Pasta is a fundamental element of Italian cuisine, and among the various shapes, spaghetti holds a special place in the hearts of Italians and lovers of Italian cuisine worldwide. Among high-quality pasta producers, spaghetti Benedetto Cavalieri stands out for its tradition and attention to detail.
In this article, we will explore three must-try recipes that use Benedetto Cavalieri spaghetti, perfect for those who want to bring an authentic touch of Italian cuisine into their kitchen.
Benedetto Cavalieri spaghetti with seaurchins
Benedetto Cavalieri spaghetti with sea urchins represents a dish of great refinement and simplicity, capable of enhancing the authentic flavor of the sea. This recipe, typical of Italian coastal regions, is a true homage to Mediterranean culinary tradition, where the quality of the ingredients is fundamental to achieving an excellent result.
Ingredients and preparation
To prepare this dish, it is essential to use fresh and high-quality ingredients. Benedetto Cavalieri spaghetti is the ideal choice thanks to its perfect texture and ability to retain the flavors of the sauce. Here are the necessaryingredients:
- 300 g of seaurchins
- 120 g of Benedetto Cavalieri spaghetti
- 1 clove of garlic
- Freshlychoppedparsley
- Extra virgin olive oil
- Salt to taste
The preparation begins with cleaning the sea urchins. This step requires attention and delicacy to recover the internal liquid and the fruits, which are the most prized part. Once the sea urchins are cleaned, you can proceed with cooking the spaghetti in plenty of salted water. It is important to drain the pasta al dente to maintain the right texture.
Meanwhile, in a large pan, sauté a clove of garlic in extra virgin olive oil, adding the sea urchin liquid to flavor the sauce. The drained spaghetti is then transferred to the pan and mixed with the sauce, adding the sea urchin pulp in the last 30 seconds of cooking. This final step allows preserving the delicate flavor of the sea urchins.
A dish of tradition and innovation
Benedetto Cavalieri spaghetti with sea urchins is not only a delicious dish but also a perfect example of how Italian culinary tradition can be reinterpreted with high-quality ingredients.
The Benedetto Cavalieri pasta factory, with its long history and commitment to quality, offers pasta that lends itself magnificently to this type of preparation.
The choice to use Benedetto Cavalieri spaghetti in this recipe is not accidental. Their texture and ability to retain flavors make them ideal for simple yet flavorful dishes. Moreover, the artisanal production method of the pasta factory ensures pasta that retains all the nutritional properties of durum wheat, offering a healthy and genuine product.
Tips for a perfect result
To get the most out of this recipe, it is important to follow some simple tips:
- Use fresh ingredients: the freshness of the sea urchins is fundamental to the success of the dish. Make sure to buy fresh and quality sea urchins.
- Do not overcook: the spaghetti must be drained al dente to maintain the right texture and absorb the sauce better.
- Add the sea urchin pulp at the last moment: this allows preserving the delicate flavor of the sea urchins, preventing them from overcooking and losing their characteristic fragrance.
Benedetto Cavalieri spaghetti alla carbonara
Benedetto Cavalieri spaghetti alla carbonara is a classic of Roman cuisine, loved for its simplicity and rich, enveloping flavor. This dish, which has humble origins, has become a symbol of Italian culinary tradition, appreciated worldwide.
The quality of the ingredients is fundamental to achieving a perfect carbonara, and Benedetto Cavalieri spaghetti, with their texture and ability to retain flavors, are the ideal choice.
Ingredients and preparation
To prepare an authentic carbonara, it is essential to use high-quality ingredients. Here are the necessaryingredients:
- 200 g of guanciale
- 4 eggyolks
- 100 g of grated pecorino romano
- 320 g of Benedetto Cavalieri spaghetti
- Freshly ground black pepper
The preparation begins with cutting the guanciale into cubes. Guanciale, which is the pork cheek, is preferable to pancetta for its more intense flavor and texture. The guanciale cubes are browned in a pan until crispy, releasing their fat, which will be fundamental for the pasta sauce.
Meanwhile, cook the Benedetto Cavalieri spaghetti in plenty of salted water. It is important to drain the pasta al dente to maintain the right texture and allow the spaghetti to absorb the sauce better.
In a bowl, beat the egg yolks with the grated pecorino romano and a generous amount of freshly ground black pepper. This creamy mixture will be the base of the carbonara sauce. Once drained, the spaghetti is transferred to the pan with the guanciale, mixing well to combine the flavors.
The crucial step is adding the egg and pecorino mixture. The pan must be removed from the heat to prevent the eggs from scrambling, turning into a sort of omelet. By mixing quickly, you get a smooth and enveloping cream that perfectly coats the spaghetti.
Tips for a perfect result
To get the most out of this recipe, it is important to follow some simple tips:
- Use fresh and quality ingredients: guanciale and pecorino romano are fundamental for the authentic flavor of carbonara.
- Do not overcook: the spaghetti must be drained al dente to maintain the right texture and absorb the sauce better.
- Mix the egg and pecorino mixture quickly: this allows obtaining a smooth and enveloping cream without the eggs scrambling.
Benedetto Cavalieri spaghetti with tomato and basil
Benedetto Cavalieri spaghetti with tomato and basil is a timeless classic of Italian cuisine, a symbol of simplicity and genuineness. This dish, which enhances the fresh and authentic flavors of the Mediterranean, is perfect for any occasion, from family dinners to summer lunches with friends.
The quality of the ingredients is fundamental to achieving an excellent result, and Benedetto Cavalieri spaghetti, with their texture and ability to retain flavors, are the ideal choice.
Ingredients and preparation
To prepare this dish, it is essential to use fresh and high-quality ingredients. Here are the necessaryingredients:
- 800 g of peeledtomatoes
- 1 onion
- 2 cloves of garlic
- Freshbasil
- 320 g of Benedetto Cavalieri spaghetti
- Extra virgin olive oil
- Salt and pepper to taste
The preparation begins with finely chopping the onion and garlic, which are then sautéed in extra virgin olive oil until golden. At this point, add the peeled tomatoes, which must cook over low heat for about 30 minutes, allowing the flavors to blend perfectly. During cooking, it is important to stir occasionally and adjust the salt and pepper to taste.
Meanwhile, cook the Benedetto Cavalieri spaghetti in plenty of salted water. It is essential to drain the pasta al dente to maintain the right texture and allow the spaghetti to absorb the sauce better. Once drained, the spaghetti is transferred to the pan with the tomato sauce, mixing well to combine the flavors.
Tips for a perfect result
To get the most out of this recipe, it is important to follow some simple tips:
- Use fresh and quality ingredients:fresh tomatoes and basil are fundamental for the authentic flavor of the dish.
- Do not overcook:the spaghetti must be drained al dente to maintain the right texture and absorb the sauce better.
- Add the basil at the last moment:this allows preserving the fresh and aromatic flavor of the basil, preventing it from overcooking and losing its fragrance.
Discover new delights with DF Gourmet
We hope these three recipes with Benedetto Cavalieri spaghetti have inspired you to experiment in the kitchen. But don’t stop here! There are many other high-quality products at DF Gourmet just waiting to be transformed into delicious dishes.
We invite you to explore our online shop and discover new ingredients to create more unforgettable recipes. Enjoyyourmeal and happy cooking!
