Ce classique italien prêt à servir en 30 minutes, présenté en collaboration avec le vin Sangre de Toro 0,0, ajoute une note de réconfort à l’heure des repas. La texture fondante et le goût relevé du Gorgonzola sont parfaits pour servir de base à une sauce rapide. Mélangées au fromage avec du fenouil, les pâtes sont garnies de speck (un jambon cru fumé), de noix de Grenoble et de quelques feuilles de fenouil. Délicieux accompagné d’un bon verre de blanc désalcoolisé.
Slightly ‘al dente’ egg garganelli coated in rich creamy spinach sauce are ready in the blink of an eye.
Una delle mie passioni è la pasta fresca, potendo mangerei solo quella! Per fortuna questa passione non riguarda solo il mangiare ma compren...
Une recette de pâtes extrêmement simple et rapide de préparation et qui sent bon l’Italie. Une plongée dans l’histoire gastronomique de l’Emilie Romagne, et des Garganelli en particulier.
De bonnes pâtes fraîches, délicieusement parfumées par un Pistou d'Ail des ours ...le Bonheur des sous-bois !
Easy guide on how to make garganelli step-by-step.
Ce classique italien prêt à servir en 30 minutes, présenté en collaboration avec le vin Sangre de Toro 0,0, ajoute une note de réconfort à l’heure des repas. La texture fondante et le goût relevé du Gorgonzola sont parfaits pour servir de base à une sauce rapide. Mélangées au fromage avec du fenouil, les pâtes sont garnies de speck (un jambon cru fumé), de noix de Grenoble et de quelques feuilles de fenouil. Délicieux accompagné d’un bon verre de blanc désalcoolisé.
Get the recipe from a springtime pasta dish of garganelli with peas and morels, from Harlem restaurant Vinatería in New York City.
Garganelli is a type of ridged, tubular pasta that’s traditionally made by rolling squares of dough around a wooden stick, known as a bastoncino, along a grooved board or pettine. While you can substitute penne rigate, garganelli is more delicate with a visible seam. Matteo usually serves this pasta with wild hare ragù, but we’ve substituted rabbit, which is more readily available.
Ahí tienes un ingreso sabroso y super rico.
De bonnes pâtes fraîches, délicieusement parfumées par un Pistou d'Ail des ours ...le Bonheur des sous-bois !
A little vodka sauce goes a long way in the flavor department! Take this Garganelli alla Vodka for example... Spectacular!
My boyfriend and I are long-distance, so we get to see each other about once every three months. When we are together, we like to cook, explore whichever city we’re in (usually Berkeley or New York City, where we each live respectively), and spend a healthy amount of time vegging out on the couch watching Netflix (Chef’s Table, Parks & Rec, you know, the modern classics). While we try not to schedule out our time too strictly, there’s one tradition we’ve yet to break: date night. We take this quarterly date night very seriously, and spend weeks picking out a restaurant with the right balance of menu options (he's a vegetarian, so there’s got to be at least a few different choices for him), ambience (romantic, not stuffy), and budget (sometimes we splurge, sometimes we keep it low-key). For some reason, we always gravitate towards Italian food, and that helps narrow down our choices. Past winners have included Acquerello in San Francisco (a very worth-it splurge) and Lilia in Brooklyn (excellent and wonderfully priced), but there’s one dish I haven’t been able to stop thinking about since one date night from about a year ago: the mushroom ragu with garganelli at L’Artusi in New York City’s West Village. Tubular little bites of fresh garganelli pasta wrapped in a creamy, luxurious sauce of nothing-but-mushroom flavor. At the same time, it was meaty and hearty, filling enough to make me ignore the buttery cacio e pepe sitting across the table—and my boyfriend. The cherry on top of the ragu: a generous layer of shaved ricotta salata, a dried, salted ricotta cheese. It was love at first bite. I immediately wanted to know the secrets behind its silky texture, mushroomy goodness, and—whoa—completely vegetarian ingredients list. Surely, there must be some complicated technique or sneaky component hiding within the recipe. After 379 or so odd days (but who’s counting?) after tasting, and subsequently dreaming, about this ragu, I finally tracked down L’Artusi’s executive chef, Joe Vigorito, to lift the curtain. The formula behind this decades-old recipe, he revealed, is shockingly simple—and will probably never, ever change. It’s been on the menu from the beginning, and if it ever leaves, “there would probably be an uprising,” he said. But because “there are no bells and whistles, you’ve got to get everything right.” Here are a few of his tips for recreating L’Artusi’s famous mushroom ragu at home: - Clean the mushrooms