The Home of the Gourmet

Recipes of pasta, rigatoni with sauce puttanesca. A classic in the grancocinaitaliana of those dishes that our mothers and grandmothers bring with legitimate pride to our table.

Ideal to include in the menu of our next family celebration. A recipe that is nothing but desapercibida…, I promise.

Ingredients

300 g rigatoni
750 g of tomatoes peeled and mashed
30 gr of chopped capers
50 g of chopped anchovies preserved
50 g chopped deaceitunasnegras
Salt (to taste)
4 tablespoons deaceitede olive

Preparation

Heat a pot with plenty of water, salt and 1 tablespoon deaceitedeaceitede olive. To boil, dumps the rigatoni ycocinahasta that is "to the dente"; then drain.

In a deep frying pan put fried tomatoes, stir and cook for 15 minutes; In addition, almost all yaceitunas(reserva_algunas_para_decorar_los_platos) anchovies and capers. You're stirring with a wooden spoon.

Adjust the salt ycocinapor 5 minutes more.

To serve, this sauce is mixed with well drained pasta; each dish must be decorated with lasaceitunasy reserved anchovies.

Parsley sauce recipe It is ideal to accompany fish and potatoes, is a recipe very simple and quick.

Ingredients:

Sauce blanca2 tbsp parsley well picado3 tbsp crema1 tbsp. lemon juice

Preparation:
First thing is to prepare the white sauce, then that we have it prompt add you the other ingredients mixing very well.

Easy cooking: recipe of hake in salsa verde. This dish of hake is very fast, ideal for this warm period, to serve with a green salad.

Hake is one of the sea fish most consumed by its versatility when it comes to light dishes.

Ingredients:

-c/naceitede olive

-3 cloves garlic

-1 tbsp. flour

-1 tbsp. chopped parsley

-3 medium-sized potatoes

-4 fillets of hake, thick pieces

-1 Tin asparagus

-salt and pepper

Preparation:

Elaceiteen heat a frying pan, then add the chopped garlic, the spoonful of flour and FRY.

Then add the liquid from the Tin of asparagus chopped parsley, potatoes cut into slices and cook for 5 minutes.

Then incorporate the hake into pieces and cook another 5 minutes and add asparagus. Serve.

This recipe for sauce of parsley is ideal to accompany fish and potatoes, is a recipe very quickly and simply.

Ingredients:

Sauce blanca2 tbsp parsley well picado3 tbsp crema1 tbsp. lemon juice

Preparation:
First thing is to prepare the white sauce, then that we have it prompt add you the other ingredients mixing very well.

 

This recipe for sauce of parsley is ideal to accompany fish and potatoes, is a recipe very quickly and simply.

Ingredients:

Sauce blanca2 tbsp parsley well picado3 tbsp crema1 tbsp. lemon juice

Preparation:
First thing is to prepare the white sauce, then that we have it prompt add you the other ingredients mixing very well.

The chimichurri is a dressing that you can't miss when you make a roast, at home or outside, baked or grilled, Uruguay or Argentina, always has to be. So today I leave chimichurri recipe so that they do so at home and to have that for any time soon.
Ingredients:
1 bouquet of perejil10 ajo2 teeth leaves from albahaca1 tbsp pepper picado1/2 cup oil oliva2 tablespoons vinegar manzana2 tablespoons vinegar balsámico2 tablespoons juice of limónsal and pepper to taste
Preparation:
Chop all the ingredients well, placed in a glass container and add the oil, lemon juice and Vinegars until that cover the ingredients, mix well and add salt and pepper to taste.
Cover and keep in the refrigerator. It is recommended to do it a few days before taking it to make good the taste. If it is to your liking can add you hot chili peppers, but in small quantities.

The chimichurri is a dressing that you can't miss when you make a roast, at home or outside, baked or grilled, Uruguay or Argentina, always has to be. So today I leave chimichurri recipe so that they do so at home and to have that for any time soon.

Ingredients:

1 bouquet of perejil10 ajo2 teeth leaves from albahaca1 tbsp pepper picado1/2 cup oil oliva2 tablespoons vinegar manzana2 tablespoons vinegar balsámico2 tablespoons juice of limónsal and pepper to taste

Preparation:

Chop all the ingredients well, placed in a glass container and add the oil, lemon juice and Vinegars until that cover the ingredients, mix well and add salt and pepper to taste.
Cover and keep in the refrigerator. It is recommended to do it a few days before taking it to make good the taste. If it is to your liking can add you hot chili peppers, but in small quantities.