Esperienze sul Gargano » ricette del gargano http://www.esperienzesulgargano.com/en Probabilmente la tua miglior vacanza..! Thu, 02 Jul 2015 08:20:26 +0000 en-US hourly 1 http://wordpress.org/?v=4.0.1 Spaghetti with Garganic mussels http://www.esperienzesulgargano.com/en/blog/2013/12/24/spaghetti-alle-cozze-del-gargano/ http://www.esperienzesulgargano.com/en/blog/2013/12/24/spaghetti-alle-cozze-del-gargano/#comments Tue, 24 Dec 2013 01:34:16 +0000 http://www.esperienzesulgargano.com/?p=490 Ingredients: – 3 kg of mussels (recommended from Gargano, they have more taste) – 25/30 tomatoes – Fresh chopped basilica – Fresh parsley – 2 garlic cloves – Fresh pepper – Extravergin olive oil (recommended from Gargano) – 500 g of spaghetti Receipt: 1. Clean the mussels eliminating the rocky part 2. In a pan […]

L'articolo Spaghetti with Garganic mussels sembra essere il primo su Esperienze sul Gargano.

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Ingredients:

– 3 kg of mussels (recommended from Gargano, they have more taste)

– 25/30 tomatoes

– Fresh chopped basilica

– Fresh parsley

– 2 garlic cloves

– Fresh pepper

– Extravergin olive oil (recommended from Gargano)

– 500 g of spaghetti

spaghetti cozze sugo cozze

Receipt:

1. Clean the mussels eliminating the rocky part

2. In a pan add a little oil, a branch of parsley and the mussels; cover with a lid and wait for some minutes, just what it takes from make them open. After barely opened turn off the heat.

3. Filter the cooking liquid from the mussels and keep it aside with the mussels barely peeld. Set the spaghetti on boiled salted water.

4. In the same pan, without cleaning it (but control if there are rocky residues) add olive oil and the chopped garlic cloves. When barely brown add the tomatoes and let them cook for 2/3 minutes, just the time to dry a little

5. At this point, a little dried the tomatoes, throw in the filtered water with the mussels and let them cook for maximum a minute

6. Drain the spaghetti when they are “al dente” and finish their cooking with the mussels juice; once in a while make a circular movement with the pan to make the starches leave the spaghetti and making the juice more dense and velvety.

7. With 30 seconds before turning off the heat add some fresh basilica and grinded pepper

Here are ready the spaghetti with mussels from Gargano. Good appetite from Esperienze sul Gargano..!!

Good tasty experience to you all…!!


P.s.: If you liked my article and appreciated my commitment click Like and Share on your social through the appropriate buttons. CONTACT ME if you have some questions to make, I will be happy to help and advise you in order to guarantee a fantastic experience. What are you waiting for?  I’m here for you for FREE, and if you’re wondering why for FREE, you must know that I LOVE my land and I want everyone who visits to remain more than satisfied, therefore spirit, passion and so much love here is my recipe..!!


L'articolo Spaghetti with Garganic mussels sembra essere il primo su Esperienze sul Gargano.

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Fried black olives ‘alla garganica’ http://www.esperienzesulgargano.com/en/blog/2013/12/24/soffritto-di-olive-nere-alla-garganica/ http://www.esperienzesulgargano.com/en/blog/2013/12/24/soffritto-di-olive-nere-alla-garganica/#comments Tue, 24 Dec 2013 01:15:18 +0000 http://www.esperienzesulgargano.com/?p=474 Ingredients: – 300 g fresh sweet black olives from Gargano (recommended) – 3 big garlic cloves – 10 tomatoes or a can of tomato pulp – Wild fennel or fennel seeds – up to your own taste – 1 chilli – Salt – Extravergin olive oil from Gargano (recommended) –up to your own taste Receipt: […]

L'articolo Fried black olives ‘alla garganica’ sembra essere il primo su Esperienze sul Gargano.

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Ingredients:

– 300 g fresh sweet black olives from Gargano (recommended)

– 3 big garlic cloves

– 10 tomatoes or a can of tomato pulp

– Wild fennel or fennel seeds – up to your own taste

– 1 chilli

– Salt

– Extravergin olive oil from Gargano (recommended) –up to your own taste

olive nere del gargano soffritto olive nere scarpetta

Receipt:

In a pan add sufficient oil to cover the bottom, throw in the squashed garlic cloves, the chilli and a pinch of salt to exalt a little more the flavor of the ingredients.

When the garlic becomes barely brown, add the olives and wild fennel or fennel seeds. Let it stir fry for about 15 minutes, taking care to shake the pan once in a while.

At this point it is possible to add the tomatoes sliced in halves or the tomato pulp and another pinch of salt; let it fry for 2-3 minutes and add a glass of water; set the heat to minimum and let it boil until all the liquid vapors.

After about 15 minutes our dish is ready.

P.s.: this dish is ideal to be served with slices of bread inside, a real treat from Gargano. Try it and let me know if you liked it..!!

Good tasty experience to you all…!!


P.s.: If you liked my article and appreciated my commitment click Like and Share on your social through the appropriate buttons. CONTACT ME if you have some questions to make, I will be happy to help and advise you in order to guarantee a fantastic experience. What are you waiting for?  I’m here for you for FREE, and if you’re wondering why for FREE, you must know that I LOVE my land and I want everyone who visits to remain more than satisfied, therefore spirit, passion and so much love here is my recipe..!!


L'articolo Fried black olives ‘alla garganica’ sembra essere il primo su Esperienze sul Gargano.

]]>
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