Chitarrone Spaghetti with Broad Beans and Prosciutto

Ingredient Ingredients for 4 persons: 250 g of Spaghetti Chitarrone Filotea; 1 cup of shelled broad beans ; 100-120 g of prosciutto ;1 onion; 2 tbsp of Extra virgin olive oil ; salt and pepper ; 1 tbsp of Parsley ; Parmigiano Reggiano cheese

2018-01-18T15:59:35+00:00 10 June, 2014|Ricette|

Squid Ink Chitarra with Tomato and Mussels

Ingredients for 4 persons: 250 gr of Squid Ink Chitarra Filotea; 300 gr of fresh mussels ; 1 clove of garlic ; 400 gr of peeled tomatoes ; 1 tbsp of extra virgin olive oil ; 1 tbsp of salt ; 1\2 glass of white wine ; 2 tbsp of chopped parsley ; 1 tbsp of pepper

2018-01-18T17:58:27+00:00 20 May, 2014|Ricette|

Chitarra Spaghetti with hot meatballs

Ingredients for 4 persons: 250 gr of Chitarra Spaghetti Filotea; 300 gr of ground pork ; 1 egg ; 30 gr of bread crumbs; 1 clove of garlic, chopped; 20 gr of chopped aromatic herbs, chives ,savory ; Parmesan ; 1 tbsp of milk ; Corn oil for frying ; 1 lt of tomato sauce ; salt ; chilli  

2018-01-19T09:53:32+00:00 6 May, 2014|Ricette|

Chitarra Spaghetti with clams and baby tomatoes

Ingredients for 2 persons: 125 gr. of Spaghetti alla Chitarra Filotea ; 600 gr. of fresh clams ; 10/15 baby tomatoes, sliced ; 1 clove of garlic, unpeeled ; extra virgin olive oil ; 2 tbsp of chopped parsley ; chilli ; salt

2018-01-19T17:16:04+00:00 18 February, 2014|Ricette|

Sea flavour Chitarra Spaghetti

Ingredients for 4 persons: 250 gr. of spaghetti alla chitarra Filotea; 250 gr. of smoked salmon ; 150 gr. of peas ; Extra virgin olive oil ; 1/2 onion ; salt ; pepper ; butter

2018-01-22T09:44:43+00:00 30 January, 2014|Ricette|

Trick or Treat?

Ingredients for 4 persons: 1 lb. black linguine or spaghetti (squid or cuttlefish ink pasta; 1/2 cup pitted Kalamata olives, chopped; 2 lbs. butternut squash, peeled, seeded, and cut into 3/4-inch chunks ; 2 orange bell peppers, cut into 1-inch pieces 2; 4 garlic cloves, thinly; 1 tablespoon thyme leaves; 1/2 teaspoon hot red pepper flakesmezo

2018-01-22T16:41:49+00:00 28 October, 2013|Ricette|