{"id":1160,"date":"2018-02-15T12:34:26","date_gmt":"2018-02-15T11:34:26","guid":{"rendered":"https:\/\/pasta.museidelcibo.it\/ricette\/"},"modified":"2019-10-23T15:29:26","modified_gmt":"2019-10-23T13:29:26","slug":"recipes","status":"publish","type":"page","link":"https:\/\/pasta.museidelcibo.it\/en\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last 1_1\"  style='margin-top:0px;margin-bottom:0px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<div class=\"fusion-title title fusion-sep-none fusion-title-center fusion-title-size-one\" style=\"margin-top:70px;margin-bottom:20px;\"><h1 class=\"title-heading-center\">The Queen of the table<\/h1><\/div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div><div class=\"fusion-text\"><p>To <em>gourmets<\/em> and lovers of the good table, pasta is suitable to be enjoyed on many occasions and in combination with numerous types of ingredients. To exemplify this, we present a complete menu, simple to make, in which pasta is the main ingredient.<\/p>\n<p><em><strong>All of the recipes are published by kind permission of Academia Barilla<\/strong><\/em><\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:60px;padding-right:0px;padding-bottom:50px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last 1_1\"  style='margin-top:0px;margin-bottom:20px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<style type=\"text\/css\" scoped=\"scoped\">.fusion-accordian  #accordion-1160-1 .panel-title a .fa-fusion-box{ color: #ffffff;}.fusion-accordian  #accordion-1160-1 .panel-title a .fa-fusion-box:before{ font-size: 13px; width: 13px;}<\/style><div class=\"accordian fusion-accordian\"><div class=\"panel-group\" id=\"accordion-1160-1\"><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a class=\"active\" data-toggle=\"collapse\" data-target=\"#da115a7314df1e075\" href=\"#da115a7314df1e075\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">Pasta with broth<\/div><\/a><\/h4><\/div><div id=\"da115a7314df1e075\" class=\"panel-collapse collapse in\"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-929 size-200\" src=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/1-passatelli-200x301.jpg\" alt=\"\" width=\"200\" height=\"301\" srcset=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/1-passatelli-199x300.jpg 199w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/1-passatelli-200x301.jpg 200w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/1-passatelli-400x602.jpg 400w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/1-passatelli-600x904.jpg 600w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/1-passatelli-680x1024.jpg 680w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/1-passatelli-768x1157.jpg 768w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/1-passatelli-800x1205.jpg 800w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/1-passatelli.jpg 1024w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px;\">\n<p><strong>Passatelli<\/strong><\/p>\n<p><em>Ingredients for 4 people<br \/>\nHalf lb. grated Parmesan Cheese<br \/>\n0,4 lb. finely grated bread crumbs<br \/>\n0,7 oz. butter<br \/>\n1 oz. flour<br \/>\n4 eggs<br \/>\n2 liters of broth<br \/>\nNutmeg<br \/>\nSalt<\/em><\/p>\n<p>Knead together the eggs, bread crumbs, 5 oz. of Parmesan Cheese, butter, flour, salt, pepper and nutmeg. Wrap the dough in plastic film and let it rest for about 20 minutes. In a pot, bring the broth to a boil (preferably capon broth). With the help of a potato crusher with large holes, if you do not have the specific tool, squeeze the entire dough to obtain long strips, about the length of a finger. Drop these directly into the broth. Cook and serve in deep dishes with broth and abundant grated Parmesan Cheese.