PUFF PASTRY PIE with RADICCHIO

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pasta

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  dry pasta fresh pasta Let's speak about PASTA! the first thing to understand is that there are many different kind of pasta, but there is a big difference between fresh pasta and dry pasta. Fresh pasta contains water so it needs to be kept in the fridge. Cooking time is usually short ; 3 to 4 minutes. Dry pasta has longer cooking times, usually 8 to 11 minutes.The second point is how to cook pasta. this point looks very simple, but usually in Italy (pasta country!) we do it in this way; when the water starts boiling, we add the salt (salt in italy is  in big grains, but also fine salt is ok, only you use two thirds of the quantity), in a medium pan two full big spoons. then you put the pasta. Usually on the pack the cooking time is indicated. then you throw out the water, you put the salsa and you eat immediatly! please, don't rinse the pasta with cold water!!!! if you do it, italians could kill you!
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FRIGGITELLI STUFFED WITH CHERRY TOMATOES SWEET AND SOUR

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Ingredients for 3 people: 6 peppers friggitelli a little big 3 eggs 150 grams of pecorino romano 7-8 tomatoes pizzutello 1 red onion parsley basil extra virgin olive oil salt vinegar sugar Method: Beat the eggs with the cheese and parsley, stuffed peppers and fry for 7-8 minutes. In another pan, put oil, onion, chopped tomatoes and basil. Add salt and salt them for 4-5 minutes, take a splash of vinegar and a tablespoon of sugar, cook for another 4-5 minutes add the peppers previously fried. If you can prepare this dish a few hours before eating. Buon appetito
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Fish Fillet Méditerrané.

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Not a tipical Italian recipe, could be French or Portuguese, but very We used Perch, a sweetwater fish from Africa, with a very delicate taste, but you could use Cod or any other fish fillet, even the deep frozen ones.  For 4 persons you need: - 600/800 grams fish fillets  - fresh garlic 1 pc.   - fresh capers 2 tbl. spoons. - black olives 4 tbl spoons. - small tomatoes 10 - parsley chopped 1 teacup. - origano 2 tea spoons - salt / pepper - olive oil 3 tbl spoons. - water 1 teacup.    What to do: Take a pan and add the olive oil. Place the fish fillets in the pan and start adding garlic, parsley, capers, olives, tomatoes and origano on top of the fillets and a little around it. Add salt and pepper. This is how it should look:   Cook on low fire for about 5 minutes. After this add a cup of water and cook for about 15 minutes (cover with a lid) until all the water has evaporated. This is how it should loo...
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