Linguine with broccoli

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For those who love broccoli, this is one of the fastest pasta preparation .... and one of the tastiest! Enjoy this easy Italian recipe .... Apetitto good!

Ingredients:

1 large bunch broccoli (about 1 to 1 January / 2 lbs)
Salt
6 tablespoons olive oil
4 oz Pancetta or very lean pork, cut into cubes
1 1 / 2 cups thinly sliced green onions
Freshly ground black pepper
1 pound linguine
1 / 2 cup grated Parmesan cheeseCheese

Preparation:

1 - Remove the broccoli florets, leaving about 1 / 2 inch stems. Break or cut florets into pieces about 1 inch. Wash, soak in cold water, drain and set aside. Remove and discard the large leaves from coarse stems and cut part 1 / 2 inch below the stem. Wash and peel the stalks with a vegetable peeler.

2-6 quarters Bring water to a boil with 1 tablespoon of salt. Add broccoli stems and cook until barely tender, about 5 minutes. AddFlorets and continue cooking for about 3 minutes. With a slotted spoon, transfer broccoli to a colander, rinse under cold water, drain and set aside. Reserve liquid for cooking pasta.

3 - In a pan, heat 6 tablespoons of olive oil over medium heat. Add the pancetta or bacon and cook, stirring constantly until slightly crisp, about 2 minutes. Add the shallot and cook, stirring constantly, until barely tender, about 1 minute. Add the broccoli, turn heat to lowand let stand for about 2 minutes. Season with salt and pepper and remove from heat.

4 - Back in the water, the broccoli was cooked to a boil. Cook the pasta and cook al dente. Before removing drain the pasta, about 1 / 2 cup of cooking water and set aside. Drain the pasta, drain in a colander in a bowl with 1 tablespoon of olive oil and transfer to launch quickly. Add half the vegetable mixture to pasta and Parmesan and mix well. Add about 6 tablespoons of cooking water and stir quickly to resolve. Spoonthe remaining vegetable mixture and serve with additional Parmesan above.

Serves 4-6

Eating!

Fettuccine Alfredo - Recipe

Watch the calories:

You do not want Fettuccine Alfredo too often when we eat are concerned about your health. But every time a bit, 'I enjoy this dish is absolutely wonderful. eats the most important key to the successful production of these relatively simple recipe, when they exist. If you wait to start the butter and cream to thicken and flavor changes very quickly.

Change is one of the reasons I almost never got in the restaurants - canSitting on a bench to wait long to come to my table. I also recommend using fresh pasta. Finally, I would stress that there are thousands of variations on the theme. You chicken, shrimp, ham, etc., if you want to update the basic recipe. In fact, the basic recipe that comes from Rome, never recorded cream.

Ingredients (5 persons):

1 pound - fresh fettuccine
1 / 4 pounds - Bacon
1 tbsp - extra virgin olive oilOil
1 cup - whipping cream
1 cup Parmesan cheese
white pepper to taste
2 tbsp - fresh Italian parsley

Preparation:

Place in a large pot, boil a few gallons of water and noodles. It should only take a few minutes to cook, if using fresh pasta. Meanwhile, fry the bacon in a frying pan until the fat is translucent.

Pour the bacon on paper towel to drain and oil. Drain the remaining oil in a pan and add theButter and cream. Melt the butter in a medium to medium heat until melted.

Make sure the cream and butter are well mixed. Add the Parmesan and stir until the sauce is well blended. The sauce over fettuccine with pancetta, Italian parsley, pepper and mix thoroughly.

Remember, do not serve immediately, after being mixed. Bon appetit!

Jack Botticelli

Types of noodles

Lunch at the Italian bistro is simply not complete without a nice plate of spinach lasagna or spaghetti bolognese. Pasta is one of the best things to come from Italy. Although it is known, an Italian specialty, its origins are still debated. There are some proposals, the noodles came from China and North Africa say. To date, it remains unclear where this miracle of the grain is born.

Although the origin of pasta is still unclear, there is no denying that histhe art of making pasta was dominated by Italians. Italians also have a law that says that dried pasta is made with durum wheat flour or semolina. This is to ensure that all the different types of pasta that they provide the highest level.

Pasta-making has become an art for the Italians. So much so that it became so different. There are hundreds of types of pasta to choose from, thanks to them. There are three things that make various types of pasta: pasta, sauces andCooking.

Noodles can be broadly grouped into four: long and short pasta, pasta and pasta minutes in the oven or cooking. The first two are the most common. Spaghetti, tagliatelle and linguine are examples of long noodles. Rotini the spiral, the conch shells, butterflies and butterfly-shaped pasta are examples. Minutes pasta are mixed with small soup noodles. These examples are the square and the squares star-shaped Stelline. Lasgana and are types of baked ziti,especially made for cooking.

Salsa is another important factor in the production of various types of pasta. There are different types of sauces, all with a unique taste. Puttanesca, and are examples of red marinara, tomato sauces. Alfredo and carbonara, on the other hand, are lighter, cream-based white sauces. Depending on the style you want to reach, a variety of other ingredients are mixed. Spices, vegetables, fish and meat Examples of ingredients, you can use theSalsa a kick in more.

Another factor that makes pasta different, as it is cooked. The only common rule is to make pasta and cook until the pasta company, or as the Italians call al dente. Traditionally they would cook the sauce mixture into the noodles. But you can certainly do everything that they want the pasta to cook. Lasagna and baked ziti are. Minutes soups and pasta mixed with cooked together with the broth. And some macaroni salad can be mixed with. However,The shell is basically up to your taste.