<\/p>\n<\/div>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:5px;margin-bottom:5px;\"><\/div> <div class=\"fusion-section-separator section-separator\" style=\"border-bottom:1px solid #daa242;margin-left:-0px;margin-right:-0px;\"><div class=\"divider-candy-arrow bottom\" style=\"top:0px;border-top-color: #daa242;\"><\/div><div class=\"divider-candy bottom\" style=\"bottom:-21px;border-bottom:1px solid #daa242;border-left:1px solid #daa242;\"><\/div><\/div> <div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div>\n<p><img loading=\"lazy\" class=\"alignleft wp-image-931 size-200\" src=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/2-minestrone-con-il-pesto-ditalini-200x301.jpg\" alt=\"\" width=\"200\" height=\"301\" srcset=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/2-minestrone-con-il-pesto-ditalini-199x300.jpg 199w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/2-minestrone-con-il-pesto-ditalini-200x301.jpg 200w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/2-minestrone-con-il-pesto-ditalini-400x602.jpg 400w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/2-minestrone-con-il-pesto-ditalini-600x904.jpg 600w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/2-minestrone-con-il-pesto-ditalini-680x1024.jpg 680w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/2-minestrone-con-il-pesto-ditalini-768x1157.jpg 768w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/2-minestrone-con-il-pesto-ditalini-800x1205.jpg 800w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/2-minestrone-con-il-pesto-ditalini.jpg 1024w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px;\">\n<p><strong>Minestrone with Pesto<\/strong><\/p>\n<p><em>Ingredienti per 4 persone<\/em><\/p>\n<p><em>PESTO<br \/>\n0,5 oz. basil<br \/>\n0,2 oz. pine nuts<br \/>\n1-2 garlic cloves<br \/>\n1 dl. Ligurian extra virgin olive oil<br \/>\n1 oz. grated Parmesan Cheese<br \/>\n1 oz. grated seasoned Pecorino cheese<br \/>\nSalt<br \/>\nPepper<br \/>\n<\/em><\/p>\n<p><em>MINESTRONE<br \/>\n2,5 oz. potatoes<br \/>\n2,5 oz. peas<br \/>\n2,5 oz. squash<br \/>\n2,5 oz. cabbage<br \/>\n2,5 oz. Fava beans<br \/>\n2,5 oz. zucchini<br \/>\n2,5 oz. string beans<br \/>\n2,5 oz. Borlotti (brown) beans<br \/>\n2,5 oz. Cannellini (white) beans<br \/>\n1 tomato<br \/>\n0,5 oz. celery<br \/>\n0,5 oz. carrots<br \/>\n0,5 oz. onion<br \/>\n1 garlic clove<br \/>\n3 cl. Ligurian extra virgin olive oil<br \/>\n5 oz. Genoa style Pesto<br \/>\n1,5 oz. grated Parmesan Cheese<br \/>\n5 oz. Ditalini pasta<br \/>\n2,5 dl. water<br \/>\n1 tbsp. minced parsley<br \/>\nCoarse salt<br \/>\n<\/em><\/p>\n<p>To make Genoa Style Pesto, chop garlic and basil and add a pinch of salt to preserve the green color of the leaves. When garlic and basil are perfectly ground, place basil, garlic and pine nuts in a mortar and crush the ingredients, adding some olive oil if you wish, so to obtain Pesto. Place the pesto in a dish and mix all of the other ingredients: grated Parmesan cheese, seasoned grated pecorino cheese, any remaining oil, salt and pepper to your taste. Clean and wash all of the vegetables. Finely mince the garlic. Cut the vegetables into pieces with the exception of peas and Fava beans. Bring water to a boil in a large pot, and add the vegetables and the garlic. Cook on very high flame for a few minutes, then lower the heat and continue cooking covering it with a lid. Stir Minestrone often to avoid that the melting vegetables stick to the bottom of the pot. At halfway cooking, add oil, cheese and coarse salt. Using a spoon, coarsely crush the potatoes and the beans to gradually thicken the minestrone soup. When the vegetables are almost dissolved and the minestrone is dense and creamy, add the pasta and let it cook. Remove from heat and add pesto and chopped parsley, stirring with a wooden spoon. Let it rest for about 10 minutes and serve in soup dishes.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#c85e7f5813657f2f0\" href=\"#c85e7f5813657f2f0\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">Pasta asciutta (Pasta with sauces)<\/div><\/a><\/h4><\/div><div id=\"c85e7f5813657f2f0\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\"><img loading=\"lazy\" class=\"alignleft wp-image-933 size-200\" src=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/3-farfalle-fantasia-200x301.jpg\" alt=\"\" width=\"200\" height=\"301\" srcset=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/3-farfalle-fantasia-199x300.jpg 199w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/3-farfalle-fantasia-200x301.jpg 200w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/3-farfalle-fantasia-400x602.jpg 400w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/3-farfalle-fantasia-600x904.jpg 600w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/3-farfalle-fantasia-680x1024.jpg 680w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/3-farfalle-fantasia-768x1157.jpg 768w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/3-farfalle-fantasia-800x1205.jpg 