Spaghetti with Sundried Tomatoes, Black olives, almonds and green peppers cream

This is a very good recipe for people who loves VEGAN cooking and philosophy: It's a spaghetti dish, with sundried tomatoes, chopped almonds, black olives and a tasty cream of green peppers. Let's see how to prepare it

Ingredients (Metric and Imperial) Party of 4

• 400g (14 oz) Spaghetti
• 100g (3oz circa) of chopped almonds
• 2 medium green peppers
• 45g (3 tablespoons) of extra virgin olive oil 
• 20-30 black pitted olives
• 1 clove of garlic,finely chopped
• 10-15 under olive oil sundried tomatoes, sliced.
• 120ml (1/2 cup) of white wine
• 15g (1 Tablespoon) Salt for boiling water + 1 pinch for the sauce
• 1 pinch of pepper (optional)

Method:

• First of all, peppers cream: Just clean and slice them, put in a mixer with some hot water and salt: mix them for 2-3 minutes until you get a cream (if it's a it dry, add water)
• Put into a nonstick pan the oil and the garlic and put the pan on a low flame
• When the garlic becomes a bit darker, add the olives, the wine and 1 pinch of sault.
• After 1 minute, add the sundried tomatoes and almonds and cook everything for 3-4 minutes 
• Boil spaghetti in salted water. You've to stop cooking them 2 minutes before the instruction of the packet says. At this time strain them out of the water (saving a glass of it) and pour it in the pan with high flame, mixing them  with the sauce and ending the cooking time in there. The right way to cook them is firm to the bite ( “al dente", in Italian). If they become a bit dry, then add a little quantity of cooking water while mixing.
• Serve on your plates,putting 4-5 tablespoons of peppers cream  at the bottom and then  add spaghetti.

Risotto with shrimps and champignon

Today we will learn how to cook a perfect Risotto with seafood (shrimps) and Mountain-food (Champignons). It’s not so easy, but, step by step, we will prepare a wonderful and tasty one.  

Ingredients (metric and imperial) party of 4

·        

• 350g (12oz) of Rice for RISOTTO
• 100g  (3,5 oz) of Butter 
• 45ml (3 tablespoons) of extra virgin olive oil
• 1kg (2 Lb circa)of fresh Shrimps
• 400g (14oz) of champignons, clean and finely sliced
• 10-15 black pitted olives
• 1 parlsey sprig, finely chopped
• 1 clove of garlic,finely chopped
• Some pinches of salt
• 1 pinch of pepper (optional)
• 250ml (1 cup) of white wine
• 500ml (2cup) of cold water
• 2 pinches of Parmigiano cheese (Optional)

Method:

• First of all we have to make our shrimps BRODO (broth, soup): It’s called BISQUE: we have to shell the shrimps and to put the shells in a big pot together with the oil and the garlic. Turn on a low flame and after 3-4 minutes add the white wine, wait for other 4-5 minutes and add all the water. Leave it boiling for about half an hour, then filter it with a strainer and you will obtain your fantastic BISQUE
• Now we are ready to start with our risotto: in a large pan, put half of the butter and turn on a very low flame
• When butter becomes liquid and starts to fry, add the rice and start mixing with a  big wooden spoon (in Italian CUCCHIARELLA). The most important thing is NEVER STOP MIXING, slowly but steadily. This will toast the rice, and it’s very important for a perfect result
• After 2 minutes start adding the champignons and some tablespoons of your BISQUE (Broth of shrimps) and remember DON’T STOP MIXING. You mustn’t drown your rice, but it must always be half-covered by the bisque. When it starts to become dry, add the bisque spoon by spoon until the end of cooking time
• 3 minutes before the end of cooking time, add your shelled shrimps and continue mixing and adding some Bisque.
• When cooking time is over, turn off the flame, add the other half of your butter,the parlsey, the optional pepper, mix and  cover the pan with the top. Butter will soften our Risotto.

Serve it on the plates, adding on the top some parlsey if you want

Spaghetti with Swordfish, Cherry Tomatoes and Rucola

Let's talk about this wonderful swordfish based Pasta: we will use this tasty fish and we will prepare a RUCOLA cream to put under spaghetti.

Ingredients (Metric and Imperial) Party of 4

• 400g (14 oz) Spaghetti
• 45g (3 tablespoons) of extra virgin olive oil 
• 2 medium slices of swordfish(500gr/16oz each)
• 2 medium boiled potatoes
• 200g (7oz) of Cherry tomatoes, cut in 4
• 200g (7 oz) of Rucola (ROCKET) leaves
• 1 clove of garlic,finely chopped
• 15g (1 Tablespoon) Salt for boiling water + 2 pinches for the sauce
• 1 pinch of pepper (optional)
• 250ml (1 cup) of white 

Method:

• Prepare the cream, adding in a mixer 150g (5oz) of rucola, the potatoes, salt and some hot water. Mix them until you get a nice cream.
• Take your clean Swordfish and  slice it in cubes 
• Put into a nonstick pan the oil and the garlic and put the pan on a low flame
• When the garlic becomes a bit darker, add the swordfish. the cherry tomatoes and the glass of white wine and cook them for about 5 minute: your sauce will be ready
• Boil spaghetti in salted water. You've to stop cooking them 2 minutes before the instruction of the packet says. At this timestrain them out of the water (saving a glass of it) and pour it in the pan with high flame, mixing them  with the sauce and ending the cooking time in there. The right way to cook them is firm to the bite ( “al dente", in Italian). If they become a bit dry, then add a little quantity of cooking water while mixing.
• Serve on your plates: first of all put 2-3 tablespoons of rucola cream, then add your spaghetti and some Ruola leaves on the top