Vegetable Broth

Veggie Broth

Here is the recipe of the basic vegetable broth I often cook for making  brodino con pastina – broth with little shape pasta –

Ingredients:

2 carrots, 1 onion, 1 potato

Wash, peel, cut the vegetable in quarters or big pieced and put them in a pot

Add about 4 liters – 1 gallon of water.

Add 1 teaspoon of salt – I use seasalt.

Put the pot on the stove, cover with a lid and turn on the burner on, setting it on high.

When it starts boiling, turn the burner on very low. The broth needs still to simmer. You cook it for about 1 hour.

Bouling broth
Burner on low

It’s ready after about 1 hour when al the vegetables are soft.

Ready Veggie Broth

You separate the liquid part from the vegetables. The liquid part is the broth. It’s ready to be used.

Filtered Broth, it’s ready to be used

The vegetables can be eaten in pieces

Cooked vegetables

or you can blend them with an immersion blender and eat them as a soup.

Blending
Ready blended vegetables

Enjoy the soup!

Yummy

EasyEasy Baked Rigatoni Pasta

#INGREDIENTS
For 4 people – 2/3 lb #rigatoni pasta:
. 2cps #heavycream
. 1 cp shredded #mozzarella #cheese
. 1/2 cp #breadcrumbs mixed with thinly cut #rosmary#marjoram, #thyme.
#METHOD
Cook rigatoni in salted-like-the-ocean boiling water.
Drain and mix with heavy cream and cheese.
Put ithe dressed pasta in a baking pan and spread thebreadcrumbs with the herbs.
Bake at 180°C preheated oven for 10 minutes.
#ENJOY!

BASIC TOMATO SAUCE

DSC_0794.JPG My mom calls it “the fake sauce”  ©

INGREDIENTS  for 6 servings

1 Onion, peeled and cut in 2 parts

4 cups of tomato puree or, if you prefer it less smooth,

1 teaspoon of salt,

1 tbsp of Extra Virgin Olive Oil

 METHOD

. Put everything in a pot, except the EVOO, and turn on the stove at medium heat.

. The onion needs to be soaked in the tomato sauce.

. Stir here and there, so the sauce doesn’t stick at the bottom of the pot or it burns.

. When it starts boiling, low the heat at the minimum and let it simmer until the onion becomes soft.

. Turn off the heat, add the EVOO and check if you need extra salt.

. Your sauce is ready to be served with some pasta.

Enjoy!

SAGNETTE PASTA 

SAGNETTE PASTA 

** medium difficult

Kitchen tools you need

. 1 medium bowl

. 1 medium size wooden board

. 1 medium size cardboard tray or a tray with parchment paper on

. 1 machine for making pasta – a manual one is perfectly enough and much cheaper than attachment for electric mixers

. 1 stock pot for cooking the pasta

. 1 serving fork or 1 tongues to mix pasta while cooking

. 1 strainer
Ingredients for Sagnette, 4 servings

. 3 cups of Semolina Flour

. 1 and 1/2 cup of water

. 1 and 1/2 tsp of fine seasalt

. Extra semolina flour to work the dough and to help you cut and avoid Sagne from sticking one to the other.

Put everything in a bowl and mix quickly.

Your dough should be medium soft and not sticking. The amount of flour can lightly change according to the humidity in the flour and in the air. So, if you have a too soft pasta dough, add a teaspoon of flour at the time; if your pasta dough is too hard, dip your fingers in some water and add humidity at the dough, mixing it.

When your dough is ready, the easiest way to make SAGNETTE  is to flat it with a pasta machine at number 3 of thickness, cut it in fettuccine shape and then cut again in shorter pieces. Don’t forget to coat your dough with flour when you flat it and after you cut it, to avoid it sticks.   Put your Sagnette in the tray.

Your Sagne are ready to be cooked in salted-like-the-ocean boiling water for few minutes – 4 or 5 – and then added to the Soup.

Sagnette e Ceci – Sagnette Pasta w/ Chickpeas Soup

Sagnette e Ceci - Sagnette Pasta w/ Chickpeas
A recipe from Abruzzo Region, Italy

Sagnette are also called Sagne.

They are – this is a plural word in Italian –  a traditional type of pasta, typical of Abruzzo Region, where I was born.  These are home made by my mom, who still lives with my dad and the rest of the family in Lanciano, in the province of Chieti.

It’s one of her best recipes and I love this soup, even without pasta.

It’s a thick pasta in a sort of rectangular shape , made with Semolina Flour  ( Semola di grano duro ) and Water.

Central Italy Pasta dough is different from Northern Italy one, where Eggs and refined flour are used to make pasta from scratch.

Central and South Italy have always been poorer than the North of the country and so the ingredients, typically used in the past century for cooking, are less rich in proteins and nutrients but much more filling.

Sagnette are usually cooked in Winter, with Central Italy Pasta dough is different from Northern Italy one, where Eggs and refined flour are used to make pasta from scratch.

Central and South Italy have always been poorer than the North of the country and so the ingredients, typically used in the past century for cooking, are less rich in proteins and nutrients but much more filling.
Sagnette are usually cooked in Winter, with a Chickpeas or Beans & Tomato Soup.a Chickpeas or Beans & Tomato Soup.

This soup is never served with grated Parmigiano Reggiano or Grana Padano Cheese or any other kind of cheese and it’s a main course as it contains carbs, of course, and proteins too, coming from the legumes used.

SAGNETTE   RECIPE

 Ingredients, 4 servings

. 3 cups of Semolina Flour

. 1 and 1/2 cups of water

. 1 and 1/2 tsps of fine seasalt

Put everything in a bowl and mix quickly.

Your dough should be medium soft and not sticking. The amount of flour can lightly change according to the humidity in the flour and in the air. So, if you have a too soft pasta dough, add a teaspoon of flour at the time; if your pasta dough is too hard, dip your fingers in some water and add humidity at the dough, mixing it.

When your dough is ready, the easiest way to make SAGNETTE  is to flat it with a pasta machine at number 3 of thickness, cut it in fettuccine shape and then cut again in shorter pieces. Your Sagne are ready to be cooked in salted-like-the-ocean boiling water for few minutes – 4 or 5 – and then added to the Soup.

Enjoy!