Der Beitrag Garganelli alla Panna erschien zuerst auf kitchensplace.
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When I was on vacation in Italy this summer, I was of course always looking for an original and local pasta dish. I finally found my master in the small town of Ravenna, known for its mosaics. Simple and classic Italian dishes were served in an Italian tavern. Including this recipe for Garganelli alla Panna – a pasta that is very similar to the penne, with a creamy cream sauce and fresh prosciutto cotto. Supposedly simple, but just plain good.
Anyone who has ever eaten a real alla panna sauce knows what I mean when I say that these are not just pasta with cream sauce. The combination of fresh egg, cream, salt and nutmeg combined with the right amount of pasta water and a good feeling for cooking temperatures just melts young and old. Any type of pasta goes well with it, whether spaghetti, penne alla panna or even tortellini alla panna.
If you like this recipe for Garganelli alla Panna, you might also like my Tortellini alla Panna with processed cheese.
Nutritional information per serving of Garganelli alla Panna
Calories: 788 – Protein: 33g – Fat: 40g – Carbs: 72g
Garganelli alla Panna
Ingredients
- 250g fresh garganelli
- 100g cooked ham (in pieces)
- 3 egg yolks
- 250g cream
- 20g butter
- salt, nutmeg, pepper
- 1-2 ladles pasta water
Directions
- Step 1 Cook the pasta in salted water until al dente
- Step 2 Meanwhile, dice the ham and fry in a deep pan over medium heat
- Step 3 Separate the eggs and mix the yolks together with the cream. Season with a good portion of salt and nutmeg. Use the egg whites elsewhere
- Step 4 add the al dente pasta to the ham and toss. Then reduce heat and add the cream-egg mixture. Add a ladle of pasta water as well as butter and stir everything together. Allow the sauce to thicken over low heat, whisking constantly, adding a little more pasta water depending on the consistency. The sauce should be creamy
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Step 5
serve the pasta with fresh pepper.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Garganelli alla Panna erschien zuerst auf kitchensplace.
]]>Der Beitrag Pasta Bolognese erschien zuerst auf kitchensplace.
]]>Some days it just has to be pasta – and what sauce usually fits better than a good Bolognese? You can find it in many places all over the world, but a really good Bolognese is rarely there. Sometimes the sauce is too oily, sometimes too watery and sometimes even without tomato flavor. My recipe for Bolognese is fresh, tomato-sweet and spicy and is based on the Italian original.
Have you ever eaten or even prepared an original Italian Bolognese? If so, then you probably know that the right Bolognese should simmer at least 2h, if not longer. I tried the long cooking time in this recipe and can tell you that it is worth it! The long cooking time makes the bolognese sauce super smooth, tender and soft. All the ingredients combine through the long cooking time and out comes an intense, flavorful and round sauce. By the way, did you know that the original Italian recipe includes bacon in addition to ground beef, carrots, celery and tomatoes? Neither did I! Unfortunately, I didn’t have any pancetta on hand for this bolognese, so I left it out of this recipe. If you’re curious, give it a try.
By the way, for my bolognese I used linguine – a slightly thicker spaghetti. The sauce sticks a little better than on thin spaghetti, but if you like it more traditional, of course, you can just go for spaghetti. No matter what type of pasta, this sauce is ultimately the queen of the recipe! As a side dish to this delicious Pasta Bolognese, I can furthermore recommend my simple lettuce with Grandma’s salad dressing. This makes the recipe really round.