800w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/3-farfalle-fantasia.jpg 1024w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px;\">\n<p><strong>Farfalle fantasia<\/strong><\/p>\n<p><em>Ingredients for 4 people<br \/>\nAbout 1 lb. Farfalle pasta<br \/>\n0,3 oz. butter<br \/>\n3,5 oz. cured prosciutto cut into large slices<br \/>\n10 pitted black olives<br \/>\n5 cl. white wine<br \/>\n15 cl. cream<br \/>\n25 c. tomato sauce<br \/>\n1 tbsp. ground fresh oregano<br \/>\nSalt<br \/>\nPepper<br \/>\n<\/em><\/p>\n<p>Dice the prosciutto ham and coarsely grind the olives. Place the butter in a large skillet on low heat. Brown the ham and olives for about 2 minutes, Raise the heat, douse with wine and let it evaporate completely. Mix in the cream and tomato sauce and continue cooking for about 10 minutes. Season with salt and pepper to your taste. Season the pasta with the sauce and fresh oregano. Serve.<\/p>\n<\/div>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:5px;margin-bottom:5px;\"><\/div> <div class=\"fusion-section-separator section-separator\" style=\"border-bottom:1px solid #daa242;margin-left:-0px;margin-right:-0px;\"><div class=\"divider-candy-arrow bottom\" style=\"top:0px;border-top-color: #daa242;\"><\/div><div class=\"divider-candy bottom\" style=\"bottom:-21px;border-bottom:1px solid #daa242;border-left:1px solid #daa242;\"><\/div><\/div> <div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div>\n<p><img loading=\"lazy\" class=\"alignleft wp-image-935 size-200\" src=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/4-fusilli-con-tonno-olive-e-capperi-200x301.jpg\" alt=\"\" width=\"200\" height=\"301\" srcset=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/4-fusilli-con-tonno-olive-e-capperi-199x300.jpg 199w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/4-fusilli-con-tonno-olive-e-capperi-200x301.jpg 200w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/4-fusilli-con-tonno-olive-e-capperi-400x602.jpg 400w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/4-fusilli-con-tonno-olive-e-capperi-600x904.jpg 600w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/4-fusilli-con-tonno-olive-e-capperi-680x1024.jpg 680w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/4-fusilli-con-tonno-olive-e-capperi-768x1157.jpg 768w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/4-fusilli-con-tonno-olive-e-capperi-800x1205.jpg 800w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/4-fusilli-con-tonno-olive-e-capperi.jpg 1024w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px;\">\n<p><strong>Fusilli with tuna fish, olives and caper berries<\/strong><\/p>\n<p><em>Ingredients for 4 people<br \/>\nAbout 1 lb. Fusilli pasta<br \/>\n5 oz. cherry tomatoes<br \/>\n5 oz. black olives<br \/>\n3,5 oz. drained tuna fish<br \/>\n2 oz. cubed mozzarella<br \/>\n1 oz. scarce capers<br \/>\n1 tbsp. minced basil<br \/>\n5 cl. extra virgin olive oil<br \/>\n3 tbsp. lemon juice<br \/>\nSalt<br \/>\nPepper<br \/>\n<\/em><\/p>\n<p>Cook the pasta, drain it when still slightly undercooked and pour on it a small quantity of olive oil. Cool and place in a refrigerator covered with plastic wrap. Mince the basil and cut the cherry tomatoes in halves or quarters depending on the dimensions. In a dish, mix the tomatoes, olives, tuna fish, mozzarella, capers, and basil. Season with the remaining oil, add salt and pepper to taste. Season the pasta with this sauce and in the end add the lemon juice. Let it rest half an hour before serving it.<\/p>\n<\/div>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:5px;margin-bottom:5px;\"><\/div> <div class=\"fusion-section-separator section-separator\" style=\"border-bottom:1px solid #daa242;margin-left:-0px;margin-right:-0px;\"><div class=\"divider-candy-arrow bottom\" style=\"top:0px;border-top-color: #daa242;\"><\/div><div class=\"divider-candy bottom\" style=\"bottom:-21px;border-bottom:1px solid #daa242;border-left:1px solid #daa242;\"><\/div><\/div> <div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div>\n<p><img loading=\"lazy\" class=\"alignleft wp-image-937 size-200\" src=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/5-rigatoni-ai-quattro-formaggi-200x301.jpg\" alt=\"\" width=\"200\" height=\"301\" srcset=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/5-rigatoni-ai-quattro-formaggi-199x300.jpg 