|
COOKING RECIPES
Appetizers
First courses
Main courses
Dessert |
|
Spaghetti all’isolana |
Ingredients:
400 gr. spaghetti
100 gr. cream
of wild fennel
1 onion
2 cloves of garlic
40 gr. capers in
salt Pantelleria
200 gr. of sardines
extra virgin olive oil
pepper |
Preparation:
Boil
sardines, diliscatele and put them in a pot. Fry in a pan with plenty of
olive oil, two cloves of garlic and onion cut into thin slices, add the
capers and chopped fennel cream and chopped sardines with a fork. Season
with salt and pepper and cook for about 10 minutes. Use this sauce
flavored spaghetti after draining the tooth.
|
|
Bavette of patè capers |
|
Ingredients:
350 gr of fresh egg
pasta bibs,
1 onion
200 gr. of sweet peppers
250 gr. ripe tomatoes
100 gr. patè capers
from Pantelleria
extra virgin olive oil
¼ pint of cream
a pinch of
pepper cream |
Preparation:
Saute
in olive oil the onion finely chopped, add the peppers and then cut
into strips and clean the seeds. Cook over a low heat until almost
cooked peppers. Now add the chopped tomato, caper pâté, the cream
and cook for a few minutes. Season the cooked pasta in lightly
salted water with this cream by adding a pinch of pepper cream and a
dash of extra virgin olive oil raw.
|
|
|
Spaghetti peasant |
Ingredients:
400 gr. spaghetti
170 gr. tuna
1 onion
6 tablespoons of extra virgin olive oil
150 gr.
pesto capers
2 cloves of garlic
100 gr.
dried tomato with garlic
basil
white wine
|
Preparation:
Fry in a pan garlic and
onion cut into thin slices. Add the sun dried tomatoes, cut into small
pieces, capers and pesto flavored with a glass of white wine, and cook
over low heat for a few minutes. Drain the tuna, flatten with a fork and
add to the sauce by combining a few basil leaves freshly picked. Drain
the spaghetti and toss with the sauce.
|
|
Fusilli with olives |
|
Ingredients:
400 gr. fusilli
100 gr.of
black olive pate
30 gr.of
Pantelleria capers in salt
4 anchovy fillets
500 gr. tomato
extra virgin olive oil
garlic
basil
oregano from Pantelleria |
Preparation:
In a saucepan, saute for a few
minutes, with half a cup of extra virgin olive oil, anchovy fillets with
two cloves of garlic, finely chopped. Add the tomato puree and cook over
high heat for 20 minutes. Then add the pate black olives, capers and a
dozen chopped basil leaves. Let the flavor for a few minutes. Drain the
pasta cooked in lightly salted water, toss in a bowl with the sauce,
sprinkle with oregano and serve immediately.
|
|
