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[...] Slow Cooker Rabbit Ragu For Pasta Yield: Serves 6Prep Time: 20 minsCook Time: 4 - 5 hrs Ingredients:
1 (3-pound) Rabbit, Cut Into 4 PiecesFine Sea Salt & Black Pepper1/4 Cup Olive Oil1/4 Cup Diced Pancetta or Bacon1 Large Onion, Finely Chopped1 Carrot, Finely Chopped1 Celery Rib, Finely Chopped4 Garlic Cloves, Finely Chopped1 Teaspoon Dried Oregano1 Cup Dry White Wine1 (28-ounce) Can Diced/Chopped Tomatoes (preferably San Marzano)3 Tablespoons Tomato Paste1 Cup Water1/3 Cup Chopped Fresh Parsley1/4 Cup Chopped Fresh Basil1 Pound Pasta of ChoiceTo Serve:Grated Pecorino Cheese
Directions: Pat rabbit dry and sprinkle with salt and pepper. Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch. Transfer rabbit to your slow cooker, reserving fat in skillet. Add pancetta, onion, carrot, celery, garlic, oregano, and cook over medium heat, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes. Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes. Stir in tomatoes, tomato paste, and water, and bring to a boil. Stir in the parsley and basil, then pour the tomato mixture over the rabbit pieces. Turn the slow cooker on low for 4 to 5 hours. Transfer rabbit pieces to plate, and when cool enough to handle, remove meat from bones, discarding bones and gristle, and shred the meat. Return meat along with any juices to sauce to the slow cooker, taste, and adjust salt and pepper as needed. If this sauce hasn't thickened, turn on high for 30 minutes and cook without the lid. Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Drain in a colander, and return pasta to pot. Add half the sauce to the pot, and stir well to mix. Serve in individual bowls, with a scoop of additional sauce on top. Pass the cheese at the table.
Super simple pasta that I call the “mother of all pasta dishes” since its garlic and oil base forms the foundation for countless other pasta sauces. It’s also the quintessential impromptu spaghettata. I’m sure all the Italians and Italo-Americans out there have grown up with this pasta, but I have always been surprised at how many non-Italians have never had it, or even heard of it.
The essential recipe is as follows:
Ingredients
For 4-6 servings (400g/14 oz) of pasta:3-4 garlic cloves, peeled and slightly crushed2-3 whole peperoncini (dried hot red peppers)Enough olive oil to cover the bottom of your skilletA few sprigs of fresh parsley, finely choppedSalt to taste
Directions Put water on to boil for the pasta.
While the water is coming to a boil, sauté the garlic in the olive oil, along with the peperoncino, on low heat until the garlic is lightly golden brown, then turn off the heat. (Do not let the garlic burn, or it will turn bitter.) Add some chopped parsley at end (some people omit the parsley but I like the subtle flavor and color it adds).
When the water comes to a vigorous boil, salt very well and add your pasta—either spaghetti or linguine—and cook till al dente.
Drain and pour into a warmed bowl, then pour the oil and garlic mixture on top. Mix thorough, taste for seasoning and add more salt if needed, then serve and eat immediately. (You can add a few bits of chopped parsley on top for color.) In the alternative, you can add the pasta directly into the skillet where you’ve sautéed the garlic and hot pepper.
Linguine Fini with Sardines & Pickled Cherry Peppers Recipe
Ingredients
1 lb linguine fini (cappellini, spaghetti, linguine, or trenette may be used)1/2 cup + 2 tbsp extra virgin olive oil, divided1 pkg. {3.75 oz (105 g)} of skinless & boneless sardines, drained & roughly chopped5 cloves of garlic, diced or grated – divided4 pickled cherry peppers, cored, seeded, and roughly chopped1/2 cup Panko bread crumbs3 tbsp fresh parsley, choppedsalt & pepperreserved pasta water
Directions
Make the bread crumb topping: In a small mixing bowl, combine 1 diced/grated garlic clove, bread crumbs, and 2 tbsp of olive oil. Season lightly with salt & pepper. Mix thoroughly. In a small frying pan over med-high heat, lightly toast the bread crumb mixture. Do not allow to get too dark or it will ruin the dish. Remove from heat and set aside. Bring a large pot of heavily salted water to boil. Add the pasta and stir. In a large frying pan over med heat, add the remaining olive oil. Once hot, add remaining garlic and sauté for 1 minute. Add the pickled peppers to the pan and continue sautéing for another minute before adding the sardines. Continue sautéing until the pasta has cooked 2 minutes less than the package’s cooking instructions indicate for al dente. If you’ve timed everything correctly, you should sauté the sardines for no more than 5 minutes before the pasta is ready. Drain the pasta, reserving 1 cup of the pasta water. Add pasta to the pan containing the sardines and peppers. Gently toss to evenly coat the pasta. If too dry, add enough pasta water to create a sauce. Continue to sauté until the pasta is al dente, 1 to 2 minutes more. Remove from heat, add 2/3 of the bread crumb mixture, and toss. Place on a serving platter and garnish with remaining 1/3 of the bread crumb mixture. Serve immediately.
