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Orecchiette with colatura di alici, clams and broccoli recipe

Orecchiette with colatura di alici, clams and broccoli recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta

Enjoy this authentic Italian pasta recipe of orecchiette with colatura di alici - a traditional anchovy sauce - and clams and broccoli.


Essex, England, UK

1 person made this

IngredientsServes: 4

  • 200g broccoli, cut into florets
  • 3 to 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, crushed
  • 250g clams
  • 40g sun-dried tomatoes
  • 360g orecchiette pasta
  • 60g stale bread
  • 3 tablespoons colatuta di alici (anchovy sauce)
  • salt

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Boil or steam the broccoli till tender but crisp, about 8 minutes.
  2. Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add the garlic and cook and stir for a couple of minutes.
  3. Add the clams to the frying pan with the garlic. Cover and cook for a few minutes till the shells open. Remove clams from pan and set aside.
  4. In the same pan add the broccoli and the finely sliced sun dried tomatoes and cook on a low heat for 5 minutes.
  5. Cook the orecchiette pasta in boiling water till al dente; drain well.
  6. Roughly crumble the stale bread into breadcrumbs and toast lightly in a small pan with just a little oil until lightly browned.
  7. Add the pasta to the pan with the broccoli and stir over low heat with the anchovy sauce. Add the breadcrumbs, stir for 30 seconds, then add the clams and serve.

See it on my blog

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Orecchiette with colatura di alici, clams and broccoli recipe - Recipes

The province of Caserta is in the Campania region of Italy located 40 kilometres (25 miles) north of Naples. It is an important agricultural, commercial and industrial area. The Roccamonfina Regional Park is the location of an extinct volcano whose eruptions shaped this region long ago. It is an ideal habitat for the chestnut forests, vineyards and olive groves that are found in the area.

Festivals and fairs that marry both the sacred and the pagan recall the history, culture and traditions of Caserta Province – in particular, the Sagra delle Pallottole, a food festival held every year in San Leucio. The event features a historic procession in which participants wear traditional clothing and the local women prepare and serve potato croquettes. Exhibits, events, concerts and the famous float parade all enliven the streets in celebration of one of the most colorful times of the year, Carnevale.

The cuisine of Caserta is made of simple recipes using local products.

Buffalo mozzarella is produced with craftsmanship in this province. It is often made into different shapes: round, braided, knotted or small balls. The water buffalo milk is also used to make butter and other cheeses such as, burrino, burrata, smoked provola and fresh or dried ricotta. Salaprese is a sheep’s milk cheese that is not matured but eaten right after having absorbed the salt. It tastes fresh and sweet, with a strong hint of sheep’s milk.

Local farms supply meat used to prepare cold cuts such as capicollo, prosciutto di Monte, pancetta tesa and the filet, Vairano Patenora. The province is also famous for its salsiccia, a sausage seasoned in special terra-cotta vases.

The Campanella artichoke, porcini mushroom, the many varieties of apple, the golden plum and the chestnut are all delicacies that distinguish the local cuisine.

Desserts consist of honey and walnut biscuits pigne are glazed sweets and a pastry called serpentone that is stuffed with honey and walnuts.

The wine list is long as well and includes Asprinio di Aversa, Falerno del Massico and Galluccio, all labeled DOC.


So You Know.

As you've likely heard and seen, there's an increasing focus on the authenticity of follower growth and engagement on social platforms across the Influencer Marketing community. The platforms themselves have taken measures to deter inauthentic activity and brands now more closely scrutinise the audiences of the influencers with whom they are partnering.

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If one of your social accounts is flagged by our system without an obvious reason, we may reach out to you for assistance in understanding it. If we find any influencer has artificially inflated their audience size or engagement using paid acquisition or automated, third-party tools, we will remove them permanently from our influencer community.