199w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/5-rigatoni-ai-quattro-formaggi-200x301.jpg 200w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/5-rigatoni-ai-quattro-formaggi-400x602.jpg 400w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/5-rigatoni-ai-quattro-formaggi-600x904.jpg 600w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/5-rigatoni-ai-quattro-formaggi-680x1024.jpg 680w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/5-rigatoni-ai-quattro-formaggi-768x1157.jpg 768w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/5-rigatoni-ai-quattro-formaggi-800x1205.jpg 800w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/5-rigatoni-ai-quattro-formaggi.jpg 1024w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px;\">\n<p><strong>Four Cheeses Rigatoni<\/strong><\/p>\n<p><em>Ingredients for 4 people<\/em><\/p>\n<p>About 1 lb. of Rigatoni pasta<br \/>\n3 oz. Gorgonzola cheese<br \/>\n3 oz. Edamer cheese<br \/>\n3 oz. Swiss cheese<br \/>\n3,5 oz. Parmesan Cheese<br \/>\n3,5 oz. butter<br \/>\nSalt<br \/>\nPepper<\/p>\n<p>Dice the Gorgonzola cheese, the Dutch Edamer cheese (or substitute with Emmenthaler), the Swiss cheese and half of the Parmesan Cheese; the other half must be grated. Dissolve the butter in half a liter of very hot water and leave it in a warm bain-marie. Cook pasta in a pot with abundant salted boiling water. Drain when it is still slightly undercooked and season with all of the diced cheese, half of the grated Parmesan Cheese and half of the melted butter. Place the dressed Rigatoni pasta on a plate; add the other half of the grated Parmesan Cheese and the remaining butter. Serve immediately so that the four types of cheese do not have time to melt completely.<\/p>\n<\/div>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:5px;margin-bottom:5px;\"><\/div> <div class=\"fusion-section-separator section-separator\" style=\"border-bottom:1px solid #daa242;margin-left:-0px;margin-right:-0px;\"><div class=\"divider-candy-arrow bottom\" style=\"top:0px;border-top-color: #daa242;\"><\/div><div class=\"divider-candy bottom\" style=\"bottom:-21px;border-bottom:1px solid #daa242;border-left:1px solid #daa242;\"><\/div><\/div> <div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div>\n<p><img loading=\"lazy\" class=\"alignleft wp-image-921 size-200\" src=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/6-vermicelli-al-pesto-rosso-200x301.jpg\" alt=\"\" width=\"200\" height=\"301\" srcset=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/6-vermicelli-al-pesto-rosso-199x300.jpg 199w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/6-vermicelli-al-pesto-rosso-200x301.jpg 200w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/6-vermicelli-al-pesto-rosso-400x602.jpg 400w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/6-vermicelli-al-pesto-rosso-600x904.jpg 600w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/6-vermicelli-al-pesto-rosso-680x1024.jpg 680w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/6-vermicelli-al-pesto-rosso-768x1157.jpg 768w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/6-vermicelli-al-pesto-rosso-800x1205.jpg 800w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/6-vermicelli-al-pesto-rosso.jpg 1024w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px;\">\n<p><strong>Vermicelli with red pesto<\/strong><\/p>\n<p><em>Ingredients for 4 people<br \/>\nAbout 1 lb. Vermicelli pasta<br \/>\n5 oz. dried tomatoes in oil<br \/>\n1,5 oz. pine nuts<br \/>\n1 clove of garlic<br \/>\n3 dl. extra virgin olive oil<br \/>\n1,4 oz. grated Parmesan Cheese<br \/>\nSalt<br \/>\nPepper<\/em><\/p>\n<p>In an aluminum skillet, cook the drained tomatoes, the garlic clove and the pine nuts on moderate heat. Brown them and keep stirring. When the pine nuts begin to change color, turn off the heat, collect everything and place it in a blender adding the grated Parmesan Cheese and blend to obtain a homogenous cream. Add a generous pinch of pepper and incorporate oil slowly: the result must be a fluid but compact sauce. Cook the pasta in salted boiling water and drain when slightly undercooked. Season with the sauce you prepared and serve.