Ingredients (serves 4-6 people, or more as part of a multicourse meal)
500g (1 lb.) short, dried pasta such as penne or rigatoni 1 recipe of sugo di carne 1 recipe of béchamel sauce 100g (4 oz.) grated parmesan cheese (or more to taste) plus a bit more for topping Salt and pepper A pinch of ground nutmeg A few pats of butter
Directions
Cook the pasta in well salted water as you normally would, but drain the pasta while it is still slightly underdone.
Pour the drained pasta into a large bowl, add the sugo di carne and mix well. Then add the bechamel sauce, grated cheese and nutmeg, gently folding it into the pasta and sauce. Do not attempt to make a smooth mixture out of it—just the opposite, you want interspersed ‘streaks’ of sauce and bechamel, which makes for a much more interesting dish. The mixture will be (and should be) rather loose—remember, the pasta will continue to absorb liquid as it bakes. If the mixture is a bit dry or sticky, add some liquid (milk or broth or just some water). Taste and adjust for seasoning; the mixture should be quite savory. Pour the contents of the bowl into a greased baking dish. Top with more grated cheese and a few pats of butter here and there. (Some people like to hold back some of the bechamel as well as a topping.) Bake in a hot oven (200°C/400°F) for about 20-30 minutes, until the top is nicely browned and the pasta is hot and bubbly. Let the dish rest at least 5 minutes before serving.
Via Mariano Pallottini
Food brings us together, at home and at hearth. Few dishes are as homey as Pasta al forno or for us sub literate Americans baked pasta. This dish is dish bring butter nutmeg cheese and butter together that when baked together create a warm, gooey and inviting dinner not for two or three but for many. We are talking big mutigenerational families from grandparents, first and second cousins and mutigenerational family friends sitting around a long table with bottles of wine, warm bread and a heated casserole dish of Pasta al Forno. This meal is easy to make, Inexpensive to make and the ingredients are usually already found in one’s kitchen. Leftover from previous meals can be integrated into the dish including any leftover vegetables and some pasta friendly meats that would otherwise go to waste. It is a dish that allows one to put the odd bits of cheese in one’s refrigerator to good use. Of course a healthier alternative to would be wheat pasta to substitute the classical white.
Food brings us together, at home and at hearth. Few dishes are as homey as Pasta al forno or for us sub literate Americans baked pasta. This dish is dish bring butter nutmeg cheese and butter together that when baked together create a warm, gooey and inviting dinner not for two or three but for many. We are talking big mutigenerational families from grandparents, first and second cousins and mutigenerational family friends sitting around a long table with bottles of wine, warm bread and a heated casserole dish of Pasta al Forno. This meal is easy to make, Inexpensive to make and the ingredients are usually already found in one’s kitchen. Leftover from previous meals can be integrated into the dish including any leftover vegetables and some pasta friendly meats that would otherwise go to waste. It is a dish that allows one to put the odd bits of cheese in one’s refrigerator to good use. Of course a healthier alternative to would be wheat pasta to substitute the classical white.
Premise - Perhaps more than any other recipe in the Italian gastronomic canon, spaghetti alla carbonara and its origins have perplexed and eluded gastronomers for more than five decades.
Most food historians group the currently and popularly accepted theories of the etymon into three groups: the origin of the dish can be ascribed to
Coal miners; American soldiers who mixed “bacon and eggs” and pasta after occupying Italy in the post-war era... Ippolito Cavalcanti, the highly influential nineteenth-century Neapolitan cookery book author, whose landmark 1839 Cucina Teorico-Pratica included a recipe for pasta with eggs and cheese... Theory that points to the restaurant La Carbonara, opened in 1912 in Rome. According to its website, it was launched by “coal seller” Federico Salomone. But the authors of site do not lay claim to the invention of carbonara nor do they address the linguistic affinity (even though they mention that their carbonara was included in a top-ten classification by the Gambero Rosso).
[Read More...]
