2 to 3 minutes
*
Add tomato ketchup,salt,red chilli powder and oregano
*
Mix everything well and cook for 2 to 3 minutes.
*
Tomato sauce is ready




For the Penne:

*Take a microwave ready casserole
*Empty the drained penne into it
*Cover it with crumbled cottage cheese
*Add the steamed vegetables
* Mix well
* Top it with tomato sauce
* Microwave for 3 minutes

In case you do not have a microwave,add the Penne, vegetables and crumbled cottage cheese into the pan in which you have prepared the tomato sauce. Mix well and cook for about 2- 3 minutes.

Read and try out more delicious recipes

Delicious Linguine pasta

Ingredients-

400gm Linguine pasta
500gm fresh clams
60ml olive oil
1 dried chili
1 clove of garlic
60ml white wine
Salt for seasoning


Ingredients-

Preparation
Clean the clove and put fresh water in the bowl of clove and add salt (according to taste)Leave for 4-5 hours

After that give then good rise under running water Put clove in pan and put pan on stove Let it be on stove for 5-6 min, until they cook well Put little bit olive oil in it after that shake it well, and let it cook properly When the cloves is ready it will release liquid Filter the liquid in another bowl and cut the clove in small pieces Chop garlic and chili and put them together in the pan when oil get heated properly Add chopped clove after 2-3 min Add pieces of clove also in it , stir it well Add filter water of clove in it Cook it for five minutes

Hot Linguine clams is ready

Serve hot linguine with chilled white wine
Serve to 4-5 people
Preparation time- 10-15 min

Potato gnocchi

The word "gnocchi" means "lumps".It is a soft noodle or dumpling which is usually thick.Gnocchi can be made from Semolina,wheat flour,potato and bread crumbs.The smaller forms are called gnocchetti.Gnocchi are eaten as entrees in Italy or as an alternative to soups or pasta.Gnocchi is made in one continuous process: cooking the potatoes, making the dough, forming the gnocchi.

Here's how you can make "Potato Gnocchi":




What you need:

* 4 large potatoes
* 2 cups all purpose flour and some more for dusting
* 2 tbsp plus 2 1/2 tsp of salt
* 2 eggs
* 1/8 tsp of freshly ground black pepper

How to make:

Step I

* Take a large saucepan and out unpeeled potatoes.
* Cover the potatoes with 2 inches of cold water
* Add a tsp of salt and bring to a boil.
* Reduce heat to a medium high and cook for 40 minutes

Step II


* Fill another large saucepan with cold water
* Bbring to a boil after adding 1 tablespoon salt
* Fill a large bowl with ice cold water

Step III

* Drain the potatoes and peel while still hot
* Blend the potato with mixer or potato ricer with its finest disk
* Take out the mound of potatoes so formed and make a well in it
* Sprinkle flour on the potatoes evenly and mix eggs,2 1/2 tsp salt and pepper into it
* Lightly beat the eggs,putting otheringredients to form a dough
* Knead lightly until the dough becomes soft and smooth


Step IV


* Lightly dust the work surface with flour. Divide dough into four balls, and shape each ball into a rope 3/4 inch in diameter.
* Cut each rope into 1-inch pieces.
* Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours before boiling and serving.


Step V

* To cook gnocchi, immerse half of them into boiling water, and cook for about 2 to 3 minutes until they start floating on the surface
* Remove with a slotted spoon, and place in the ice cold water for about 20 seconds.
* Transfer from ice bath
* Repeat procedure with the other half of the dough