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RECIPES: Main Courses
Recipes for first courses in classic Mediterranean style.
The sea and the sun on your table.

Spaghetti with raw tomatoes and basil
Spaghetti with fresh saffron and goat cheese
Spaghetti with mussels
Linguine from the fisherman's garden
Spaghetti with sea urchins
   
 
Spaghetti with raw tomatoes and basil Spaghetti with raw tomatoes and basil
Viva l'Italia
The three colors of the national flag in the most traditional pasta dish, known and appreciated worldwide.
It definitely is the first recipe that introduces the Mediterranean cuisine to the rest of the world.
INGREDIENTS (yeld 4 servings)
1 lb spaghetti
3 sun-ripened tomatoes
Fresh basil (about six leaves)
Pecorino (sheep) cheese for grating (or grated romano), medium sharp
1/3 cup San Giuliano extra virgin olive oil
Salt and pepper to taste
Place the tomatoes in boiling water for few minutes, then peel them, cut them in vertical stripes, and set aside in a large serving bowl.
Sprinkle with coarsely chopped basil and drench in olive oil. Add the salt and pepper.
Cook the Spaghetti "al dente", drain and pour in the bowl. Mix well and grate the cheese on top.
   
 
Spaghetti with fresh saffron and goat cheese Spaghetti with fresh saffron and goat cheese
Sun in the garden
A country kitchen with a boiling pot of water.
The aroma of sun-ripened tomatoes and tasty goat cheese. A very small and precious package...
INGREDIENTS (yeld 4 servings)
1 lb spaghetti
32 stems of fresh saffron (substitute with whole Spanish saffron)
2 fresh ripened tomatoes
4 oz. aged goat cheese, grated
San Giuliano extra virgin olive oil
Salt and pepper to taste
Heat some water to a rolling boil and throw the tomatoes in for two minutes or long enough for the peel to start loosening. Then peel them and cut in vertical strips. Set aside in a bowl. Add the olive oil, salt and pepper. Wrap the saffron stems in aluminium foil and place them on the cover of the pot where the water for the spaghetti is boiling: the heat will roast them lightly. When it's time to throw the spaghetti in, take the toasted saffron from the foil and crumb it into the tomatoes. Then pour into a large skillet and heat slowly. Cook the spaghetti "al dente", drain, and pour them in the simmering sauce. Sautee for a couple of minutes, stirring frequently, and top with thin slices of goat cheese.
   
 
Spaghetti with mussels Spaghetti with mussels
Spaghetti by the sea
For some discerning people having a good dish of spaghetti by the seaside is an unforgettable experience. The following recipe is the closest thing to this ideal setting, with the advantage that you can experience it anywhere.
INGREDIENTS (yeld 4 servings)
1 lb spaghetti
1 1/2 lbs mussels
4 fresh ripe tomatoes
Garlic, basil, parsley, hot pepper
San Giuliano extra virgin olive oil
Salt to taste
Scrub mussels thoroughly and steam them open on high fire (the water should be about a cup). As they open, drain and shell them, saving the filtered broth. In a separate pot, flash boil the tomatoes, peel them, and cut in stripes. In a large pan sautee some garlic, parsley, and hot pepper chopped together with 1/3 cup of olive oil. Add the mussels first, then the tomatoes and broth. Simmer for 5 minutes then add the chopped basil, and salt to taste. When the spaghetti are "al dente", drain and add to the pan, sautee for one or two minutes stirring. Serve very hot.
   
 
Linguine from the fisherman's garden Linguine from the fisherman's garden
The lucky fisherman's secret
He was the happiest man on earth. He fished, then stopped by his vegetable garden, and when he got home, he cooked the catch of the day with the fresh vegetables. As it happened, his secret recipe went around quickly, and today he'll probably be very proud to see it here.
INGREDIENTS (yeld 4 servings)
1 lb linguine or fettuccine
1/2 lb fresh baby clams (with shell)
3 very small and very fresh zucchini
4 fresh, sun-ripened tomatoes, peeled, and cut (see recipe above)
Garlic, parsley, hot pepper
San Giuliano extra virgin olive oil

Let the clams in cold salted water for several hours, so they can shed sands, etc. Wash them well and sautee them open in a large pan with a little oil and water. When opened, keep the clam in one half of the shell and discard the other. Set aside in a bowl. Finely slice the zucchini, then prepare the tomatoes and set them aside. In the same pan you used for the clams, sautee the garlic, parsley and hot pepper (previously chopped together) in 1/3 cup of San Giuliano extra virgin olive oil. Add the zucchini and sautee until wilted. Then add the tomatoes and the clams. Simmer on low fire for 4-5 minutes. When the linguine are cooked "al dente", drain and add them to the pan, in which you'll continue to sautee, always stirring for a few more minutes.
   
 
Spaghetti with sea urchins Spaghetti with sea urchins
Sea scent and a touch of eros
Thanks to this fine and delicate dish you can taste the scent of the sea. Make sure do not propose it to friends you don’t like, this recipe is an aphrodisiac.
INGREDIENTS (yeld 4 servings)
1 lb spaghetti
2 dozen sea urchins
San Giuliano Extra virgin olive oil
Open the sea urchins, clean from sand, take out the red eggs and place them in a bowl with a tablespoon of San Giuliano extra virgin olive oil. Mix well until blended. Cook the spaghetti “al dente” and drain, pour them into a pan where you have warmed a couple of tablespoons of San Giuliano extra virgin olive oil. Bring to high heat and add the mixture of the sea urchins. Sautee the noodles in the pan for a couple of minutes to season.
   
 
   
Appetizers
Appetizers
The appetizers have a duty to whet your appetite without quench, to enjoy the next course.
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Main Courses
Main Courses
Recipes for first courses in classic Mediterranean style. The sea and the sun on your table.
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