Carbonara, a new theory of its origin
In the course of my research to date, the earliest description of carbonara that I have identified is found in Eating in Italy; a pocket guide to Italian food and restaurants by Richard Hammond, published by Scribner in 1957.
Bucatini, spaghetti, tortellini, rigatoni: There are hundreds of kinds of Italian pastas, and each one has its own, special name. That’s pretty confusing… but it’s also fun!
We’ve said many times before that Italian food is regional (in fact, there’s no such thing as “Italian food”). Pasta is a major part of that. Local kinds of pasta in Tuscany differ from those in Rome, Milan, or Puglia.
For us, though, one of the really fun things about Italian pasta—and the names of Italian pastas—are that each pasta name actually means something. Usually, in fact, the name gives away the shape of the pasta itself.
Want proof? Here are just some of our favorite pastas, and what their names mean in Italian!
Bucatini: One of the most popular kinds of pasta in Rome, bucatini look like thick spaghetti—but they have a tiny hole in the middle. (Think of a Twizzler!). What does bucatini mean? “Little holes!”. (Buco means hole, while adding an -ino, or -ini for plural, means “small”). Cannelloni: These big tubes of pasta (usually stuffed and popped in the oven) are named after, well, “big tubes.” (Adding -one, or -oni for plural, means “big”). Full Article
Oggi per voi un piatto semplice, veloce e di sicura riuscita. Parliamo della regina della pasta, gli spaghetti, conditi con pomodorini freschi e basilico.
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A simple, typical Italian dish made with spaghetti and tomatoes.
"Le persone affette da celiachia lottano con una limitata scelta dei cibi, poiché la loro condizione le rende incapaci di tollerare il glutine, presente nella farina ed altri cereali."
I ricercatori dell'Università del Brasile hanno sviluppato una pasta senza glutine prodotta dalla farina della banana, che i degustatori hanno trovato più accettabile della pasta integrale usuale. Il prodotto ha meno grasso ed è più economico per la produzione di paste standard.
La loro ricerca è stata pubblicata nel Journal of the Academy of Nutrition and Dietetics.
"Non c'è stata alcuna differenza significativa tra la psta modificata ed i campioni standard in termini di apparenza, aroma, gusto e qualità globale," riporta il lead investigator Renata Puppin Zandonadi, PhD, Dipartimento di Nutrizione, Università del Brasile.
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!
While lasagna is a traditional dish from Romagna, Vincisgrassi is one of the signature dishes from Le Marche in central Italy, and is also the Italian name of the Austrian general, Prince Windischgratz, who was commander of the Austrian Forces stationed in the Marches in 1799. The dish was allegedly created for the prince by a local chef. A classic Italian recipe for pasta baked with parma ham, mushrooms, tomato and cream, the recipe remains one of the most traditional and delicious Italian pasta dishes handed down from the picturesque hilltown of Macerata in Le Marche.
Lasagna Vincisgrassi Recipe Adapted from Fabio Trabocchi Serves 6-8
8 tbsp unsalted butter, melted 1 slice prosciutto di parma, 1/4- inch thick, about 6 ounces, diced 3 cups finely diced onions 1 cup finely diced celery 1 cup finely diced carrots 1 tbsp tomato paste 1/4 cup extra virgin olive oil 2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice 3 cups dry Marsala 2 cups veal stock 6 cups chicken stock 3 whole cloves 1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together Salt and black pepper 1 oz dried porcini 4 cups heavy cream 1 large egg 1 pound cremini mushrooms, finely chopped 5 sheets fresh pasta for lasagna, each about 9 by 12 inches 2 cups freshly grated Parmigiano-Reggiano Shaved truffles for garnish
The combination of the sweat pear and the sharp pecorino, along with a little creamy mascarpone to hold it together, is amazing. There's a little bite because of the pears, and the salty pecorino is very satisfying. You toss with butter, water, pepper, and more pecorino and you probably won't have any leftovers. If you want to skip the pasta making, you can do it with wanton wrappers.
Ingredients: Pasta: 4 eggs 5 cups flour 1/2 tsp salt (I made extra to make noodles for dinner another night)
Filling: 1 bartlett pear, peeled and cored 8 oz pecorino cheese, grated 2 tbsp mascarpone
6 tbsp butter 3/4 cup finely grated pecorino freshly ground black pepper
Spaghetti with Varnelli, tomatoes and pancetta [...]