Nutritional Information per serving of pasta bolognese
Calories: 691 – Protein: 39g – Fat: 27g – Carbs: 104g
Pasta Bolognese
Ingredients
- 500g pasta of choice
- 500g ground beef
- 2-3 carrots
- 2-3 stalks of celery
- 2 shallots
- 2 cans of chopped tomatoes (approx. 800g)
- 100ml red wine
- 100ml vegetable stock
- salt, pepper, basil dried & fresh
- 1 tbsp olive oil
- optional: 1 tbsp sugar500g pasta of choice
- 500g ground beef
- 2-3 carrots
- 2-3 stalks of celery
- 2 shallots
- 2 cans of chopped tomatoes (approx. 800g)
- 100ml red wine
- 100ml vegetable stock
- salt, pepper, basil dried or fresh
- 1 tbsp. olive oil
- optional: 1 tbsp. sugar
Directions
- Step 1 Finely dice the shallots, carrots and celery. Heat a pot with olive oil and sweat the shallots first. After 1-2 minutes, add the carrots and celery and sauté for about 5 minutes. Then add the minced meat and fry until hot
- Step 2 deglaze the minced meat with red wine and bring to the boil until the alcohol has evaporated. Then add 2 cans of chopped tomatoes and some vegetable broth, stir well and simmer with the lid on for about 1.5-2h.
- Step 3 When the cooking time is over, cook the pasta in salted water. Meanwhile, season the bolognese with salt, pepper and basil to taste. Optionally add 1 tablespoon of sugar to support the sweetness of the tomatoes
- Step 4 Serve pasta together with the sauce and optionally add Parmesan cheese and fresh basil.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Pasta Bolognese erschien zuerst auf kitchensplace.
]]>Der Beitrag Italian pasta salad erschien zuerst auf kitchensplace.
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Italian pasta salad is often prepared in many ways. But what mostly belongs to it are tomatoes, pine nuts and rocket! These ingredients go really well together and, above all, can be eaten wonderfully cold.
For the noodles, I opted for delicious mussel noodles. These are usually available in a well-stocked supermarket or directly in Italian specialist shops and make the pasta salad a little highlight. There are also fresh and sweet cherry tomatoes, creamy mozzarella, spicy rocket and roasted pine nuts. The dressing is also simple and quick: all you need is some red pesto (Pesto Rosso), olive oil, and salt and pepper. If you like, you can of course also make your own pesto. However, I opted for the faster option!
If you are in the mood for more salad ideas or side dishes, take a look at mine Recipe collection around. There you will not only find many other pasta recipes, but also other hearty and light dishes.
Nutritional information per serving of Italian pasta salad
Calories: 326 – Protein: 12g – Fat: 9g – Carbs: 47g
Italian Pasta Salad
Ingredients
- 500g pasta of choice
- 250g cherry tomatoes
- 30g pine nuts
- 1 mozzarella
- 50g sun-dried tomatoes
- 1-2 handfuls arugula
- 2 tablespoons pesto rosso
- 2 tablespoons olive oil
- salt, pepper
- some basil.
Directions
- Step 1 Cook the pasta in salted water and then let it cool
- Step 2 Meanwhile, cut the cherry tomatoes in half, chop the sun-dried tomatoes and the mozzarella, chop the basil and toast the pine nuts over medium heat
- Step 3 In a large bowl, mix the cooled pasta with all the ingredients. Season the Pesto Rosso with olive oil, salt and pepper and mix with the pasta. Add arugula to taste.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Italian pasta salad erschien zuerst auf kitchensplace.
]]>Der Beitrag Wild Garlic Risotto erschien zuerst auf kitchensplace.
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My wild garlic risotto is fresh and delicious and goes perfectly with spring salads, fish and meat. Together with sweet shallots and parmesan, this creamy risotto is a real eye-catcher on the spring table. While everything is turning green outside, the kitchen is also preparing for spring. This wild garlic risotto is light and delicious!
By the way, I picked the wild garlic for this recipe myself! I spotted it on a hiking door (the smell of garlic in the forest suddenly couldn’t be overlooked) and cut off a small bundle. It doesn’t get any fresher! And it was worth it – because the wild garlic risotto in the evening was just incredibly tasty and fresh. Nevertheless, you should be careful that you find the right amount of wild garlic. Too much can no longer make this risotto pleasant. So I recommend: Season to taste, season to taste, season to taste!
If you fancy even more risotto variations, then have a look at one of mine Recipe collection around! In addition to this wild garlic risotto, you will also find many other variations.
