Tag Archives: Spaghetti

ItaliAsian fusion: Organic Edamame Spaghetti with Surimi

I simply have a passion for pasta. And couldn’t be otherwise since I am Italian. I had pasta twice per day for almost 25 years of my life and only recently I started reducing my daily intake, since I have a sedentary work and a carbohydrates rich diet is not really recommended.

In a first attempt to reduce the carbs intake, I started enjoying the ‘integrale’ version (whole wheat pasta) because richer in fibers and proteins than the normal one and with a good 10-15% less carbs per portion. Taste and consistency is different from the traditional pasta but it is fairly good.

Some days ago I was screening the supermarket shelf looking for whole wheat pasta or a different version like kamut or barely pasta just for a change when my attention was caught by strange product available: Organic Edamame Spaghetti. A combination of the famous Japanese snack in the most famous Italian shape pasta.

Edamame Spaghetti Bag

The Organic Edamame Spaghetti bag says they cook al dente. A mandatory prerequisite for an Italian.

The particularity of this kind of spaghetti is that they are made with edamame flour instead of the common wheat one. It sounded weird at first but I decided to give it a try because of the exceptional nutrition facts: only 18g of carbs in 100g of spaghetti and an astonishing 20g of fibers and 45g of proteins!! Like having a steak but in a vegan-spaghetti-like form.

Edamame Spaghetti Nutrition Facts

The Edamame Spaghetti are superb for an high protein, high fibers and low carbs/fat diet.

I was curious to try the newly bought spaghetti that clearly mentioned “cook al dente” and prepared an easy dish with surimi and butter sauce. By the time the edamame spaghetti were cooking (around 9 minutes), I sliced the surimi, put it in a pan and added some butter, olive oil and nutmeg.

The meal was surprisingly good. The edamame spaghetti cooked ‘al dente’ maintaining a good texture.

They taste differently from any other kind of pasta I have ever tried before. I would say it reminded me to sea flavors and aromas and I got lucky to combine it to some fish products as first experiment.

We really enjoyed the spaghetti meal, appreciating the rich taste of the edamame based pasta and its protein content like meat, fiber content as a super veggie and low carbs and fat content.

Definitely a nice surprise that we are going to explore deeper since there are many variants available.

Edamame Spaghetti Surimi

A simple but tasty meal prepared with edamame spaghetti and surimi.

A creative and healthy Italian-Japanese fusion really appreciated.

Rich seafood linguine with saffron sauce recipe

There many ways to prepare a delicious pasta with seafood and other fishy ingredients. You can use mussels and clams or crab meat and shrimp or salmon and other fish meat. The important thing is to combine the ingredients in the best way possible, adding a little sauce to enrich the dish and a nice, personal touch to make it special.

The last weekend I was craving (as usual) for some nice pasta. I had at home some canned crab meat, some caviar (the cheap one you can easily find in supermarkets) and surimi and decided to combine all of them in a rich seafood linguine with saffron sauce with the addition of some already-cleaned shrimps.

The preparation is very easy and takes a little longer than the time to cook the linguine. Just put some olive oil in a hot pan with some garlic and parsley (either fresh or dry). Add the shrimps and let them cook on a medium-high heat. The shrimps are done when they completely change color.

Once the shrimps are cooked, add the crab meat and the surimi you have previously sliced. You do not need to cook them since they are usually pre-cooked and just need to warm them up. During this process you should add some spoons of white whine, that will enhance the dish flavors.

At this point you should have your pasta already boiling and you should add some spoons of the boiling water to the seafood mixture, together with some saffron powder and nutmeg. Stir the seafood well and add some butter or cream to make it creamer.

Do not fry the cream or the butter. You just need to keep them warm to welcome the linguine once ready. You may add some chilly or black pepper if you like and a handful of parmesan (I like cheese on top of seafood but it is up to you).

Once the linguine are ready, dry them and put them in the pan. Mix well and plate them hot. On top of each dish, add a spoon of the cheap caviar you have found in the supermarket and serve to your guests.