Ingredients for 2
Onion – 1 from TropeaPancetta – 70g/2.5oz dicedExtra virgin olive oil – for fryingVarnelli – 1 espresso cupCherry tomatoes – 150g/5.3ozSpaghetti – 160g/5.6ozFreshly ground black pepper – to taste
Chop the onion and pancetta into small cubes. Heat the olive oil in a pan and add the onion and pancetta. When the onion is golden, turn the heat up a bit and add the Varnelli, and enjoy the smell. (It’s chef’s privilege to have a soupcon yourself, just not straight from the bottle). Once this has more or less evaporated add the chopped up tomatoes. Cook this all together for a further 15 minutes.
Meanwhile cook the spaghetti in very salty boiling water.
Taste and season the sauce. Drain the pasta once it’s cooked but keep a cupful of pasta water aside. Add the pasta to the sauce. Mix together well and add some of the pasta water if it needs loosening up. Season with some freshly ground pepper and enjoy.
Amatriciana is a simple, delicious sauce you can make while the water for your pasta is boiling! Move over regular old ragu because this savory porky tomato sauce is my favorite go-to winter sugo (pasta sauce)! For centuries it has been prepared with guanciale di maiale (cured pigs cheek) and grated local pecornio (sheep’s milk cheese). The sauce is originally from Amatrice (at the intersection between Le Marche, Abruzzo and Lazio). Of course the recipe varies slightly depending on what region you are in, a big debate is with onions or without. While tomato-less version Gricia is still prepared in some parts (especially Lazio), it is the tomato-enriched Amatriciana that has become a “classic” sauce all over Italy. For any of you that know Dr. Gaggi & his wife Rossana she always reiterates the importance of the pasta you choose with your sauce. "For amatriciana, you should use only bucatini or spaghetti no. 5!" She would be horrified to see the photo above since we tossed the sauce with fresh homemade tagliatelle - call the pasta police! (I still ate every last bite.) I am a huge fan of guanciale di maiale (so much so I sing a song about it every time Jason uses it in a recipe), it is basically the best bacon ever! Here is another mouthwatering recipe using cured pig's cheek as a simple antipasto/appetizer: Crostini di Guanciale di Maiale
Amatriciana with Bucatini
4 oz. cured pig's cheek (guanciale di maiale) or fresh pancetta, chopped1 medium onion, sliced1 clove of garlicglug of olive oil12 oz. puree tomatoes (freshest, highest quality as possible) or jarred tomatoes passed through the food millgrated pecorino or Parmesan cheesesaltchili flakesbucatini or spaghetti Directions
In a pot heat the olive oil, add the clove of garlic & onions on low heat season with salt & chili flakes as you like. Saute slowly without color for 10 minutes. As you stir try to mash up the onions. Add guanciale or pancetta cook for an additional 5 - 6 minutes. Remove garlic clove & add tomatoes. Bring to a simmer for 10 minutes. Add a little pasta water if it gets too thick. Toss with fresh cooked pasta (bucatini is best) & Parmesan cheese.
Italian cuisine is very diverse and interesting, yet strikingly simple. It’s simple in a sense that it often contains only a maximum of eight ingredients. It’s interesting due to its regional diversity, and despite that there are only a few ingredients, is there’s difference in taste and just one dish and tickle your taste buds in many ways. The dishes, instead of created in culinary schools by chefs and experts, are created in the home, usually by grandmothers and mothers and the recipe passed on from generation to generation. Per region, there are characteristic dishes and flavors, which tell a lot about the country’s history and lifestyle. The traditional Italian meal consist of three to four courses, starting with appetizer, first course (usually pasta, soup, or any hot dish), second or main course (this is where the meat comes in), and dessert, Some meals may have two desserts, first cheese and fruit before the sweet dessert followed by coffee and then digestives or liqueurs. Pizzas and pastas are very popular Italian dishes, some even being adapted as a fusion of other cuisines. Pizzas alone have various flavors and combinations. The simple cheese pizza can have a few more ingredients on top and it immediately turns into something different. Pasta can be simply tossed with garlic and olive oil or have the robust blend of tomatoes, anchovies, olives, and spices. Pastas also come in various forms, and not just the long stringy ones in spaghetti. There are flat, long pastas, wide pastas, pastas that can be stuffed with meat and vegetables and then topped with sauce. There are bow-shaped pastas, twists, cuts, and more pasta shaped into fun shapes for soups and also fun shapes like animals to appeal to young children. Aside from popular dishes like pizza and pasta, there are also meats and seafood served in the main course. Fish is most popular during lent, when abstinence from meat must be observed. For dessert, there is the popular tiramisu, a cake made from layering biscuits dipped in coffee or coffee liqueur with a mixture of egg yolks and mascarpone cheese whipped together. Christmas cake also had its origins in Italy. Espresso had its origins from Italy. It can be served as is in a demitasse cup or can be the base of other coffee drinks such as macchiato or cappuccino. Alcoholic beverages are usually wine, beer, and other liqueurs such as limoncello or grappas.
