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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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Spaghetti alla carbonara (when you don't trust completely the quality of the eggs)

Spaghetti alla carbonara (when you don't trust completely the quality of the eggs) | Le Marche and Food | Scoop.it

In the real CARBONARA the eggs are cooked only by the heat of the spaghetti that is poured and mixed with them fresh from the pasta pot. But the operation can be tricky—if the pasta is not hot enough, or if too much pasta water clings to the pasta, the result can be a runny, unappetizing mess. And, of course, concerns about egg contamination these days make this way of making carbonara a bit risky, too. So, after years of experimenting with different methods, I’ve come up with my own technique.

IngredientsServes 4-6

  • 400-500g (14-16 oz) spaghetti
  • 4-5 medium eggs
  • 250g (8 oz) grated pecorino romano cheese (or a combination of Parmesan and pecorino)
  • 250g (8 oz) guanciale or pancetta, cut into cubed
  • Olive oil (or lard)
  • Salt, to taste
  • Lots of freshly ground black pepper
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Spaghetti with Varnelli, tomatoes and pancetta

Spaghetti with Varnelli, tomatoes and pancetta | Le Marche and Food | Scoop.it

Spaghetti with Varnelli, tomatoes and pancetta [...]

Ingredients for 2

  • Onion – 1 from Tropea
  • Pancetta – 70g/2.5oz diced
  • Extra virgin olive oil – for frying
  • Varnelli – 1 espresso cup
  • Cherry tomatoes – 150g/5.3oz
  • Spaghetti – 160g/5.6oz
  • Freshly ground black pepper – to taste

Directions

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Spaghetti with garlic, oil and chili pepper ( aglio, olio e peperoncino )

This is one of the most traditional dishes of Italian cuisine, the spaghetti with garlic, oil and chili pepper. So easy and quick that you can taste it any time of day... or night! Have you ever got home late with your tummy rumbling? For such cases, I'll show you a pasta dish that will never disappoint you: the spaghetti with garlic, oil and chili pepper. Let's see how to do! We'll need:

  • 14 oz (400 g) of spaghetti
  • 2 hot chili peppers
  •  just under ½ cup (100 ml) of extra virgin olive oil
  • salt
  • 2 cloves of garlic

Bring a pot with salted water to a boil and toss in the spaghetti, in the meanwhile put the oil in a pan together with the crushed garlic... and add the chili pepper. Now let the flavours blend for a few minutes.
Drain the spaghetti al dente, add to the garlic, oil and chili pepper, and stir-fry for a few minutes to gain flavour.
Now you can enjoy your spaghetti with garlic, oil and chili pepper, ready in just 10 minutes! Good, easy and quick!

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Spaghetti coi moscioli — spaghetti with mussles Portonovo-style

Spaghetti coi moscioli — spaghetti with mussles Portonovo-style | Le Marche and Food | Scoop.it

Moscioli - the local name for mussels (cozze in Italian) - are cultivated in the protected bay of Portonovo and harvested and served in any number of simple trattoria, tables by the beach, the sea literally lapping at your feet. The pasta and shellfish, bathed in a slightly piccante tomato-and-mussel-broth sauce, is most perfectly partnered with an equally forthright and full flavoured Verdicchio dei Castelli di Jesi...

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Cooking With Italian Spices - Peperoncino | Spaghetti with Garlic and Oil (and hot chili pepper)

Cooking With Italian Spices - Peperoncino | Spaghetti with Garlic and Oil (and hot chili pepper) | Le Marche and Food | Scoop.it

“Spaghetti with Garlic and Oil” is a traditional Italian pasta dish, said to have originated from the region of Abruzzo, although it is popular across the country. This is a classic Roman dish, one that most Italian men know how to make. It’s also quite popular as a late night snack among friends, for example, after a night out at the theater.

Ingredients Serves 4-6

  • 2 cloves of garlic, minced, or more to taste
  • 1/2 of a dried chili pepper, crumbled,
  • 1/3 cup extra virgin olive oil
  • 1 pound spaghetti
  • Grated Parmigiano or Pecorino Romano (optional)
  • Parsley, chopped

Directions

Bring 6 quarts of lightly salted water to a boil and add the spaghetti.

Meanwhile, mince the garlic, crumble the red pepper and sauté them in the oil in a large skillet until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don’t want it to overbrown and become bitter).

When the spaghetti is cooked, drain and transfer it to the skillet. Mix well. Garnish with parsley.

Mariano Pallottini's insight:

Spaghetti with Garlic and Oil, from Abruzzo, clearly, passed to Le Marche through San Benedetto del Tronto where this dish was specially common in fisherman's families and has taken the local name: Spaghetti "Uie'Aié"

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Spaghetti with Lemon and Olive Oil - Spaghetti al Limone

Spaghetti with Lemon and Olive Oil - Spaghetti al Limone | Le Marche and Food | Scoop.it

Spaghetti with Lemon and Olive Oil - Spaghetti al Limone

Ingredients

  • 1 pound spaghetti or linguine
  • Salt
  • 3 lemons
  • 1/4 cup extra virgin olive oil , plus additional for serving
  • 1/4 cup heavy cream
  • 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
  • Ground black pepper
  • Small handful fresh basil or arugula (what I used, deliciously, in a pinch) leaves, shredded

Directions

Cook linguine or spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot. (You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.). 
While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
Drain pasta, reserving 1 1/2 cups of pasta cooking water. 
Dry out your pot, then boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. 
Add the cheese and 1/4 cup lemon juice and toss, toss, toss everything together. 
Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice (we did). 
Stir in basil or arugula and season generously with salt and pepper.

Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan. cheese.

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Spaghetti Con Vongole: Le Marche Italy in a Clam

Spaghetti Con Vongole: Le Marche Italy in a Clam | Le Marche and Food | Scoop.it

The meal was succulent and delicious with the sea air blowing in the sliding glass door. Wine was poured, stories told. How generous. How amazing and how unbelievably simple. And there, with my body heavy from travel, I felt Le Marche in my soul and I was lighter because of it. Thanks Peppe... and tell the clams thank you as well.

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Flavors of Le Marche: Spaghetti alla Marchigiana

Flavors of Le Marche: Spaghetti alla Marchigiana | Le Marche and Food | Scoop.it

Culinary insights and food perspectives about the Le Marche region of Italy.The Marchigiani table overflows with the abundant treasures of land, sea and stream. Every dish celebrates the uniquely delicious

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