PASTICCIO FERRARESE
PASTA FERRARESE - Recipe
Thursday, August 25, 2022
Tuesday, August 23, 2022
Roman Pasta Gricia Recipe Rome
Chef Max Mariola
And a Hunk of GUANCIALE
PASTA alla GRICIA
Pasta alla gricia is one of the most famous dishes of Lazio cuisine, considered by all to be the ancestor of pasta all'amatriciana. In fact, in common there is the use of guanciale (bacon) and Pecorino romano cheese.
Which pasta to choose for a good dish of Gricia pasta? Spaghetti, Bucatini and Tonnarelli are good. In this tutorial we have chosen the Tonnarelli.
ROMAN PASTA RECIPES
GRICIA - AMATRICIANA
CARBONARA - CACIO PEPE
MANGIA ITALIANO
ROMAN PASTA RECIPES
And MORE ...
Friday, August 19, 2022
Maccarunata Pasta Ragu Recipe
Making Homemade Pasta
BASILICATA, ITALY
Sugo con Maccarunata
NONNA BELLINO'S COOKBOOK
FRITTATA
HOTELS
ITALY / WORLDWIDE
Monday, August 15, 2022
Penne with Vodka Sauce Recipe
RIGATONI al VODKA
PENNE al VODKA Recipe
FAVORITE ITALIAN FOODS
And SECRET RECIPES
PENNE al VODKA Recipe
INGREDIENTS :
3 tbsp. butter
1 shallot, minced
2 cloves garlic, minced
1/2 c. tomato paste
1/2 tsp. crushed red pepper flakes
2 tbsp. vodka
Kosher salt
1 lb. Shor Maccheroni Pasta (Penne or Rigatoni)
1/2 cup heavy cream
1/2 cup freshly grated Parmesan Cheese
- In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
- Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes.
- Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
- Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.
Gina Stuffed Tagliatelle Recipe
GINA
GINA'S HOMEMADE TAGLIATELLE
GINA with Her Homemade STUFFED TAGLIATELLE
Saturday, August 13, 2022
Sunday, August 7, 2022
Hershey Felder Lasagna Recipe
Hershey Felder
And Friends
PUMPKIN LASAGAN for DINNER
HERSHEY FELDER
Making LASAGNA
And TAGLIATELLE with CABBAGE
HERSHEY FLEDER
Talking of His LOVE of ITALIAN FOOD
HERSHEY COOKS
FLORENCE , ITALY
LASAGNA di ZUCCA
Tacu Italian Pasta Soup Recipe
ROSINA
She's 101 YEARS OLD
TACU PASTA SOUP
MARCHESE
DARLING ROSINA
ROSINA in The VEGETABLE AGRDEN
ROSINA MAKING SOUP
FAVORITE ITALIAN FOODS
And SECRET RECIPES
Thursday, August 4, 2022
San Marzano Tomatoes
San MARZANO TOMATOES
The TRUTH ABOUT San MARZANO TOMATOES
San MARZANO Tomatoes
All ABOUT San MARZANO TOMATOES
San Marzano tomatoes are famous for their sweet taste and thicker flesh and are seen as some of the best types available on the market. San Marzano tomatoes can be traced back to 18th century Italy and, like most authentic Italian products, are cultivated in the San Marzano sul Sarno region near Naples (via Gardening Channel). Unfortunately, San Marzano tomatoes have suffered a food assault of sorts, as Food & Wine and famed Iron Chef personality Alton Brown have long questioned their authenticity. On Food & Wine's Twitter, a fan of Brown's pointed out how the chef has been noting for years that most canned San Marzano tomatoes are fake — eliciting praise from Brown himself in a Tweet.
Food & Wine reports that the tomato market has been sadly flooded with a plethora of counterfeit San Marzano tomatoes, noting a report from the Consorzio San Marzano (aka the Consortium for the Protection of the San Marzano Tomato Dell'agro Sarnese Nocerino) that says, out of all the cans labeled "San Marzano tomato," only 5% are an actual product of Italy. Danielle Aquino Roitmayr of the Italian import company Gustiamo reveals to Taste that some Italian companies will ship tomatoes to the United States sans the official label from the Consorzio San Marzano and US companies will simply slap on the sticker and call it a day. And since there is no official body that oversees this process, those companies can get away with it.
Taste further reveals that some companies won't even hide that the tomatoes aren't San Marzano and will add that note in the fine print on the nutritional label on the back of the can. But, what happens when you can't distinguish whether your tomatoes are legitimate or not? Taste says that official San Marzano tomatoes only come whole or in fillets, peeled, and canned — so if you see diced or crushed San Marzanos, they're fake. Another sign that they aren't real? If the price seems like a total steal. Food & Wine cites how authentic San Marzano tomatoes will probably cost you a "pretty penny."
Apart from reading the label's fine print carefully, evaluating the price, and looking for the style of the tomatoes, there are two more tell-tale items you can look for to ensure you're buying real San Marzano tomatoes. According to Food & Wine, cans of real San Marzano tomatoes will have two very specific labels on them that cannot be forged or manipulated: a D.O.P. seal and a Consorzio San Marzano certification number. These may both appear as a banner around the top of the can or might be stamped somewhere toward the bottom of the can.
Apart from reading the label's fine print carefully, evaluating the price, and looking for the style of the tomatoes, there are two more tell-tale items you can look for to ensure you're buying real San Marzano tomatoes. According to Food & Wine, cans of real San Marzano tomatoes will have two very specific labels on them that cannot be forged or manipulated: a D.O.P. seal and a Consorzio San Marzano certification number. These may both appear as a banner around the top of the can or might be stamped somewhere toward the bottom of the can.
