Pasta with Zucchini, Pancetta and Mushrooms (pasta con zucchine, pancetta e funghi)

Another quick and easy Pasta recipie, full of autumn's flavours... You can add a little red chili if you like and this pasta will warm you up when outside is cold! I used "mezze maniche" but you can use any other kind of short pasta, penne or tortiglioni for example.

Serving 4
Ingredients:
350 gr short Italian pasta
250gr Mushrooms (Champignons de Paris or else)
1 Zucchini
200 gr Smoked Pancetta cut in small cubes
2 Tbs Grated Parmigiano Reggiano cheese
2 Tbs Extra Virgin Olive Oil
1 small onion
1 garlic clove
1/4 cup white wine
1 Tbs finely cut Parsley
Salt to taste
Pepper to taste

Bring to a boil a pot of salty water.

While the water gets to a boil, clean and cut the mushrooms and the Zucchini. Finely chop garlic and onion.
When the water is boiling add the short pasta, while the pasta is cooking prepare the sauce:

Pour Olive Oil in a large frying pan, add garlic and onion, cook till the onion gets tranparent, add the pancetta cubes, cook for 3 -4 minutes then add the wine. Once the wine has completely evaporated add the zucchini.

Mix and cook for few minutes, add the mushrooms and parsley, mix and cook for few minutes.

Check the pasta, when "al dente" drain it in a colander (preserve some cooking water in a a cup) and add it to the zucchini/ mushrooms sauce, stir well. Add the Grated parmesan and stir it well. If the mixture is too dry add some cooking water and mix well.

Your Pasta is ready, serve warm with a dash of Grated Parmigiano on the top. Buon Appetito!

Comments

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants. Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile p

Pastiera Napoletana, Neapolitan Easter Grain Pie

The content and pictures of this post are copyright registered & protected ©myitaliancuisine The Pastiera is the most famous Neapolitan Easter traditional pastry. Prepared since centuries, in the region of Campania almost every family own his special Pastiera recipe. It's a pie crust with a filling of boiled grains (grano cotto), milk, ricotta, candied fruits (cedro, zucca e arancia candita), orange blossoms water (acqua di fiori d'arancio). The Pastiera is so famous to deserve its own website: www.pastiera.com, I have got Pastiera from the Italian bakeries since I was a child.... and now I've finally baked it myself, a few times, trying to get the good recipe.... finally I think I got it! This is my own Pstiera recipe: the crust is the one I use for crust pies in general, the traditional recipe uses lard I prefer to use butter, you can use what you like. The canned cooked grains are a must, you will normally find it in the italian grocery stores, as wel

My Italian Cuisine

Search This Blog