21 March, 2010

Spring's here!


Finally, I must say. It's been a really long and cold winter, the coldest since we moved to Modena, 5 years ago.
The first day of my favourite season. How did I spend it? Working, stuck at home, in front of my computer. Not that I complain, I got to translate (and see at the same time) Shutter Island. It's just that I wonder how come I always receive these assignments on Friday afternoon and they have to be delivered on Monday.
Whatever.
I always look forward to the change of seasons in particular, because you not only get to change and refresh your wardrobe, but you start introducing food to your menu that you've been waiting for a long time. Isn't it just exciting?
I really love, love asparagus. I bought a big bunch last weekend and used half for stuffing cannelloni, and then during the week made this quick pasta dish for myself. So this is not from today's menu but I liked it and it seemed like a perfect dish to share today.




Spring pasta

(4 servings)
400 g pasta
10-12 asparagus
about 10 cherry tomatoes
a bunch of arugula
2 cloves of garlic
200 ml low fat cooking cream
Salt, pepper
4 TBspoons EVOO

Wash and dry the asparagus, cut the tips off. Peel the rest of the stalks if they have hard skin and slice into just a few millimeters thick slices.
Sauté the asparagus (everything, the tips and the sliced part) in a skillet with the EVOO and the whole peeled garlic cloves, on medium high heat. Add the diced tomatoes and cook on slightly lower heat for 5 more minutes.
In the meantime, cook the pasta in a large pot of salty water, drain it and add to the skillet with the asparagus and tomatoes.

Add the cooking cream and the arugula, toss everything together and serve immediately.



Pasta ai sapori dell'orto

400 g pasta (tipo mezze maniche)
10-12 asparagi
circa 10 pomodorini
un mazzetto di rucola
2 spicchi d’aglio
200 ml panna
Sale, pepe
4 cucchiai di olio EVO


Lavate e asciugate gli asparagi, tagliate le punte, pelate i gambi e tagliateli a rondelle.
Saltate gli asparagi in una padella con l’olio e 2 spicchi d’aglio interi. Aggiungete i pomodorini tagliati a dadini e cuocete per altri 5 minuti. Salate e papate a piacere.
Cuocete la pasta al dente, scolatela e saltatela in padella con le verdure, panna e rucola.



Proljetna tjestenina

(za 4 osobe)
400 g tjestenine
10-12 šparoga
10-ak cherry rajčica
svežnjić rikule
2 češnja češnjaka
200 ml manje masnog vrhnja za kuhanje
sol, papar
4 žlice maslinovog ulja

Odrežite vrhove šparogama, a mekši dio stapke ogulite nožićem i narežite na kolutiće. Očistite češnjak. Rajčice prerežite na pola, izvadite sjemenke pa ih narežite na kockice.
Izdinstajte šparoge (vrhove i kolutiće) u tavi s maslinovim uljem i češnjakom. Dodajte rajčice, posolite i popaprite po ukusu pa nastavite dinstati još 5 minuta.
Skuhajte tjesteninu u slanoj vodi, ocijedite je i dodajte povrću. Dodajte vrhnje i rikulu i kratko još sve miješajte na vatri da se sastojci povežu. Poslužite odmah dok je toplo.

18 comments:

  1. Ho tutti gli ingredienti a casa, domani la faccio!!!

    ReplyDelete
  2. That's a beautiful looking pasta dish!

    ReplyDelete
  3. What a bright and delicious pasta to usher in Spring! Beautiful pictures too.

    ReplyDelete
  4. What a beautiful pasta dish to welcome spring! Asparagus is perfect for this time of year! I can't wait to make this! Ciao, Roz

    ReplyDelete
  5. Che buono questo piatto, sapori e profumi che preannunciano la bella stagione :P

    ReplyDelete
  6. un piatto pieno di primavera!

    ReplyDelete
  7. Helloooo, may I say I got lost in your kitchen yesterday! yeah and I finally made that coffee mousse and this morning I baked your kneadless oat bread, woooow it is wonderful (the mousse however is still cooling in the fridge waiting for tonight)..
    What can I say? I love your kitchen.. and all those healthy chicken and pasta dishes yum-O
    one recipe I saw yesterday attracted me and my husband particularly, its the zeljanica :) we miss it and I am gonna make it for weekend..thank you!!!

    ReplyDelete
  8. mmmmmm, kako ovo fino izgleda, zbilja si mi se opasno uselila u kuhinju :):). Jučer sam radila "škartoc" sa integralnom tjesteninom, brokulom i cvjetačom, a sada evo i nova poslastica na tom tragu. Izvrsno ! Pravo , fino, proljetno jelo !

    ReplyDelete
  9. buonissima questa pasta, io adoro gli asparagi!!! qui non si direbbe ancora primavera però se non altro si sono alzate le temerature! un bacione.

    ReplyDelete
  10. Anche io sono felice che sia arrivata la primavera. Questa pasta è davvero fresca, leggera e buona. Mi piace.

    ReplyDelete
  11. I'm with you on asparagus, it's a wicked good time. The pasta sounds awesome!

    ReplyDelete
  12. The spring pastas are always so delicious and yours is made better still by the asparagus. I'm pulled in by the quality of your photos. There are always beautiful, Dajana.

    ReplyDelete
  13. A beautiful Pasta dish, Dajana. I love it. So spring-y! And asparagus is da bomb!

    ReplyDelete
  14. I love spring veggies! Your photos are just gorgeous! Glad things are warming up over your way!

    ReplyDelete
  15. I ja kažem konačno proljeće. Pijaca je sve bogatija, svuda mlado povrće. Obožavam proljeće.
    Divna ti je tjestenina, a i one pennette sa povrćem što si pekla u papiru su me oduševile pa ću ih svakako morati isprobati.

    ReplyDelete
  16. fenomenalno izgleda, obozavam ovakva jela!!!

    ReplyDelete
  17. Beautiful presentation and a lovely recipe. Happy spring!

    ReplyDelete
  18. I'm not ready for spring yet...we didn't even have a winter :(.
    Although I'm can't complain about the wonderful asparagus thats been nicely priced at the market. Your pasta salad looks so lovely and refreshing

    ReplyDelete

Hi, Welcome to my blog. I love hearing your feedback, so don't hesitate to say what you think, or ask any question, I'd be glad to help.

Benvenuti! Mi fa piacere che vi siete fermati qui. Se vi va, lasciatemi un commento, una domanda, o altro, li leggerò con piacere.

Hvala vam na posjeti. Volim pročitati vaše mišljenje, stoga je svaki dobronamjeran komentar dobro došao kao i pitanja i nedoumice. Trudit ću se odgovoriti svima.