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13 September 202411 September 2024

Spaghetti with cherry tomatoes and prawns, the recipe

Spaghetti con pomodorini e gamberoni, la ricetta

Spaghetti with cherry tomatoes and prawns, the recipe.
Some time ago I had the pleasure of enjoying a good plate of pasta with cherry tomatoes and prawns on the ship.
Since I had the photos back at hand, I decided to write to you how to prepare them at home (with a little help from AI). The preparation is really simple, I assure you.

Ingredients:

– 350g spaghetti;
– 300g cherry tomatoes;
– 250g shelled prawns;
– 2 cloves garlic, finely chopped;
– Extra virgin olive oil;
– Salt and black pepper to taste;
– Chili pepper (optional, according to taste);
– Fresh parsley, finely chopped;

Preparation:

Cook the spaghetti in plenty of salted water according to the packet instructions until al dente. Drain and reserve a little of the cooking water.
In a large frying pan, heat a couple of tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and, if you like, chilli pepper for a spicy kick.
Add the halved cherry tomatoes to the pan and cook for about 5-7 minutes until they start to release their juices and become soft.
Add the peeled prawns to the pan and cook for a further 3-5 minutes or until the prawns are pink and cooked through.
Season with salt and pepper to taste. If the sauce is too dry, you can add a little of the spaghetti cooking water.
Add the cooked spaghetti to the pan and mix well, making sure they are well seasoned with the sauce.
Serve the spaghetti with cherry tomatoes and prawns on individual plates, garnishing with a drizzle of fresh extra virgin olive oil and chopped parsley.
Enjoy!

Do you like this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Spaghetti with cherry tomatoes and prawns, the recipe – Spaghetti aux tomates cerises et crevettes, la recette – Espaguetis con tomates cherry y gambas, la receta – Espaguete com tomate cereja e camarão, a receita – Spaghetti mit Kirschtomaten und Garnelen, das Rezept – Công thức làm mì spaghetti với cà chua bi và tôm – 意大利面配樱桃番茄和大虾，食谱 – チェリートマトとエビのスパゲッティ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

8 May 202410 September 2024

Spaghetti with lobster sauce, the recipe

Gli spaghetti al sugo di astice, la ricetta

Spaghetti with lobster sauce, the recipe.
Every now and then, on the ship, I am lucky enough to enjoy a plate of pasta seasoned with lobster sauce (or crawfish, depending on what's on the menu).
Making the sauce at home is not particularly difficult either, but as with everything, it also takes a little talent.
Here I propose a simple recipe that ChatGPT helped me write.

Ingredients:

– 400 g spaghetti;
– 1 whole lobster (or already cleaned and halved);
– a few fresh cherry tomatoes;
– 2 cloves of garlic, finely chopped;
– Red chilli pepper (to taste, for a spicy touch);
– Fresh parsley, chopped;
– Extra virgin olive oil;
– Salt and black pepper to taste.

Preparation:

Lobster preparation:
If you are using a whole lobster, cook it in a pot of boiling salted water for about 8-10 minutes until it turns red. Drain the lobster and let it cool slightly. Then crack the shell and scoop out the meat. Cut the lobster meat into smaller pieces, leaving a few larger pieces for decoration at the end.
Sauce preparation:
In a large frying pan, heat a little olive oil over medium heat. Add the minced garlic and chili pepper (if desired) and fry until the garlic turns golden.
Add the halved fresh cherry tomatoes. Cook over medium-low heat for about 15-20 minutes, stirring occasionally.
Add the previously prepared lobster meat and cook for another 5-7 minutes. Season with salt and pepper to taste. If the sauce seems too thick, you can add a little of the pasta cooking water to thin it out.

Meanwhile, cook the spaghetti in plenty of salted water according to the package instructions. Drain the pasta al dente and reserve a cup of the cooking water.
Add the spaghetti to the lobster sauce in the pan, mix well and sauté for a minute, adding a little cooking water if necessary to combine everything.
Add the chopped fresh parsley and mix.

