Spaghetti Mare E Monte Recipes

EASY AND DELICIOUS "MARE E MONTI" PASTA

Steps:

• Cook pasta, drain and set aside.
• Heat a pan, add a couple tablespoons olive oil or butter and lightly fry your garlic clove cut into slices.
• Add diced mushrooms and sauté.
• Next step is adding your shrimps/prawns, stir and wait til they turn white (do not overcook or they´ll be dry and tasteless).
• Add your diced tomatoes, a pinch of salt and a bit of sugar.
• Once tomatoes have lost most of it´s water add cream and pepper, mixing it all together and let simmer for 5 minutes.
• Add your cooked and drained pasta, mix well and enjoy!

SPAGHETTI MARE E MONTI

Steps:

• In a small bowl add dried mushrooms and hot water, cover and leave it for 30 minutes. Once hydrated, using a colander separate mushrooms and liquid together, chop the mushrooms finely and set aside.
• In a big pot boil water, add a 1/2 tsp salt then bring to a boil. Place pasta and cook for 8 minutes (Do not fully cook it as we will further process the pasta). Run noodles in tap water then drain.
• Prepare a boiling water, prick tomatoes with knife, then place tomatoes until covered well for around 30 seconds. Remove from hot water then peel tomatoes, remove seeds then roughly chop. Set aside.
• In a large frying pan melt butter in low-medium heat and add dried mushrooms and cook until golden brown in colour.
• Add brown mushrooms and garlic then cook for 4 minutes.
• Pour the liquid from the soaked mushrooms and add the bay leaf, bring to a boil and simmer until reduced. Once reduced put the heat to low.
• Now add wine and tomatoes then simmer for 8 minutes at this stage the liquid should be reduced.
• Now add the prawns and noodles, put heat on high, mix well and cook for 3 more minutes.
• Season with salt and freshly ground black pepper.

PASTA MARI E MONTI

Steps:

• Prepare the squid: Separate the bodies (sacs) from the tentacles. Slice the bodies into rings about ½-inch wide. Be on the lookout for any cartilage in the bodies. They resemble pieces of plastic. For the tentacles, cut off the part containing the eyes and beck if still present. Place both parts in a strainer and rinse well. Set aside to drain.
• In a pan large enough to hold the cooked pasta, add 2 tbsp olive oil. Add the prepared squid, mushrooms and garlic. Sprinkle with salt. Occasionally stirring the ingredients, sauté until the squid rings become opaque - about 5-10 mins.
• Add the wine and sauté until most of it is evaporated.
• Add the prepared tomatoes. Sprinkle with a little more salt. Stir the mixture and cook until the sauce thickens. About 15 minutes.
• Add the parsley reserving a few tbsps for garnish. Stir the mixture and cook for a few minutes until the parsley loses its bright green color.
• Add additional salt and pepper to taste.
• Cook the pasta in rapidly boiling salted water until al dente (per package direction or 2 minutes short of complete cooking time).
• Reserving some pasta water, drain the pasta and add to the sauce. Over a medium heat, toss the pasta in with the sauce. If the sauce becomes too thick, add a little pasta water.
• Cook until the pasta is fully cooked and well-covered in sauce, about 3 minutes.
• Serve finishing with the reserved parsley garnish.

PEPPE'S MARE E MONTE: PEPPE'S SURF AND TURF PASTA

Steps:

• Heat up extra-virgin olive oil in a large saucepan. Add the garlic, chile pepper, if using, zucchini, and fry the zucchini until it is 'al dente'. Then add shrimp, tomatoes, salt, parsley, and wine. Cover and let simmer for 5 minutes.
• While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent the strands from sticking together.
• Remove the shrimp and the zucchini from the pan and set aside, leaving some sauce in the pan. Drain the pasta when it is 'al dente' and add to the saucepan. Sprinkle with Parmigiano cheese and mix well. Transfer to a serving platter and top with the shrimp and zucchini. Sprinkle with parsley and serve immediately.