Spaghetti with asparagus and fillet of grouper

Recipes / Recipes with Spaghetti

Spaghetti with asparagus and fillet of grouper

INGREDIENTS

Spaghetti 320g
Asparagus 360g
Fillet of grouper 200g
Extra-virgin olive oil 40g
Green onion n.1 pz
Salt to taste

In this recipe we recommend using:
SPAGHETTI N.15

HOW TO COOK

1

Clean the asparagus, break them where they are still tender and wash them carefully. Cut the tips, leaving them intact and slice the stem into slices.

2

Clean the fresh onion and chop it finely.
In a pan heat the extra virgin olive oil and sauté the spring onion, adding the asparagus. Cook for about 6/8 minutes covering with a lid.

3

Meanwhile, cut the fillet of grouper into cubes and add to the pan with the asparagus. Season with salt and cook.

4

Cook the Spaghetti in plenty of salted water, drain it al dente and mix it with asparagus and grouper sauce. Serve hot.

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Spaghetto Quadrato with cuttlefish and peas

Recipes / Recipes with Spaghetti

Spaghetto Quadrato with cuttlefish and peas

INGREDIENTS

Spaghetto Quadrato 320g
Fresh or frozen peas 200g
Onion 50g
Candied tomatoes n.10 pz
Cuttlefish medium-sized n.4 pz
Clove of garlic from Sulmona n.1 pz
White wine n.1 glass
Lemon n.1
Water and ice to taste
Extra virgin olive oil to taste
Salt & White pepper to taste

In this recipe we recommend using:
SPAGHETTO QUADRATO N.1

HOW TO COOK

1

Blanch the peas in boiling water well salted for two minutes and then allow to cool in ice and water. Meanwhile simmer the peas for ten minutes in a pan lightly chopped onion and later add a cup of hot water and bring to a boil. Blend the mixture and let it rest.

2

Clean the cuttlefish and cut into small pieces. In a pan, gently brown the garlic, add the cuttlefish and fry them. Blend with drops of white wine, simmer for five minutes.

3

In boiling salted water cook the Spaghetto Quadrato® 1, drain the pasta and toss in the pan with the cuttlefish flavor for them.

4

Put in the pot two tablespoons of cream of peas and then put over the Spaghetto Quadrato with cuttlefish garnish with a drizzle of extra virgin olive oil. Complete with some grated lemon peel and small pieces of candied tomatoes.

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Spaghetto Quadrato with young fava beans, taggiasca olives and nepitella

Recipes / Recipes with Spaghetti

Spaghetto Quadrato with young fava beans, taggiasca olives and nepitella

INGREDIENTS

Spaghetto Quadrato 320g
Shelled fava beans 150g
Taggiasca olives 50g
Sun-dried tomatoes 50g
Celery 50g
Fresh spring onion 30g
Extra-virgin olive oil to taste
Few nepitella leaves to taste
Salt to taste
Ginger powder to taste

In this recipe we recommend using:
SPAGHETTO QUADRATO N.1

HOW TO COOK

1

Shell the fava beans. Steam them for 3 minute until the skin whitens. Set aside half of them for the finishing touch. Pureè the rest until smooth. Roll out the cream between two sheets of parchment paper and let it cool down.

2

Soak the sun-dried tomatoes in warm water with some ginger for approximately 15-20 minutes, in order to reconstitute them. After that, drain and cut half in cubes. Blend the rest and set it aside to dress the pasta.

3

Wash the celery and cut it in small cubes. Cut the spring onion into julienne (thin) stripes and sweat it in a pan with oil. Add celery and tomatoes cubes.

4

Once spaghetti are very firm to the bite, finish to cook them in a pan with some pasta cooking water and add tomatoes cream at the very end, in order to avoid to alter the taste.

5

Place spaghetti on the dish and add steamed fava beans, taggiasca olives, the crispy fava beans chips and few nepitella leaves.

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Spaghetto Quadrato with artichoke cream, black truffle and taleggio fondue

Recipes / Recipes with Spaghetti

Spaghetto Quadrato with artichoke cream, black truffle and taleggio fondue

INGREDIENTS

Spaghetto Quadrato 320g
Cleaned Taleggio cheese 200g
Vegetable broth 200cl
Milk 200cl
Cream 200cl
Parmesan cheese 100g
Shallot 50g
Green celery 50g
Cleaned black truffles 28g
Spiny artichokes n.5pz
Garlic n.1pz
Ice water to taste
Extra virgin olive oil to taste
Salt to taste
Parsley to taste
White pepper to taste
Thyme to taste
White wine to taste

In this recipe we recommend using:
SPAGHETTO QUADRATO N.1

HOW TO COOK

1

Clean the artichokes, leaving the stems rather long and depriving them of the beard. Immediately put them in ice water with parsley stems so they do not become black.

2

Brown the shallots in a pan with garlic and celery and some cropping of truffle, drain the artichokes and add them to the mixture, pour white wine and vegetable broth. Finally bring it all to a boil. Mix only the half of the mixture and add again to the rest, so as to obtain a creamy texture with some pieces of artichoke.

3

Put together vegetable broth, cream and milk in a saucepan and cook it until it is reduced by half. Remove from heat, and blend adding taleggio, thyme, salt, pepper and olive oil until the mixture is creamy.

4

In boiling salted water cook the Spaghetto Quadrato; drain it al dente and toss with the sauce of artichokes, stirring in Parmesan cheese. Lay a nest of pasta in a dish, pour the creamy cheese and with the mandolin grate the black truffles.

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Spaghetto Quadrato with artichokes and parmesan cheese

Recipes / Recipes with Spaghetti

Spaghetto Quadrato with artichokes and parmesan cheese

INGREDIENTS

Spaghetto Quadrato 100 g
Extra virgin olive oil 10 g
Garlic 5 g
Egg n.1
Artichokes 100 g
Semi-skimmed milk 30 g
Parmesan cheese 5 g
Sale and pepper to taste

In this recipe we recommend using:
SPAGHETTO QUADRATO N.1

HOW TO COOK

1

Carefully clean the artichokes and slice. Sauté the garlic clove and artichokes in a skillet with hot oil, salt to taste and cook over high heat for several minutes. Lower the heat, add a little bit of water, cover and cook for about 10 more minutes.

2

Meanwhile, beat the egg with the milk, cheese, and a pinch of pepper.

3

In boiling salted water cook the pasta, drain “al dente” and pour into the skillet. Add a little bit of the cooking water, heat and then add the egg mixture. Toss over medium heat until the eggs are firm.

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