Introduction This first course is quick to prepare and very fragrant, because it is based on a pesto made from aromatic herbs and olive oil. All the herbs are chopped at high speed having first been covered with oil. The resulting pesto can be used to dress any food, whether cooked or raw.Ingredients for 4 [...]
Introduzione The “bigolo” is a traditional long pasta shape which was used as far back as the seventeenth century in the Veneto region and eaten as a main course. The pasta was made using a special “bigolaro”, a bronze press which enabled the very hard pasta to be put under pressure, producing the traditional “bigoli” [...]
Introduzione Dry peas are preferable for this recipe because during cooking they reduce to a cream and are sweeter than fresh peas. Moreover, as they do not have a skin around them, they are greener. Avoid cooking them on a high flame and use a saucepan with a non-stick bottom. 280 g di Vermicelli Pasta Zara [...]
Introduction This is a tasty dish, inspired by the famous dish “spaghetti alla ‘carrettiera’”, that is easy to cook but rich in aromas and fragrance. This pasta can be enriched with different ingredients such as fish or smoked dressed pork. There should always be a hint of sweetness to the dish, in this case it [...]
Introduction The scampi belongs to the family of decapods and is very common in Europe. It is a particularly delicate fish product and does not live for very long outside the water. Therefore, to keep them fresh they must always be stored packed with ice. When purchasing the product care should be taken to check [...]
Introduzione Many different varieties of pumpkin can be found on the market, but the best are the Lagenaria, Marina di Chioggia, Gialla grossa, Lunga piena di Napoli, Cucuzzella d’Italia, to name the most common. They are used to cook many dishes, from gnocchi to pancakes. The pumpkin is rich in water and potassium and contains [...]
Introduzione The durum wheat pasta used for oven baked dishes must always be well cooked and not left “al dente”. The reason for this is that if it were used “al dente”, it would continue to soak up the humidity even after draining which would make the pasta “au gratin” too dry. Ingredients for 4 [...]
Introduzione It seems that the common name for basil originates from Basilicus, king of snakes, born from the blood of Medusa, the only mortal of the three Gorgons, whose look turned anyone to stone. Perseus who was entrusted to kill her, used a metal mirror to avoid her stare… Nowadays it is said that, not [...]
Introduction In the eighteenth century, cream soups played a very important role in menus, so much so in fact that they were served before every important dish. There were various accompaniments to the cream soups, from crostini to meatballs of different kinds. In this recipe, the cream soup is enriched with the accompanying flavours of [...]
Marco Valletta Recipe Video Show
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Caged king prawns
Introduzione This hors d’oeuvres dish is served hot and is an unusual way of presenting a fried shellfish without using the customary flour or breadcrumbs. However, it is essential to fry the shellfish in just one type of seed oil that must be hot. Once the shellfish has been drained, it must be dried well [...]