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#642d9366f999cd2ec\" href=\"#642d9366f999cd2ec\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">Pasta all'uovo<\/div><\/a><\/h4><\/div><div id=\"642d9366f999cd2ec\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\"><img loading=\"lazy\" class=\"alignleft wp-image-923 size-200\" src=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/7-chitarrine-al-uovo-con-prosciutto-di-Parma-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/7-chitarrine-al-uovo-con-prosciutto-di-Parma-200x300.jpg 200w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/7-chitarrine-al-uovo-con-prosciutto-di-Parma-400x600.jpg 400w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/7-chitarrine-al-uovo-con-prosciutto-di-Parma-600x900.jpg 600w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/7-chitarrine-al-uovo-con-prosciutto-di-Parma-683x1024.jpg 683w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/7-chitarrine-al-uovo-con-prosciutto-di-Parma-768x1152.jpg 768w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/7-chitarrine-al-uovo-con-prosciutto-di-Parma-800x1200.jpg 800w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/7-chitarrine-al-uovo-con-prosciutto-di-Parma.jpg 947w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px;\">\n<p><strong>Egg Chitarrine with Prosciutto of Parma<\/strong><\/p>\n<p><em>Ingredients for 4 people<\/em><\/p>\n<p><em>PASTA<br \/>\n14 oz. flour<br \/>\n4 eggs<\/em><\/p>\n<p><em>SEASONING<br \/>\n3,5 oz. butter<br \/>\n5 oz. Prosciutto of Parma<br \/>\n2 oz. grated Parmesan Cheese<\/em><\/p>\n<p>Form a fountain with the flour, add eggs and knead until obtaining a homogenous dough. Let it rest 20 minutes. Roll out the dough into a thin sheet, cover it slightly with flour, fold it several times on itself, and cut the Chitarrine pasta using a knife. These should be about 5 millimeters wide. Spread the pasta on a lightly floured tray and let it dry. Put the butter in a skillet on low heat and as soon as it melts, add the prosciutto ham cut in strips, paying attention that the butter does not fry and the ham does not brown. Cook the pasta in boiling salted water and drain when slightly undercooked. Pour it into the pan with butter and prosciutto, add Parmesan Cheese and mix it, then serve.<\/p>\n<\/div>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:5px;margin-bottom:5px;\"><\/div> <div class=\"fusion-section-separator section-separator\" style=\"border-bottom:1px solid #daa242;margin-left:-0px;margin-right:-0px;\"><div class=\"divider-candy-arrow bottom\" style=\"top:0px;border-top-color: #daa242;\"><\/div><div class=\"divider-candy bottom\" style=\"bottom:-21px;border-bottom:1px solid #daa242;border-left:1px solid #daa242;\"><\/div><\/div> <div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div>\n<p><img loading=\"lazy\" class=\"alignleft wp-image-925 size-200\" src=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/8-tagliatelle-al-tartufo-200x301.jpg\" alt=\"\" width=\"200\" height=\"301\" srcset=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/8-tagliatelle-al-tartufo-199x300.jpg 199w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/8-tagliatelle-al-tartufo-200x301.jpg 200w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/8-tagliatelle-al-tartufo-400x602.jpg 400w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/8-tagliatelle-al-tartufo-600x904.jpg 600w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/8-tagliatelle-al-tartufo-680x1024.jpg 680w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/8-tagliatelle-al-tartufo-768x1157.jpg 768w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/8-tagliatelle-al-tartufo-800x1205.jpg 800w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/8-tagliatelle-al-tartufo.jpg 1024w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px;\">\n<p><strong>Tagliatelle pasta with Truffle<\/strong><\/p>\n<p><em>Ingredients for 4 people<\/em><\/p>\n<p><em>PASTA<br \/>\n14 oz. flour<br \/>\n4 eggs<\/em><\/p>\n<p><em>SEASONING<br \/>\n1,5 oz. grated Parmesan Cheese<br \/>\n3,5 oz. butter<br \/>\n1 garlic clove<br \/>\n3 leaves of Sage<br \/>\n\u00bd broth cube<br \/>\n2 oz. truffle<br \/>\nSalt<br \/>\nPepper<\/em><\/p>\n<p>Form a fountain with the flour, add eggs and knead until obtaining a homogenous dough. Let it rest 20 minutes. Roll out the dough into a thin sheet, cover it slightly with flour, fold it several times on itself, and cut the Tagliatelle pasta using a knife. These should be about 5 millimeters wide. Spread the pasta on a lightly floured tray and let it dry. Crush the sage leaves by hand, and then warm them with the garlic clove and butter in a skillet over medium heat. Add \u00bd-broth cube, a ladle of water and reduce to low heat. Add the Parmesan Cheese and season with salt and pepper to taste. Cook the Tagliatelle in boiling salted water, drain when still slightly undercooked and season with the sauce you prepared. Top it with the truffle cut into thin slices and serve.