Lucadea.com - Tag: pasta

19 April 20205 July 2024

Artistic Pesto Spaghetti at Home

Artistic spaghetti with pesto.
Perhaps the title may seem a little exaggerated but in my opinion this dish has something artistic about it.
One of the most classic dishes of Liguria, one of the most well-known (and imitated) in the world.
In this very soft shot, the freshly drained spaghetti are wrapped (cold, mind you) in this green sauce that will cover the surfaces in a few minutes.

There are so many posts on this site about Genoese pesto but I don't think I've mentioned one with artistic spaghetti al pesto. I'll link you to another nice article, written by Loris, on how to prepare this sauce. For what types of pasta to use, all you have to do is scroll down the page and consult the linked articles and you'll see that I suggest at least ten.

Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.

Do you like pesto alla genovese? 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 Tamron SP AF 90mm.

Artistic spaghetti with pesto at home – Spaghetti artistique au pesto à la maison – Artísticos espaguetis caseros al pesto – Espaguete caseiro artístico com pesto – Künstlerische Spaghetti mit Pesto zu Hause – Spaghetti nghệ thuật với pesto tại nhà – 艺术自制意大利面配香蒜酱 – ペストの芸術的な自家製スパゲッティ

15 April 202025 November 2022

Tortellini in brodo di carne

Tortellini in brodo di carne.
Quando si è in inverno, ma perché no anche in altri periodi dell’anno, fa sempre piacere un bel piatto di brodo di carne con dei bei tortellini.
Tra tortellini e ravionini non saprei proprio quali scegliere: entrambi mi piacciono moltissimo.
Anche il ripieno è praticamente lo stesso in entrambi.
Ovviamente, anche se negli ultimi giorni in molti stanno facendo tutto a casa, io i tortellini li compro (semi-freschi) ma sono comunque molto buoni questi.

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

Il nome tortellino deriva dal diminutivo di tortello, dall’italiano torta.
L’odierno tortellino è verosimilmente l’erede di una lunga progenie nata in un ambiente povero per “riciclare” la carne avanzata dalla tavola dei nobili ricchi.
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A nice plate of tortellini in meat broth – Une belle assiette de tortellini au bouillon de viande – Un buen plato de tortellini en caldo de carne – Um belo prato de tortellini em caldo de carne – Ein schöner Teller Tortellini in Fleischbrühe – Một đĩa tortellini ngon trong nước dùng thịt – 一盘美味的肉汤饺子 – 肉汁のトルテリーニの素敵なプレート

2 April 20207 January 2025

Spaghetti with homemade Genoese pesto

Spaghetti with homemade Genoese pesto.
Finally home after four months away. Finally the favorite dishes that I missed so much, especially during the last difficult month, are back, especially in the last difficult month.
Even though I am in self-isolation and my parents manage to pass me food with some difficulty (they leave it outside the door to avoid contact), my favorite dishes are never missing.
Today spaghetti with pesto. Mom prepared the sauce, I did the rest (how hard it is to put the water on, you will say…)!

Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.

Do you like pesto alla genovese?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Obviously they were excellent and I'll show them to you:

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

The basic ingredients of this typical Ligurian sauce are basil, garlic, olive oil, grated cheese and pine nuts. Now I want to describe some details about some of these ingredients, details that are accompanied by memories of my childhood and of my maternal grandparents, true
Continua e approfondisci la ricetta di Loris

Spaghetti with basil pesto, the most typical pasta dish of Liguria – Spaghetti au pesto de basilic, le plat de pâtes le plus typique de la Ligurie – Espaguetis con pesto de albahaca, el plato de pasta más típico de Liguria – Esparguete com pesto de manjericão, o prato de massa mais típico da Ligúria – Spaghetti mit Basilikumpesto, das typischste Nudelgericht Liguriens – Mỳ Ý với rau húng quế, món mỳ đặc trưng nhất của vùng Liguria – 意大利面配罗勒香蒜酱，利古里亚最典型的意大利面 – リグリアの最も典型的なパスタ料理、バジルペストのスパゲッティ

1 April 20201 August 2024

Le farfalle condite con il ragù di carne

Le farfalle condite con il ragù di carne.
Uno dei tipi di pasta non ripiena che amo di più, con il ragù di carne, sono le farfalle.
Questo bel piatto è stato preparato in casa mia. Il ragù è preparato da mia mamma (ed in casa mia non manca quasi mai in frigorifero). La pasta in 10/15 minuti è pronta. Si salta un po’ in padella ed ecco il piatto fatto!

Buon Appetito! Aggiungi un comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Tamron 16-300.

Le paste alimentari prodotte industrialmente e destinate al commercio, secondo la legge italiana, possono essere solo di acqua e semola/semolati di grano duro nei tipi e con le caratteristiche riportate nella tabella sottostante, dove il grado di acidità è espresso dal numero di centimetri cubici di “soluzione alcalina normale” occorrente per neutralizzare 100 grammi di sostanza secca.
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The pasta called “farfalle” with meat sauce – Les pâtes appelées “farfalle” avec sauce à la viande – La pasta llamada “farfalle” con salsa de carne – A massa chamada “farfalle” com molho de carne – Die Nudeln namens “Farfalle” mit Fleischsauce – Món mì gọi là “farfalle” sốt thịt – 名为“farfalle”的意大利面配肉酱 – ミートソースのパスタ「ファルファッレ」

25 February 20202 April 2025

A plate of pansoti with meat sauce

A plate of pansoti with meat sauce.
A delight of Ligurian cuisine is this type of pasta seasoned with meat sauce (the tocco).
These are in fact bought from a pasta factory in Sestri Levante, the Pastifico Moderno right in the middle of the Sestrese alley (it doesn't have its own website, here's the review on tripadvisor.it).
The meat sauce, yes, is homemade. It's not the famous tocco described by Loris but it's still what my mother makes (from her mother-in-law's recipe) and it's delicious.

