Recipes
Scialatielli in costa diva
Ingredients for 4 people
For the pasta: 300 grams of flour, water and minced parsley
For the sauce: 200 grams of cherry tomatoes (sponzini del piennolo), 2 garlic cloves, 500g frutti di mare(vongole, cozze, tartufi), red hot chili peppers, olive oil g. 150.
Preparation:
Combine the ingredients to obtain a dough for the pasta and once the dough is well mixed and combined, roll it on the cooking board. Cut the dough into
strips of about 10 cm and sprinkle them with flour to dry them.
At the same time, sauté the garlic and some red pepper flakes in the oil. Combine the tomatoes cut in pieces and
the frutti di mare without the shell together with their cooking water filtered to eliminate possible sand residuals.
Cook on medium to high heat and as soon as the scialatelli come up to the surface, drain them and transfer them in the pan with the sauce.
Mix everything very well and serve hot.
Cavatielli with caper leaves
Ingredients for 4 people
350 grams of cavatielli, 200 grams of cherry tomatoes (sponzini del piennolo), 2 garlic cloves, 30 grams salted capers, a bunch of the most tender caper leaves, red hot chili peppers and extra virgin olive oil.
Preparation :
Sauté the garlic in olive oil. Add the tomatoes cut in half, the capers that have been carefully washed, the caper leaves previously boiled
for just one minute, the red hot chili pepper and salt if necessary. Cook on medium to high heat for few minutes.
In the mean time, cook the pasta, drain it and mix it in the pan with the sauce. Serve hot.
Ferrazzuoli alla Nannarella
Ingredients for 4 people
350 g of ferrazzuoli (hand made pasta) from Gragnano,
200 g of tomato pulp
2 garlic cloves, 500 g smoked swordfish,
30 g pine nuts, 30 g raisins, a little bit of rucola salad, red hot chili peppers and extra virgin olive oil.
This dish is dedicated to Anna Magnani who together with Roberto Rossellini often had dinner at the Bacco HOSTARIA.
The preparation
is the following:
sauté the garlic and red hot chili pepper, add the tomato sauce, the pine nuts, raisins and the swordfish cut into small cubes.
Cook on medium-high heat. Boil and drain very well the ferrazzuoli pasta, pour it in the pan with the sauce and add the rucola leaves. Combine all
the ingredients and serve the dish immediately, decorating it with some rucola leaves
Cicale di Furore
Ingredienti per 4 persone:
Mandorle pelate 500gr - zucchero 450gr - 3 albumi d'uova
La buccia grattugiata di un limone sfusato Amalfitano
Rosolio di fichidindia "Nanassino" 1 bicchierino
Preparazione:
macinate finemente zucchero e mandorle. In una terrina mescolare accuratamente zucchero e mandorle polverizzati,la buccia grattugiata del limone, il
rosolio "nanassino".
L'albume d'uovo battuto con una forchetta ma non montato a neve, va versato poco per volta e in quantità tale da ottenere una pasta ben solita.
Versate questo composto su un piano di lavoro, finite di lavorarlo, rotolatelo e tagliate tanti piccoli cilindri a cui con le dita darete una forma di esse.
Poggiate su una teglia da forno imburrata e infarinata, spolverate di zucchero ed infornate a 180 gradi per 10 minuti.
Togliete dal forno, lasciate raffreddare e ripassate nello zucchero a velo.
Tel.: +39 089 83 03 60 - Fax: +39 089 83 03 52 - E-mail: info@baccofurore.it