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Farfalle (pasta) with lemon and lobster sauce |
by Fabio Campoli
Ingredients: for a 4 person meal:
4 spoons of extra-virgin oil
Fresh lobsters 150 g
1 lemon
Nuts 60 g
Basil 5 leaves
Parsley 1 tuft
Chilli pepper a pinch
Process:
First finely chop the nuts, and then the parsley and the basil.
Peel the lemon, than scald it for few seconds, chill it and then chop it finely.
Put everything in a tureen and add a pinch of chilli pepper, finely chopped lemon and its juice. Mix everything with a whisk slowly pouring in some oil. Add salt if necessary.
Cook the lobsters in court bouillon (boiled), peel them and remove the intestinal sac. Cook the pasta, drain it and put it in a tureen with pesto, and add lobsters. Serve with a bit of chopped parsley on top.
This meal is very tasty. It lends itself to be the first course in an evening where the main course will be some grilled fresh fish, because it has a strong flavor that cannot be followed by a sea bass with delicate creams or sauces.
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"Spaghetti aglio e olio" |
Ingredients (serves 5):
1/2 cup extra virgin olive oil
2 cloves of garlic
fresh parsley
1 lb.(1/2 kg) pasta (“spaghetti”)
Preparation:
Start the water for the pasta by adding salt to taste. Once the water is boiling add the pasta to the pot. While the pasta is cooking (Approx. 5 to 10 minutes) sauté garlic in oil until golden brown and then remove from heat. Drain pasta and combine with the garlic and oil mixture. According to preference, red hot pepper (“peperoncino”) can be added at this point. Sprinkle with fresh minced parsley and serve. |
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"Bruschetta al pomodoro" |
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Ingredients:
1-2 tomatoes
1/4 cup chopped fresh basil
4 tablespoons extra virgin olive oil
4 slices of Italian bread cut a 1/2 thick
Salt to taste
Preparation:
Finely chop the tomato. In a bowl mix the tomato, basil, 3 tablespoons of olive oil. Add salt to taste. Place the slices of Italian bread in a broiler or toaster oven until it begins to turn golden brown and crunchy. Remove, add the tomato mixture on top of each slice and brush the remaining olive oil. According to preference, you can also rub the bread with onion or garlic, before adding the tomato mixiture. |
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"Ciambelline all'olio" |
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Ingredients:
1 and 1/2 cup of sugar
1 cup of extra virgin olive oil
1 cup of red wine
2 cups of flour
Preparation:
Mix 1 cup of sugar, 1 cup of extra virgin olive oil, 1 cup of wine and 2 cups of flour. Knead the dough until soft until.
Work the dough forming little rings. Brush the remaining sugar on the rings and place them on a cookie sheet and in the oven (150°) for 30 minutes, until they become golden brown. Let them cool and serve with a glass of wine.
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Toasted bread with chicken liver (4 people) |
Ingredients:
- 300 grams of chicken liver
- Half an onion
- One tablespoon full of capers
- Two fillets of anchovy
- One glass of white wine
- Some beef stock
- 4 slices of bread from Tuscany
- Salt
- Pepper (just ground)
Preparation:
Grind the onion slightly and make it fry in a casserole
with some oil. Join well cleaned chicken liver. Cook the
liver for about ten minutes, pouring some wine when
necessary. Then share the cooking liquor and mince the
liver on the chopping board. Put them in the casserole
again. Put the anchovy under the water, fillet them and
grind them together with the capers. Join this mixture
with the chicken liver. Go on cooking, sometimes
stirring and pouring some spoons of stock. Put salt and
pepper some time later when this food has become
creamy. Stop cooking and pour two oil-spoons. Toast
the bread on the grill. Cut every slice of bread into four
parts and put the creamy preparation on them.
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Toasted slices of bread with tomato (4 people) |
Ingredients:
- 5 ripe tomatoes
- Some fresh herbs: basil, marjoram, chive, parsley
- 1 red pepper
- 4 slices of bread from Tuscany
- 1 vinegar spoon
- Extra virgin olive oil
- Salt
Preparation:
Boil the tomatoes in hot water for one minute, peel
them and eliminate the seeds. Grind the herbs slightly
together with garlic and mix them with the tomatoes.
Dress the tomatoes with salt, pepper and some oil.
Toast the bread in the oven. Divide the slices into four
parts and decorate with some ripe tomatoes.
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Spaghetti with pesto and almonds |
Ingredients:
- 350 grams spaghetti
- Some garlic
- 30 basil leaves
- About ten almonds
- 1 ripe tomato
- Some extra-virgin olive oil (about 1dl)
- 100 grams grated cheese (pecorino)
- Salt
- Pepper
Preparation:
Put the garlic, the basil and the peeled tomatoes cut into
pieces into the mixer. Add some extra-virgin olive oil.
Fry the almonds into very hot olive oil, then drain them
and break them into small pieces. Add some pesto, mix
everything with some more oil in order to have a
creamy sauce and add some pepper. Boil the spaghetti,
drain them and dress them with some pesto. Serve the
spaghetti with some grated cheese (pecorino).
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Peasants' cool pasta |
Ingredients:
- 300 grams of 'short' pasta
- 200grams of onions
- Some extra-virgin olive oil (about 1/2dl)
- The juice of two lemons
- Salt
- Pepper
Preparation:
Boil the pasta at the right point (when it is firm), drain
it and cool it with some cold water. Apart, grind the
onions slightly and put them into a pot. Finally add some
pepper and let the pasta stand for about fifteen minutes.
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Salad with porcine mushrooms and spinaches |
Ingredients:
- 300 grams of haricot beans
- Some cabbage
- ¼ a savon
- Some chard
- 2 potatoes
- 2 carrots
- Some celery
- 2 onions
- 1 spoon of tomato sauce
- 6 spoons of extra-virgin olive oil
- Salt
- Just ground pepper
- 300 grams stale bread
Preparation:
Wash the beans, put them in a pot with two litres of
cold water and let them boil. Cover and let them boil
very slowly for about two hours till the beans get softer.
Grind an onion and let it brown in a big pot together
with extra-virgin olive oil. Add the tomato sauce
blended with a glass of warm water. Add the carrots
and some celery (cut into thin pieces), the peeled
potatoes (cut into thick pieces). After some minutes
pour one litre of water on the vegetables together with
the cooking liquor of the beans mixed with 2/3 of the
beans mixed in the ricer. Cut the Savoy, the chard and
the black cab bard. Add them to the soup, cover and
cook them for one hour. Put the remaining beans in the
soup with some salt, pepper and cook for other ten
minutes. Cut the bread and the other part of the
onions. Put the slices of bread in a bowl together with
the soup and the raw onions in two or three layers. Put
some oil on every layer. Let the soup rest for ten
minutes before serving it.
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