From Old World Italian: Recipes and Secrets from Our Travels in Italy Old World Italian by Mimi Thorisson

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  • Categories: Pasta, filled Quick / easy Appetizers / starters Lunch Main course Winter Italian Vegetarian
  • Ingredients: pumpkins rosemary sprigs Parmesan cheese nutmeg breadcrumbs black peppercorns tipo 00 flour eggs rice flour butter sage chestnuts

Gluten-free chocolate chip banana bread

From Leite's Culinaria Leite's Culinaria by Samah Dada

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Bread & buns, sweet Quick / easy Children & baby food Afternoon tea Breakfast / brunch American Gluten-free
  • Ingredients: coconut oil overripe bananas eggs maple syrup almond flour oat flour chocolate chips


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Which supermarkets deliver in Adderbury?

The supermarket delivery service Adderbury: we are seeing more opportunities. Your bag with large and heavy groceries such as Fairmont Main Arctic Porcelain Flat Rim Dessert Plate 21cm White, Baxters Luxury Beef Consomme Soup and often Buster DogMaze Lime plus temporary deals from Green Origins can be up to 16,5 kg. Why still lugging and dragging bags? Make use of the online supermarket Adderbury now. The service bring everything in the kitchen. You can select the time slot yourself. Early on Wednesday at 11:15, wednesday around noon at 16:00 or wednesday in the evening at 21:30, it’s all up to you! Check the latest details about Supermarket Delivery Jersey

Online food shopping in Adderbury
Maybe you are familiar with online shops as Mr Porter ? It is just as easy: ordering your food online. First, login, start searching food-items like Atlantic Kitchen Organic Sea Spaghetti Seaweed and of course Waitrose Butter Chicken. Or click on a category like Prepared Chicken or check the brand page from e.g. Private Eye. You can easily put groceries in your online cart. Get everything? Now, select a location and time+day. Very practical: make use of groceries pay after deliver, just with your ATM card. Another possibility is Click and Collect. It is more easy than you might think: order your groceries online and take advantage of e.g. Sainsbury’s supermarket delivery in Adderbury.

Get bread and meat delivered at home
There are plenty of bakeries in and around Adderbury who have their own professional delivery service. You will find there Taboon bread or Laffa, the online butcher delivers Shin Bone-in. Your greengrocer delivers fresh Chili pepper, and somtimes even fresh Star fruit and Lime at the supermarket delivery service Adderbury. This has the great advantage: maximum freshness of groceries. You can have drinks delivered through the liquor like Brimstone Brewing Sinister Minister Ipa and a good bottle of Chardonnay Chimango. Order through the internet supermarket a packet Fritz Limo Apfelsaftschorle when you are thirsty. You order all groceries easily online. he delivery service is available throughout the day. Early at 8:10 o’clock before you go to work 14:10 o’clock ‘in the afternoon or in the evening around 19:20 o’clock with food delivery Adderbury. Bread at home, or ordering online food obviously saves aggravation. Why are you waiting for? You can even try the delivery service of Waitrose, Ocado, Asda, Sainsbury’s, Tesco, Aldi, Lidl, Iceland, Amazon Pantry, Morrisons. This may also be possible with the service of Home Bargains, Family Bargains and Premier Stores. Is it party time? Order a pack Pastry or salt Sainsbury’s Mini Poppadums 100g with a discount via internet. A thorough cleaning is needed sometimes. Check the best Streak Free Glass Cleaner offer online.


Thursday, December 16, 2010

Bollicine d'Italia Party. Città del Gusto Napoli, December 19


No Citta' del Gusto is complete without their famous appetizers prepared by their chefs and pizza makers. There will also be an opportunity to try torrone by Di Iorio and chocolate by Domori.

The evening starts at 2000 hrs ish, and after 2300 hrs, Radio Capri will broadcast live.

The price is 18 Euro (15 Euro for Gambero Rosso subscribers, members of SLOW FOOD, AIS, FISAR, ONAV andASPI , Cartapiù Feltrinelli card holders ,and iassociate members of Cral TLC).

Reservations are necessary and can be made in the following manner:

Città del Gusto Napoli
Coroglio 104e
Naples, Italy 80124


What types of Italian pasta are there?

