As I told you before, my parents live 500 km from here. They came to visit last weekend. They think I cook “strange”, but that’s not true! The reality is that they are very close minded when it comes to … Continue reading
i’m so busy with studying for exames and preparing my final dissertation that i didn’t had time to go to to supermarket and buy some food!…unfortunately here thare are no wallmart open overnight, so I had to figure out something with the few ingridients I had left in the store room.
It came out with a delicious 10 minutes pasta…
Ingridient and procedures. Serving 2
Bring some water to boil.
In the meantime finely chop together half blond onion, 4 black olive such as kalamata or gaeta, and some parsley.
Put 2 tsp of olive oil in a pan and let sautèe the chopped onions, olives and parsley.
Add 1 can of white beans and mash half of them with a fork.
Add 1 can of tuna, garlic powder and hot chili powder.
while you are cooking pasta bring some of the water from the casserole (a couple of tbp) and put into the pan, the water where pasta is cooking is rich in starch and that will helps the tuna/beans topping to be more creamy.
Once the pasta is ready put into the pan and stir in 1.4 oz of cream cheese.
Sorry about the ugly pic….
Well, this is a classic saturday lunch meal in the south of Italy.
I have to say, this not something I use to cook…but my mom (which still lives in the south) does it very often, so I asked her to make a pic so I can post the recipe to you!
She was very enthusiast about having something she made on the internet…even though she barely knows what internet is and of course she does’t speack a single english word…so let me thank her in italian….GRAZIE MAMMA PER LA RICETTA!
here is the recipe!
800 gr (1.7 pound) pasta ….fettucine or pappardelle
500 gr (17 oz) ricotta cheese
500 gr (17 oz) smoked mozzarella
500 gr (17 oz) ground beef
3 kg ( 6.6 pounds) tomatoes sauce
4 tsp olive oil
grated parmesan cheese
PLEASE NOTE :
smoked mozzarella cheese we buy here is fresh and full of milk, it is not dried…so it is heaviest.
If you use dried smoked mozzarella I guess you’ll need less then 17 oz!
1) in a large pan heat the oil and add the beef.
let it stir and then add some wine and let it evaporates.
add the tomatoes puree and let it cook for two hours.
2) Cook pasta a couple of minutes less then pack instructions.
Once is cooked put in a large bowl and mix a little amount of the beef sauce, and the ricotta. Mix well
3) take a big baking pan and put some sauce on the bottom
Place one layer of pasta across the entire bottom of the bakin
Put the beef sauce on it and sprinkle some greted parmesan, add shredded smoked mozzarella cheese.
cover with another layer of pasta and finish with remaining sauce and grated parmesan
4) put in the oven at 200 C° 390 F° for 20/30 minutes
better if prepared in advance…