Now that you know what to look for — seeking out San Marzano tomatoes that feature a D.O.P. seal and a Consorzio San Marzano number — you should know about the best places to shop to find the real tomatoes. While you can purchase cans online with retailers like Gustiamo or even Eataly, both of which are known to sell quality Italian foods, you might feel better buying in person. Whether you need San Marzanos right away for a recipe or you've been duped in the past and like to see what you're buying face-to-face, there are brick-and-mortar stores you can visit to find what you need.
SUNDAY SAUCE
Eggplant Parmigiana Recipe
EGGPLANT PARMIGIANA
Ingreidents :
8 tablesppons Olive Oil
3 cloves Garlic, peeled and chopped fine
1 teaspoon Red Pepper Flakes
1 teaspoon ground Black Pepper
1/2 teaspoon Salt
2 cans San Marzano Tomotoes, removed from can and crushed with your hands
10 fresh Basil Leaves, torn into small pieces
1. Add the Olive Oil to a large stainless steel pot. Turn heat on to a low flame. Add the Garlic.
Cook the garlic for 2 minutes on low heat. Add the Red Pepper and continue cooking for 1 min.
2. Add the tomatoes to the pot, and turn heat to hot. Cook on high heat, stirring the tomatoes with a
wooden spoon. Cook on high heat until the tomatoes start to bubble, then turn heat down to low.
3. Add the Basil, Salt & Black Pepper and mix. Turn heat to medium and cook, as you stir for 8 minutes
on medium heat. Low flame to very low, and cook on a low flame for 14 minutes, stirring occasionally
with a wooden spoon.
4. Turn heat off, and let the sauce rest. It is done.
FRIED EGGPLANT CUTLETS for EGGPLANT PARM
BREADED FRIED EGGPLANT
"TASTY on THEIR OWN"
Ingredients :
- 3 Medium Large Purple Eggplants
- Salt
- 1 Cup All-purpose Flour
- 2 Large Eggs
- 1 1/2 Cups Bread Crumbs
- 1/3 Cup Parmesan Cheese
- 1/4 Cup Chopped Fresh Parsley
- Sea Salt And Black Pepper
- 1 Cup Extra-Virgin Olive Oil
- Slice the Eggplants into round slices, each about 1/2 -inch thick.
- Sprinkle the slices with salt and then place them in a colander.
- Leave the eggplant in the colander to drain for at least 1 hour, giving the salt time to absorb the eggplant's bitterness.
- When eggplant are ready to be used, use a fork to lightly beat the eggs in a shallow bowl.
- Spread the flour onto one shallow pan, and the breadcrumbs, cheese, and paesley in another one.
- Season the eggplant slices to taste with salt and pepper, and then lightly dredge each eggplant slice first lightly in the flour, then the egg, and finally in the breadcrumbs.
- In a heavy frying pan, heat the olive oil over medium heat, and when the oil begins to smoke, lay several eggplant slices in a single layer in the pan.
- Fry the slices until golden brown, about 3 minutes on each side.
- When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon.
- Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked.
- Keep the cooked cutlets warm in a hot oven while you continue to cook all of the eggplant slices.
ASSEMBLING the EGGPLANT
INGREDIENTS :
1 1/2 cups grated Parmigiana Reggiano or Grana Padano Cheese
Get a Baking Pan and caot with a little Olive Oil on the bottom of the pan.
Add a layer of Tomato Sauce to the bottom of the pan.
Place a layer of fried Eggpant on top of the tomato sauce to completely cover.
Top the Eggplant with a layer of Tomato Sauce. Sprinkle grated Parmigiana or Grana Padano Cheese ofver the Eggpant.
Add another layer of Eggplant, top with Tomato Sauce, and grated cheese.
Continue layering the Eggplant, Tomato Sauce, and Grated Chees until all the Eggplant has been used up.
Place the pan of Eggplant into a 400 degree oven. Cook for 7 minutes at 400 degrees, then turn down the heat to 350 degrees. Cook the Eggplant until cooked through, about 35 minutes more at 350 degrees.
Turn oven off and let the eggplant sit in the oven for 7 minutes befor taking it out.
Take the Eggplant out of the oven, and let sit for 12 minutes before serving.
Cut the Eggplant into square or rectangle pieces and serve to your guests.
Note : The Eggplant can be cooked ahead of time, cooled and place in the regrigertator and served later in the day or the next day.
When reheating the cold eggplant to serve. Remove the eggplant at least 30 to 40 minutes befor reheating.
Turn oven on to 350 degrees. Cook the Eggplant for 14 minutes at 350 degrees. Turn the oven temperature down to 325 degrees and continue cooking for 15 minutes. Remove from oven and let set for 8 minutes before cutting the Eggplant and serving.
Enjoy!
SUNDAY SAUCE
alla CLEMENZA alla PACINO
AUNT FRAN'S EGGPLANT PARMIGIANA
"IT'S The BEST EVER" !!!
ITALIAN SOUP - PASTA - MEATBALLS
AND MORE ...
.
Wednesday, August 3, 2022
Homemade Canneloni Recipe Rome Italy
CANNELONI alla ROMANA
HOMEMADE CANNELONI
From ROME
FAVORITE ITALIAN FOODS
And SECRET RECIPES
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