Make Italy Yours

A blog of Italian Culture and Nature

Tag: Italian pasta

Orecchiette Cinzia

Orecchiette-con-zucchine-apsaraci-e-salsiccia-2

by Alfonso Alongi

Orecchiette with zucchini asparagus italian sausage (an upgrade) and wild fennel and cream

I change this recipe to give more flavour by adding italian sausage

Ingredients:

– 3 zucchini medium size

– 250 gr of asparagus

– garlic

– chilly

– 250 gr of italian sausage

– 500 gr orecchiette

– wild fennel

Steps:

Take the skin of the sausages and cut in small pieces with scissors is easier then with a knife – in a frypan with olive oil fry 2 gloves of garlic akready chopped with some chilly, add the sausages until is cooked.

In another frypan fry the zucchini sliced and cut in half moons fry until brown now half of the zucchini add to a blender and after put back with the rest.

Take the asparagus at brake point cook the hard part in boiled water for 10 min until tender. Take out and cook the soft part for few min.

Now mix all the ingredients together if you can find some wild fennel fresh give an extra flavour you only maybe 30gr., cook all together to give a taste harmony to all and to finish add some double cream if it is to thick.

Cook the orecchiette or any favourite pasta and mix with the sauce and to finish some parmesan cheese… Bon appetit!

Can easily 3-4 people can enjoy with some salad for a nice lunch or early dinner.

 

 

 

Maloreddus alla campadinese

by Alfonso Alongi

This is a recipe originally from Sardinia, but in my version.

Ingredients
Maloreddus, typical pasta from Sardinia (similar to gnochetti), cherry tomatoes, garlic, Italian sausage with wild fennel, artichokes, fennel.

Preparation
Fry garlic in olive oil, take the skin off the sausage and add the sausage cut in small pieces. When the sausage is cooked, add the cherry tomatoes and artichokes cut in slices. Cook at slow heat. When it is bubbling, add to it some wild fennel, if you can find it.

Meanwhile, cook the maloreddus. When they are “al dente”, mix with sauce and grated pecorino. Mixing it all together, the pecorino will melt in the sauce. Serve hot and add some chili if you like. A great pasta recipe for the entire family.

Maloreddus-con-salsiccia-carciofi-e-pomodoretti(1)

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Alfonso Alongi left Italy to come and live in London when he was about twenty years old. He has been previously on holiday and loved the freedom and space in that beautiful metropolis. His working experience started as many Italians, in an Italian restaurant. Over the years he turned to graphics to have more time for himself and normal working hours, but he went back to catering by chance due to lack of work in his field. He loves cooking and always looks for new regional recipes. He comes from Sicily, but he loves the variety of the Italian cooking. He finds Italian cooking is similar (with some changes) to the Mediterranean cooking, close also to the North African countries, like couscous is part of the Sicilian cooking, for example. To him, there are also some close links with the Egyptian cooking. Alfonso Alongi also loves photography, so all his recipes will be shown with pictures made by him.

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A video on Alfonso Alongi’s channel on YouTube, with pictures made during one of his travels to beautiful Sardinia. The song (called Mere Manna) you could listen to here is sung by Piero Marras, a singer from Sardinia, in original Sardinian language.

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Piero Marras (in Italian)

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Sardinian language

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