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Sauces & Sauces
Roberta Bevoni

Roberta Bevoni

Monday, May 04 2015 19: 28

top with meat

Pasta with meat: pasta and / or rice with meat sauce or meat saucetop with meat

In the first section with meat you will find the most characteristic recipes of the Italian cuisine! Aside from the pizza, nothing is more typically Italian than a plate of pasta or a fragrant risotto. Among all the courses the first with meat are part of the daily diet of the Italians, there are some excellent recipes for pasta dishes or prepared risotto with vegetables alone or with fish (we'll talk in the sections dedicated to first with vegetables and ai top with fish) But the first with meat, from pasta with meat sauce, for us to have a role as protagonists.

Top with meat: basic variants

The first with meat that we have prepared are based on the various types of pasta that Italian tradition offers:

  • pasta durum wheat semolina: the classic pasta Barilla, De Cecco, Voiello, etc. in various formats on the market, trying to favor the tradition while giving us some license offering first with meat in an innovative format because we were excited about the yield in terms of taste and presentation.
  • egg pasta: here's the first of typical meat from Emilia (lasagne, tagliatelle, tortellini, cappelletti) and northern Italy. The recipes are between first with meat baked (lasagne and cannelloni), in boiling water as usual and in meat broth (tortellini, cappelletti
  • Rice: the classic risotto, in which we also paid attention here to the type of rice to use. We mostly use Carnaroli, but in some cases like risotto driver valance tradition we followed the specification using the Vialone Nano.
  • poor pasta is traditionally hand-made pasta with mostly just water and flour. The first with meat of this type are traditional in Romagna with Strozzapreti, but also in Puglia with the orecchiette. In this category we also passatelli, traditional inns with pasta made from breadcrumbs and Parmesan.

Sauces, sauces and condiments for the first with meat

So here is that every type of pasta has unique characteristics and needs, or makes the best with certain accompaniments rather than others. The recipes of the first with meat are cooked using meat, mainly pork, fresh, cured, or placed in the filling in the seasoning sauce. Some sauces are worth a separate section (gravies and sauces) Because they are talamente important to make irrelevant the type or utlilizzato pasta shape.

the first talking with meat toppings are always after cooking, mostly in the pan. The filled pasta, especially the cappelletti and tortellini, some recipes involving the use of uncooked meat.

For clarity and respect the habits and food choices in the category of the first with meat includes all pastas and risottos in which there is any type of meat even if not predominant compared to the overall dressing.

Enjoy your meal!!

This pudding mousse with cream and egg custard is a recipe my mother-in-law Carla and represented for us the sweet of celebrations, because every time I met the family she has always carried with many variations. What I propose here is the basic version of the pudding, in fact, a mousse cream with a cream egg cookies just seared and brushed coffee. It 'a very good pudding and, despite everything with a little sugar!

What is needed
Ingredient Quantity
Fresh Cream gr. 250
Cookies Pavesini gr. 75
Fresh eggs n. 2
sugar gr. 30
Coffee (cup) n. 1
Marsala (tablespoons) n. 2
Macaroons n. 5


  • Chill the bowl in which you mount the cream and then let it cool 2 / 3 hours.
  • Put in a small saucepan sugar (two tablespoons) and two egg yolks.
  • Add two tablespoons of marsala.
  • Ammalgamare for about three minutes with a spoon.
  • Place the saucepan on the fire (moderate) for a few minutes, stirring constantly until the sugar is completely dissolved and the cream will be free of any grit.
  • Switch off and allow to cool.
  • Fit compact snow the two egg whites in a bowl using an electric mixer.
  • Remove the bowl from the refrigerator and montatevi fresh cream.
  • Add a little 'cream to the warm cream and stir, then continue to add the cream a little at a time, stirring (leave a cream cup for the final seal).
  • Complete the mousse cream joining the egg whites, stirring by hand. So let it inflate with 2 / 3 minutes of electric mixer.
  • Spread a layer of mousse cream on the bottom of the serving bowl (you can also prepare the dessert directly into cups).
  • Cover with a layer of Pavesini, Then brush them with plenty of coffee.
  • Cover with a layer of mousse and one of Pavesini to obtain a cake spoon high as three layers of Pavesini covered.
  • Place the whipped cream in a bag held by a few and decorate as desired.
  • Sprinkle with crushed amaretti.
  • leave pudding with mousse of cream and egg custard stand in refrigerator for at least three or four hours, then serve.
Tuesday, June 17 2014 11: 42

Tile in the coffee

The tile in the cafe, or even Caffè Dolce is a dessert that I know as a child, is a traditional recipe made with many variations. This is the classic version of the recipe of the tile to the coffee with the only variant of the powdered vanilla sugar which gives more flavor and finesse to the cream that we alternate the type Oro Saiwa biscuits.