Serve the spaghetti with lobster sauce garnished with larger pieces of lobster and a drizzle of fresh olive oil.
Do you like them? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Contrary to popular belief, the lobster and the crawfish are only loosely related, belonging to two distinct infraorders of the same suborder. By comparison, these two species are as closely related as humans are to tarsiers.
Continue and learn more on Wikipedia

Spaghetti with lobster sauce, the recipe – Spaghetti à la sauce au homard, la recette – Espaguetis con salsa de bogavante, la receta – Espaguete com molho de lagosta, a receita – Spaghetti mit Hummersauce, das Rezept – Công thức mì spaghetti sốt tôm hùm – 龙虾酱意大利面，食谱 – ロブスターソースのスパゲッティ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

13 April 202221 April 2022

Gli asparagi saltati con burro e pangrattato, la ricetta

Gli asparagi saltati con burro e pangrattato.
Gli asparagi in padella sono un piatto (o un contorno) veramente semplice da preparare ma molto buono.
Vediamone la preparazione.

Ingredients:
– asparagi freschi
– sale
– olio evo
– burro
– pane grattugiato

Per prima cosa dobbiamo fare bollire gli asparagi in acqua salata, circa una quindicina di minuti, dipende dalla morbidezza desiderata. C’è a chi piacciono croccanti e chi, come a me, piacciono decisamente morbidi. Ricordatevi: più sono morbidi e più è estesa la parte che si riesce a mangiare.

Una volta che la morbidezza è quella desiderata (basta infilzare la parte bianca con una forchetta per stabilirne il grado) spegnere il fuoco ed iniziamo a preparare la padella.

In una padella ampia mettiamo dell’olio di oliva ed una noce di burro. Appena il burro si scioglie ed il tutto inizia a sfrigolare aggiungere un pugno di pane grattugiato; dovete gestirne voi la quantità: se ne mettete troppo diventerà una poltiglia non buona (e per rimediare potete aggiungere un po’ di acqua di cottura).

Appena dopo il pane aggiungete gli asparagi e fate cuocere il tutto un minuto, cercando di far insaporire tutti i singoli vegetali, ed il piatto è pronto.

A mia mamma piace mangiarli assieme ad un paio di uova fritte; a me piacciono così!

A voi come piace prepararli e mangiarli? Lasciate un commento cliccando here.

Questa è una bella foto del piatto finito:

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Il termine asparago o asparagio (dal greco aspharagos, che è dal persiano asparag, ossia germoglio) può designare sia l’intera pianta che i germogli della pianta Asparagus officinalis L. Appartiene alla famiglia delle Liliaceae, un’angiosperma monocotiledone. L’asparago possiede particolari proprietà diuretiche[senza fonte], viene apprezzato dai buongustai e ha alle spalle una storia millenaria.
Continue on Wikipedia

Asparagus sauteed with butter and breadcrumbs – Asperges sautées au beurre et chapelure – Spargel mit Butter und Semmelbrösel sautiert – Măng tây xào bơ và vụn bánh mì

6 December 202127 June 2024

The beef tartare that I like, the recipe

La tartare di manzo che piace a me, la ricetta

The beef tartare that I like, the recipe.
To tell the truth it is not a real recipe or in any case I believe that everyone at home makes it a bit as they like and with the most appreciated ingredients.
A quick dish and, if the quality of the products is adequate, very good.

Here are my ingredients:
– 300 grams of beef tartare (I find Fassona at the supermarket) whichever you prefer or find or can afford
– a pinch of salt and pepper
– a little chopped onion
– Taggiasca olives (I find them already pitted to save time)
– extra virgin olive oil
– a teaspoon of mustard

Mix all the ingredients with a fork and a spoon until you obtain a smooth mixture and leave to rest for half an hour.
The dish is ready to be enjoyed!

