PENNE” WITH FRESH SALMON , ZUCCHINI AND COURGETTE FLOWERS
Ingredients
3,53 oz Pasta..(u can choose what kind of pasta do u prefer)
1 small slice of fresh salmon
2 small zucchini (if u can’t find the small one it’s the same)
3/4 or more courgette flowers(zucchini flowers)
salt, pepper and olive oil
0,90 oz butter
LET’ S COOK
FIRST OF ALL
HEAT PASTA’ s WATER IN A POT OF BOILING
MEANWHILE.. COOK THE SALMON IN A PAN OR ON A GRILL ( IF YOU HAVE LITTLE TIME MICROWAVE IT’S OK).
ONCE THE SALMON IS READY DIVIDED INTO SMALL PIECES AND REMOVE THE SPINES. PUT ON PAN TWO SPOONS OF OLIVE OIL AND MAKE WARM FOR A MINUTE. THEN ADD ZUCCHINI SLICED INTO STRIPES OR IN SMALL CUBES AND WHEN THEY RE READY ADD A LITTLE SALT, THE SALMON AND THE FLOWERS OF ZUCCHINI CUT INTO STRIPES. FINALLY ADD 0,90 OZ OF BUTTER AND TURN OFF THE STOVES.
When the water boils add the salt and the pasta and cook for the time that is indicated on the package. One minute before draining the pasta turn on the pan with the sauce then drain the pasta and pour into the pan .. mix well and garnish with a basil leaf and a sprinkling
Pasta in Italy is certainly one of the most consumed food! With 28 kg annual per capita, Italy is always the first place in the world for the consumption of pasta and can not miss on Italian tables! There are many kinds of pasta!
the first great distinction to make is between the homemade pasta and dried pasta that we buy at the supermarket! Usually a matter of convenience, we buy pasta at the supermarket, and occasionally resorts to the home-made for particular types of sauces and recipes! Even if , especially in southern Italy many mothers continue to make pasta at home with their hands.
Almost every region has its own type of pasta and recipes to flavor it. And they are really innumerable as are the formats of pasta! The Emilia Romagna is one of the regions best known for the homemade pasta and many bakeries in the Bologna center prepare fresh pasta every day and Tortellini! AMAZING!!! (in these days unfortunately because of the devastating earthquake, many businesses have been damaged expecially those that produce the parmesan which we discuss later, and the famous balsamic vinegar from Modena) … But even the Abruzzi, Molise, Campania not be outdone.
Dried Pasta
I’ve always noticed that when I go abroad (compared to the shelves of Italian supermarkets) there s’no so much diversity as in italy in the types and brands of pasta! And this is surely due to the fact that here you can eat pasta every day!
We distinguish between long pasta (spaghetti, linguine famous for pesto recipe)short pasta (fusilli, macaroni, farfalle) and tiny pasta (for soup as stars). Here you are:
LONG PASTA
SHORT PASTA
TINY PASTA
as u can see there’s a lot of kind of pasta!!! and every type of pasta has many recipes which can be enjoyed on!!!
First of all. we must say one thing … Italy is divided into regions and each region offers a variety of local products. This variety depends on the diversity of terrain, climatic differences and the historical and political events that distinguish the different Italian regions. The recipes also from village to village change a lot. In the Italian family, usually the mother is the holder of the cooking secrets( handed down from generation to generation) which keep strictly.
Lasagna, homemade pasta, Pizza, Tiramisù…and other delicacies
we will discover little by little the magic of this diversity that makes our country renowned abroad!!!!! so lets’go… with the recipe..the questions and more and more