Wild Garlic Risotto
Ingredients
- 150g risotto rice
- 1 bunch wild garlic
- 1 shallot
- 1 clove garlic
- 20g butter
- 30g parmesan
- 1l vegetable stock
- salt, pepper
- some olive oil
- For the wild herb salad:
- 1x wild herb salad
- 3 tbsp rapeseed oil
- 1 tbsp vinegar
- 1 tbsp pomegranate vinegar
- 1 tsp sugar
- salt, pepper
Directions
- Step 1 Finely dice shallot and garlic and sauté in a little olive oil. Add the risotto rice and fry briefly. Then deglaze with a little vegetable stock and bring to the boil while stirring .
- Step 2 Finely chop the wild garlic and add to the risotto. Bring everything to a simmer at 3/4 of the temperature and keep pouring in the vegetable stock .
- Step 3 When the grain is still firm to the bite, grate the parmesan and stir in with the butter. Now only add as much stock as the consistency is desired. Let the risotto finish
- Step 4 For the salad, mix rapeseed oil with vinegar and season with salt, pepper and sugar. Then marinate the salad .
- Step 5 Serve both together.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Wild Garlic Risotto erschien zuerst auf kitchensplace.
]]>Der Beitrag Rigatoni al forno with lentils erschien zuerst auf kitchensplace.
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Rigatoni al forno is available in dozens of different variations. What they all have in common is that they are topped with delicious cheese. For my variant, I opted for a vegetarian rigatoni variation consisting of a mild lentil sauce with tomatoes, onions, garlic and spices. For the perfect Rigatoni al forno I still need creamy mozzarella to bake the Rigatoni crispy and of course a homemade bechamel sauce, which rounds off this recipe.
If you like, you can of course modify this recipe as you like. Whether with minced meat, ham, peas or paprika – Rigatoni al forno can be baked with anything. Take a look at my others Pasta recipes around if you feel like it.
Nutritional information per serving of Rigatoni al forno
Calories: 452 – Protein: 21g – Fat: 11g – Carbs: 67g
Rigatoni al forno with lentils
Ingredients
- 250g rigatoni
- 1 can red lentils (265g)
- 1 can chopped tomatoes (400g)
- 1 tbsp tomato paste
- 1 onion
- 2 cloves garlic
- 10g butter
- 1 tbsp flour
- 200-400ml milk
- 1 mozzarella
- salt, pepper, nutmeg, Italian herbs
- some oil for the pan
Directions
- Step 1 Cook the rigatoni in salted water until al dente. Preheat the oven to 160 degrees convection
- Step 2 In the meantime, finely dice the onion and garlic and fry them in a little oil in a deep pan. Stir in the lentils and mix with the tomato paste .
- Step 3 Bring the lentils to a boil and deglaze with the chopped tomatoes. Season with salt and pepper and stir in about 1 teaspoon of Italian herbs. Simmer the sauce over low heat for 5 minutes
- Step 4 drain the pasta and mix with the lentil sauce. Then melt the butter in a saucepan over 3/4 heat, whisk in the flour and stir in the butter-flour sponge with milk. Bring the sauce to a boil until it thickens. Season to taste with salt, pepper and nutmeg. (Tip: The sauce should be somewhat thick. Therefore, stir in more or less milk depending on your taste)
- Step 5 Now place the pasta in the sauce in a baking dish and cover with the roux. Then slice the mozzarella and spread it on the casserole. Bake the casserole in the oven for about 25 minutes, until the mozzarella is golden brown.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Rigatoni al forno with lentils erschien zuerst auf kitchensplace.
]]>Der Beitrag Spaghetti with chanterelles erschien zuerst auf kitchensplace.
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Spaghetti with chanterelles not only sounds easy and delicious, but this recipe is too! Less than 30 minutes, a handful of ingredients, some fresh herbs and this incredibly delicious dish is ready on your table in no time at all. All you need for this dish is a few spaghetti, fresh or frozen chanterelles, some creme fraiche or Schwand as well as butter, salt, pepper, garlic and parsley.
Even if chanterelles are more of a seasonal product, they can certainly be used frozen here. Whether with fresh chanterelles or frozen from stock – this dish is always fun! For all mushroom and pasta lovers, you can conjure up a wonderful lunch or dinner for friends and family with this dish.
