Fifty Shapes of Yellow: 50 Delicious Italian Pasta Recipes (11 page)

Trofie con Fave Fresche e
Bottarga

(Trofie with Fresh Fava Beans and Bottarga)

Preparation Time:
15 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• 1 pound Trofie
  
• 1 cup
  shelled fava beans
  
• 1 ½ ounces grated bottarga
  
• ½
  pound fresh cherry tomatoes, cut into wedges
  
• ¼ onion, finely chopped
  
• 4 tablespoons extra virgin olive oil
  
• black pepper
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Add fava beans
and cook for three minutes.

Drain and peel.

Bring another pot
of salted water to a boil.

Heat olive oil in
a large sauté pan over medium heat.

Add onion and
beans, cook for five minutes adding a little cooking water if needed.

Add cherry
tomatoes and sauté over high heat for a couple of minutes.

Cook pasta “al
dente”, drain and transfer to the pan.

Add bottarga.

Toss and coat
with sauce.

Sprinkle with pepper
and serve.

Ziti
Lunghi al Tartufo

(Ziti
Lunghi with Truffels)

Preparation Time:
30 min.

Cooking Time:
1 hr.

Serves:
4

Difficulty:
★✪✪✪✪

Ingredients

• 1 pound Ziti Lunghi pasta
  
• ⅓ cup butter
  
• shaved truffles
  
• 3
  tablespoons of Parmigiano Reggiano cheese (if desired)
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Melt butter in
large sauté pan.

Cook pasta “al
dente”, drain and add to the pan.

Add shaved
truffles and toss gently.

Sprinkle
eventually with Parmigiano cheese and serve.

   
Common measurements

½ teaspoon = 30 drops

1 teaspoon = ⅓ tablespoon or
60 drops

3 teaspoons = 1 tablespoon or
½ fluid ounce

½ tablespoon = 1 ½
teaspoons

1 tablespoon = 3 teaspoons or
½ fluid ounce

2 tablespoons = ⅛ cup or 1
fluid ounce

3 tablespoons = 1 ½ fluid
ounce or 1 jigger

4 tablespoons = ¼ cup or 2
fluid ounces

5 ⅓ tablespoons = ⅓ cup
or 5 tablespoons + 1 teaspoon

8 tablespoons = ½ cup or 4
fluid ounces

10 ⅔ tablespoons = ⅔ cup
or 10 tablespoons + 2 teaspoons

12 tablespoons = ¾ cup or 6
fluid ounces

16 tablespoons = 1 cup or 8 fluid
ounces or ½ pint

⅛ cup = 2 tablespoons or 1
fluid ounce

¼ cup = 4 tablespoons or 2
fluid ounces

⅓ cup = 5 tablespoons + 1
teaspoon

⅜ cup = ¼ cup + 2
tablespoons

½ cup = 8 tablespoons or 4
fluid ounces or 1 gill

⅔ cup = 10 tablespoons + 2
teaspoons

⅝ cup = ½ cup + 2
tablespoons

¾ cup = 12 tablespoons or 6
fluid ounces

⅞ cup = ¾ cup + 2
tablespoons

1 cup = 16 tablespoons or ½
pint or 8 fluid ounces

2 cups = 1 pint or 16 fluid ounces

1 pint = 2 cups or 16 fluid ounces

1 quart = 2 pints or 4 cups or 32
fluid ounces

1 gallon = 4 quarts or 8 pints or 16
cups or 128 fluid ounces

As with any
cooking weight never mix metric with imperial, especially if using a recipe in
US weight. When measuring in US cups, weight and volume are measured in the
same cups. For example the same cup is used to measure 1 cup of flour and 1 cup
of milk.