Rice and Pasta recipes


Spaghetti with ham and tuna” by Internet

Ingredients for 2 people:

  1. Spaghetti – 180 gr
  2. ham – 3 slices a bit taller than normal
  3. canned tuna – 100 gr
  4. butter – about 50 gr

Making:

  1. Put the water in the pot and a punch of big salt in it. Wait until boils (about 5/6 minutes)
  2. Put spaghetti in the pot and wait (every 2 minutes mix it). After 5 minutes should be “al-dente”. Drain it.
  3. While pasta is in the pot take the ham and make it in tiny slices and put ‘em in a pan on the cooker. Wait until becomes more red (about 2/3 minutes)
  4. Put butter slice in the pan with the ham and put the cooker to low. Let the butter melts (1 minute)
  5. Combine tuna with ham in the pan for 1 minute. Shutdown the cooker and wait 2 minutes.
  6. Mix with spaghetti and voilà… it’s done

Rating

  • Taste: 8/10 – was very tasty!
  • Easiness of making of: 7.5/10 – Prepare ingredients before start cooking, not while…

Pasta with tuna & lemon sauce” by Silvia

Ingredients for 2 people:

  • Long pasta (spaghetti, linguine, etc…)
  • Half lemon
  • Garlic – 1 small piece
  • Canned tuna
  • Olive oil
  • Parmigiano – just a punch

Making:

  1. Put the water in the pot and a punch of big salt in it. Wait until boils (about 5/6 minutes)
  2. Put pasta in the pot and wait (every 2 minutes mix it). After 5 minutes should be “al-dente”. Drain it (keep a glass of pasta’s water).
  3. While pasta is in the pot take olive oil, garlic, tuna and a few peel fo the lemon and put it in a pan on the cooker. Wait few minutes (about 2/3 minutes) and avoid to cook garlin too much.
  4. When pasta is drained put, with the water in the glass, in the pan. Add the punch of parmigiano and lemon juice. Cook up to 2 minutes, no more: you should see like a cream sauce.

Buon appetito

Rating

  • Taste: 8.5/10 – the sauce is very tasty, like a cream
  • Easiness of making of: 7/10 – Should try few times to remember all the way.

Pasta with peas (or zucchini)” from Internet

Ingredients:

  • peas
  • pasta
  • sour cream
  • garlic
  • bacon
  • olive oil
  • salt

Making:

  1. Put oil and garlic in a pan and let cook it for 1/2 minute
  2. Add peas in the pan (without water) and let them cook for at least 5 minutes. (for zucchini about 15).
  3. Put the water in the pot and a punch of big salt in it. Wait until boils (about 5/6 minutes)
  4. Put pasta in the pot and wait (every 2 minutes mix it). After 5 minutes should be “al-dente”. Drain it (keep a glass of pasta’s water).
  5. Add bacon in the pan. Add a punch of salt.
  6. Add pasta in the pan and mix it up for 1/2 minute with the cooker on.
  7. Add sour cream and keep mix it for 2/3 minutes with the cooker on.

Rating

  • Taste: 7/10: nice recipe for learn how to cook with sour cream
  • Easiness of making of: 7/10 – Something went wrong with zucchini first time but it was nice anyway.

Pasta with zucchini, bacon, pancetta and pecorino romano” by MiaLeda

Ingredients x 4

  • 2 zucchini
  • 200 gr bacon
  • 200 gr pancetta
  • 200 gr pecorino roma
  • salt and olive oil (extravergine)
  • black pepper
  • 400 gr fettuccine

Making:

  1. Cut pancetta and bacon in small dices and put them in a pan and let it cook for 3 minute
  2. Add zucchini dices and let it cook covered for 8 minutes
  3. Put the water in the pot and a punch of big salt in it. Wait until boils (about 5/6 minutes)
  4. Put fettuccine in the pot and wait 3 minutes.Drain it (keep a glass of fettuccine’s water).
  5. Mix fettuccine with bacon, pancetta and zucchini very quikly.
  6. Turn off fire and add pecorino romano, black pepper and a spoon of ilive oil
  7. Taste and think about Rome.

Rating

  • Taste: 8/10 – Really nice recipe
  • Easiness of making of: 8/10 – Straightforward from ingredients to meal

Rise with pumpkin and mozzarella” by MiaLeda

Ingredients x 4

  • 500 gr  pumpkin
  • 200 gr parmigiano reggiano
  • black pepper
  • 4 cups rise
  • salt and olive oil (extravergine)
  • 1 lt vegetable stock
  • butter
  • onion
  • 1 mozzarella

Making:

  1. Bake sliced pumpkin until is soft
  2. Cook until golden brown half sliced onion,backed sliced pumpkin and rice in a pot (or wok)
  3. Add 1 glass of hot vegeteble stock, and blend carefully. When the fluid evaporate add 1 more glass and repeat until the rise is cook. Add some salt if is necessary.
  4. Dice mozzarella
  5. Once the rice is cook add mozzarella and parmigiano and mix until everything is blended. Add olive oil at the end.

Good luck!!

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