Ricette e aperitivi

356 Pins

1mo

Erica Gastaldello

a white plate topped with lasagna next to a red casserole dish

80K views · 1.3K reactions | Nidi di tagliatelle al forno 😍 | Nidi 🪹 di tagliatelle… al forno! Perfette per la domenica ❤️😍✨ Giovanni Castaldi, Peccato di Gola Qui la ricetta completa 👉... | By Giallozafferano | What if this time we made the pasta directly in the pan? Yes because the noodles will be cooked right in the oven. It's tasty as hell. But first let’s start with a good suggestion. In this casserole I heat a little bit of oil so that then we put the sausage in. A clove of garlic and a little thyme. I like this very much. The bottom is hot we can add the luganega type sausage. They unwrap it right by hand. We have to get some big bites like this before diving. We roll them though, eh? We sizzle it well over high flame and stir it like this. Since the temperature is very high, to prevent aromas from burning, we remove them. Our sausage nuggets are pretty golden. Let's put them aside. In the same cooking background we also make the sauce. So instead of tomato, I rinse the briquette with water so that we don’t waste a single gram of this tomato. Adding all the rest of the water. A nice pizza of salt. I always put little because then at the end it's cooked I make sure it's right. A beautiful medley. Let's cover with the lid and let it go for thirty minutes. After half an hour, we check our clue. It’s nice liquid just like we need it because the tagliatelle as I told you at the beginning will not be leavened but will be cooked directly in the oven and absorb all the seasoning. Let's see if it's as good as salt. Mhm. Giusto. Dipping our sausage bits. Let’s dive so that if not I wash the kitchen and even the t-shirt. A nice salad we taste for a few moments and then we put together the pan. All set up and ready! Vai! These aren't egg nuggets but they're semolina classics. Now we put sausage bites in between. Now we cover with the sauce and then we can add mozzarella that I already chopped up one or two finger bites. And for a beautiful golden grated parmesan crosticine. This cute little thing ends up in a ventilated oven at two hundred degrees for about twenty minutes. And here we are with our very fragrant pan of tagliatelle nests. Let's make a good portion. Let’s finish off with a little basil. And how do you eat these nests? I’ll make you need to mix them a little with a fork. Vedi? Col cuore filante. And then ? Beautiful sugose and after mixing you have to taste. It's tasty as hell.

a piece of food on a plate with a fork stuck in it and being eaten

Cotoletta alla palermitana | 🤩 Troppo buone 🤩 Tra le ricette siciliane più amate e conosciute un posto d'onore lo meritano senz'altro le cotolette alla palermitana! Non solo sono... | By Casa Pappagallo | Facebook

a blue bowl filled with soup on top of a wooden table next to an orange napkin

Aurora

45K views · 298 reactions | Minestra cremosa di riso e prezzemolo 💚🫶🏻 | Per la serie zuppe di stagione, oggi… zuppa di riso e prezzemolo💚🫶🏻😎 Della nostra @aurora.cortopassi Ingredienti: 2 patate Un mazzetto di prezzemolo 200... | By Giallozafferano | Facebook

pasta with tomatoes and olives in a white bowl

118K views · 1.7K reactions | Pasta con pomodorini e gamberi: ricetta facile e buonissima! | Pomodorini e gamberi per un primo di pasta da leccarsi i baffi 😍✨ Ce li prepara il nostro Manu Cookandrock 👉... | By Giallozafferano | Let’s start with the tomatoes I cut them in half for a long squeeze a clove of garlic and let it simmer in a pan. I add the pepper and let it taste towards the tomatoes, raise the flame and let it simmer well until they release a good hint. The tomatoes are ready . Put garlic and pepper away and transfer them to a bowl. I season with a pinch of salt, chopped basil leaves and keep them aside. Let's switch to shrimp cleaning. Pull the Te Via the shell with a knife we cut the back and remove the inner wire. Clean prawns we cut them to tiny centimeter. In the same pan of tomatoes, the shrimp are roasted. Rule of salt. Combining tomatoes and putting out the fire. The water is bubbling. I can dive for trophies. Perfect cooking. Skulls in a frying pan. Let’s add tomato concentrate. Getting for a boiling water mash. And adding oil to butter for good. Finishing the dish with black pepper, fresh minced parsley and lemon zest. And now we taste. Showtime.