The pasta all’arrabbiata is ready in ⏳10 minutes and the type of pasta used for this is “penne” but that’s totally up to you. Better be short shaped pasta to get more sauce with every bite

Ingredients | 2 servings

• 300g/10oz peeled crushed tomatoes
• 250g/8.8oz penne pasta
• 1 clove of Garlic
• 1/2 tsp of Chilly (or 1tsp if you like it spicier)
• Extravirgin Olive Oil
• Ground Parmesan Cheese

Preparation

– Sauté the chopped garlic & chilly together in olive oil

– Add salt, and tomatoes

– Mix them on medium heat and after 10 minutes of cooking, the sauce is ready

Meanwhile, make the pasta.

– Add pasta to salted boiling water, following the instruction on the package remove them 3 minutes prior to the suggested cooking time and add them to the sauce.

– Finish the cooking of the pasta in the pot.

– Taste the salt before serving, turn off the heat and add parmesan cheese.

– Stir lively so it will melt in the sauce and makes the dish more creamy. In case the pasta is too dry add a bit of pasta water.

Serve the pasta all’arrabbiata with a bit of parmesan cheese on top and chopped fresh parsley

Notes

• The spiciness of pasta depends on the type of chilly you are using. In Italy, the chilies of the Calabria region are very famous. They have so many varieties from very hot to mild chilies.

Buon appetito. ☺️

The post Penne all’arrabbiata – spicy pasta appeared first on Foodcraftz.

Ingredients

• 400g/14.1oz of Milk
• 4 egg Yolks
• 20g/0.7oz Cornstarch
• 100g/3.5oz Sugar
• pinch of Salt
• pinch of Vanilla
• Lemon Peel

Preparation

– Put lemon peel in milk and heat, just at the simmering point. (don’t boil)

In a bowl add:

– Egg yolks, cornstarch, salt, vanilla & sugar. whisk till you have a creamy consistency.

– Pour in 1 ladle of the warm milk and mix. Be careful the milk shouldn’t be very hot because it can cook the eggs.

➡️ Meanwhile, put a wide bowl in the freezer. (which we’ll put the cream later)

– Pour back the mixture into the milk pot and set the stove on the medium heat.

– Mix it continuously with a spatula.

➡️ When the cream starts to get dense, it’s time to remove it from the heat.

– Pour the hot cream in freezing bowl & whisk lively.

According to the Italian pastry master Iginio Massari: this technique helps you to have a shiny custard.

– When the cream isn’t hot anymore ⏳Cover it with a foil, and put it in the fridge (3 hours)

When it’s completely cold, the Italian custard is ready.

It can be used as filling for bignè, croissants, mille-feuille or simply with berries ☺️

Enjoy!

The post Italian Custard – Crema Pasticcera appeared first on Foodcraftz.

Some “gourmet” restaurants serve this with cooked & juicy bonemarrow in the middle and some with the reduction of the meat broth like a sauce on top, if you go to the famous restaurant of chef Marchesi in Milan, you can taste his signature dish: risotto with golden leaf (another variation of this risotto)

Ingredients | 3 servings

• 300g/10.5oz Carnaroli rice
• 4 knobs of butter
• pinch of ground saffron
• 60g/2.1oz grated Grano Padano cheese or parmesan
• 1L meat Broth
• half of onion
• 1/2 glass of white wine

Preparation

Saffron water: pour boiling water on ground saffron (0.5g circa) in a small glass. Let it rest for 10-15 mins.

– Sauté the grated onion with butter in a hot pan for 1 min.

– Sprinkle a bit of salt (not much because meat broth & cheese are salty)

– Add rice and toast: stir them in the hot pan, till the rice becomes slightly translucent, the pan should be dry and hot.

– Give it a thermic shock by pouring the white wine.

– Continue to stir till the wine evaporates & the starch starts to be released.

– The meat broth should be warm, add 2-3 ladles of broth and continue to stir till the broth is absorbed.

– If you like the risotto to be “al dente” continue to add broth for the next 14-15 mins.

➡️ If you’re not a fan of al dente: continue to add the broth and taste the rice till they are softer.

– In case the broth finishes earlier, add boiling water to complete cooking the risotto.

– 1 minute before Turn off the heat, pour the saffron water and stir.

➡️ Don’t worry if you see the risotto’s consistency is runny, it should be because Rice absorbs quickly and to have a creamy result we have to give it humidity.

– Add 3 knobs of butter & cheese together.

– Mix lively, some chefs even waving the rice in the pan to “mix” them (they believe this way, “more air” goes inside the risotto!).

Now you should have a silky & creamy risotto.

When serving, you’ll notice the rice becomes slightly denser on the plate.

You can serve this as it is or with a cheese cracker* in the middle. One of the classic dishes of Milan is the saffron risotto with Ossobuco. so if you have prepared the meat it can goes on top.

Buon appetito! ☺️

*cheese crackers: in a non-stick pan, sprinkle in form of circles the grated cheese, when it melts wait till it starts to change its color to yellow/brownish remove them with a spatula and while it’s soft (and warm), bend it on a cool surface like a small glass. When it’s cold the cracker is ready!

The post Risotto alla Milanese – Risotto with Saffron appeared first on Foodcraftz.

The name of pasta all’Amatriciana comes from Amatrice which is a city in the center of Italy in Lazio region.

Ingredients | 2 servings

• 240g/8.4oz Spaghetti
• 100g/3.5oz Pancetta or Guanciale strips 3m thick
• chopped Cherry Tomatoes
• 30g/1oz Finely grated Pecorino cheese
• 1/3 glass of white Wine
• extra-virgin Olive oil
• ground Black pepper

Preparation

– Chop the pancetta into small pieces.

– In a hot pan pour some drops of olive oil and saute the pancetta with black pepper.

– Once the pancetta’s fat starts to melt, add white wine and stir until it evaporates.

– Add the chopped cherry tomatoes.

Meanwhile prepare the pasta:

– Add the pasta to the salty boiling water (stir to keep the pasta from sticking).

– Remove pasta 2-3 mins prior to its cooking time to the pan.

– Save a cup of pasta water for later.

– Toss all together, stir pasta while it absorbs the flavor of the tomatoes and pancetta. If it’s too dry add pasta water.

– Turn off the heat and serve with a bit of pecorino cheese on top.

Notes

• If the pan is too dry & the pasta is so “al dente”, and to have a creamy pasta it’s important to add pasta water to the pan.
• You may skip pouring olive oil, just add the pancetta to the pan on low heat at first 10 minutes its grease starts to melt.
• Pecorino is one of the famous cheeses of the Lazio region. But it’s very salty, by adding less salt to the pasta water we can avoid having a too salty pasta.

Buon appetito! ☺️

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