Pasta Saltata Alla Medici Tossed Pasta Medici Style Recipes

PASTA SALTATA ALLA MEDICI (TOSSED PASTA MEDICI STYLE)

Pasta Saltata Alla Medici (Tossed Pasta Medici Style) image

The Medici, lords of Tuscany, were not only lovers of art and literature but also of good food. At their court, artists, poets and intellectuals gathered in front of tables richly prepared. Sumptuous banquets, famous for their choreographic splendor, where meals were served and refined foods of all kinds: sauces, soups, game, omelettes, meatballs, and chicken, but also beans, tomatoes, chocolate coming from the New World having just been discovered. This recipe reflects the Tuscany style served at court during the Renaissance.

Provided by Member 610488

Categories Turkey Breasts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pasta, cooked
1 lb ground turkey breast
1/3 cup white truffle cream
1 cup mushroom, sliced thin
1 garlic clove, minced
1/4 cup dried parsley or 1 bunch fresh parsley, rough chopped
1/2 cup whipping cream
1 ounce butter
salt and pepper, to taste
1/4 cup white wine

Steps:

In a frying pan, melt the butter on medium-high heat and saute garlic, parsley, mushrooms, and turkey breast. Cook until turkey breast is fully cooked (8 minutes).
Season with salt and pepper, and pour in the white wine. Simmer for 2 minutes. Pour into large bowl.
Combine whipping cream and white truffle cream and fold into mixture in bowl. Add the hot pasta and toss gently. Serve. Garnish with grated Parmesan cheese.

Nutrition Facts : Calories 723.1, Fat 19.3, SaturatedFat 11.1, Cholesterol 126.4, Sodium 121.1, Carbohydrate 87.8, Fiber 4.2, Sugar 2.6, Protein 44.4

TRADITIONAL SPAGHETTI ALL'AMATRICIANA

Traditional Spaghetti all'Amatriciana image

This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.

Provided by Aldo

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound spaghetti
3 tablespoons extra-virgin olive oil, divided, or more if needed
1 onion, finely chopped
7 ounces pancetta bacon, diced
2 cups passata (crushed tomatoes)
1 tablespoon water, or more as needed
½ teaspoon white sugar
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes, or to taste
salt and freshly ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

Nutrition Facts : Calories 662.4 calories, Carbohydrate 97.2 g, Cholesterol 19.8 mg, Fat 19.7 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 4.4 g, Sodium 615.7 mg, Sugar 4.8 g

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