Did it ever happen to you to be with the empty pantry because the supermarkets were closed, or more recently with the lock-down, or even out of laziness?
If you have mixed spices (I use fresh ones because I have them on my balcony, but you can also use dried ones), this recipe is for you.
Another advantage of this recipe? It will only take you 15 minutes to prepare it!
TAGLIATELLE WITH AROMATIC HERBS
Ingredients 4-6 people: 500 g noodles – 200 ml cooking cream – 100 g butter, – 50 g grated parmesan cheese – 2/3 sprigs sage – 2/3 sprigs marjoram – 2/3 sprigs oregano – 2/3 sprigs thyme – 1 small onion – salt and pepper – a few leaves of parsley for decoration (optional)
Cook the pasta in abundant salted water.
Finely chop the onion and brown it in butter in a large pan, put the aromatic herbs in the mixer to finely chop them and add them to the onion, cook for one minute and then add the cream, lower the heat and continue cooking for one or two minutes; if the sauce is too thick, add 50 ml. of liquid cream (if you don’t have it, you can replace it with whole milk).
Salt, pepper and add the pasta, pour the grated Parmesan cheese, mix, add a few leaves of parsley as decoration and serve.
Today we will try a classic of Italian cuisine with one small difference: vegetables instead of bacon.
In addition to being a very simple recipe, it is also nutritious and light at the same time.
Spaghetti carbonara with vegetables
Ingredients four people: 350 g spaghetti – 2 carrots – 2 zucchini – 1 celery stalk – 1 small onion – 50 g of peas (optional) – 2 eggs – 50 g of parmesan (or pecorino cheese) – olive oil – salt and pepper
Wash the vegetables and cut them into julienne strips, cut the onion into very thin slices and sauté them all in a large pan with a little oil, salt, cover and continue cooking for about 15 minutes.
In the meantime cook the pasta and in a bowl beat the eggs with a pinch of pepper and with grated cheese; once cooked, drain the pasta, pour it together with the vegetables and add the beaten eggs, stirring quickly.
The recipe for this second turkey-based dish is extremely easy and is a different way to enrich this usually low-flavored white meat.
PIZZA STYLE TURKEY
Ingredients four people: 600 G turkey breast – 400 G tomato pulp – 300 g mozzarella – 150 pitted olives – 1 clove of garlic – a rosemary sprig – fresh oregano – 2 laurel leaves – olive oil – the juice of half a lemon – 1 cup of broth – salt and pepper
Salt and pepper the turkey breast, then tie it with the kitchen string as if it were a roast; you can also omit this step by cutting it into slices. Place the meat in a saucepan with olive oil, rosemary, crushed garlic and the bay leaves.
Brown it on all sides by turning it with wooden utensils, add a cup of broth and cook over medium heat for about twenty minutes; add the juice (filtered), of half a lemon and continue cooking for another twenty minutes, then turn off the heat. Heat two tablespoons of oil in a non-stick pan and add the tomato pulp, cook over medium heat for a few minutes, add a glass of water, salt, pepper and mix; add the olives, cook a few more minutes and flavor with the chopped fresh oregano. Cut the meat into slices (if you have not already done it at the beginning), which will have cooled and add it to the tomato and olive sauce.
Now add the mozzarella (cut in slices), cook for another ten minutes and serve.
In the original recipe, in fact, there is no mozzarella, but I guarantee that its addition makes this dish truly delicious.