From angel hair to ziti, Supermarket Italy has every type of authentic pasta imaginable. Long strand pasta like spaghetti, fettuccini, and the tubular bucatini have a tender mouth feel, which provides you with a softer and more delicate bite. Spirals and shells like fusilli, rigatoni, or rotelle are great for those who prefer more robust pasta shapes with a firmer texture. Smaller pasta shapes like anellini, orzo, and fregola sarda are perfect for incorporating in soup and rice-like dishes. For those with gluten sensitivities, Supermarket Italy also carries an extensive selection of Italian gluten-free pasta made with corn, rice, and quinoa, which gives it a similar texture to traditional pasta but without the gluten.


Condimenti / Sauces

SPINACI. Pianta erbacea dal sapore delicato. E' il ripieno ideale, insieme alla ricotta, per alcuni tipi di pasta fatta a mano come tortelli, ravioli, lasagne, cannelloni.

ZUCCA. Cremosa, colorata e con uno strepitoso gusto dolce, la zucca è uno degli ortaggi più versatili in cucina. Per la preparazione di primi, ottima se abbinata alla pancetta. Utilizzata come ripieno nella preparazione a mano dei tortelloni e dei ravioli. Consigliata per condire: farfalle, penne, paccheri. Consigliata come ripieno per: tortelloni, tortelli, ravioli

GUANCIALE. Ingrediente cardine di due tra le più popolari ricette regionali italiane: la carbonara e l'amatriciana. Ottimo anche nella pasta alla gricia. Utilizzabile con tutti i formati di pasta lunga e corta.

MORTADELLA. E' un insaccato cotto fatto esclusivamente con carne di puro suino, di forma cilindrica o ovale, di colore rosa e dal profumo intenso e leggermente speziato. La mortadella è un prodotto estremamente versatile e utilizzato in diverse preparazioni. La mortadella è protagonista dei primi piatti della tradizione bolognese: è infatti un ingrediente del ripieno dei tortellini. L'utilizzo della mortadella in cucina non si limita alle ricette della tradizione, ma è anche oggetto di ricette e interpretazioni più fantasiose. Consigliata come ripieno per: tortellini, ravioli, agnolotti.
* Le aziende produttrici testate e garantite dalla Compagnia: Artigianquality (Bologna, BO)

ACCIUGHE. Tra le conserve ittiche più versatili ed utilizzate per i primi piatti. Alla base di molte ricette tradizionali delle regioni italiane (es. orecchiette alle cime di rapa, spaghetti con la mollica, ecc.). Aggiungete al condimento di aglio olio e peperoncino delle acciughe. Infine spolverate la pasta con del pangrattato tostato. Consigliate per condire: orecchiette, foglie di ulivo, spaghetti, spaghettoni o spaghetti alla chitarra.

BOTTARGA. E' un alimento costituito dall'ovario del pesce, le cui uova vengono salate ed essiccate con procedimenti tradizionali. Viene ricavata dalle uova del muggine, la più classica, o di tonno. I due prodotti differiscono sia nel colore che nel gusto (più deciso in quella di tonno). Consigliata per condire: spaghetti, spaghetti alla chitarra, bucatini, orecchiette, foglie di ulivo, penne

COLATURA DI ALICI. E' una salsa liquida trasparente dal colore ambrato che viene prodotta da un tradizionale procedimento di maturazione delle alici in una soluzione satura di acqua e sale. Consigliata per condire: spaghetti, linguine, vermicelli, spaghetti alla chitarra.

TONNO. Ottimo sia fresco che in scatola. Saltate il tonno sott’olio in un soffritto e aggiungete della salsa di pomodoro. Un classico che piace sempre. Consigliato per condire: spaghetti, linguine, paccheri lisci, rigatoni, fusilli.