If you are in the mood for more pasta recipes, then take a look at my recipe category “ Pasta and rice ” around.
Nutritional information per serving of spaghetti with chanterelles
Calories: 420 – Protein: 15g – Fat: 13g – Carbs: 56g
Spaghetti with Chanterelles
Ingredients
- 150g spaghetti
- 400g chanterelles
- 10g butter
- 50g creme fraiche
- 1 clove garlic
- salt, pepper
- fresh parsley
Directions
- Step 1 Boil the spaghetti in salted water .
- Step 2 Meanwhile, fry the chanterelles in butter and add the chopped garlic. Pour the chanterelles with 1 ladle of pasta water and stir in the creme fraiche .
- Step 3 Season everything with salt and pepper and optionally stir in fresh chopped parsley.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti with chanterelles erschien zuerst auf kitchensplace.
]]>Der Beitrag Tortellini in Tomatensugo mit Rucola erschien zuerst auf kitchensplace.
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A classic tomato sauce is actually simmered for a long time with lots of ingredients and herbs. In my recipe for tortellini with tomato sauce, I opted for the quick version by simply boiling a few fresh and sweet tomatoes with a little sugar and thyme until they turn into a delicious little sauce. Connoisseurs may now note that this is not a Sugo, but I can live with that. I could have called this recipe tortellini in tomato sauce, but then my SEO control zone might have complained that I have used this keyphrase before! 
Here to the recipe “Tortellini in Tomato Sauce” .
Anyway! Whether sugo or sauce – this recipe is simply delicious, easy to prepare and does not take 1.5 hours until the sauce is ready. Plus, you don’t need 10 different herbs and oils to achieve the perfect aroma. As usual, I use conventional ingredients that you can get in every supermarket and combine them into a delicious and inconspicuous recipe in a short time.
Nutritional information per serving of tortellini in tomato sauce
Calories: 313 – Protein: 16g – Fat: 9g – Carbs: 41g
Tortellini in Tomatensugo mit Rucola
Ingredients
- 200g Tortellini
- 250g Cherry Tomaten
- 1 EL Tomatenmark
- 1 TL Zucker
- frischer Thymian
- 80g Rucola
- Salz, Pfeffer
- Parmesan zum Servieren
Directions
- Step 1 Simmer 200g cherry tomatoes in a saucepan with water for 5 minutes so that the house peel off. Put the remaining tomatoes aside. After the skin has loosened, take the tomatoes out of the water, let them cool down briefly and peel off the skin. Then put the tomatoes back in an empty saucepan, sprinkle with sugar and simmer at medium temperature for 10 minutes .
- Step 2 Cook the tortellini in salted water until al dente .
- Step 3 Mash the tomatoes in the saucepan with a fork and season with salt and pepper. Pluck thyme and stir in. Then simmer covered for another 10 minutes .
- Step 4 Now mix the tortellini with the tomato sauce, stir in the remaining tomatoes and let everything simmer for another 5 minutes. Then serve with fresh rocket and grated Parmesan.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Tortellini in Tomatensugo mit Rucola erschien zuerst auf kitchensplace.
]]>Der Beitrag Tagliatelle with fried salmon in cream cheese and lime sauce erschien zuerst auf kitchensplace.
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Do you sometimes fancy a quick but tasty pasta that is a little more unusual than with tomato sauce? Then I have the perfect 30-minute recipe for balanced tagliatelle with fried salmon and spinach in a creamy cream cheese sauce with lime. A fancy combination prepared very easily with just a few ingredients.
Even if there is nothing wrong with pasta with tomato sauce, it can sometimes just be a little more varied. With these tagliatelle with salmon I honestly had to improvise a bit as I didn’t have any lemons or tomatoes in the house. So why not just work with lime instead of lemon and conjure up a quick and light sauce made from cream cheese and pasta water instead of tomato sauce? Said and done. The result was these creamy tagliatelle with fried salmon.
If you are also into the combination of pasta and salmon, then you might also like my spaghetti with salmon.
