Traditional Christmassy Tortellini from a Bolognese granny – How to Make Them from Scratch

Making Tortellini from scratch is more than just preparing a filled pasta to be eaten right away. It’s a way to get closer to your friends or loved ones if you decide to spend a few days together preparing hundred of Tortellini, getting prepared for the Christmas dinner. This is what I did with my expat Italian friends in Copenhagen. Thanks to my nice friend Licia, I got to know the secret recipe of her grandma from Bologna… imagine what that means to me, coming from Puglia! As soon as we found the ingredients in a danish well-assorted grocery store (make sure the ingredients are of good quality: this makes a huge difference at the end), we cleared our diary for two days during which we rolled our sleeves up and prepared tons of Tortellini. Two carefree days filled with lots of laughs and lots of little chats, observing the Covid rules though.

Marinella

🍷 Francesca & Marinella🍴

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Traditional Spaghetti alla Puttanesca from Ischia Island

Many stories exist about this Italian culinary traditional recipe, called Pasta alla Puttanesca. The most accredited says that the first bite of spaghetti alla puttanesca dates back to the 50s in Ischia (one of the most picturesque islands in the Bay of Naples) by Sandro Petti, owner of the famous Rangio Fellone restaurant. One evening he was about to close the restaurant, and he was asked by a group of customers to prepare them a meal. He was low on ingredients and told them he did not have enough to make them a meal. They complained that it was late and they were hungry, saying “Facci una puttanata qualsiasi,” meaning “throw together whatever.” Petti had only a few tomatoes, olives, and some capers, common ingredients in an Italian pantry. So he used them to prepare the sauce for a dish of Spaghetti. Lately, he included this dish on her restaurant’s menu naming it Spaghetti alla Puttanesca.

🍷 Francesca & Marinella🍴

Pasta alla Puttanesca
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Tagliatelle Pasta with Stewed Artichokes and Parsley

The last Eatgrim box was rich in Mediterranean veggies, including fresh and crunchy artichokes from Sicily, and some aromatic parsley. The only ingredient that I still needed to prepare a nutritious meal was a few Tagliatelle pasta nests, ever-present in an Italian kitchen. I grabbed it out of my larder and started cooking. After only 30 minutes, a steamy dish of Tagliatelle with Sicilian artichokes was ready to be eaten.

🍷Francesca & Marinella🍴

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Crispy Pan-Cooked Apulian Traditional Pasta: Spaghetti all’Assassina – Nero di Troia Red Wine

Spaghetti all’assassina ( killer spaghetti ), is a signature dish from Bari, Puglia.
It becomes à la mode during the 70s.
This dish is so popular that in Bari even exists a “Spaghetti all’assassina Accademy”, with members that respect religiously the way this pasta is made.
The technique behind is called “risottatura“, so the pasta is not boiled but is cooked directly in the pan, like a
risotto, adding the liquid (in this case the tomato sauce) little by little, until it is absorbed and the pasta is cooked.
The pasta cooks high heat, until it caramelizes and scorches: spaghetti must be crunchy but not burnt! And they are really spicy to, with a lot of peperoncino.
So try the recipe that follows here and become an honorary barese.

Flavia SpaghettiABC

Enjoy this Spaghetti dish with a glass of Nero di Troia Masseria Supreno Red Wine. You will be conquered by the intense ruby red color, the intense berry fruit aroma and the well balanced structure.

*Nero di Troia Masseria Supreno is imported to Denmark by Vinimondo.dk. Drop by the new Vinimondo.dk showroom to taste or buy it.

🍷Francesca & Marinella🍴

Crispy Pan-Cooked Apulian Traditional
Apulian Traditional Spaghetti all’ Assassina
Continue reading “Crispy Pan-Cooked Apulian Traditional Pasta: Spaghetti all’Assassina – Nero di Troia Red Wine”

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