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#02b202e3391ee8bc6\" href=\"#02b202e3391ee8bc6\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">Dolci<\/div><\/a><\/h4><\/div><div id=\"02b202e3391ee8bc6\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-927 size-200\" src=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/9-Torta-Tagliolini-200x133.jpg\" alt=\"\" width=\"200\" height=\"133\" srcset=\"https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/9-Torta-Tagliolini-200x133.jpg 200w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/9-Torta-Tagliolini-300x200.jpg 300w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/9-Torta-Tagliolini-400x266.jpg 400w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/9-Torta-Tagliolini-600x399.jpg 600w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/9-Torta-Tagliolini-768x511.jpg 768w, https:\/\/pasta.museidelcibo.it\/wp-content\/uploads\/sites\/4\/2018\/02\/9-Torta-Tagliolini.jpg 790w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px;\">\n<p><strong>Tortiglioni pasta pie<\/strong><\/p>\n<p><em>SHORTCRUST PASTRY<br \/>3,5 oz. sugar<br \/>7 oz. flour<br \/>1,7 oz. butter<br \/>1 tbsp. bitter almonds liquor<br \/>1 egg<br \/>2 grams yeast<\/em><\/p>\n<p><em>TAGLIOLINI PASTA<br \/>7 oz. flour<br \/>2 eggs<\/em><\/p>\n<p><em>FILLING<br \/>3,5 oz. peeled almonds<br \/>1,7 oz. candied citron<br \/>Lemon peel<br \/>3,5 oz. sugar<br \/>Butter as needed<\/em><\/p>\n<p><em>SHORTCRUST PASTRY<\/em><br \/>In a bowl, knead butter and sugar, add liquor and egg, then the flour mixed with the yeast. Work it until obtaining a smooth and homogenous dough and let it rest for 30 minutes in the refrigerator. Using a rolling pin, roll it into a circular sheet about half a centimeter thick, and use it to cover a circular cake dish of the appropriate dimensions.<\/p>\n<p><em>TAGLIOLINI PASTA<\/em><br \/>Form a fountain with the flour, add the eggs and knead it until obtaining a homogenous dough. Let it rest for 20 minutes wrapped in plastic film and then using a rolling pin or the appropriate machine, roll it into 1-millimeter thick sheets. Sprinkle with flour and fold several times, then cut them with a knife to make Tagliolini, about 1 centimeter wide. Then, spread the Tagliolini opening them on a lightly floured tray and let them dry for a few minutes. In the meantime, grind the peeled almonds and the candied citron, the yellow part of a lemon peel and add sugar, mixing to obtain an almost powdery compost. Place a thin layer of the ground mix you just made on the bottom of the pie dish, placing a layer of Tagliolini on top of it, and continue to make layers alternating the seasoning and the Tagliolini, ending with these. Cover the top of the pie with some butter and cook in a preheated oven at 430\u00b0 F for 30 minutes until the base is thoroughly cooked and the top is golden. Once ready, take the Tagliolini pie out of the oven and let it cool, sprinkling the bitter almond liquor on top.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:100px;padding-right:0px;padding-bottom:0px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last fusion-spacing-no 1_1\"  style='margin-top:0px;margin-bottom:20px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"parent":0,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":[],"_links":{"self":[{"href":"https:\/\/pasta.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/1160"}],"collection":[{"href":"https:\/\/pasta.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/pasta.museidelcibo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/pasta.museidelcibo.it\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/pasta.museidelcibo.it\/en\/wp-json\/wp\/v2\/comments?post=1160"}],"version-history":[{"count":0,"href":"https:\/\/pasta.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/1160\/revisions"}],"wp:attachment":[{"href":"https:\/\/pasta.museidelcibo.it\/en\/wp-json\/wp\/v2\/media?parent=1160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}