VONGOLE. Vongola è il nome comune utilizzato per identificare svariate specie di molluschi bivalvi della famiglia dei Veneridae. Il termine vongola è di origine napoletana e deriva dal latino volgare “conchŭla”, diminutivo di cŏncha, ossia conchiglia. Gli spaghetti alle vongole sono uno dei primi piatti preferiti dagli italiani. Consigliate per condire: spaghetti, linguine, gnocchi.

FAGIOLI. Legume prezioso per l'organismo, tra i più consumati al mondo. Estremamente versatile ed alla base di famose ricette tradizionali quali: pasta e fagioli e fagioli all'uccelletto. In commercio si trovano freschi, secchi o precotti in scatola. Ottimi se abbinati alle cozze. Consigliati per condire: ditali lisci o rigati, lagane, pipe lisce o rigate, gramigna, pasta mista.

FAVE. La primavera è la stagione delle fave fresche, legume che si presta a molti abbinamenti o come perfetto condimento semplice per la pasta. Ottime se abbinate alla pancetta. Consigliate per condire: ditali lisci o rigati, lagane, pasta mista.

AGLIO. Velocissimo da soffriggere o scottare e sempre presente nelle nostre cucine.

ALLORO. Ottimo se utilizzato nelle preparazioni dei sughi di carne o con i legumi.

BASILICO. Pianticella aromatica, odorosa ed ornamentale. Si coltiva frequentemente in vasi. Le foglie si raccolgono via via che occorrono. Ingrediente base per la preparazione del pesto alla genovese e per la profumatissima salsa di pomodoro al basilico.

CIPOLLA. Utilizzate nelle preparazioni dei soffritti di molteplici primi piatti. Ottima se abbinata a carne (ragù e spezzatini) o pesce (tonno o pesce spada). Alla base della ricetta di uno tra i primi piatti più gustosi della cucina tradizionale campana: la pasta alla genovese. Consigliata per condire: ziti, candele, penne lisce o rigate, rigatoni.

FINOCCHIETTO SELVATICO. Sin dall'antichità i suoi germogli sono adoperati per le loro proprietà digestive e per il loro caratteristico aroma. Questa pianta cresce rigogliosa spontaneamente lungo i cigli delle stradine di campagna e sui terreni incolti quella che nasce nelle regioni del Sud d'Italia, durante il periodo primaverile ed estivo, è caratterizzata da un aroma intenso e da un sapore tendente al piccante. I suoi germogli vengono utilizzati nella cucina locale calabrese, lucana e sarda per la preparazione di profumatissimi piatti di pasta.

PEPE NERO. Il pepe nero è una spezia utilizzata in cucina per insaporire e rendere piccanti le pietanze. E', inoltre, utile per favorire la digestione e il metabolismo. Nei piatti di pasta viene utilizzato perlopiù macinato.

PEPERONCINO. Molto versatile in cucina, tanto che si coltiva in tutto il mondo e in Messico si trovano tracce del suo utilizzo già in epoca pre-cristiana. Il peperoncino è un condimento diffuso e molto usato nella cucina italiana, tanto da essere l’elemento caratterizzante di alcuni piatti tipici come gli spaghetti aglio olio e peperoncino, e le pennette all’arrabbiata. Fonte di vitamina C e ricco di antiossidanti.

ZAFFERANO. Annoverato tra le spezie più costose del mondo, è originario della Grecia o dell'Asia Minore e fu coltivato per la prima volta in Grecia. Ottimo se abbinato a verdure. Consigliato per condire: penne, rigatoni, fusilli.

P asta is one of the most popular first courses in our cuisine, it includes many preparation techniques, not only on the basis of the format, but above all on the basis of the chosen dressing. Below you will find good and delicious tips on how to season (simply) various pasta dishes to make them even more inviting.
Dry or fresh pasta, with or without egg, wholemeal, with cereals, legumes, cuttlefish ink or flavored with lemon, each prefers its own seasonings and is suitable for certain combinations. Bucatini all'amatriciana, linguine with clams, trofie with pesto, orecchiette with turnip greens and so on. Each pasta "waits" for a special partner. If the pasta was born first, then the seasoning originated, which makes this food good for and in all seasons. It is not enough for a pasta shape to be beautiful, original and curious, it must bind well with other elements on the plate.
Below you will have a roundup of "simple seasonings" (intended as individual seasoning elements) for the pasta that can be right for you. Briefly described and with our matching recommendations for pasta shapes.

