Thursday, August 25, 2022

Pasticcio Ferrarese

 



PASTICCIO FERRARESE






PASTA FERRARESE - Recipe







NONNA BELLINO'S COOKBOOK











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.

The main difference lies in the use of tomato, which is not present in pasta alla gricia. This is because its origin dates back to before the tomato was imported into Europe. Pasta alla gricia is said to have been invented by the Lazio shepherds who, with the few ingredients they had available on their return from the pastures, prepared a dish so simple but equally tasty and substantial.
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
shallot, minced
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


  1. In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
  2. 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. 
  3. Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
  4. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
  5. 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







GRANDMA BELLINO'S COOKBOOK

SICILIAN RECIPES









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Saturday, August 13, 2022

FUSILLI with Tomato Sauce Recipe

 



Lina





LINA

FUSILLI e SUGO di POMODORO

TOMATO SAUCE







"Mangia Bene"






BEST SELLING ITALIAN COOKBOOKS












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








FAVORITE ITALIAN FOODS

AND SECRET RECIPES









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





TOMATO SAUCE for 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

  1. Slice the Eggplants into round slices, each about 1/2 -inch thick.
  2. Sprinkle the slices with salt and then place them in a colander.
  3. Leave the eggplant in the colander to drain for at least 1 hour, giving the salt time to absorb the eggplant's bitterness.
  4. When eggplant are ready to be used, use a fork to lightly beat the eggs in a shallow bowl.
  5. Spread the flour onto one shallow pan, and the breadcrumbs, cheese, and paesley in another one.
  6. 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.
  7. 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.
  8. Fry the slices until golden brown, about 3 minutes on each side.
  9. When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon.
  10. 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.
  11. 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 ...










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Wednesday, August 3, 2022

Timballo Abruzzese Recipe Abruzzo

 




TIMBALLO ABRUZZESE








TIMBALLO From ABRUZZO







FAVORITE ITALIAN RECIPES







Homemade Canneloni Recipe Rome Italy

 




CANNELONI alla ROMANA






HOMEMADE CANNELONI

From ROME









FAVORITE ITALIAN FOODS

And SECRET RECIPES