Can you tell from the photo?
Add your own 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.

This pasta, pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), is a stuffed pasta typical of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) is one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
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A plate of pansoti with meat sauce – Une assiette de pansoti avec sauce à la viande – Un plato de pansoti con salsa de carne – Um prato de pansoti com molho de carne – Ein Teller Pansoti mit Fleischsoße – Một đĩa pansoti sốt thịt – 一盘肉酱pansoti – パンソティのミートソース添え

20 December 20197 March 2025

Spaghetti with Genoese pesto

Spaghetti with Genoese pesto.
The Ligurian sauce par excellence, one of the most famous in the world, with spaghetti.
It is not the most famous type of pasta that is used to accompany (even more classic are trenette, corsetti, trofie or mandilli) but they are equally good.
I tried to create a somewhat special photo for this truly exceptional dish.

Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.

Do you like pesto alla genovese?
Add your own 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.

On Amazon you can find several books and recipes on this dish and I suggest some: Pesto. Tradition and future or Pesto & quick dressings. I also suggest other books on Genoese cuisine in general: The real Genoese cuisine. Easy and cheap., The cuisine of the Genoese. History and recipes or True Genoese cuisine: cooking gems 3.

Pesto is obtained by crushing (mixing under pressure) basil with salt, pine nuts and garlic, all seasoned with parmesan, fiore sardo and extra virgin olive oil. It is therefore a raw sauce, or a compound in which the ingredients are mixed cold, not cooked. For this characteristic the ingredients do not lose their original organoleptic characteristics.
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Spaghetti with Genoese basil pesto – Spaghetti au pesto de basilic génois – Espaguetis con pesto de albahaca genovesa – Espaguete com pesto de manjericão genovês – Spaghetti mit genuesischem Basilikumpesto – Mỳ Ý với pesto húng quế Genova – 意大利面配热那亚罗勒香蒜酱 – ジェノババジルペストのスパゲッティ

25 November 201916 February 2021

Spaghetti al fiammifero a Palermo

Spaghetti al fiammifero a Palermo.
Un ottimo piatto di pasta con sugo di pesce e qualche verdurina, tagliata a fiammifero.
Devo dire che questa foto e questo piatto li ho gustati ormai diverso tempo fa in quel di Palermo al ristorante Torquemada.
Non erano per niente male.

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

23 November 201928 March 2022

Lasagne al sugo

Lasagne al sugo.
Ci vuole solo un po’ di tempo a prepararle ma il risultato è sempre eccellente. Basta aggiungere un po’ di formaggio grattugiato ed il risultato è eccellente.
Ingredienti semplici: pasta, besciamella (latte e farina) e ragù di carne.
Uno dei classici della cucina italiana.

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

22 November 20191 January 2025

A nice plate of gnocchi with Genoese pesto

A nice plate of gnocchi with Genoese pesto.
What more can I say? Those who know what's in the photo don't need any further explanations.
This is my favorite dish at home, I think ever.
Homemade Genoese pesto (made by my mother) and fresh potato gnocchi (practically fresh because they come from the pasta factory).
This shot has everything of this typical Genoese dish: taste, color and tradition!

Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.

Do you like pesto gnocchi?
Add your own 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.

This, instead, is the pasta factory's website: pastificionovella.it in Sori.

The first example was, in Roman times, the Moretum, described by Virgil. The first recipe for pesto dates back to the nineteenth century, although it certainly owes its origins to older pounded sauces such as the agliata (a Ligurian version of the classic agliata), made with garlic and walnuts, popular in Liguria during the maritime republic of Genoa, and the French pistou.
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Genoese-style fresh basil pesto – Pesto de basilic frais façon génoise – Pesto de albahaca fresca al estilo genovés – pesto de manjericão fresco ao estilo genovês – Pesto mit frischem Basilikum nach genuesischer Art – Húng quế tươi kiểu ngỗng – 热那亚式新鲜罗勒香蒜沙司 – ジェノバ風フレッシュバジルペスト

18 November 201915 January 2023

Trofie al pesto con patate e fagiolini

Trofie al pesto con patate e fagiolini.
Forse la pasta che preferisco. L’ottimo pesto alla genovese con una spolverata di formaggio grattugiato.
Questo piatto l’ho gustato ieri sera da Turin (la recensione su TripAdvisor), a Sestri Levante e devo dire che non era per niente male.
Porzione abbondante e pesto molto buono.
Ve lo consiglio se siete in centro a Sestri Levante, anche in inverno!

Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.

Ti piace la pasta con il pesto di basilico? Lascia un commento cliccando here.

Photo taken with Honor 10.

Il pesto si ottiene pestando (mescolando a pressione) il basilico con il sale, i pinoli e l’aglio, il tutto condito con parmigiano, Fiore Sardo e olio extravergine di oliva. Si tratta quindi di una salsa a crudo, ovvero un composto nel quale gli ingredienti sono amalgamati a freddo, non cotti. Per questa caratteristica gli ingredienti non perdono le proprie caratteristiche organolettiche originarie.
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