What is needed
Ingredient Quantity
Oro Saiwa biscuits gr. 250
Butter gr. 250
Icing sugar vanilla gr. 170
eggs n. 3
Caffè n. 2 cups
Chocolate gr. 50


  • Remove the butter from the refrigerator and leave at least an hour at room temperature.
  • Break the eggs, separating the yolks from the whites (of these I will use only 2).
  • Place in a large bowl and add the butter, mixing vigorously, the powdered sugar and three egg yolks.
  • Whisk the two egg whites.
  • Combine the whipped the egg whites butter cream and mix with an electric mixer until a homogeneous and thick cream.
  • Pour two cups of coffee in a shallow dish.

Composition of the tile at the Cafe

  • Soak the biscuits Oro Saiwa in coffee and arrange them in the service tray bottom.
  • Cover the wet biscuits in the cafe with a layer of cream slightly thicker cookies.
  • Repeat the layer of soaked in coffee cookies and the layer of cream.
  • Finished to have the fourth layer of biscuits Oro Saiwa, Cover with the remaining cream both the top and the sides of the tile in the coffee.
  • Then sprinkle with the chopped chocolate or, alternatively, with toasted and chopped almonds and a pinch of ground coffee.
  • Portioning and serve the slices of tile in the coffee on saucers with a gasket of coffee powder.

A new recipe with noodles to the winds: they are good, fresh and colorful !! This then is a salmon pasta with really simple to prepare (a time we ventured into the preparation of the dough). For those who could not obtain the nettles, we recommend using normal or egg noodles with spinach and can serve a pasta with gorgonzola really original!

What is needed
Ingredient Quantity
flour for pasta gr. 400
eggs n. 4
nettles 2 bunches
smoked salmon gr. 250
gorgonzola gr. 250
nuts (kernels) gr. 100
shallot n. 1
salt, pepper, olive oil, buro qb


  • Prepare the pasta with nettles as indicated in the recipe Tagliatelle with nettles with ham, pine nuts and peppers.
  • While the dough rests, clean, wash and finely chop the onion.
  • cut the salmon into small pieces.
  • Remove the outer crust of gorgonzola and cut into small pieces too.
  • breaking nights and chop the kernels. We will get about 100 grams of edible product.
  • Take the dough for noodles and spread it into a thin layer.
  • Allow to dry out the dough and cut noodles.


  • Fill a saucepan abundant water for cooking pasta and put it on the fire.
  • While the water comes to a boil, put oil and a knob of butter in a frying pan (NB. Used a fairly wide pan in which we can blow up the dough) and sauté the onion.
  • Keep low heat to prevent burning onion.
  • When the onion has become transparent, add the salmon and blow up a couple of minutes.
  • Then put the pan even gorgonzola and melt it over low heat.
  • When the water boils, cook noodles.
  • Drain the noodles in the pan with the sauce, add the nights chop and mix well.
  • Serve hot in individual dishes, nettle tagliatelle with salmon, walnuts and blue cheese.

One idea for a recipe with surimi: warm salad of surimi cannellini beans and rocket. It 'sa quick and easy recipe, and if you have the patience to cut the surimi into very fine strips will be of great effect. The Surimi is also known as crab meat, crab, but only exterior color.

What is needed
Ingredient Quantity
Surimi (sticks) gr. 400
Cannellini beans gr. 200
Fresh arugula gr. 70
Salt, pepper, extra virgin olive oil qb


  • Unroll the sticks surimi taking care not to tear it.
  • Spread the surimi rolled out on a cutting board and cut longitudinal striscoline narrow mediamante, type noodles.
  • Wash, select and chop the fresh arugula.


  • Put to warm cannellini beans (I used those commercially pre-cooked) with their sauce.
  • As soon begin to warm up add the noodles to surimi and mix gently letting go a low heat for a few minutes.
  • Turn off the heat and add, stirring, the chopped rocket, a pinch of salt and a generous splash of black pepper.
  • Serve l 'warm salad of surimi cannellini beans and rocket hot or warm.

These straccetti of beef with balsamic vinegar rocket and Parmigiano Reggiano cream, are a refined variant of the classic beef straccetti. The most complicated part is making a cream with the right consistency by melting Parmesan in milk or cream.

What is needed
Ingredient Quantity
Beef slices gr. 350
Fresh wild arugula gr. 50
Farina 00 gr. 100
Parmigiano Reggiano gr. 75
Milk or cooking cream gr. 75
Balsamic vinegar qb
Salt, pepper, extra virgin olive oil qb


  • Toelettare the slices of meat off any ribs or unwanted fat.
  • Cut the meat into strips about one centimeter thick, if you are too long, cut them in half.
  • Flour well the strips of beef.
  • Wash and chop the rocket salad.