Below I leave you a couple of shots of my dish. Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

The beef tartare I like, the recipe – Le tartare de boeuf que j’aime, la recette – El tartar de ternera que me gusta, la receta – O tártaro de carne que eu gosto, a receita – Das Rindertatar mag ich, das Rezept – Tôi thích món bánh tart thịt bò, công thức – 我喜欢的鞑靼牛肉，食谱 – 私が好きな牛肉のタルタル、レシピ

26 October 20217 July 2022

Pollo al forno, la ricetta

Pollo al forno, la ricetta.

Ingredients:

– un pollo fresco (circa 1 kg)
– patate
– olio evo
– sale
– rosmarino
– salvia
– a discrezione dei gusti: aglio, timo, pepe, limone,

A dire la verità non c’è una vera e propria ricetta per cucinare il pollo al forno o almeno come si fa in casa mia è proprio semplice da realizzare.
Per prima cosa abbiamo bisogno di un bel pollo intero e (se volete il contorno) di qualche bella patata tagliata a pezzettini.
Mettiamo il pollo in una teglia di acciaio oppure (questo è stato un improvement recente in casa mia) una pirofila resistente al calore in porcellana.
Spennelliamo bene con olio evo e aggiungiamo sale, rosmarino e qualche foglia di salvia.
Mettiamo tutto in forno ventilato (preriscaldato) a 180° e lasciamo cuocere per un’oretta.
Ovviamente il tempo di cottura varierà a seconda della grandezza del pollo stesso.
Ogni tanto dare un’occhiata e, se riuscite, tappate con il sughetto che si forma durante la cottura.

Se volete un po’ di sprint alla croccantezza della pelle aggiungete il grill negli ultimi 5 minuti di cottura.

Se hai domande oppure se vuoi farmi sapere la tua opinione su questa ricetta lascia un commento cliccando here.

Questo poi è il risultato finale:

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Baked chicken in Italy, my recipe – Poulet au four en Italie, ma recette – Pollo al horno en Italia, mi receta – Frango assado na Itália, minha receita – Gebackenes Hähnchen in Italien, mein Rezept – Gà nướng ở Ý, công thức của tôi – 意大利烤鸡，我的食谱イタリアの焼き鶏、私のレシピ –

7 August 20213 July 2024

Polpo alla galiziana preparato a casa

Polpo alla galiziana preparato a casa.
Non saprei dire se il polpo lo preferisco preparato alla genovese oppure alla galiziana.
In queste foto era alla spagnola per cui con paprika (mentre quello alla ligure non ha questa spezia ma limone ed olive).
Uno dei miei piatti preferiti senza dubbio.
Ho già descritto in un altro bel post la recipe!

Do you like octopus? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Octopus is a very popular mollusc in professional and sport fishing. Fishing techniques are traditional and consist of using a bait called pulcina, which is sometimes used together with crabs and fish. Sometimes fresh octopus is prepared using the curling technique directly on the rocks or in special machines that allow it to be tasted raw. The curled octopus has tentacles in the shape of “curls”, dilated suckers and a characteristic “crunchy” consistency.
Continue and learn more on Wikipedia

Galician-style octopus, with oil, salt and paprika, prepared at home – Poulpe à la galicienne, avec huile, sel et paprika, préparé maison – Pulpo a la gallega, con aceite, sal y pimentón, preparado en casa – Polvo à Galega, com azeite, sal e paprica, preparado em casa – Oktopus nach galicischer Art, mit Öl, Salz und Paprika, zu Hause zubereitet – Bạch tuộc kiểu Galicia, với dầu, muối và ớt bột, chế biến tại nhà – 加利西亚式章鱼，加油、盐和辣椒粉，在家准备 – ガリシア風タコ、油、塩、パプリカを自宅で調理

1 August 202115 August 2024

Chicken stew with olives

Chicken stew with olives.
One of my favorite dishes when I'm at home is chicken with olives, at least that's what we call it in our family.
Chicken breast cut into small pieces cooked in olive oil and a drop of tomato paste, pine nuts and olives.
Very tasty!