Nutritional information per serving of tagliatelle with salmon
Calories: 672 – Protein: 49g – Fat: 12g – Carbs: 90g
Tagliatelle with fried salmon
Ingredients
- 250g tagliatelle
- 2 salmon fillets
- 100g spinach
- 40g cream cheese
- 1 lime
- 20g parmesan
- Salt pepper
- Butter and oil for frying
Directions
- Step 1 Cook the tagliatelle in salted water.
- Step 2 meanwhile, heat a pan with a little oil and butter, cut the salmon into cubes and then sear it on all sides for 1-2 minutes. Then take the salmon out of the pan and set aside.
- Step 3 Melt the cream cheese in a small saucepan with a ladle of pasta water. Rub the peel of the lime and mix with the sauce and stir in the juice of the lime. Season to taste with salt and pepper.
- Step 4 Add the spinach and let it disintegrate. Then stir in the pasta and optionally add a little more pasta water. Carefully fold in the salmon and heat again. Then serve everything together with parmesan.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tagliatelle with fried salmon in cream cheese and lime sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Spaghetti in cream cheese sauce with salmon erschien zuerst auf kitchensplace.
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I always particularly like a quick pasta after work or for lunch. I prefer to vary simple ingredients and spices so that a fine aroma is created in a short time. For this pasta, I made a conscious decision to use spaghetti with salmon, as these combinations go well together. There is also a simple cream cheese sauce, some fresh parsley and a slice of lemon for the final whistle. All in all, with this recipe you can conjure up a simple, tasty and quickly prepared pasta dish made from spaghetti with salmon.
If you are in the mood for more delicious pasta dishes, then take a look around my recipe collection.
Nutritional information per serving of spaghetti with salmon
Calories: 709 – Protein: 29f – Fat: 23g – Carbs: 95g
Spaghetti in Cream Cheese Sauce with Salmon
Ingredients
- 250g spaghetti
- 100ml cream
- 1 onion
- 30g cream cheese
- 100g smoked salmon
- Salt, pepper, parsley
- optional: lemon
Directions
- Step 1 Cook the spaghetti in salted water .
- Step 2 Meanwhile, finely dice an onion and sauté with a little butter in a saucepan until translucent. Deglaze with cream and bring to the boil. Stir in the cream cheese and season with salt and pepper .
- Step 3 Put the spaghetti straight from the water into the sauce with tongs. Cut the smoked salmon into fine strips and stir in so that it sears in the sauce .
- Step 4 Serve the pasta with fresh parsley and lemon.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti in cream cheese sauce with salmon erschien zuerst auf kitchensplace.
]]>Der Beitrag Spaghetti Napoli erschien zuerst auf kitchensplace.
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Spaghetti Napoli is one of the classics of Italian pasta cuisine. This pasta variant is super easy to prepare in a short time and tastes good for the whole family. Some people know this dish simply by the term “pasta with tomato sauce”, but of course, fans of Italian cuisine would never call this dish that.
You only need a few ingredients for these simple spaghetti napoli. First and foremost, of course, you should have delicious spaghetti in your shopping basket, as well as strained or chopped tomatoes (depending on your preference). For the taste, I also recommend a fresh onion, fresh basil, a little sugar and parmesan.
If you like this dish, then you will definitely like my tortellini al pomodore, which are similar in principle and are served with delicious buffalo mozzarella.
Nutritional information per serving of Spaghetti Napoli
Calories: 514 – Protein: 20g – Fett: 12g – Carbs: 78g
Spaghetti Napoli
Ingredients
- 200g spaghetti
- 1 onion
- 1 tbsp olive oil
- 250g tomato strained or chopped up
- 1 tablespoon of sugar
- Salt, pepper, basil
- Parmesan cheese as desired
Directions
- Step 1 Cook the spaghetti in salted water until al dente.
- Step 2 Meanwhile, sauté a diced onion in a little olive oil and deglaze with tomatoes. Stir in a little sugar and season with salt and pepper.
- Step 3 Let the sauce simmer over medium heat for 10 minutes and then serve with fresh basil and parmesan.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti Napoli erschien zuerst auf kitchensplace.
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