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Spaghetti aglio, olio e peperoncino (rivisitata)

Even pasta, pasta and pasta! Lately I do not think of anything else. It will be because I do not have much time to cook and eventually I have to offer you my pretty tasty lunches prepared in record time (with a little boy 'in her arms and a bit' in its cradle). In the end I'm slowly still managed to keep the blog active enough and that's a great satisfaction. Another important customer service is sure to create simple recipes, but taste great (thanks to my precious collaborations ). Today I propose a small review of what is still a great not only of classic Italian cuisine, but also the kitchen super fast! The presentation has a lot of space in this recipe, which itself has no major differences from the original, but in terms of aesthetics must be completely served with three distinct flavors, giving it more prominence and distinction. For this I used the very nice and beautiful plates of finger food from Italian atmosphere.
only care used for this dish is the choice of raw materials of great quality and taste. I have entrusted to an oil impeccably good as that of Ursini (my particular choice fell on 'extra virgin olive oil Mastra Opera) and a pasta di eccezionale fattura come gli spaghetti dell' Azienda Agricola Mancini .

Ingredienti:
350 gr di spaghetti Azienda Agricola Mancini
3 spicchi di aglio
1 peperoncino rosso dolce
8 cucchiai di olio extravergine di oliva Opera Mastra di Ursini
1 cucchiaio di concentrato di pomodoro (facoltativo, per un tocco di colore)

Preparazione
Peel the cloves of garlic, cut in half and remove the soul inside to make it lighter and easier to digest. Frullateli in a blender with 3 tablespoons extra virgin olive oil Ursini. If possible let macerate for a whole day to cool and then filtered. Cut the red pepper, depriving him of the stalk and the seeds contained within. Chop and cook for a few minutes 3 tablespoons extra virgin olive oil Ursini, adding a tablespoon of tomato paste, until you get a reddish pulp. Cook the spaghetti Mancini in plenty of salted water to a boil and drain still slightly al dente. Divide them into 3 small bowls that will go respectively to dress with the sauce with garlic, chilli and the last one with the remaining tablespoons of olive oil Ursini raw. Impiattateli forming small nests in such a way as to obtain the combination of garlic, olive oil and red pepper.

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Azienda Agricola Mancini: la pasta ... buona ed elegante!

Today we speak of a special. A farm producing pasta in the middle of a cornfield. And what stuff! Recently I had the pleasure to begin this special partnership with the farm Mancini, producing a paste absolutely amazing. The elegance and attention to detail are the masters the refined package. Yeah even those are works of art. Sizes induscutibilmente classic pasta then leave without parole, the sumptuousness of form. The taste of their pasta is nothing short of exciting. The shapes, colors and flavor were the focus and enhance substantially the dishes!
I realized just some pasta recipes Mancini and I can tell to what is unquestionably good, so that now not much use. It keeps perfectly cooked, the smell is delicious and the flavor is outstanding .. long time not tasted a pasta so good! So irresistible that even seasoned with simple sauces you can create an excellent first course!

Some recipes made in collaboration with the 'Farm Mancini

• Trenette with walnut sauce
• Penne with tuna and orange juice

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Penne al tonno e succo d'arancia

Avete una vaga idea di quante ricette esistono a base di arancia?! Io personalmente non pensavo si potesse arrivare a creare così tanti piatti gustosi a base di questo delizioso e succoso agrume. Tutta colpa di una mia ricerca recente, in cui mi sono sbizzarrita a trovare quante più ricette possibili a base di agrumi. Da qui l'idea di utilizzarlo per la pasta trovata per puro caso sul mio fidato "Cucchiaio d'argento", abbinata poi al tonno per creare una pasta super veloce, perfetta per un mezzogiorno ricco di sapore e colore. Perchè diciamocelo.. alla fine quel bell'arancio mette un'insana allegria!

Ingredients: 320 gr
Pens Farm Mancini
200 grams of tuna in oil (drained weight)
50 g flour 00 antigrumi Molino Spadoni

50 g butter 1 / 2 liter of hot broth 1 dl

orange juice grated rind of 1 / 2 orange untreated


Preparation Cook the Mancini Penne in plenty of salted water to a boil, keep cooking until al dente. In a pan do Melt the butter and add all the f arina stirring to avoid creating lumps. Fate then cook for about 3 minutes, or at least until they darken slightly (a beige color so it will be enough!). Lower the heat and pour slowly the hot broth, stirring to obtain a homogeneous sauce. Once you have dissolved all the lumps, add the tuna, drained above and mix well. Bake for 10 minutes. Then remove from heat and add orange juice and grated rind filtered. Mix well and pour over pasta piping hot.

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Torta al cioccolato e burro salato

Here a lovely book, " Soupes du jour." Yes, I know it may seem strange to find a recipe for a cake in a book devoted to soups, but there it is .. the author has decided that after a number of delicious (but still read soups!) Might have been give a little weakness! And I, I took advantage! Find a cake on the last page as it was an epiphany. Initially the use of salted butter left me a bit 'confused and then as I found nothing to worship, simply. Do not worry, salted butter will be used exclusively to bring out the bitter taste of chocolate. Tasting is believing!

Ingredients: 3 eggs

125 g sugar 100 g flour 00 of Molino Chiavazza

200 grams of dark chocolate 70%

150 ml water 125 g butter salt (preferably demi-sel, or use the simple addition of 1 g of butter salt mixture)

Preparation In a bowl, beat eggs with sugar. Add the flour and continue stirring vigorously until the dough will be very smooth. Heat up the oven to 200 ° C. Melt the chocolate with water. Stir and add the butter pieces. Put on the stove for a minute or two and continue stirring. Stir in the melted chocolate mixture, making sure it is not too hot and mix well. Pour into a buttered cake mold and bake in preheated oven for 15-20 minutes (check frequently the degree of cooking as much can depend on your furnace and times can stretch up to about ten minutes). At the time to bake make sure that is not too dry in the middle, it must be soft. Check with the aid of a toothpick. Let cool at least 15 minutes before serving, even better if prepared the night before.

From " Soupes du jour"