HOMEMADE PASTA
with GREEN OLIVES and TOMATOES
PASTA with GREEN OLIVES
Monday, January 18, 2021
Italian Grandma Sugo MeatSauce Recipe Pasta
She Hand-Grinds the MEATS
NONNA MAkes The SUGO
NONNO is Filling up bottles with OLIVE OIL
NONNA 'S RECIPE
This Italian Grandma (Nonna) Makes an Awesome Meat Ragu. She buys whole cuts of
Beef, Veal, and Pork and grinds the meat by hand at home in her hand-cranked Meat-Grinder.
She also grinds the Carrot and Celery for the recipe in the meat grinder.
There's nothing like a homemade slow simmered Italian Meat Ragu, like this one or the famed
Ragu Bolognese .. Learn how to make a Bolognese , or any of the various Italian Meat Ragu (Sugo) and "the World is Yours" .. They are so delicious, and once you know how to make one and make it for friends and family they will love it. It's really one of the greatest things on Earth, and something everyone should know and have in their cooking repertoires, so learn How to Make One. "all the Best."
SUGO delle NONNA
Monday, January 11, 2021
Pasta in Basilicata Italy
Nonna Teresa
Matera
Jamie Oliver in BASILICATA
ITALY
with GENARO CATALDO
RECIPES From My SICILIAN NONNA
ROAST LAMB with POTATOES
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Saturday, January 9, 2021
Cooking Puglia Jamie Oliver Recipes Pusliese
ORECCHIETTE with POMODORO e FAVA
JAMIE COOKS PUGLIA
with GENARO CATALDO
Locorotondo
Puglia
Jamie and Genaro in Locorotondo
LINDA
LOCOROTONDO
Jamie Oliver Grannie Cooking ROme Italy Recipes
ITALIAN NONNA COOKING
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COOKING in ROME with JAMIE OLIVER
and GENARO CATALDO
TRATTORIA SETTIMIO
ROMA
TRATTORIA SETTIMIO
ROME, ITALY
ROME, ITALY
GNOCCHI POMODORO
At TRATTORIA SETTIMIO
Anna Terresa, Jamie Oliver, Genaro Caltaldo, and Friend
Eating Gnocchi at Settimio in Rome
Italy
ITALIAN GRANDMA COOKING
RECIPES From My SICILIAN GRANNIE
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Wednesday, January 6, 2021
SUNDAY LUNCH with FRIENDS - PASTA and RABBIT
SUNDAY LUNCH with FRIENDS
In EMILIA ROMAGNA
RINA Makes Homemade Tagliatelle w/ Ragu
And Rabbit Saute for Her Friends
Rina plates the CONIGLIO (Rabbit)
BRAISED RABBIT w/ BEANS
SOUPS - PASTA
CHICKEN - MEAT and FISH RECIPES
And More ...
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Monday, January 4, 2021
Italian Chickpea Soup Recipe PastaCeci
PASTA e CECI
I just heard that Chickpeas are the Hot New Food Item of 2020 ... "New" ? You're kidding? The Romans were eating Ceci (Chickpeas) over 2,000 years ago, and Chickpeas have been eaten by various cultures much longer than that. Chickpeas have been consume in the Middle East for more than 7,500 years, so it's quite clear they didn't just fall off the Turnip Truck the other day.
I myself have been eating Pasta Ceci, a southern Italian dish that can be either a soup or a pasta, depending on whether you make it soupy (with more liquid) or not. Either way it's great, they love it in Naples and all over the Amalfi Coast, in Puglia, and Sicily as well.
PASTA CECI - Recipe
Chickpeas & Pasta
Pasta e Ceci is a mainstay of the Amalfi Coast and Neapolitan Cuisine. There are many different versions of this soup. Some call for a lot more tomatoes than others, while some use less tomato, as with this recipe here. Some people puree some of the chickpeas, while others don’t. Some cook the pasta in the soup, while others cook the pasta in water, then add to the soup after cooking it in the water. Most make the soup vegetarian, but if you like to you can add some Pancetta or Sausage to this soup.
This recipe was Excerpted from Bestselling Italian Cookbook author Daniel Bellino-Zwicke's new forthcoming book, POSITANO - The AMALFI COAST COOKBOOK - Travel Guide (January 2021) from Broadway Fifth Press, New York NY ...
Ingredients :
8 ounces Dry Chickpeas
1 small onion
3 cloves Garlic, peeled and left whole
Olive Oil
1 small Onion, peeled and chopped
2 Bay Leaves
2 sprigs Fresh Rosemary
1 large Carrot, peeled and cut into 3 pieces
8 ounces short Maccheroni Pasta - Ditalini or whatever short maccheroni you like
Water
½ teaspoon each of Salt and Red Pepper Flakes
6 whole Plum Tomatoes, chopped
¼ cup grated Pecorino Romano
Soak the Chickpeas in water for 6 hours, or overnight.
Drain the chickpeas and wash over cold running water.
Place the chickpeas in a large pot. Add water to cover the beans, with water 2” above the beans. Add the carrot and 1 clove of garlic to the pot.
Turn the heat on to high, until the water just starts to boil. Once it is boiling, lower the heat so the water is cooking at a low simmer.
After the chickpeas have been cooking for 1 hour, take a few out of the pot and eat them, to test if they are done cooking or if they need to cook for a little while longer. The Chickpeas should start getting soft enough to eat, yet still have a little bit of a firm bite to them.
Add about 6 tablespoons of olive oil to a large frying pan with 2 cloves of Garlic and 2 Rosemary Sprigs. Cook on low heat for 3 minutes.
Add the onion and cook on low heat for 5 minutes.
Remove the garlic and rosemary from the pan and discard.
Add the onions to the pan and cook on low heat for 3 minutes. Add the salt and red pepper and cook for 2 minutes more.
Add the tomatoes and cook on high heat for 2 minutes.
Lower the heat and cook for 5 minutes, as you stir with a wooden spoon.
Once the beans are finished cooking, remove ⅓ of the chickpeas and pass through a food mill , or puree in a food-processor with a half-cup of the bean cooking liquid.
Put the pureed chickpeas in the pot with the tomatoes and cook on low-medium heat for 8 minutes.
Remove the carrots from the pot and chop fine. Put back into the pot.
Add the contents of the pan with the tomatoes into the pot of whole chickpeas. Cook on low heat for 20 minutes, stirring occasionally.
As the chickpeas are simmering, cook your maccheroni pasta in a pot with boiling salted water.
Cook the pasta according to the directions on the package. Once pasta has cooking, drain in a colander, and reserve a cup and a half of the pasta cooking water.
Add the pasta to the pot with the chickpeas, and mix everything together.
Try and determine the consistency of the Pasta Ceci at this point. It should be soupy , but not too watery and not too tight (dry). If it is too tight add as much as the pasta cooking water as you want, to get it to the consistency you like.
Place in bowls, drizzle a little olive oil over the top, and serve with grated Pecorino on the side.
POSITANO is COMING
JANUARY 29, 2021
The Above Recipe was Excerpted from
POSITANO The AMALFI COAST COOKBOOK
Author Page - Daniel Bellino Zwicke
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