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Tag: pasta

Insalata Primaverile – Spring Pasta Salad

Serves 4 Ingredients 325g fusilli bucati corti pasta 150g fresh broad (fava) beans (ful) (shelled weight) 150g fresh peas (shelled weight) 5 tbsp extra-virgin olive oil, plus extra for drizzling 60g grated Pecorino, plus extra shavings to serve 2 slices of prosciutto (Parma ham), finely chopped 1 garlic clove, very finely chopped or minced ½ &hellip; <a href="https://served.mt/insalata-primaverile-spring-pasta-salad/">Continued</a>

Gennaro Contaldo

The Famous Timpana

Serves 8-10 Prep time 3 hours Ingredients 1 medium sized aubergine Vegetable oil to fry 125g pork liver, chopped into 1cm cubes 500g mince pork 500g mince beef Salt and pepper 2 heaped tbsp Mutti Doppio Concentrato Tomato Paste 2 tins Mutti Polpa 2 tbsp sugar 4 fresh bay leaves 2 veal brains (optional but &hellip; <a href="https://served.mt/michael-diacono-timpana/">Continued</a>

Julia Ripard

broad beans

Spaghetti Broad Beans

Featuring this seasons&#8217; star, broad beans, this dish is quick, easy, light and fresh, perfect for a light lunch or a sharing pasta dish. Serves 4 Prep time: 40 minutes Ingredients 400g Spaghetti 4 artichokes 1 lemon for acidulated water 600g broad beans, young, pods 500g peas, young, in their pods 1 large white, sliced &hellip; <a href="https://served.mt/spaghetti-broad-beans/">Continued</a>

Alessandro Morreale

Fusilli with Swordfish

Serves 4 Prep time 20 minutes Ingredients 400g Rummo Fusilli No. 48 2 swordfish steaks (diced) 6 sage leaves 6 – 10 cherry tomatoes 2 garlic cloves Parsley  Olive oil Butter Method Bring water to the boil and throw in pasta. Add oil and garlic to a pan and cook till translucent, adding in the &hellip; <a href="https://served.mt/fusilli-with-swordfish/">Continued</a>

Hauke Eggert

Tagliatelle Nests with Quail Breast

Serves 2 Prep time 25 minutes Ingredients 200g Rummo Tagliatelle No. 107 2 quail breasts Butter 100g mushrooms or porcini  1 onion 2 garlic cloves Handful of parsley Olive Oil Method In a shallow wide pot, bring water to the boil for pasta. Add pasta nests. Fry onion in oil and butter till translucent and &hellip; <a href="https://served.mt/pasta-2/">Continued</a>

Hauke Eggert

Conchiglioni with Artichoke Pesto (V)

Serves 2 Prep time 20 minutes Ingredients 200g Rummo Conchiglioni Rigate No. 147 6 – 12 Artichoke hearts (depending if small or large) 2 punnets basil 4 garlic cloves Oil Method Cook artichoke hearts in a pan with oil and garlic. Leave to cool and then place in a food processor with oil, basil and &hellip; <a href="https://served.mt/pasta/">Continued</a>

Hauke Eggert

Loving your Leftovers

A raid is on Your forgotten frozen veg, bacon at the back of the fridge, pulses, beans and spices are an Aladdin’s cave of ingredients all ready to liven up your week day supper or a simple plate of pasta. Home cook Steph Mercieca Bason shows how with just a little creativity and know-how you &hellip; <a href="https://served.mt/loving-your-leftovers/">Continued</a>

servedmagazine

Roasted Pepper Pesto Pasta

*Print: Il-Kajjik by Te fit-Tazza This is perfect for those forgotten peppers which get too soft and squidgy to do much else with. And with my abhorrence for wasting food, this is my way of reducing my food waste; easy tasty pesto which can be tossed with pasta or served with fresh bread and good &hellip; <a href="https://served.mt/roasted-pepper-pesto-pasta/">Continued</a>

Zesty Peas & Pancetta Pantry Pasta

*Print: Il-Bombi by Te fit-Tazza Serves 4 Prep time 15 mins Ingredients 500g De Cecco Orechiette pasta 4 cloves garlic, crushed 200g smoked pancetta or bacon, cubed (it’s worth freezing a few slices) 100ml white wine 200g frozen peas ½ tsp. cracked black pepper 2 tsp. dry mint Juice and rind of 1 lemon 2 &hellip; <a href="https://served.mt/zesty-peas-pancetta-pantry-pasta/">Continued</a>

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