with a paper towel. Instead of rinsing the mushrooms in water, simply brush them off with a paper towel to get rid of any dirt. “With this recipe, you’re trying to concentrate all that flavor and evaporate any water possible,” Chef Vigorito said, and dousing the mushrooms in water doesn’t help that process. - Don’t burn the tomato paste. The tomato paste is essential to bringing depth and complexity to the flavors in this dish, but it can be tricky to work with. “Tomato paste has a tendency to burn really, really easily, so you have to continually stir it to make sure that you’re still developing that flavor, but that it’s not just scorching at the bottom,” he explains. - Make sure the heavy cream is at room temperature. You’ve probably done this before (I sure have): You pull the heavy cream straight out of the fridge and toss it right into the pan only to have it curdle. When prepping the recipe, like when you’re making the fresh pasta, pull the cream out of the fridge and let it sit on the counter. According to Chef, “You want it to kind of be up to room temperature, so that you’re not shocking it” when you add it. - Fresh garganelli is great, but dried pasta works, too. I get it, making fresh pasta from scratch isn’t always in the cards, so don’t feel bad about using dried pasta in this recipe. Chef Vigorito recommends penne or orecchiette, but added that any kind of short pasta would work. - Add a splash of mushroom stock at the end. At L’Artusi, they always finish this pasta with a splash of mushroom stock just before serving. You don’t have to do this, but it does add a nice touch. Making the stock is simple: Take the ends of the cremini mushroom stems and cook them down with a little bit of water. Tossing in a little bit of this stock is also a great way to reconstitute the ragu if you want to serve it the next day.
De bonnes pâtes fraîches, délicieusement parfumées par un Pistou d'Ail des ours ...le Bonheur des sous-bois !
Get the recipe from a springtime pasta dish of garganelli with peas and morels, from Harlem restaurant Vinatería in New York City.
Garganelli with Veal & Sausage Ragù
Garganelli is a little-known pasta which name means a feather. Nice vegetarian dish with eggplant and tomato basil sauce.
The subtle flavor of broccolini is a good match for sweet crabmeat.
This pasta plate is an easy-to-make, Italian-American classic, and the recipe makes enough for the whole family. Chef and cookbook writer Colu Henry crafted the dish as part of her cookbook Back Pocket Pasta: Inspired Dinners to Cook on the Fly. Her advice?
A classic dish of Emilia-Romagna, garganelli al ragù bolognese consists of handmade grooved pasta tubes coated in a hearty meat sauce.
I’m trying to figure out why it took me so long to make garganelli. I think it was because a cookbook I have said to make it on a clean men’s hair comb, which just sounded like a bad idea. Once I found out you can easily make it with a butter board (also used ...
Make NODO's Garganelli Cavolfiore Gratinato -- a baked pasta dish consisting of rich Fontina cheese, cauliflower, fresh peas, cream and a generous sprinkling of Grana Padano cheese. The perfect comfort meal for a rainy, cold spring day! _ If you give this recipe a shot, make s...
Anyone can make this easy, bouncy, versatile pasta shape that scoops up and highlights subtle sauces as well it handles meat-heavy ragus.
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.
Easy guide on how to make garganelli step-by-step.
This flavorful ragù is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
L'Italie dans l'assiette !
¿No puedes hacer que tus hijos coman verduras? Cocínalas de otra manera: en forma de medallones, por ejemplo. Fácil y rápido de hacer, puedes servirles estos pequeños pastelitos esponjosos para acompañar una pechuga de pollo o pescado. Hecho con calabacín, zanahorias y patatas, incluso puedes añadirle más verduras, como por ejemplo el brócoli. Seguro que repiten! :D
De bonnes pâtes fraîches, délicieusement parfumées par un Pistou d'Ail des ours ...le Bonheur des sous-bois !
A little vodka sauce goes a long way in the flavor department! Take this Garganelli alla Vodka for example... Spectacular!
Easy guide on how to make garganelli step-by-step.
Garganelli Pasta with Prosciutto di Parma is a unique prosciutto pasta dish that will have all who try it asking for seconds.
A little vodka sauce goes a long way in the flavor department! Take this Garganelli alla Vodka for example... Spectacular!
Easy guide on how to make garganelli step-by-step.
Dalla piadina al crescione, passando per passatelli, cappelletti e garganelli. Ma anche dolci, tipo le cantarelle, il brodetto di pesce e le poveracce. Breve tour alla scoperta di ricette semplici e genuine della cucina romagnola.
