Simple Pasta - Recipes, Pictures
Simple Pasta - Recipes, Pictures
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Post #61 - May 20th, 2013, 7:34 pm
Broken Spaghetti w/ loose Italian Sausage, Asparagus, Cherry Tomatoes & Pecorino
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Post #62 - May 21st, 2013, 1:45 pmG Wiv wrote:.
I'll kick it off.
Pasta w/Poached egg, pecorino and truffle salt
- Boil Pasta in salted water, I used bucatini, drain, toss in a knob of good butter, cover.
- Gently poach egg in lightly vinegared water
- Grate pecorino
- Plate pasta, light, and I do mean light, dusting of truffle salt.
- Sprinkle fresh grated pecorino
- Top with poached egg
- Fresh ground pepper
Enjoy,
Gary
It's amazing how recipes seem to converge; I replicated almost this exact same recipe by sheer coincidence last weekend, when I realized I had a surplus of eggs in my fridge, and found a half-frozen chunk of pecorino all the way in the back.
I used spaghetti instead of bucattini, olive oil instead of butter, red pepper flakes instead of black, chopped chives instead of truffle salt, and three poached eggs instead of one.
But aside from that, it was exactly the same!"I've always thought pastrami was the most sensuous of the salted cured meats."
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Post #63 - July 21st, 2013, 5:30 pmpappardelle, favas, lemon, guanciale, pecorino
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Post #64 - July 31st, 2013, 7:18 pmTomatoes are coming in, and I bought some terrific ones from Tomato Mountain at the Green City Market. So dinner tonight was spaghetti tossed with diced tomatoes and garlic that I sauteed in olive oil, then finished with basil, toasted pine nuts and parmesan. Extraordinarily simple and delicious.
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Post #65 - November 5th, 2013, 8:34 pmI've been semi-obsessed with pasta con le sarde for a while now...the savory, sweet, briny, and funky flavor profile of fish, raisins, pine nuts, fennel, etc is really appealing and as a natural tinkerer, is a lot of fun to riff on. Lately I've been playing with a version of tagliatelle, olive oil, Spanish mackerel in escabeche, shallots, lemon, Vietnamese fish sauce, red chile, palm sugar, bread crumbs, and parsley. It isn't pretty and it's a total mutt of a dish but it tastes great.
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Post #66 - November 7th, 2013, 10:53 amHi AlekH,
I have played around with this dish after seeing and trying a canned version found at an Italian shop. I made it using canned sardines, though I'd probably not try mackerel due to its intense flavor.
This thread on Sicilian restaurants in town has commentary about pasta con le sarde.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #67 - June 4th, 2014, 7:56 amfresh favas, pecorino, olive oil, and a hint of garlic was a real winner last night
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Post #68 - June 20th, 2014, 7:54 amriffed off an Anteprima menu mainstay last night.
Orecchiette + homemade lamb sausage + dandelion greens + clove of garlice + olive oil + a dollop of harissa
It was a winner.
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Post #69 - June 20th, 2014, 1:36 pmAlekH wrote:riffed off an Anteprima menu mainstay last night.
Orecchiette + homemade lamb sausage + dandelion greens + clove of garlice + olive oil + a dollop of harissa
It was a winner.
Hi,
It does sound great. What is the composition of your lamb sausage, cause everything else I can figure out.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #70 - June 20th, 2014, 1:49 pmCathy2 wrote:AlekH wrote:riffed off an Anteprima menu mainstay last night.
Orecchiette + homemade lamb sausage + dandelion greens + clove of garlice + olive oil + a dollop of harissa
It was a winner.
Hi,
It does sound great. What is the composition of your lamb sausage, cause everything else I can figure out.
