A plate of spaghetti very unusual, The Bagnet verd piedmontese paired with exquisite durum wheat spaghetti. Fantastic.

Ingredients for 4 people
320 grams of durum wheat spaghetti
4 teaspoons toasted pine nuts

For Bagnet verd
4 anchovies in oil
1 small bunch of parsley
50 grams of toasted pine nuts
15 grams of capers
the bread of a sandwich
1 tablespoon of apple cider vinegar
5 tablespoons oil
1 clove of garlic

Method
in a blender put all the ingredients for Bagnet verd. Blend everything well and let stand one hour. Very finely chopped pine nuts.

In a pot of hot water, cook the pasta. When it’s ready, drain and place in a bowl. Add the Bagnet verd half a ladle of hot water then stir well and serve with chopped pine nuts.

Une assiette de spaghetti très inhabituelles, Les Piémontais Bagnet verd jumelé avec des spaghettis de blé dur exquis. Fantastique.

Pour 4 personnes
320 grammes de spaghetti de blé dur
4 cuillères à café de noix de pin grillées

Pour Bagnet verd
4 anchois à l’huile
1 petit bouquet de persil
50 grammes de noix de pin grillées
15 grammes de câpres
le pain d’un sandwich
1 cuillère à soupe de vinaigre de cidre
Huile 5 cuillères à soupe
1 gousse d’ail

processus
dans un mélangeur mettre tous les ingrédients pour Bagnet verd. Mélanger tout et laisser reposer une heure. Très finement haché noix de pin.

Dans une casserole d’eau chaude, faire cuire les pâtes. Quand il est prêt, les égoutter et les placer dans un bol. Ajouter la Bagnet verd une demi louche d’eau chaude, puis bien mélanger et servir avec des noix de pin hachées.


Un piatto di spaghetti decisamente inusuale, Il bagnet verd piemontese abbinato a degli squisiti spaghetti di grano duro. Fantastico.

Ingredienti per 4 persone
320 grammi di spaghetti di grano duro
4 cucchiaini di pinoli tostati

Per il bagnet verd
4 acciughe sotto olio
1 mazzetto piccolo di prezzemolo
50 grammi di pinoli tostati
15 grammi di capperi
la mollica di un panino
1 cucchiaio di aceto di mele
5 cucchiai di olio
1 spicchio di aglio

Procedimento
in un frullatore mettete tutti gli ingredienti per il bagnet verd. Frullate bene il tutto poi fate riposare un’ora. Tritate i pinoli molto finemente.

In una pentola di acqua calda, cuocete la pasta. Quando sarà pronta scolatela e mettetela in una ciotola. Aggiungete il bagnet verd mezzo mestolo di acqua calda quindi girate bene e servite con i pinoli tritati.

What this dish! Rich, fresh, chock full of good things and above all genuine. The ornaments that I bought at the market have a fabulous stuffing! The difference at the table always makes the grade!

Ingredients for 4 people
600 grams of crescents stuffed with basil and pine nuts
200 grams of fresh green beans

For the cream cheese:
300 grams of fresh ricotta
6 lemon thyme sprigs
1 tablespoon oil
salt

Method
Take the ricotta and place in a blender. Add the lemon thyme leaves, a tablespoon of olive oil and salt. Blend everything well then let stand.

Cook al dente green beans in a pressure cooker. A obtained cooking, drain and cut into small pieces.

Press slightly heat the cream cheese in a saucepan.

In a pot of hot water, cook the crescents. When they are ready, place them in a bowl then add the cream cheese and green beans at room temperature. Cook and then serve immediately.

Qu’est-ce que ce plat! Riche, frais, plein à craquer de bonnes choses et surtout authentique. Les ornements que j’ai acheté sur le marché ont une farce fabuleuse! La différence à la table fait toujours le grade!

Pour 4 personnes
600 grammes de croissants farcis au basilic et noix de pin
200 grammes de haricots verts frais

Pour le fromage à la crème:
300 grammes de ricotta fraîche
6 brins de thym citron
huile 1 cuillère à soupe
sel

processus
Prendre la ricotta et la place dans un mélangeur. Ajouter les feuilles de thym citron, une cuillère à soupe d’huile d’olive et le sel. Mélangez bien tout laisser reposer.

Cuire al dente haricots verts dans une cocotte-minute. Une cuisson obtenue, les égoutter et les couper en petits morceaux.

Appuyez légèrement chauffer le fromage à la crème dans une casserole.

Dans une casserole d’eau chaude, faire cuire les croissants. Quand ils sont prêts, placez-les dans un bol, puis ajouter le fromage à la crème et les haricots verts à la température ambiante. Cook et servent ensuite immédiatement.


Che piatto questo! Ricco, fresco, pieno zeppo di cose buone e soprattutto genuine. Le mezzelune che ho acquistato al mercato hanno un ripieno da favola! La differenza a tavola la fa sempre la qualità!

Ingredienti per 4 persone
600 grammi di mezzelune ripiene al basilico e pinoli
200 grammi di fagiolini freschi

Per la crema alla ricotta:
300 grammi di ricotta fresca
6 rametti di timo limone
1 cucchiaio di olio
sale

Procedimento
Prendete la ricotta e mettetela all’interno di un frullatore. Aggiungete le foglie di timo limone, il cucchiaio di olio e il sale. Frullate bene il tutto quindi fate riposare.

Cuocete al dente i fagiolini in pentola a pressione. A cottura ottenuta, scolateli e tagliateli a pezzi piccoli.

Fate riscaldare leggermente la crema di ricotta in un pentolino.

In una pentola di acqua calda cuocete le mezzelune. Quando saranno pronte, mettetele in una ciotola poi aggiungete la crema di ricotta e i fagiolini a temperatura ambiente. Fate insaporire quindi servite subito.

This dish, the raisins and pine nuts salt cod, my grandmother cooked it, originated in the area between the provinces of Florence and Pisa. Unfortunately she died when I was 4 years old, but I like that the dishes and traditions are hand down, is a way to remember also those who are no more.
I remember the day when my father told my mother the following sentence: “The Mom did it with raisins and pine nuts” referring of course to the cod and then even my mom started to cook it.
And now I cook as well!

Card:
Difficulty: high
Preparation: 40 minutes
Cooking time: 60 minutes
Preparation for: 6 people

Ingredients:
500 gr of salt cod
300 gr of tomato sauce
30 gr of pine nuts
50 gr of raisins soaked
Extra virgin olive oil Chianti Classico PDO
salt
garlic
parsley
flour

Preparation:
Soak the cod for about 36-48 hours, changing the water frequently.
Cut in slices and flour the fish well and fry in a pan with a little Extra virgin olive oil Chianti Classico PDO.
Remove the cod from the pan and put it in a dish and let it heat the garlic and add the tomato; bake for about 25 minutes.
Add the fried fish, raisins and pine nuts and cook for about 10-15 minutes, turning the slices gently.
Serve with a sprinkling of chopped parsley.

Enjoy your meal and have fun with this Toscana dish!

This recipe was created and shared on ITALIAN FOOD SECRETS by: Simona Ciampi

Author of the blog: La pasticcera Matta

Here you will find the original recipe: http://goo.gl/BLNzpF

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