TOMATO SAUCE. It is a sauce obtained by cooking the pulp of tomatoes. Prepared in a pot with extra virgin olive oil and garlic or with a sauté of onion, celery and carrots, to taste a basil leaf or a pinch of oregano. There is nothing better! Recommended for seasoning: spaghetti, bucatini, mafalde, penne rigate, shells, gnocchi, strozzapreti, fileja or long and short pitted fusilli.
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PESTO. It is obtained by crushing the basil leaves (possibly the Genoese one from Prà) with salt, pine nuts and garlic, all seasoned with Parmigiano Reggiano, Fiore Sardo and extra virgin olive oil. It is a raw sauce, or a compound in which the ingredients are cold mixed, not cooked. Recommended for seasoning: gnocchi, trofie, bavette, linguine, trenette, corzetti or tagliatelle.

BROTH. It can be meat or vegetable. For fans it is a real treat in lunches and dinners on cold winter days. Typical is the Emilian capon (or chicken) broth, perfect for seasoning tortellini, cappelletti, bundles. The classic vegetable broth is also tasty, excellent for seasoning tortellini, cappelletti, bundles and small pasta shapes (e.g. fregula, thimbles).

BUTTER. If of good quality and used together with lots of Parmesan, the pasta will be very good. Recommended for seasoning: stuffed pasta (e.g. tortelloni, cappelletti and ravioli), spaghetti or tagliatelle.

EGG. The most consumed for first courses is chicken. It is the basis of one of the most famous and good recipes of the Italian regional tradition: Carbonara. Also excellent pairing with simple tomato sauce or onion. Recommended for seasoning: spaghetti, rigatoni or tortiglioni.

CACIOCAVALLO. It is a spun cured cheese typical of southern Italy. With a hard and greasy paste, with an intense flavor, it lends itself perfectly to being melted. Ideal (as a glue) for the preparation of baked pasta. In our opinion the two best qualities on the market are Caciocavallo Silano Dop and Caciocavallo podolico del Gargano. Recommended for seasoning: rigatoni, paccheri, half sleeves or lasagna.

GORGONZOLA. Extraordinary cheese for its creaminess and suitable for seasoning many first courses. Excellent in combination with mushrooms or aubergines. Recommended for seasoning: penne, rigatoni, macaroni, snails, corkscrew or fusilli.

GRANA PADANO. Putting it on pasta has become, for the Italians, now a true ritual. A wise popular saying goes: "Never get up from the table if your mouth doesn't taste like cheese." Used mostly in grated in almost all first course recipes, to which it gives a distinctive flavor. Perfect on pasta with tomato sauce and in combination with cream-based recipes. Perfect for seasoning all types of pasta.

PARMESAN CHEESE. Another “must” of grated cheeses. The best known and appreciated Italian cheese in the world (rightly). At the base of the preparation of stuffed pasta (above all: tortellini) and the best regional Italian recipes. Perfect for seasoning all types of pasta.

ROMAN PECORINO. For some years it has been depopulating in all Italian restaurants in the world because it is the basis of 3 of the most famous Italian regional recipes: carbonara, cacio e pepe and amatriciana. Cheese of 5 months seasoning, hard paste with thin and greasy rind, intense aroma, savory mouth. Recommended for seasoning: spaghetti, rigatoni, tortiglioni or bucatini.

RICOTTA CHEESE. Fresh and very versatile cheese for the preparation of first courses. Mix the fresh ricotta with the freshly drained pasta. In its simplicity it is truly a delicious first course. Ricotta is an ingredient at the base of the preparation of many handmade pasta fillings (tortelli, ravioli, cannelloni, lasagna, etc.). Recommended for seasoning: bucatini, penne / penne rigate, fusilli or rigatoni.

