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Linguine with coffee and asparagus

Linguine-integrali-con-pesto-di-asparagi-e-pinoli-1024x768

In Italy, Spring is the season for asparagus. It’s rich in fibre, folic acid and vitamins, especially vitamins A, C and E.

Not only does it have a high mineral content, it also contains a substance called glutathione, which can help detoxify the body.

This recipe shows how to make the most of this delicious vegetable, combining its health benefits with the benefits of coffee for maximum welllbeing and vitality!

Level: Easy
Preparation time: around 35 minutes
Serves 2

Ingredients

200g linguine
1 medium bunch of asparagus
1/2 cup strong espresso
Bowl of diced celery, carrots and onions
Extra virgin olive oil as required
1 knob of butter
Salt and pepper to taste
1 splash of white wine
Grated Parmesan to taste

Method

Prepare the asparagus by removing the lower, tougher part of the stems. Bring some water to the boil in a tall, narrow saucepan and add a little salt. Tie the asparagus stems together and place them in the water so that the tips remain outside the saucepan. (This allows the tips, which are very delicate, to cook gently in the steam without becoming overcooked). Cook for around 15 to 20 minutes.

Drain the asparagus and cool it with a little cold water and/or ice cubes to stop it cooking and help it retain its colour. Slice into small pieces and set aside.

Next, place some extra vigin olive oil and a knob of butter in a saucepan and gently fry the celery, carrot and onion over a low heat. When the vegetables are soft and sweet, add the asparagus and a splash of wine and carry on cooking until the alcohol has evaporated. Finally, add the espresso and cook for a further 2 minutes.

Cook the linguine until they are al dente, then drain, keeping a little of the water aside. Combine the pasta, sauce and parmesan in the pan and add the water. Season to taste and stir to combine all the flavours.

Buon appetito!

This recipe was inspired by: http://blog.giallozafferano.it/nocediburrodolcesalato/sedani-agli-asparagi-selvatici-e-caffe/

Coffee flavoured tagliatelle!

tagliatelle

Today we’re going to show you how coffee can be the perfect ingredient in an unusual and tasty savoury dish.

With just a little daring and imagination, you can serve your guests a meal with a difference that doesn’t require hours in the kitchen – meaning you get some well-deserved time to relax.

Autumn is here, and what better way to enjoy it than with a steaming bowl of pasta with a hearty sauce – and this one is anything but dull!

Difficulty: Medium
Preparation: 50 minutes (plus 30 minutes resting time)
Cooking time: 10 minutes
Serves 4

Ingredients

For the tagliatelle
300g flour
3 eggs
5g ground coffee

For the sauce
100g butter
Grated Parmesan
15 sun-dried tomatoes
Salt and pepper

Method

Place the flour in a mixing bowl (or, if you are ready to do this Italian-stye, directly on to a clean work surface). Make a well in the centre of the flour and crack the eggs into it.

Break the yolks with a fork and gradually mix in the flour, taking a little at a time from the edges.

Add the ground coffee and continue to combine the mixture in the centre with the flour, continuing to take it from the edges.

When the mixture becomes difficult to work with a fork, begin kneading it by hand, working in the rest of the flour.

Continue to knead the dough until it becomes elastic. Don’t worry if there is any flour left over – sometimes you need less than the stated amount depending on the size of the eggs and the humidity. Wrap the dough in clingfilm and pop it into the fridge to rest for half an hour.

To make things easier, divide the dough into small pieces and roll them out with a rolling pin (or a pasta machine if you have one). Leave the strips to rest for a few minutes.

Cut the strips of pasta into bands about 1cm in width and sprinkle with flour.

Cook the pasta in a large pan of salted boiling water. This will take around 4 minutes.

Meanwhile, heat the butter in a large frying pan and, when the pasta is ready, drain it and tip it into the frying pan together with 2-3 tablespoons of its cooking water. Toss the pasta to coat it in the sauce and sprinkle with parmesan.

Remove the pan from the heat, add the chopped sun-dried tomatoes, stir and serve straight away with an extra sprinkle of Parmesan.

Recipe courtesy of Per un Pugno di Capperi!