Seafood Linguine

The rich seafood linguine with a delicate saffron sauce are a superbly delicious dish

Shrimps Spaghetti with Creamy Ricotta Sauce

The pasta saga today continues with one of my preferred adapted recipe: spaghetti with shrimps and ricotta sauce. I like experimenting new flavor combinations in the kitchen, especially turning well known recipes in lighter versions to be consumed at home without feeling guilty for the extra intake of fats and calories.

Yesterday I have turned the famous Creamy Shrimps Alfredo Pasta into something much lighter but even tastier: Shrimps Pasta with Creamy Ricotta Sauce. It is really easy to prepare and you will successfully manage to substitute butter and full fat cream with lighter and healthier olive oil and ricotta cheese.

You just need to put in a pan some olive oil, garlic and parsley. Let the ingredients brown a little before adding the shrimps. Stir them occasionally and add a pinch of salt, a sprinkle of white wine and some more garlic and parsley during the cooking process.

Once the shrimps are properly cooked, you should add some fresh ricotta. This particular kind of cheese has a very limited amount of fat, hence it is not going to melt in the pan spontaneously creating a smooth and rich cream.

In order to do so, you shall add some water that you can take from the pot where you are cooking your choice of pasta or maybe a little milk. While mixing the ingredients together, add some nutmeg, grated Grana Padano (my favorite parmesan cheese) and if you like some saffron that will make your sauce even tastier.

Pasta with Shrimps and Ricotta Sauce

This creamy shrimp pasta is much lighter than the common Alfredo version but not less tasty.

Once the pasta is ready, mix all the ingredients and serve hot.

Options:

  • You can add some olive oil on the top of the pasta before serving it for a delicate touch
  • You can add some lemon zest to the ricotta instead of saffron to have a more delicate taste
  • You can add some crab meat or surimi to have an extra fishy taste
Pasta Carbonara Personal Recipe

Spaghetti alla Carbonara with 4 cheese with love!

Every time I post a photo or I discuss about the perfect “pasta alla carbonara” recipe with friends, it ends up in a fight and a general scorn. Should I use the whole egg or just the yolk? Should I put pepper or nutmeg? Should I use sliced “pancetta” (bacon) or the cubes one? And many more.

Once a chef friend told me that the carbonara should be creamy, hence I should use only the yolk with a little cream avoiding to cook the mixture in the pan and adding an handful of parmigiano on top. I don’t like to waste the egg white and therefore I usually use the entire egg. I do not have a fix recipe since I adapt it in relation to the food I have available in the fridge.

What is sure is that we are going to use eggsbacon (preferably smoked) and parmesan cheese. Remember that you shall not use onions in the carbonara pasta.

Pasta Carbonara Recipe

Pancetta (bacon) has to slowly fry in its fat. Do not add any oil or butter for an unaltered bacon taste.

Yesterday I was craving for a deliciously creamy ‘spaghetti alla carbonara’ and opted for one of my favourite invented recipes. I used sliced bacon, not smoked but natural, spaghetti, parmesan cheese, kashkaval, brie cheese and another soft cheese I had in the fridge.

I chopped the 100g ‘pancetta’ I have found in Waitrose supermarket and warmed it up in a pan without oil or butter until crispy.

From time to time I added little water from the pot where the pasta was cooking. It helps extracting and distributing the bacon flavour in the pan. You can sprinkle it with little wine if you prefer, like a dry white wine for instance.

Pasta Carbonara Personal Recipe

My Spaghetti alla Carbonara with four cheese are a bit heavy, not really Italian but super good.

While the bacon is frying and the pasta is cooking, you should put in a cup one egg every 150g of pasta, some olive oil, salt, a pinch of pepper or nutmeg, grated parmesan and cubes of easy-to-melt-cheeses. You shall mix everything together even  though you won’t obtain a perfect mix. Once the spaghetti are cooked, you shall dry them and toss them in the pan with the bacon. Toss with the heat on medium. This operation will help the pasta to absorb the bacon fragrance. After you have tossed the pasta few times, add the eggs mix and toss again until the cheese is melted and the pasta evenly covered by the right proportion of eggs, cheese and bacon. Mmmm . . .yummy.

