Saving at home – Pappardelle with mushroom sauce

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Just half an hour to serve these pappardelle (Italian kind of pasta) with porcini mushrooms, a tasty dish made with a few fresh ingredients.

Let’s start:

PAPPARDELLE WITH MUSHROOM SAUCE

Ingredients for 4 people: 350 g. of pappardelle (a kind of pasta similar to spaghetti, but thicker and flattter) – 300 g. of fresh porcini mushrooms (or 25/30 g. of dried porcini mushrooms) – 4 or 5 tomatoes – 1 shallot – 1 clove of garlic – 1 cup of broth – 1 sprig of fresh thyme – oil – salt

Preparation:

If you use dried mushrooms, leave them for about half an hour in a cup of warm water (which you will keep), cut them into thin strips and cook them 5 minutes over a high heat in a pan with two or three tablespoons of oil and the clove of garlic, salt to taste.

Chop the shallot and add it to the mushrooms by adding a tablespoon of oil in the pan and lowering the heat, after a couple of minutes add the broth or the water in which you used to soak the mushrooms, raise the heat and bring to a boil.

Cut the tomatoes into cubes, remove the garlic clove from the pan, add them to the mushrooms, lower the heat and cook for about 15 minutes.

Cook the pappardelle in plenty of salted water, drain, add to the sauce and serve.

If you want a stronger flavor, you can add at the end of cooking a little grated Parmesan… your recipe will no longer be vegan in this case!

Enjoy your meal!

original recipe: https://www.1000ricette.net/primi-piatti/pappardelle-al-sugo-di-funghi-porcini/

Saving at home – Tomato cream with croutons

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

You have little time but want a really tasty recipe? Then you have to try the tomato cream with croutons.

If you want the vegan version, just don’t add the emmentaler cheese.

It is also suitable for these cold winter days.

Let’s start:

TOMATO CREAM WITH CROUTONS

Ingredients for 4 people: 800 g large fresh tomatoes – 4 slices sliced bread – fresh basil – 2 slices Emmentaler – 1 clove of garlic – 1 teaspoon of sugar – extra virgin olive oil – salt

Preparation:

Put the tomatoes in boiling water, peel, remove the seeds and combine in a saucepan with the crushed garlic, sugar, a pinch of salt, 4 tablespoons of oil and 2 dl water.

Cook the fresh tomato sauce for 10 minutes, add a few basil leaves and blend with the immersion mixer. Season to taste with salt.

Fill the slices of bread two by two with cheese, brush with oil and toast in a pan until the cheese begins to melt. Cut the toast into squares and serve the golden croutons with the tomato cream and a few basil leaves.

Enjoy your meal!

original recipe: https://ricette.donnamoderna.com/crema-di-pomodoro-con-crostini

Saving at home – Semolina with a heart made of cheese

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will prepare a recipe suitable for children, but that will surely appeal even the older ones, especially in these cold winter days: semolina with a heart made of cheese.
To make the recipe even more loved by our little ones we will use it in the shape of a snowman, so loved by children!

Let’s start:

SEMOLINA WITH A HEART MADE OF CHEESE

Ingredients for 4 people: 100 g soft wheat semolina – 250 ml milk – 2 creamy formaggini – salt – 6 black olives – 1 carrot

Preparation:

To prepare the semolina with a heart of cheese put on the heat milk using a saucepan and bring it almost to boiling. Lower the flame and pour all the semolina. Mix carefully and season with salt.

When the semolina is well cooked, add the creamy cheese and continue to mix until the mixture has solidified a little. Turn off the flame and let it rest.

In the meantime, clean the carrot, cut it into slices and try to obtain a triangle about half a cm thick and the size you prefer. This will be the nose of our snowman.

Take two of the olives and cut them into rounds. Take the others and cut them in half lengthways.

Serve your semolina like this: pour into a bowl two ladles of semolina with heart of cheese; use two half olives to create the eyes; the carrot to make the nose and the olives to round to compose the mouth.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/semolino-con-cuore-di-formaggino

Saving at home – Linguine with lemon

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today’s dish? we will make: lemon linguine!

The success will be guaranteed, the linguine flavored with lemon zest are suitable for any situation, both for a dinner with friends and for the daily meal.

This delicacy will become creamy and refined thanks to the butter that not only contrasts the sour flavor of lemon juice but wraps the ingredients making each bite a unique out of the ordinary complex of flavors, aromas and sensations.

Let’s start:

LINGUINE WITH LEMON

Ingredients for 4 people: 400 g linguine – 80 g butter – 2 lemons – preferably organic – 50 ml cream – pepper – salt – a few leaves of thyme

Preparation:

The preparation of your lemon linguine is done in order to optimize the time and stay in front of the stove as little as possible.

Take a pot with high edges, fill it with salted water and bring it to a boil, then cook the pasta.
Meanwhile, prepare the sauce for the dressing of your lemon linguine: grate the lemon zest or cut into strips.

Be careful to take only the yellow part because the white part is bitter and unpleasant.
Squeeze 1 lemon and set aside.

In a pan melt the butter with the grated lemon zest (if you prefer you can cut it into strips).

Then add the cream, pour the lemon juice and season with salt and pepper.

At this point, the pasta will have reached its al dente cooking (not too soft); Pour the sauce on the pasta and serve.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/linguine-al-limone

Saving at home – Rigatoni with pistachio pesto, mozzarella and dried tomatoes

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

An aromatic and fresh taste characterizes the pistachio pesto recipe that we will prepare today.

This tasty sauce, paired with dried tomatoes cut into strips and mozzarella cheese, is perfect for seasoning a short pasta as rigatoni.

Let’s start:

RIGATONI WITH PISTACHIO PESTO, MOZZARELLA AND DRIED TOMATOES

Ingredients for 4 people: 320 g short pasta (rigatoni) – 2 mozzarellas – 100 g of Bronte pistachios – 15 g of pine nuts – 50 g fresh rocket – 8 sun-dried tomatoes – extra virgin olive oil

Preparation:

For the preparation of pistachio pesto you must use a blender or mortar. Pour in the pistachios, pine nuts and rucola salad.  Blend or crush them, adding little by little the extra virgin olive oil. All this until you get a creamy and homogeneous pesto

Add some oil if you have too thick a dough.

At this point, cook the rigatoni in salted boiling water for about ten minutes and drain

Add the pistachio pesto, sun-dried tomatoes and mozzarella.

Now, mix everything well, sprinkle with a little black pepper and serve warm.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/rigatoni-con-pesto-di-pistacchi-mozzarella-e-pomodori-secchi