From the daily meal to the most elaborate gourmet preparations, pasta is perhaps the most versatile, loved and familiar food on Italian tables and beyond. Its fascinating history can be traced back to the origins of civilization, when man abandoned nomadic life, devoted himself to agriculture and began to cultivate wheat, the precious cereal which, ground and kneaded with water, could be flattened into a thin and cooked dough on hot stone. It is in medieval times that pasta develops its innate eclecticism, various pasta shapes are born, pierced, stuffed, fresh and dried, accompanied by the condiments typical of local culinary traditions, and the cooking system adapts to the new lifestyle, going from the old oven cooking to the modern boiling system. From this moment on, pasta is the queen of Italian cuisine , considered worldwide, a symbol of Italianness thanks also to the spread of classic recipes , those related to regional traditions, made with characteristic ingredients of the territory and handed down from generation to generation. in generation
In our day, pasta has taken on a fundamental importance in daily nutrition, regaining the international podium for healthy eating. The Mediterranean diet puts it at the first place in the food pyramid, in fact, a pasta dish seasoned with tomato sauce and cheese is enough to obtain a complete, balanced and even inexpensive food: creamy tomato garganelli
What is certain is that it was the classic Italian recipes that made our cuisine famous all over the world, home cooking, healthy and easily reproducible in every part of the globe! But, we Italians are demanding: each region, each country has its symbol recipe and each has its favorite format: for each pasta format, its seasoning!
Fresh pasta, generally prepared at home with soft wheat flour and eggs or water, depending on the width to which it is cut, can be called tajarin , tagliatella or fettuccina , pappardelle or maltagliati but also orecchiette, strascinate , cicatelli or troccoli . It can also be seasoned with very tasty meat sauces as well as with vegetables or more simply with butter (or oil) and grated cheese: no other pasta goes so harmoniously with these ingredients!
The dry pasta, industrially produced in different formats, long , short , smooth or striped , is ready to be boiled but cooking, consistency and length affects the choice of seasoning! Traditionally, long pasta such as spaghetti, vermicelli, bucatini and linguine go well with vegetable sauces, marinated sauces and fast seasonings such as pesto , cheese and pepper , garlic, oil and chilli pepper , carbonara , l ‘ angry or ol amatriciana . Pennette, shells, rigatoni, pipes, half sleeves, sedanini are the most famous short pasta shapes; if smooth , in general, they are more delicate because they retain less sauce; if striped , in addition to combining well with sauces suitable for long formats, they reveal a good attitude to join full-bodied meat sauces, such as braised or lamb sauce.
Spaghetti with meatballs
The workhorse of every self-respecting grandmother; spaghetti with meatballs in sauce are a true classic of Italian cuisine.
- pepper to taste
- 2 eggplant
- 1 bunch mint
- to taste extra virgin olive oil
- 40 grams of parmesan
- 320 grams of semolina pasta (durum wheat)
- salt to taste
- 1 white onion
- 200 grams of ground Mutton
- 250 grams tomato pulp
- 1 basilic bunch
Preparing the sauce for spaghetti with meatballs
- Cut the aubergines into thin strips with a potato peeler, salt and leave to rest.
- Chop half the onion, a little mint and basil and mix the beaten with the meat, a pinch of salt and a mince of pepper.
- Divide the dough obtained into many oval meatballs . Rinse the eggplants, dry them, wrap each meatball in an aubergine strip and secure them with a toothpick.
- Brown the meatballs in a pan with 4 tablespoons of oil until the aubergines start to color. Drain them and dry them on kitchen paper.
- Sauté the onion left in the cooking oil of the aubergines, after having minced it. Add the tomato pulp and a glass of water to the mix; add salt and cook for 10 minutes over medium heat. Dip the meatballs in the sauce after removing the toothpicks.
Cooking spaghetti with meatballs
- Cook the spaghetti to accompany the meatballs in abundant boiling salted water, drain them al dente and sauté them in a pan with the sauce, adding the Parmesan.
- Serve the spaghetti with the meatballs garnished with mint and basil leaves.