By Academia Barilla
If Italian cooking (and consuming) is your factor, then cross no additional. a hundred nice Italian Recipes is sure-to-please selection of scrumptious recipes-from soups to starters, pastasto sauces, major dishes to desserts-that flavor like they're immediately from Grandma's kitchen! they usually essentially are simply because each mouth-watering recipe is constructed and established within the try out kitchens of the Academia Barilla's personal cooking institute. each one easy-to-prepare dish is bursting with the wealthy, gratifying, sunny flavors of Italy. prepare for risotto and pesto, penne rigate all'arrabbiata, spagetti alla carbonara, and tagliatelle Bolognese besides classics like baccala with potatoes and saffron, creamy potato and pumpkin soup, grouper Matalotta-style, and a lot more. no matter if you crave the weird flavors from Sardinia and Naples, or simply have a hankering for the simplest bowl of spaghetti with clams you've ever had, a hundred nice Italian Recipes is the reply.
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Add the onion, garlic, and herbs and cook until the onion is tender. Add the eggplant and cook until it browns; then add the potatoes. Season with salt and pepper and pour in the stock. Continue to cook until the vegetables are tender; then transfer the vegetables and cooking liquid to a blender and purée, in batches if necessary. Return the mixture to the pot. Pour in the barley and let it cook in the vegetable purée, adding more broth if necessary. Meanwhile, in a skillet, heat the oil and sauté the zucchini until tender.
In a saucepan, bring the stock to a boil. When it boils, pass the dough through a ricer with large holes (or a passatelli iron). Use a knife to cut the dough as it reaches a length of 1-1 1/2 inches (3-4 cm) and let the piecesfall directly into the boiling broth. Continue until all the dough has been used. Turn the heat down to low and let the passatelli simmer for 3-4 minutes. Transfter to individual soup bowls along with the hot broth. Preparation: 40 minutes Resting: 30 minutes Cooking: 3-4 minutes 59 ITALIAN VEGETABLE SOUP Difficulty: 1 Preparation: 1 hour Soaking: 12 hour Cooking: 1 hour 4 Servings 3 oz.
50 g) grated ricotta salata, or about 1/2 cup salt and pepper flour as needed extra-virgin olive oil, as needed for frying Dice or cut the eggplant into sticks, then put it in a colander, salt it lightly and allow it to drain for about 30 minutes. In a skillet, heat the oil over medium-high heat until hot. Toss the eggplant with flour and fry until golden. Transfer to a paper towel-lined plate. Add the onion to the skillet along with garlic clove. Add tomatoes, season with salt and pepper, and cook for about 10 minutes; then pass the mixture through a food mill.