Have you ever tasted chicken cooked this way? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Stewed chicken with olives and pine nuts – Poulet mijoté aux olives et pignons de pin – Pollo guisado con aceitunas y piñones – Frango estufado com azeitonas e pinhões – Geschmortes Hähnchen mit Oliven und Pinienkernen – Gà hầm ô liu và hạt thông – 橄榄松子炖鸡 – 鶏肉のオリーブと松の実の煮込み

9 October 20203 July 2024

Octopus cooked in Galician style, the recipe

Galician-style octopus, the recipe.
One of the octopus dishes that I like to taste the most is boiled octopus prepared Galician-style, a typical Spanish dish. It is very quick and easy to prepare.

Ingredients for two people:
– one octopus
– 2/3 potatoes
– extra virgin olive oil
– coarse salt
– paprika

Preparation:
First, boil the potatoes; take a couple of potatoes (preferably three that are not too large), rinse them well under running water and cook them, with the peel, in a saucepan for half an hour. To know when they are ready, just pierce them with a knife to test their softness.
At the same time, cook the octopus. To tell the truth, in my trusted supermarket, I found some very good pre-cooked octopus at a convenient price. But if you buy frozen or fresh octopus, you will have to boil it for a good while, from an hour to two in lightly salted water.

Once the potatoes and octopus are cooked, cut the potatoes into slices and the octopus (aesthetically speaking, it is better with only the tentacles) into slices too.

Arrange the potatoes on the bottom, with the octopus on top; drizzle with plenty of olive oil and sprinkle with coarse salt and paprika powder.

I heat everything slightly in the microwave because I like the dish slightly warm.

And the dish is ready to photograph and eat!

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Octopus is a very popular mollusc in professional and sport fishing. Fishing techniques are traditional and consist of using a bait called pulcina, which is sometimes used together with crabs and fish. Sometimes fresh octopus is prepared using the curling technique directly on the rocks or in special machines that allow it to be tasted raw. The curled octopus has tentacles in the shape of “curls”, dilated suckers and a characteristic “crunchy” consistency.
Continue and learn more on Wikipedia

Galician-style octopus, the recipe – Poulpe à la galicienne, la recette – Pulpo a la gallega, la receta – Polvo à Galega, a receita – Oktopus nach galizischer Art, das Rezept – Bạch tuộc kiểu Galicia, công thức – 加利西亚式章鱼，食谱 – ガリシア風タコ、レシピ

1 September 202030 June 2022

Insalata di polpo alla ligure

Insalata di polpo alla ligure.
Per cucinare il polpo ci sono veramente molte maniere differenti.
Qui in Liguria lo si prepara, preferibilmente, come una insalata con patate bollite e olive taggiasche.
Un poco di olio di oliva evo, un poco di sale e una spolverata di prezzemolo.
La preparazione è molto semplice e vi rimando alla ricetta che Loris ha pubblicato (here).

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Ligurian-style octopus salad – Salade de poulpe à la ligurienne – Ensalada de pulpo a la ligur – Salada de polvo à Ligúria – Tintenfischsalat nach ligurischer Art – Salad bạch tuộc kiểu Ligurian – 利古里亚式章鱼沙拉 – リグリアン風タコサラダ

28 August 202016 July 2024

Un piatto di semplice passato di verdura

Un piatto di semplice passato di verdura.
Non si può certo dire che io sia un amante delle verdure ma almeno così devo dire che mi piacciono.
Mi piacerebbe evitare di passarle ma se sono con i pezzi non riesco.
Comunque il risultato è buono ugualmente.
Una goccia di olio evo a freddo ed ecco fatto!

Do you like this dish? Add a comment or go to the bottom of the site to read what other visitors have written.