BROCCOLI. Edible inflorescence of a plant of the Brassica oleracea variety. Blanch them, then sauté them with garlic and add black olives or sweet red pepper powder. Simple but very tasty. Excellent in combination with fresh sausage. Recommended for seasoning: orecchiette, olive leaves, corzetti, smooth penne or fusilli.

ARTICHOKES. From the Latin Cynara scolymus, it is a flower with an intense and slightly bitter taste. Cook it with garlic, pepper and parsley. Blend everything and the dressing is ready. Recommended for seasoning: all types of short pasta.

CAULIFLOWER. Tasty and sweet vegetable to be scalded quickly until it becomes soft. Puree and season with anchovies and black pepper. Season the pasta with this cream and sprinkle it with toasted breadcrumbs. An absolute delicacy. Recommended for seasoning: all types of short pasta.

TURNIP GREENS. Typical vegetable of Italian agriculture. The bud inflorescences of the plant (also called friarielli in the Neapolitan or turnip broccoli in Calabria) are consumed together with the more tender leaves that surround them, according to recipes that, in general, refer to local tradition in the different regions. Blanch them, then sauté them with garlic and add some sweet red pepper powder. Simple but very tasty. Recommended for seasoning: orecchiette, olive leaves, corzetti, smooth or striped pens, fusilli or rigatoni.

MUSHROOMS. There are countless edible varieties. The most common ones used in recipes for first courses are: porcini mushrooms, champignons, cardoncelli and chanterelles. After having carefully washed them, trifolateli, add tomato sauce, cream or nothing and the seasoning is ready. Recommended for seasoning: tagliatelle, pappardelle, fettuccine, spaghettoni, spaghetti alla chitarra, smooth and striped penne, tortiglioni or rigatoni.

AUBERGINE. Versatile, rich and greedy vegetable of Asian origin, used not only as a side dish. They can be used in many pasta recipes in combination with tomato, meat, cheese, fish, vegetables. They are the basis of one of the recipes of the Sicilian culinary tradition: pasta alla norma. Recommended for seasoning: penne, ziti, rigatoni, paccheri, strozzapreti or fusilli.

POTATOES. There are many recipes of pasta and potatoes, all very good. Potatoes are cheap and we always keep them indoors. Extraordinary if used for the classic and simple Neapolitan (white) or Calabrian (slightly pink) pasta and potatoes. Recommended for seasoning: smooth or striped ditaloni, mixed pasta, calamarata, Sardinian gnocchi (malloreddus), snails or macaroni.

SPINACH. Herbaceous plant with a delicate flavor. It is the ideal filling, together with ricotta, for some types of handmade pasta such as tortelli, ravioli, lasagna, cannelloni.

PUMPKIN. Creamy, colorful and with an amazing sweet taste, pumpkin is one of the most versatile vegetables in the kitchen. For the preparation of first courses, excellent if combined with bacon. Used as a filling in the hand preparation of tortelloni and ravioli. Recommended for seasoning: farfalle, penne, paccheri.

ZUCCHINI. Zucchini was imported to Europe around 1500 after the discovery of America. There are many varieties: round, long, green, white, etc. With zucchini you can prepare delicious first courses in a few minutes. Excellent in combination with prawns. Recommended for seasoning: all types of short pasta.

PIG CHEEK. Key ingredient of two of the most popular Italian regional recipes: carbonara and amatriciana. Also excellent in pasta alla gricia. Can be used with all long and short pasta shapes.

BACON. Stir in the pan of the bacon (sweet or smoked) and add the tomato puree. Although she is not an original Amatriciana, she looks like her. Can be used with all long and short pasta shapes.