  • Put on high heat a pan with extra virgin olive oil.
  • Heat in a small saucepan (the kettle for milk may be fine) milk or heavy cream if you prefer a more creamy taste.
  • cook you make strips of beef floured, stirring occasionally.
  • Once the milk is hot, before it begins to boil, add the grated Parmesan cheese, a little at a time and mix. Continue to add the Parmesan and stir until it reaches the required consistency.
  • Add the arugula with rags at the end of cooking, add salt and pepper and sprinkle with a few drops of balsamic vinegar (Increase the amount of vinegar if the quality is not high: with balsamic vinegar Traditional from Modena or Reggio just a few drops).
  • pour parmesan cream cheese mirror on the bottom of the dish, then Serve the rags.
  • serve strips of beef with balsamic vinegar, rocket and parmesan cream adding, if you like fresh rocket whole or chopped.
Tuesday, June 10 2014 00: 00

Primo Sale cheese with herb vinaigrette

The recipe for Cheese First Sale (or primosale) with vinaigrette with herbs is a great idea for a side dish or a light entree but full of flavor and scents, ideal for summer!

What is needed
Ingredient Quantity
Cheese Primo Sale gr. 250
Extra Virgin Olive Oil gr. 50
Rúcula qb
Rosemary qb
Mint a few leaves
Tarragon qb
Parsley qb
Lemon n. 1 / 4


  • Wash and dry your herbs making sure to remove the withered or stained parts.
  • Chop the herbs in average way.
  • Place the chopped herbs in a small bowl with the olive oil and the juice of a lemon wedge.
  • Stir gently and, if you want to add a pinch of salt and pepper, leave to steep for one hour.
  • portioning the Cheese first salt on plates and cover with the vinaigrette of herbs.
  • Serve the first cheese Salt with herb vinaigrette as an appetizer or as a side dish from a flare.


  • You can choose between various types of first salt cheeses, or even fresh lean cheeses, or if you also prefer cow's milk goats.
  • The mix of herbs is free, it must pay attention to the quantity and the aromatic potential of each grass: I have put a few leaves of mint because altirmenti would cover the other, and that's why I did not put sage and thyme.
  • And 'essential oil: here is the case of using a good quality extra virgin olive oil. Given the herbs I recommend a Ligurian or a lake Garda oil DOP.

Tagliatelle with nettles: a first fresh homemade pasta whose particularity is that the dough containing nettles, not easy to find and so diffili to collect !!! Today I decided to serve them seasoned with ham and toasted pine nuts and a delicious pepper sauce. The result? A first tasty and colorful !!!!!

What is needed
Ingredient Quantity
flour for pasta gr. 400
eggs n. 4
nettles 2 bunches
Red pepper n. 1
yellow pepper n. 1
baked ham gr. 250
pine nuts gr. 100
salt, extra virgin olive oil qb
Grana Padano qb


  • Clean and wash the nettles taking care not to prick yourself (E 'advisable to wear gloves).
  • Blanch the nettles in boiling salted water.
  • Drain, allow to cool and squeeze to release the residual water (This is an operation similar to that which we do with the spinach).
  • Finely chop the nettles.
  • put the flour on a work surface, make the fountain in the center and break the eggs. Add in the hole even chopped nettles.
  • Mix well to form a compact and smooth dough.
  • Let it sit for about ten minutes in the refrigerator while preparing the ingredients for the dressing.
  • Clean and wash the peppers. Divide in half.
  • Cut a half Red pepper into very small pieces. Cut the other half into strips very thin.
  • Do the same with yellow pepper.
  • Cut the ham into strips.
  • Take the dough for noodles and spread it into a thin layer.
  • Allow to dry out the dough and cut noodles.


  • Fill a pot with water to cook the pasta and put it on the fire.
  • While the water comes to a boil, put the oil in a pan and cook i pepperoni cut into small pieces for 10 minutes.
  • Blend with the immersion blender in order to form a cream.
  • Heat up a frying pans and when it is hot you toast pine nuts and then, subsequently, the baked ham.
  • Set aside.
  • Take a large pan in which to blow the dough, put oil and place it on the fire.
  • Add the peppers cut into groundwater and cook 5-6 minutes. NB: they must remain very crisp.
  • When the water boils, cook noodles.
  • Drain the noodles in the pan in which the peppers are cooking tables, add ham and toasted pine nuts and mix well.
  • serve the tagliatelle with nettles with ham, pine nuts and peppers individual plates, placing on the bottom Peppers cream, Add the portion of noodles and garnish with slivers Grana Padano..

