Pasta Dishes
Andrea Aprea, the two-star Michelin chef at Vun in Milan, presents his signature dish, RI-SOTTO-MARINO. It is a reinterpretation of the seafood risotto, designed to bring the best out of the raw materials that make up the dish, starting from its main ingredient: the rice. It is a simplified version of the dish, develped to be reproduced even at home, if you want to discover the original recipe click here: https://italiasquisita.net/it/ricette/ri-sotto-marino-di-andrea-aprea
You like garlic oil and pepper spaghetti, but you don't want any of garlic side-effects. Here's the perfect recipe for you! Alessandro Negrini is a haute cuisine chef working in one of the best restaurants in Milan. In this video recipe, he shows how to make the perfect aglio olio e peperoncino Pasta and avoid halitosis!
Maria and her daughter Paola regularly make lasagna to take away for their customers. Over the years they've adapted their recipe and the result is a green lasagna, layered with a pork ragù and béchamel sauce. This is Maria's second appearance for Pasta Grannies! The following makes two dishes, around 25 x 35 cms in dimension. For the pasta: 10 eggs, 1 kilo 00 flour, 100g fresh spinach, leaves only,
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