MORTADELLA. It is a cooked sausage made exclusively with pure pork meat, cylindrical or oval in shape, pink in color and with an intense and slightly spicy aroma. Mortadella is an extremely versatile product and used in various preparations. Mortadella is the protagonist of the first courses of the Bolognese tradition: it is in fact an ingredient in the filling of tortellini. The use of mortadella in the kitchen is not limited to traditional recipes, but is also the object of more imaginative recipes and interpretations.
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SAUSAGE. Saute some shelled sausage in the pan and add some cream or tomato sauce. Excellent in combination with broccoli cabbage. Recommended for seasoning: tagliatelle, mafalde and all types of short pasta.

SPECK FROM SOUTH TYROL. Salami versatile and easy to combine. Excellent if combined with courgettes and yellow squash. Stir in the bacon and add cream and a sachet of saffron. Simple but elegant. Recommended for seasoning: all types of short pasta.

MINCED MEAT. Generally represented by a mix of beef and pork. Much used in the recipes of the Emilian tradition. It is the main ingredient in the preparation of the famous Bolognese ragù. Good even if prepared with a few simple ingredients. Sauteed with a good sauté, blended with wine and with the addition of tomato sauce. The dressing is ready. Recommended for seasoning: tagliatelle, mafalde, lasagna, fettuccine, conchiglie, paccheri, schiaffoni, maccheroncini or many short pasta shapes.

ANCHOVIES. Among the most versatile fish preserves and used for first courses. At the base of many traditional recipes of the Italian regions (e.g. orecchiette with turnip greens, spaghetti with breadcrumbs, etc.). Add anchovy oil and chilli pepper to the garlic dressing. Finally sprinkle the dough with toasted breadcrumbs. Recommended for seasoning: orecchiette, olive leaves, spaghetti, spaghettoni or spaghetti alla chitarra.

BOTTARGA. It is a food consisting of the ovary of fish, whose eggs are salted and dried with traditional procedures. It is made from mullet eggs, the most classic, or tuna. The two products differ both in color and taste (more decisive in that of tuna). Recommended for seasoning: spaghetti, spaghetti alla chitarra, bucatini, orecchiette, olive leaves, penne

COLATURA OF ANCHOVIES. It is a transparent liquid sauce with an amber color that is produced by a traditional process of maturation of anchovies in a saturated solution of water and salt. Recommended for seasoning: spaghetti, linguine, vermicelli, spaghetti alla chitarra.

MUSSELS. Mussels are very popular seafood. For this reason they are bred in nurseries distributed throughout the Mediterranean and in some particularly suitable areas, fishing for wild mussels is practiced. In the edible part of the mussel there is an average of 58 calories per 100 gr. Mussels are characterized by the presence of important substances from a nutritional point of view: iron, polyunsaturated fatty acids, selenium, vitamin E. Excellent in combination with beans and other seafood. Recommended for seasoning: spaghetti, linguine, vermicelli, calamarata, paccheri, smooth ditaloni.

SHRIMP. Fresh prawns make the difference in the preparation of first courses based on seafood or fish. Recommended for seasoning: linguine, spaghettoni, potato gnocchi, goodies.

SWORDFISH. The role of swordfish is not limited to appetizers or main courses. Excellent in first courses in combination with cherry tomatoes and black olives or with a simple tomato sauce. Recommended for seasoning: paccheri, calamarata, rigatoni, schiaffoni, half sleeves, spaghettoni, linguine or spaghetti alla chitarra.

SALMON. Omega3 rich fish. A classic, with a strong and unique flavor, to be combined with many condiments of first courses. Recommended for seasoning: farfalle, rigatoni,

TUNA FISH. Excellent both fresh and canned. Saute the tuna in oil in a sauce and add some tomato sauce. A classic that always likes. Recommended for seasoning: spaghetti, linguine, smooth paccheri, rigatoni, fusilli.

CLAMS. Vongola is the common name used to identify various species of bivalve molluscs from the Veneridae family. The term clam is of Neapolitan origin and derives from the vulgar Latin "conchŭla", diminutive of cŏncha, or conchiglia. Spaghetti with clams are one of the first courses preferred by Italians. Recommended for seasoning: spaghetti, linguine, gnocchi.