Toen Marco Borsato twaalf jaar oud was zag hij een kokspak in de etalage en was verkocht. Hij zeurde net lang tot hij het kreeg, deed later diverse opleidingen en werkte als kok toen hij in 1990 in de Soundmixshow werd ontdekt. Geen wonder dus dat hij wel er wel oren naar had toen zijn vaste bassist Giovanni Caminita hem vroeg om samen in de keuken te staan. Giovanni kan namelijk niet alleen goed gitaar spelen, hij is ook de Italiaanse kok bij kookzender 24 Kitchen. Het Italiaanse gerecht dat de muzikanten hebben gecomponeerd is te zien 17 december om 18.00 uur.
Marco twitterde alvast deze foto. Misschien gaat de pastajurk van zijn moeder wel in de pan!
Misschien kent u Giovanni Caminita trouwens nog van het Italië Evenement 2011. Daar trad hij met zijn eigen band Controvento op tijdens de Italian Night.
CONTROVENTO en Giovanni Caminita zijn te boeken via Italian Entertainment:
Want to test your pasta knowledge? Click on here to see the full-size version. Although you probably won't hang it in your kitchen, is still a great resource for all those funky names and crazy little shapes.
Parliamo di un classico immortale dei primi piatti “romaneschi”: gli Spaghetti Cacio e Pepe.
Questo piatto apparentemente molto semplice e comune in tutte le osterie capitoline, nasconde diverse insidie nella preparazione per essere considerato “ben fatto”.
È possibile evitare il solito panino al volo o, peggio, il fast food, optando per una cucina sana, equilibrata e buona senza dissanguare il portafogli. Ecco dieci golose destinazioni romane dove gustare ottimi pasti, spendendo meno di 10 Euro.
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Cibando recommends where to eat good food in Rome with less than 10 euro.
Today’s recipe is another in a series celebrating the Spring harvest. Thus far, we’ve prepared dishes that included artichokes, asparagus, and ramps. Today, I’m going to share a recipe that comes from Lazio, Rome’s district, and that features freshly shelled peas and prosciutto in a cheese-flavored cream sauce. And if that hasn’t grabbed your attention, the pasta’s two colors surely will. This dish, you see, is named after the pasta used to make it, but calling it “Giallo e Verde”, “Yellow & Green”, would be so not Italian. As I’ve mentioned in the past, when it comes to naming pasta, the Italians have always let their imaginations run wild — and this pasta is no different. Here, it’s not yellow pasta but straw, paglia, while the green pasta is hay, fieno. Ready in minutes, Paglia e Fieno is another great tasting pasta to add to your arsenal, whether served as a primo piatto or main course.
Paglia e Fieno Recipe - Ingredients
0,5 lb (225g) yellow fettuccine (linguine, tagliatelle, or pappardelle may be substituted) 0,5 lb (225g) green-colored pasta of the same type as the yellow pasta 3 tbsp (45ml) butter 1 tbsp (15ml) olive oil 1 small onion, chopped fine 3 cloves garlic, minced 1 cup (236ml) heavy cream 1 cup (140g) fresh peas 4 to 6 oz (110 to 170g) prosciutto 0,5 cup (60g) Pecorino Romano cheese, grated — more for serving salt and pepper, to taste fresh parsley, chopped — for garnish Click for directions
Via Mariano Pallottini
Storico Fresco Pasta carefully recreates the nearly forgotten pasta recipes of Old Italy with farm-fresh ingredients, a dedication to authenticity and tradition, and more-than-a-full measure of passion. With the support of City of Urbania and Mostra del Tartufo di Sant'Angelo in Vado, Flavors of Marche is a tour on which you'll experience the traditional food, cooking and history of the Marche region.
It’s a hearty dish, a contrast to the traditional meat/tomato lasagna dishes, with a white bechamel sauce flavored with the whites of the asparagus.
Tip: If you don't have the time to make the pasta, there are excellent dried brands available everywhere.
Serves 6-8
INGREDIENTS
PASTA DOUGH — OR USE READY MADE PASTA!
525g flour ’00′ — look for special pasta flour 5 eggs Salt FILLING
Knob of butter, plus extra for greasing and finishing 500g asparagus cut into 3, cooked until al dente 3 basil leaves torn 220ml single cream 40g Emmenthal cheese, freshly grated BECHAMEL SAUCE
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