Bow-tie shape pasta with "pancetta" and scallops with arrugola pesto sauce.
Twins pasta with sausage and roasted cherry tomatoes.
Sauteed the sausage first in the fry pan, take the fat liquid out and add the red wine, after the alcool will be complitely evaporated, put the cherry tomato cut in half and cover the saute pan with a lid, lower the flame and cooked until the sauce is ready for tossing the pasta in.
Gratinated shells pasta filled with ricotta and spinach.
This pasta can be easily use for buffet or catering it hold the shape for longer time and it's also easy to keep warm, the filling can be change too.
Grilled eggplant timballe filled with short pasta tube,sundried tomatoes,mushrooms and smoked mozzarella cheese
Before you grill the eggplant, let them drain out for couple hour by adding kosher salt over the slices and than keep it into a strainer, than place them on the hot grill and marked, only seasoned after the grilling!
Linguine with seasonal fresh seafood in a garlic white wine tomato sauce
Heat up a saute' pan with olive oil, add the sliced fresh garlic,than the clams and mussels first, salt, black pepper and fresh chopped parsley, poor the wine and cover the with a lid, so it will allowed the shell to open and bring out their own jus, uncovered adding some tomato sauce too to the liquid than put the dry linguini into this liquid and start cooking them; the pasta will absorb all the liquid, on the site saute the rest of the fish like fresh water prawns and scallops and added to the pasta. Display on the dish like the picture. This is cooking pasta right into then sauce to achieve the real flavor!
Linguine with manila clams in a garlic, parsley white wine sauce
"Veraci" is the name of this popular clams that we find all over the cost of Italy, also can be used for appetizers, or steamed in white wine and garlic.
Spaghetti with shrimp,capers and olive from Gaeta in tomato white wine sauce.
By saute' the capers and the olives with some rock shrimp is very typical mediterranean flavor
Spaghetto with beef ragout
In Tuscany we do the beef ragout only using the tomato paste, red wine and and some beef reduction sauce;which is done buy using some roasted beef bones in the oven with vegetables and place in a pot cover with water and wine; reducing the liquid by boiling the pot overnight.
Spaghetti with meat balls
The best result for this traditional dish is to cook the meat balls in the oven first and after finished to braised in the sauce,will be a better consistency on the execution.