CHICKPEAS. They are particularly versatile legumes, moderately floury. The recipes of first courses with chickpeas are really many, but it is the classic pasta and chickpeas, traditional dish of many regions of Southern Italy, to always receive great appreciation. Recommended for seasoning: smooth or striped thimbles, tagliatelle, lagane or pappardelle.

BEANS. Valuable legume for the body, among the most consumed in the world. Extremely versatile and the basis of famous traditional recipes such as: pasta and beans and beans all'uccelletto. On the market there are fresh, dried or pre-cooked canned. Excellent if combined with mussels. Recommended for seasoning: smooth or striped thimbles, lagane, smooth or striped pipes, bermuda grass, mixed pasta.

FAVA BEANS. Spring is the season of fresh broad beans, a legume that lends itself to many combinations or as a perfect simple condiment for pasta. Excellent if combined with bacon. Recommended for seasoning: smooth or striped thimbles, lagane, mixed pasta.

LENTILS. Slightly floury but delicious legume. A good pasta with lentils is really ideal for cold winter days. On the market there are dried or pre-cooked canned. Recommended for seasoning: smooth or striped thimbles, mixed pasta,

PEAS. Sweet and tasty legume. Excellent in spring, fresh and seasonal ones, but with good quality frozen peas found on the market, you can enjoy good pasta and peas practically all year round. Recommended for seasoning: smooth or striped thimbles, mixed pasta, tagliatelle, fettuccine or tortellini.

CREAM AND BESCIAMELLA. Two must-haves to always have in the pantry. Easy to match with mushrooms, minced meat, fresh sausage, cooked ham, speck, artichokes, salmon. Fundamental for the preparation of traditional first courses of Emilian and northern cuisine in general. The first is an excellent condiment for stuffed pasta (e.g. tortellini and ravioli), the second for lasagna and baked pasta in general.

GARLIC. Quick to fry or scald and always present in our kitchens.

LAUREL. Excellent if used in the preparation of meat sauces or with legumes.

BASIL. Aromatic, fragrant and ornamental plant. It is frequently grown in pots. The leaves are collected as they occur. Basic ingredient for the preparation of Genoese pesto and for the fragrant tomato basil sauce.

ONION. Used in the preparation of sautéed pasta with many first courses. Excellent if combined with meat (meat sauce and stews) or fish (tuna or swordfish). At the base of the recipe of one of the tastiest first courses of traditional Campania cuisine: Genoese pasta. Recommended for seasoning: ziti, candles, smooth or striped pens, rigatoni.

BLACK PEPPER. Black pepper is a spice used in cooking to flavor and spice up dishes. It is also useful for promoting digestion and metabolism. In pasta dishes it is used mostly ground.

CHILI PEPPER. Very versatile in the kitchen, so much so that it is cultivated all over the world and in Mexico there are traces of its use already in pre-Christian times. Chili pepper is a widespread and widely used condiment in Italian cuisine, so much so as to be the characterizing element of some typical dishes such as spaghetti with garlic, oil and chili pepper, and penne pasta with arrabbiata. Source of vitamin C and rich in antioxidants.

WILD FENNEL. Since ancient times its shoots have been used for their digestive properties and for their characteristic aroma. This plant grows spontaneously along the edges of the country lanes and on uncultivated land the one that originates in the southern regions of Italy, during the spring and summer period, is characterized by an intense aroma and a spicy flavor. Its sprouts are used in local Calabrian, Lucanian and Sardinian cuisine for the preparation of fragrant pasta dishes.

SAGE. Sage (Salvia officinalis) is an aromatic plant from the Laminaceae family. Much used in the kitchen to flavor different dishes, it is actually very useful also for its antiseptic and anti-inflammatory properties. It is a perfect seasoning, together with melted butter, for stuffed pasta such as tortellini, tortelli, ravioli, bundles.

SAFFRON. Listed among the most expensive spices in the world, it is originally from Greece or Asia Minor and was first grown in Greece. Excellent if combined with vegetables. Recommended for seasoning: penne, rigatoni, fusilli.


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