Bucatini alla pizzaiola, a delicious baked pasta dish that sings all the favorite flavor notes of southern Italy. It’s styled alla pizzaiola, literally “pizza style”, for its oregano-scented marinara sauce.
Ingredients - Serves 4-6
500g (1 lb) bucatini750ml (3 cups) of marinara sauce, preferably made with fresh tomatoesA pinch of oreganoA few fresh basil leaves200g (7 oz) mozzarella, cut into cubesGrated parmesan cheese, q.b.Salt
Twice cooked pork(回锅肉) or Double cooked pork belly is one of the most famous dishes of Sichuan cuisine. There is an interesting that if you do not eat twice cooked pork, then you have never been to Sichuan. The English name Continue reading...
Carbonara is one of my very favorite pastas, but in the warmer weather it can be a bit heavy. One way to lighten things up is to substitute the pancetta (Italian bacon) with a vegetable, typically zucchini, which has a natural affinity for eggs. You proceed almost exactly like a classic carbonara; the only difference is you add a bit of garlic or onion to sauté along with the zucchini to add a bit of savor. While not exactly dietetic, the result is delicate but full of flavor.
400-500g (14-16 oz) spaghetti, rigatoni or other pasta of your choice (see Notes1-2 cloves of garlic, peeled and slightly crushed, or half a yellow onion, finely minced250g (8 oz) zucchini, cut into slices or cubesOlive oil4-5 medium eggs250g (8 oz) grated pecorino romano cheese (or a combination of Parmesan and pecorino)Salt, to tasteLots of freshly ground black pepper
[...] It is thought that the word strangozzi is derived from the Italian word for shoelaces, stringhe, yet this pasta has come to mean priest stranglers. Centuries ago, in Umbria, the clergy was not looked upon kindly by the villagers. Legend says that they chased down the worst of the clergy and those that were caught were strangled with their shoelaces. These long pasta ribbons are thought to resemble those shoelaces. Death by shoelace immortalized in pasta. In reality, strangozzi are about the size of what we would call linguine, the only difference being in their thickness. Our linguine are cut from thin pasta sheets; strangozzi is cut from sheets twice as thick. The result is a hearty pasta that is perfect for heavier or meat-based sauces. Before beginning the recipe, the octopus must be cleaned and readied.[...]
Strangozzi Pasta with Octopus Recipe
octopus (See Notes)3 tbsp extra virgin olive oil1/4 tsp red pepper flakes (more or less to taste)1 small onion, diced2 cloves garlic, minced or grated1/3 cup chopped parsley1 large can, 28 oz (800 g), whole tomatoes - hand-torn1/2 tsp dried marjoram (2 tsp fresh)3 to 4 oz dry white wine1 lb (450 g) cooked Strangozzi pasta -- or whatever pasta you prefer -- cooked al dentereserved pasta water
Superweeds that are resistant to Monsanto’s herbicide Roundup are widely spreading across the country and UK parents are angry since GM cereal that makes children hyperactive are on sale in Tesco (Biotech is poisoning our kids & British parents...
Fennel seed is one of the main ingredients in Italian sausage and this recipe includes Asiago cheese for added flavor. Try making your own at home. You can use a food processor to chop up the pork and most electric mixers come with a sausage stuffer attachment. This sausage is just as good in patties as in casings.
2 large boneless pork shoulder roasts, cut into small chunks (remove large pieces of fat) weighing 6 pounds after trimming1-1/2 tablespoons salt2 teaspoons black pepper1/2 teaspoon crushed red pepper5 tablespoons minced Italian parsley1/2 cup grated Asiago cheese4 tablespoons crushed fennel seeds3 garlic cloves, minced
Directions Toast fennel seeds in a pan in a preheated 325-degree F. oven for 10 minutes. Cool before using in the recipe. In a large bowl, combine pork, salt, pepper red pepper, parsley, Asiago cheese, fennel seeds and garlic. Thoroughly blend with your hands. Cover the bowl with plastic wrap and refrigerate overnight for flavors to blend. Put seasoned pork chunks through the medium plate of a food chopper. Place in a large bowl and mix thoroughly to evenly distribute seasonings. All sausages can be prepared as patties (the easiest) or run through a sausage-stuffer into hog casings by following the instructions of the appliance. Sausages freeze well. Patties can be sauteed in a little olive oil and served with tomato sauce. Yield: about 6 pounds.
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