Best Pasta Con Ricci Recipes

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SPAGHETTI CON I RICCI



Spaghetti con I Ricci image

Provided by Food Network

Time 25m

Yield : 6 servings.

Number Of Ingredients 9

1/2 pound sea urchin roe, cut into pieces if large
3 medium tomatoes (1 pound), peeled, seeded, and cubed
1/2 teaspoon minced garlic
1/2 cup olive oil
Salt
Ground hot pepper
1 pound spaghetti
1 tablespoon chopped flat-leaf parsley
3 lemons, cut in half

Steps:

  • In a large serving bowl, mash together lightly half the roe, two of the tomatoes, and the minced garlic. Mix in 1/3 cup olive oil and salt and hot pepper to taste.
  • Cook the spaghetti in boiling salted water until al dente. Drain; toss quickly with the roe mixture. Drizzle with the remaining oil if the pasta seems dry. Top with the remaining roe and the remaining tomato. Sprinkle with the parsley and garnish with the lemon halves. Serve immediately.
  • Suggested drink: Regaleali, Tasca d'Almerita 1996

PASTA CON PESTO SICILIANO



Pasta con Pesto Siciliano image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1 medium eggplant
Salt
Olive oil, for sauteing
1 clove garlic, minced
1/4 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 cups ripe tomatoes, peeled, seeded and chopped
Pinch red pepper flakes
1/2 cup almonds, lightly toasted and chopped
1 pound Pasta, recipe follows
1 cup reserved pasta water
1/2 cup toasted bread crumbs
Grated cacciocavallo, optional

Steps:

  • Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
  • Heat about 1-inch of oil in a large saute pan to 350 degrees F.
  • In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
  • When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
  • Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
  • Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
  • Pasta:
  • 3 cups flour "00" or fine ground semolina
  • 2 teaspoons salt
  • 3 large eggs
  • Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.

PASTA WITH ANCHOVIES: PASTA CON LE ALICE



Pasta with Anchovies: Pasta con le Alice image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

1 pound dry bucatoni
2 heads fennel, thinly sliced
2 medium sweet white onions, thinly sliced
3 tablespoons olive oil
15 large anchovy fillets (in oil), 4 finely chopped
1 tablespoon saffron threads, soaked in 2 tablespoons warm water
2 tablespoons currants
2 tablespoons pine nuts
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped parsley and mint

Steps:

  • In a large pot of boiling, salted water, cook the bucatoni.
  • Separately, in a large saute pan, sweat the fennel and onions in 2 tablespoons of olive oil, cover and cook until almost translucent. When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies to the onion mixture. Cook until fish is warm, about 2 minutes. Remove from heat and stir in the saffron, currants, pine nuts, sugar, and salt and pepper. Add the remaining anchovies and garnish with chopped parsley and mint.
  • Strain the pasta and stir in remaining 1 teaspoon olive oil. Stir in fennel-anchovy mixture. Season with salt and pepper.

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