Philadelphia cake with amaretto and chocolate: delicious! In the spring we all used to make delicious fruit pies and cream. For this cake with philadelphia macaroons and chocolate it could be interpreted as a sweet little suited for this season. In reality it is a sweet fluffy, suitable for all seasons. The base is a pastry similar to that of many pies, the filling is done with a cream to philadelphia enriched dark chocolate and macaroons. Very pleasant to children.

What is needed
Ingredient Quantity
Ingredients for the base
cake flour gr. 300
XNUMX/XNUMX cup salted butter gr. 150
XNUMX/XNUMX cup sugar gr. 100
small eggs n. 2
yeast 1 sachet
vanilla flavor 1 vial
sale 1 pinch
Ingredients for the filling
philadelphia gr. 250
XNUMX/XNUMX cup sugar gr. 90
eggs n. 2
chocolate chips gr. 70
Amaretti biscuits gr. 200

Preparation of the base

  • cut the XNUMX/XNUMX cup salted butter into small pieces and let it soften at room temperature.
  • In a bowl sift the flour, unite XNUMX/XNUMX cup sugar, Baking powder, vanilla extract and a pinch of salt.
  • Add butter and mix quickly to form crumbs.
  • Incorporate the two eggs and stir quickly to avoid too much heat the mixture.
  • Form a loaf and place in refrigerator to rest for 30 minutes. Meanwhile, prepare the filling.

Preparing the filling

  • take eggs and divide the yolks from the whites.
  • work the egg yolks with sugar using an electric whisk, until they are puffy and fluffy.
  • Add the philadelphia and mix gently to eliminate any lumps.
  • Add the drops of dark chocolate.
  • crumble the Amaretti biscuits (sugg.) and mix the philadelphia cream and chocolate.
  • steady whip the whites and add them to the cream philadelphia, macaroons and chocolate.
  • Mix gently from bottom up not to smonatrli.

Composition and baking the tart

  • Light the 180 ° oven.
  • RESUME the dough base from the fridge and toglierne part for training and Mother House stripes.
  • Roll out the dough on a sheet of parchment paper wet and squeezed so as to coat the bottom and sides of ua round cake tin with a diameter of approximately six 24-26 cm (or, if you prefer, you can butter and flour the mold ...) .
  • Pour riprino over the base and level well.
  • Forming of the strips, with the mixture held by hand, and place them on the sweet so as to form a lattice.
  • Inform to 180 35 ° minutes. (Check with a toothpick inserted in the center cooking. If the toothpick comes out clean, the cake is ready.
  • Remove from oven and let cool.
  • Once the Phladelphia cake with amaretto and chocolate it is cold, we serve by adding xuxxhero icing (or cocoa) on the surface.


How crumble the amaretti

Enter the macaroons in a transparent plastic bag (those for storing food in the freezer are fine) and close it.

Pressing the bag with the bottom of a glass or with a meat mallet to obtain a coarse crushing of cookies.

Friday, May 23 2014 12: 41

Pasta with Pesto Calabrese

Pasta with pesto calabrese is not a variation of the classic Ligurian pesto, we call for the color and because originally the olives were crushed like basil. I used almonds instead of pine nuts, one of the inevitable splash chili and a little 'wild fennel for refreshing taste and fragrance. If we use a short pasta such as cavatelli it is also excellent if eaten cold as a pasta salad!

What is needed
Ingredient Quantity
pasta (cavatelli) gr. 320
pitted green olives gr. 200
almonds n. 12
chili (medium) n. 1
garlic (clove) n. 1
fennel gr. 30
salt, extra virgin olive oil qb
aged pecorino qb


prepare the Calabrian pesto:

  • wash olives and dry them with paper towels.
  • chop olives to obtain a medium / fine grain.
  • Wash and chop a pretty big sprig fennel (Or you can use the dried).
  • Heat up a pan with a little water. When the water boils, plunge the almonds and boil 1 minute.
  • Drain the almonds and while intiepidiscono, depriving them of brown skins. This operation is very simple: after blanching, the almonds are Skin as were lupins.
  • Finely chop almonds.
  • Clean and finely chop the garlic clove.
  • chop Chili pepper fresh.


  • Bring to boil water for cooking pasta.
  • When it boils, add salt and plunge the cavatelli.
  • Sauté the chopped garlic in extra virgin olive oil.
  • Add the olives chopped, the fennel and the Chili pepper.
  • Season with salt.
  • Add the almonds chopped and toasted.
  • Drain the cavatelli and join the pasta with pesto hot stirring well.
  • serve the Calabrian pasta with pesto wiping it with pecorino cheese.

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