Flavoured Spaghetti with Lemon and Chilli Flakes: A Quick Improvised Dish

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Sometimes we happen to improvise a recipe by using just a few basic ingredients. This pasta is one of these, which sees the lemon as the main ingredient, to create a zesty and fresh dish great for the upcoming summer. At the end we added some chilli flakes to this lemony pasta, and it won’t disappoint!

Thanks to our dear friend Danila for sharing this amazing recipe with us.

🍷 Francesca & Marinella🍴

RECIPE:

Spaghetti with Lemon and Chilli Peppers

SERVINGS: 4 servings
Preparation Time: 5 minCooking Time: 10 min
TOTAL TIME: 15 min

INGREDIENTS

  • ~340 g (12 oz) Spaghetti or other long Pasta
  • 1 organic lemon – Finely grated zest and fresh juice
  • 6-8 tbsp EVO Oil
  • salt, to taste
  • chilli flakes, to taste
  • Parmigiano Reggiano, to taste

INSTRUCTIONS

  • Fill a big pot with water and bring to a boil. When it is boiling add salt (about 20 g, or 3.5 tsp, for 3 lt of water). Cook the Spaghetti in the boiling water according to the package directions, until al dente.
  • In the meantime, pour the lemon juice from half lemon along with a pinch of salt into a cup and mix. Add Evo Oil to the cup and, with a whisk or fork, mix fast and very well until obtaining an emulsion. Taste it and add more lemon juice, if needed.
  • Drain the Spaghetti and place them into a serving bowl, pour the emulsion on and stir well until the pasta is well coated with the sauce.
  • Serve topped with lemon zest, chili flakes and Parmigiano Reggiano, to taste.

Risotto with Red Peppers, Mozzarella and Basil Leaves

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Peppers are often used to prepare a good seasoning for a dish of pasta, but less often to prepare a dish of Risotto. If you wonder how you could use the red pepper that has been staying around in the fridge for days, then this recipe is for you. To make the risotto with peppers more moreish we added fresh shredded mozzarella on top, and to make it fragrant and colourful we added a few basil leaves. Enjoy!

🍷 Francesca & Marinella🍴

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Easter Cassatelle Filled with Ricotta from Ragusa – Sicily

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We have to admit that we’ve never heard about the tradition to prepare the Cassatelle (Cassateddi in Sicilian dialect) for the Easter celebration. Thanks to Luisa, an Italian Ragusan friend living in Copenhagen, We discovered this pastry which is very simple in its ingredients, but with a fancy shape that makes it different from any other sweets.

If you are still looking for an Easter fuss-free recipe, this is definitely right for you!

🍷 Francesca & Marinella🍴

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Brasato al Barolo: Piedmontese Slow-Braised Meat with Barolo DOC Bussia Red Wine

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When it comes to a succulent and rich dish of classic Italian cuisine, the Brasato al Barolo is a prime example. This meat-based dish from Piemonte region is prepared with the cooking technique of brasatura: a whole piece of beef is slow cooked in a little liquid, like red wine, along with spices and vegetables.

Barolo Bussia – Enzo Bartoli is a wine made from 100% Nebbiolo grapes from Bussia Cru Barolo’s production area. Located in Monforte d’Alba – Piemonte, this area is renowned for producing some of the world’s most coveted Barolo wines. This Barolo is a full-bodied, complex and elegant red wine with an exquisite perfume and robust body. Let us say that this wine made our Brasato al Barolo recipe perfect. 🙂

Barolo DOCG BUSSIA 2016 Enzo Bartoli Red Wine is imported to Denmark by Vinimondo.dk. Drop by the new Vinimondo.dk showroom to taste or buy it.

🍷 Francesca & Marinella🍴

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Classic Italian Tiramisù Recipe

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The 21st of March is not only the first day of spring, but it’s also the day during which we celebrate the Tiramisù. We are glad to embrace this tradition by preparing our classical recipe of the Tiramisù. By serving a spoon of this creamy dessert, we are bringing a taste of Italy abroad, which is particularly important in this period when we miss our home country more than ever.

If you want to discover more about the controversial story of the Tiramisu’, read our previous post here.

Happy Tiramisu’ day everybody!

🍷 Francesca & Marinella🍴

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Crumbly Ovis Mollis Biscuits

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A few days ago, when I was checking my fridge to decide what to prepare for dinner, I realised I still had a full pack of 6 eggs that were about to expire. So I took the chance to prepare the Ovis Mollis (a latin name that means soft egg), as it had been a long time since I wanted to try a recipe that Michele, an Italian friend living in Norway, made me taste. These biscuits are different from others as they are prepared with hard egg yolks… yes, you read correctly! The hard yolk makes them so heavenly, crumbly, and soft that you don’t want to stop eating them.

🍷 Francesca & Marinella🍴

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Veal Escalopes with Prosciutto Crudo and Sage – Saltimbocca alla Romana Recipe by Benedetta & Valeria from Local Aromas

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A few months ago we had the privilege of meeting Valeria, one of the two Foodie Sisters from Local Aromas, a family business run by her and her sister Benedetta.

Their life story is fascinating, being grown in many different countries from Thailand to Belgium, spending a few years in Venezuela and Chile as well, thanks to their Papa’ Riccardo‘s job. What we fell in love for, listening to their story, is that their love and passion for Italy has always been strong, despite their years spent so far from Italy. This fact relieved us, being ourself expat raising children outside of Italy, and always guessing if our children would in the future feel proudly Italian.

Benedetta and Valeria at a certain point decided that it was time to put down roots, and Italy was definitely the right place. We don’t want to reveal more about the Foodie Sisters, just keep on reading the interview with them and give the recipe they shared with us (Saltimbocca alla Romana – one of the best known Italian recipe from Rome) a try.

🍷 Francesca & Marinella🍴

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Roman Style Mammole Artichokes Recipe: Carciofi alla Romana

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Roman Style Artichokes is a dish that combines tradition, flavour and simplicity. During spring – time this side-dish (we love to prepare it as a main dish as well…) is served and prepared in many restaurants and house kitchens all around Rome and Lazio region. Mammole artichoke, with a rounded shape and without thorns, is the most suitable variety to prepare this recipe.

If you are lucky enough to find this type of artichoke in your home country, don’t miss the chance to prepare it following our recipe! 🙂

🍷 Francesca & Marinella🍴

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Stovetop Onion Frittata

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We can say more than ever that Onion Frittata is for Everyone Anywhere in the world. It is made with only 3 simple ingredients (…. by the way they can never be missing in our kitchen 🙂 ) : onions, eggs and Parmigiano Reggiano cheese (…. or grated cheese).
Onion Frittata can be served either as a finger food, or as a main course accompanied by a slice of bread.

🍷 Francesca & Marinella🍴

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