Italian meals
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726K views · 7.8K reactions | Spatzle alla zucca, fonduta di Gorgonzola Dolce IGOR, pioppini e Gorgonzola Piccante IGOR. Oggi vi ripropongo un piatto che vi era piaciuto tantissimo ma con upgrade: funghi pioppini, mandorle tostate e gorgonzola piccante a creare un contrasto che solo a parlarne.. Vi lascio un consiglio: controllate che l’impasto non sia troppo liquido, deve essere fluido e consistente, lasciatelo riposare qualche minuto e non lasciatevi ingannare, eventualmente correggete aggiungendo latte o farina a seconda della consistenza. Ingredienti per 4 persone: Per la fonduta di gorgonzola • 250g di Gorgonzola Dolce @igorgorgonzola • 150ml di latte Per gli spatzle: • 250g di zucca • 270g di farina 00 • 2 uova • 80g di latte • rosmarino qb • salvia qb • aglio qb • noce moscata qb • sale qb • olio evo qb • 300g di pioppini 🤤 🧡 • 150g di Gorgonzola Piccante @igorgorgonzola • 50g di mandorle a lamelle • due spicchi d’aglio • un rametto di rosmarino • sale qb • olio evo qb Procedimento: Apriamo la zucca a metà e cuociamola in forno con aglio, rosmarino e salvia per 2 ore in forno statico a 220°. Mettiamo a scaldare il latte, aggiungiamo il gorgonzola dolce IGOR e facciamolo sciogliere lentamente mescolando con un frustino per ottenere una fonduta liscia ed omogenea. Una volta cotta la zucca con un cucchiaio preleviamone la polpa e mettiamola in un frullatore con le uova, il latte, la farina, il sale, la noce moscata e l’olio evo. Spadelliamo i pioppini con olio evo, aglio e timo e tostiamo le mandorle in padella. Versiamo un mestolo di fonduta in una padella e andiamo a formare gli spatzle. Inseriamo l’impasto in uno schiaccia patate con fori larghi e lasciamoli colare in acqua bollente e salata. Dopo circa 2 minuti scoliamoli direttamente in padella e mantechiamo. Spacchettiamo il gorgonzola piccante IGOR, tagliamone una fetta e facciamone dei pezzetti. Impiattiamo gli spatzle con abbondante fonduta, qualche pioppino, qualche tocchetto di gorgonzola piccante IGOR, qualche lamella di mandorla tostata e una pioggia di germogli. #danielerossichef #adv #igor #igorgorgonzola #gorgonzola #spatzle #zucca #chef #cheflife #food #foodporn #foodart #art | Daniele rossi chef
Ina Garten's Penne Arrabiata Recipe 🧄🍝 | Barefoot Contessa | Ina Garten | Ina Garten's Penne Arrabiata has an UNBELIEVABLE amount of garlic (24 cloves!) 🧄🍝 #BarefootContessa | By Food Network UK | I'm making penne Arrabiata. Arrabiata sauce is really kind of a classic Italian pasta sauce made with tomatoes. Mine has an unbelievable amount of garlic in it which I'm going to cook very slowly in olive oil. It's going to be really sweet and delicious. So, nobody wants to peel twenty-four cloves of garlic. So, what I do is I blanch them in pot of boiling water just for about 15 seconds and then you'll see the skins just slip right off. Just like that. Okay. So, that's a cup. So, I've got two thirds of a cup of olive oil that I've got warmed. I'm going to put the garlic in and just cook it for about 10 minutes. Just until the outside is like just barely browned and the inside is really tender. Okay, I'll let that cook for about 10 minutes. Okay, next is the tomatoes. So, I've got two 28 ounce cans of San Martana tomatoes. I think San Martana are the best quality canned tomatoes and I've got whole tomatoes. I'm going to put them in the food processor and just chop them up. I'm just putting them in the food processor so I can control the consistency of the tomatoes and I'm draining them because I don't want the sauce to be watery. Nobody wants watery sauce. Okay, you make Bloody Mary's out of the rest. Okay. Get them in. Good. And then I'm just going to chop them up. You don't want to puree. You just want them roughly chopped. Okay, I think the garlic is just about ready and I'll show you what I was looking for. These are great. I wish you could smell it. Nicely browned on the outside and perfectly cooked through. Okay, I'm going to take the garlic and put it right into the tomatoes. And then I'm going to chop that up and then cook it all together with some fennel This recipe actually is inspired by Missy Robbins who has the most incredible pasta restaurant in New York called Missy. It's in Brooklyn and she makes her Arrabiata sauce with twenty-four cloves of garlic and it's so good. And then I'm just going to chop that up so you get bits of garlic in the sauce and then this whole thing goes right back into the oil try and do it without getting it all over yourself So just going back on the stove. Turn on the heat and I'm going to take two teaspoons of fennel seeds. You can do it in a mortar and pestle but I think this is actually better to grind them yourself. What I do is just chop them up and they're going to bounce all over the place but it's really worth it and I think what you do is you get a lot of the oils out of the fennel seeds. Just give it a rough chop like that. They're going to get tenderized when the sauce cooks. Actually, prefer using whole fennel seed rather than ground. Ground kind of loses its flavor. When you chop up whole fennel seed, you get all of those essential oils in it and fennel has this like anise flavor that's just great particularly tomatoes. Okay, right into the sauce right there. 1 teaspoon of hot red pepper flakes. Okay, next is a third of a cup of red wine. I'm using an Italian wine of course since it's an Italian dish. I'm using a chiente. You want something very dry and kind of rough. Two thirds of a cup. Just pour it right in. Yum. Tablespoon of salt. Make sure it's really well seasoned. Teaspoon of pepper, I'm always looking for our flavors compliment each other. How the tomatoes make the red wine taste better. How the red wine makes the fennel taste better. This is going to do exactly that. The garlic flavors everything. So I'm just going to bring it to a boil and then lower the heat and let it simmer for 30 minutes. I'm almost done with the Arrabiata sauce. Just going to add some fresh basil to it. Gives it a nice, fresh, kind of peppery flavor. Okay, about a quarter of a cup right into the sauce. So, I've got a big pot of boiling water, salt, and one pound of penne and I'm cooking it to about two minutes less than it requires for al dente and that's because I'm going to cook it in the sauce. So, let's see how it's doing. Okay, great. It's perfect. With a wire strainer, just put it right into the pasta sauce and that way, all of the pasta sauce gets absorbed into the pasta and it really flavors it. Very often what we do is we serve pasta and then we put the sauce on top and it just kind of sit on the top but this way it cooks into it and a little bit of the starch from the pasta really thickens the sauce so the two elements really work together that's all the pasta just give it a big stir I'm just going to cook this all together oh man overboard it's going to cook together for two minutes the pasta will be perfectly cooked and the sauce will be just really silk and delicious you can really smell the garlic but it's like so not sharp. In the meantime, while that cooks, I'm going to julienne a little more basil for garnish. I love pastas because you can make the sauce in advance. Just cook the pasta. Cook it together and you got a fabulous dinner. Big salad. I'm a happy camper. Okay. So, clear the decks. I need a big ball. And the pasta should be done. Oh, this looks gorgeous and you can really tell that the tomato sauce has gotten into the pasta. Who wouldn't want to have this for dinner? Little fresh basil on top, and lots of freshly grated parmesan. Actually, I call it grated parmesan but it's really ground. I grind it in a food processor just because I like that kind of grainy texture of it. A fork. This is the kind of dinner anybody in the family would love. It's just not your ordinary tomato sauce. This is pasta Arrabiata with twenty-four cloves of garlic. Smells amazing. And it taste so good.
