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Copyright
© 2005-2009
Abita Italia All Rights Reserved |
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Contact
our sales department: |
| sales@abitaitalia.com |
Tel: 0039
0872 985699
Cell: 0039 334 164 6839
Fax: 0039 0872 985699 |
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Highly
tasty
Abruzzo produces
wonderful food due to locally grown ingredients. Fara San
Martino has been home to two of the biggest pasta manufacturers
since 1886. You can the pasta in
all good supermarkets outside of Italy.
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Bucatini
with Vegetables |
Preparation
time: 1 hour
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| Ingredients for 4 people: |
Sprinkle
the aubergine with salt and rest in a strainer for 20
minutes to remove some of the water. Rinse aubergine cubes
under running water, drain and pat dry.
Fry the onion and garlic in a pan with oil and butter.
Add the aubergines, courgettes and peppers and brown them
at a high heat stirring vigorously. Add some salt, lower
the heat, cover with a lid and cook for 15 minutes. When
cooked add basil leaves.
In the meantime cook the pasta in boiling salted water.
Drain when al dente, add to the vegetables, sprinkle with
freshly ground pepper and a few drops of olive oil.
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| 400g Bucatini pasta |
| 3 courgettes - trimmed, washed and cut into thin strips |
| 1 yellow pepper - halved, seeds and pith removed, washed
and cut into strips |
| 1 aubergine - chopped into cubes |
| 1 small onion - peeled and sliced very thinly |
| 1/2 clove garlic - peeled and sliced very thinly |
| 4tbs extra virgin olive oil |
| 30g butter |
| Large handful of basil - washed and torn gig chunks |
| Salt and pepper |
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Abruzzo style Fusilli |
Preparation time:
1 hour
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| Ingredients for 4 people |
Clean the chicory, removing
the bottom and hardest part of the leaves. Cut into
pieces and carefully wash in cold water, then blanche
in boiling salted water for 2-3 minutes and drain.
Bring a large saucepan of water to the boil. Blanche the
tomatoes for a few seconds, drain, peel, remove the seeds
and chop into big chunks.
Fry the garlic clove in the olive oil together with the
chilli pepper. Add the anchovies and stir until they
start
melting. Add the tomatoes, pinch of salt and cook over
medium heat for 10 minutes. Stirring occasionally.
Add the chicory and continue cooking for a further 10
minutes.
In the meantime cook the pasta al dente in a pan of boiling
salted water, drain, and blend with the sauce.
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| 400g Fusilli pasta |
| 2 chicory leaves |
| 300g ripe tomatoes |
| 2 anchovies in salt - rinsed, bones removed and diced |
| 1 glove garlic - peeled and slightly crushed |
| Half red chilli pepper |
| 5tbs extra virgin oilve oil |
| Salt to taste |
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Lasagne with Asparagus & courgette
flowers |
Preparation time: 45 minutes
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| Ingredients for 4 people |
Cook the lasagne in boiling
salted water and drain, rinse under cold water and put
aside.
Remove the hardest part of the end and scrape the base
of the asparagus. Boil in salted water for 15-20 minutes.
When tender drain the asparagus, separate the edges and
put them aside.
In a blender, cream a third of the stalks and mix with
bechamel sauce.
Butter an oven dish, pour some bechamel sauce and alternately
layer the lasagne, the bechamel and the asparagus.
Evenly distribute the flowers and sprinkle with the
Parmesan cheese to taste. Cover the top lasagne sheet
with the
remaining bechamel sauce and a few flakes of butter.
Preheat the oven to 180°C and cook for approximately
1/2 hour. |
| 500g lasagne pasta |
| 310g asparagus |
| 21 courgette flowers |
| 200g bechamel sauce |
| Parmesan cheese |
| Butter |
| Salt and pepper |
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| Properties
of the month |
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Habitable
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