Recipe Corner: Spaghetti with Caviar and Lemon Aroma

I am very lucky since my partner got a nice present from an Ukrainian friend: a jar of excellent caviar, not the beluga one, very expensive and superb in taste but though a very good one. I was thinking: what shall I do with this excellent caviar? I discarded the appetizer option since it was a shame to waste such a good ingredient with toasted bread and spreadable cheese. At last I had a brilliant idea: let’s make some spaghetti with caviar and lemon aroma.

I tried to make them also with regular, cheap looks-like caviar, and the result was good.

The recipe is super easy and it takes slightly less than the time required to cook the spaghetti.

Just take a pan, big enough to contain the amount of spaghetti you want to cook. Put some butter in the pan and melt it at a very very low heat. I prefer to use salty butter, but also the unsalted one is alright. Remember that the butter should not fry. If you want to make the lemon sauce lighter, you can add some olive oil and reduce the quantity of butter used.

For the quantities, it really depends on your taste. I used something light 20 grams of butter for 300g of spaghetti, but I have added 3 table spoons of olive oil in the mix.

Once all the butter is melted, add some lemon zest. Not too much otherwise your dish will be too citric. Mix it with the butter sauce and let the lemon release its juices in the pan. Do not fry the lemon. You can add a pinch of nutmeg and salt (if the butter is unsalted) to make it even tastier.

If you want to have the sauce a bit creamer, you might add some grated parmesan (I prefer Grana Padano) and let it melt in the sauce.

Once the spaghetti are cooked, mixed them with the sauce and then add one or two spoon of caviar and mix well.

The pleasant lemon aroma is simply and perfectly conjugating with the caviar delicateness.

Spaghetti with Caviar and Lemon Aroma

An easy recipe, delicate for sophisticated tastes.

Recipe Corner: Spaghetti Aglio Olio e Peperoncino (Garlic Olive Oil and Chilly)

You might believe it or not, but in Italy we have a quite common tradition to have a midnight Spaghettata (Spaghetti festival) with friends during summer time, to celebrate a successful event organized or simply after a party. Since it is late in the night and there is not much time to prepare a complicated condiment, the most commonly prepared dish is Spaghetti Aglio Olio e Peperoncino (Spaghetti with garlic, olive oil and chilly).

This dish is super easy to prepare and gives you a blast of taste and energy. The presence of chilly, moreover, makes this plate suitable to fight against flue and other similar infections.

We can make it in 10 minutes, just the time to cook the spaghetti. Just put extra virgin olive oil in a pan and heat it. Once it is hot put in the pan some garlic cloves and let them brown. I usually use 2 cloves per person but you are free to follow your taste buds.

Once the cloves are golden color, remove them from the oil and add the chilly, preferably the fresh small red chilly peppers from southern Italy that you have sliced in advance. If you do not have fresh chilly peppers, you can use the dry flakes or powder. Just remember that the powder will burn quickly and its flavor will be stronger in the oil.

Pay attention to two things: wash thoughtfully your hands after having cut the peppers and keep the heat on low/medium to avoid the chilly, rich in water, to violently react in the oil. You shall just let the peppers release their flavor in the oil. No need to cook or burn them. How much chilly to add? It is entirely upon you and your taste as well as the choice to leave the peppers inside the oil (as I do) or remove them (this option is not possible if you use the powder).

If you we have planned the cooking session at the perfection, at this time we should have the spaghetti cooked and ready to be drained. Once you have done so, put them in the pan with the oil and let them “fry” a bit with moderate to high heat, continuously tossing them.

At my place, we add at the “frying” spaghetti an handful of bread crumbs that will make your pasta even crunchier.

Serve hot with a handful of grated Parmesan cheese on top.

Speghetti Aglio Olio e Peperoncino

Spaghetti Aglio e Olio are the easiest one to be prepared by also the tastiest. I have used chilly flakes this time.