Pasta with Ragu, Bolognese, or Pomodoro and Merlot
From the city of Trapani in Sicily comes this delicious baked pasta dish, similar to a Baked Ziti, but with a smaller pasta shape. I switched out the usual meat sauce of pork and beef and used ground turkey, which is lighter and perfect for the hotter days of Summer.
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I can still remember the aroma of the ragu that was cooking all morning. Tomatoes lend themselves to soup and are used as an ingredient in almost all soups to give color, to add flavor and zest.
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And me. Potatoes are usually added but the variations are endless and each village and mountain valley has their own interpretation or recipe. It is curious note that this mixture is the same used to make vegan fresh pasta without eggs. If in Emilia Romagna and throughout northern Italy fresh pasta is a classic dough made with one egg per grams of flour , just go to Liguria or down a few kilometers in Tuscany, to meet a type of fresh pasta that was vegan before our modern time: trofie and pici , for example, are a type of pasta prepared with only water and flour.
However, in this recipe we used puff pastry ; the ingredients are the same except that in place of olive oil you have to use butter. Meanwhile, prepare the filling.
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In a bowl mix ricotta, Parmesan cheese, Pecorino Romano cheese and 1 egg. Stir and mix all the ingredients and add salt and pepper. Add the chards to the mixture. Mix well all the ingredients. You can leave chards as they are or mince them, as you prefer.
Lined it with baking paper. A four-course meal is served with a variety of types of cheese, and every bite speaks of its origins from the 4th century BC.
Uncover The History of Pasta
Did you know that Italians are known to take their food very seriously? The lunch hour is the most important meal of the day. It starts with antipasti before the meal like cheese , olives, salad etc. Fact: There are more than shapes of pasta produced across the world.
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Nothing like a fresh tomato salad in summers! A great antipasto bite to start your meal with. It offers a twist to the classic caprese salad. Panzenella is a Tuscan bread salad, ideal for summer. This salad is great with a chilled glass of Prosecco and lots of sunshine!
An antipasto dish, bruschetta has grilled bread topped with veggies, rubbed garlic and tomato mix. A country bread sliced and topped with different toppings - the evergreen tomato-basil and an inventive mushroom-garlic. The classic Italian starter! Fresh dough is topped with caramelized onions, olives, tomato slices, basil leaves, grated parmesan cheese and baked delicious!
This simple Roman pasta dish derives its name from 'carbone' meaning coal. It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig's cheek, but since its not easily available, the chef has used bacon instead.