Regards,
I used Rhulman/Polcyn Italian sausage recipe from Charcuterie as a base but subbed lamb shoulder for pork shoulder (I did include the pork fat however).
http://www.npr.org/2011/05/24/136618791/italian-sausage
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Post #71 - October 5th, 2015, 9:04 amI made this using Rotini, sorry no pics - it wasn't terribly attractive but it was terribly good
Cook 1/2 box of rotini. Save 1 cup pasta water.
chop 4 slices bacon
dice 1 red onion
mince 2 garlic cloves
fresh thyme (approx 1 tsp)
4 oz soft goat cheese
leftover chunks of roasted butternut squash
(skin, chop into 1" pieces, roast w olive oil and salt in a 400 oven until soft and edges are browned)
Salt and Pepper to taste (bacon is salty, but may not provide enough salt throughout)
Saute bacon until most of the fat is rendered and bacon pieces are crisp. Remove to paper towel covered plate. Drain fat off, or not, your choice. I didn't. Add onion to same pan. Cook slowly until it is really soft and caramelized. Add garlic, once it begins to sizzle stir. Add thyme, stir. Add goat cheese, stir until melted. Add salt and pepper as needed. Add pasta and squash to pan. Stir until coated. It will probably be too dry, add pasta water in 1/4 cup amounts and stir until the sauce coats all the pasta. It shouldn't be soupy at all. Pick up all the browned bits from the bottom of the pan.Leek
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Post #72 - April 19th, 2016, 6:37 ampasta with mackerel, fresno chile, onion, garlic, tomato, lemon, mint, aleppo pepper, and breadcrumbs
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Post #73 - July 30th, 2016, 7:01 amMy band played last night at a festival up in Kenosha, and when I got out of there at about 10:00, I was starving--having not eaten since noon--and visualizing a nice quiet Italian restaurant somewhere close by I could sit at the bar, order some spaghetti with a glass of wine, and shoot the bull with the bartender before driving the rest of the way home.
No such luck--they roll up the sidewalks in Kenosha early, I guess. By the time I neared the tollway, I was resigned to foraging at home, and had no idea what was there. Fortunately, I had a half-pound of DeCecco linguine, a half-stick of butter, a hunk of imported Pecorino Romano, and cracked black pepper. Voila! Cacio e Pepe. Hadn't had it since Rome a few years back. So easy to make, so good, and it sat well at the end of the evening. Comfort food--Italian mac-and-cheese.
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Post #74 - August 23rd, 2016, 12:01 pmpancetta, charred radicchio, and chinese black vinegar was a real winner of a recent combo
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Post #75 - February 28th, 2020, 8:56 pmSimple classic from Marcella Hazan, Tuna Sauce with Tomatoes and Garlic =dinner. I add red onion and crushed red pepper flakes. #homecooking
Tuna Sauce with Tomatoes and Garlic
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Post #76 - March 10th, 2020, 9:51 amI've made Carbonara for years. Eggs always seem to eventually get scrambled. While in Rome, I had some perfect Carbonara that was "creamy" and not scrambled. I learned their secret. They use only egg yolks, not the whole egg. They mix the beaten egg yolks with the Romano or Parmesan cheese into a paste, and then mix that into the pasta. Personally, I don't like the "bacon" they use over there. Its really just chunks of fat with a little meat and does not have much flavor. Despite liking the Carbonara, I picked most of the fat chunks out and left them on my plate. I don't eat fat. I prefer using our bacon, I think its more flavorful, its leaner and imparts a better flavor.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #77 - March 25th, 2020, 6:52 pm
Sauteed cabbage & onion with fettuccine = light dinner. #homecooking #socialdistancingcooking
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Post #78 - March 26th, 2020, 10:56 amHi. I made some chitarra with marinara sauce the other night. This was my first time eating chitarra and I enjoyed it's "fat" feel in my mouth.
My dilemma is that I made quite a bit and was wondering if anybody has creative recipes for the leftovers.
Thanks!
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Post #79 - March 26th, 2020, 11:53 amI was at Tony's on Northwest Highway getting some coronavirus subs and maintaining my social distancing. First time I've ever paid attention to the breadth of their dry pasta selection. Got a few shapes of hard durum pasta that I've never tried, trofie and a couple others I can't recall at the moment. Trofie were great because of their rustic twisted shape, thinner on the ends than the middle so they had some textural variation, middle had a nice bit of resistance/chew relative to the ends. Really good dry pasta (can't recall brand, will look when I get home). But if you're in the area:
1) get subs - best bargain in town
2) look at the impressive pasta options.
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Post #80 - March 26th, 2020, 7:50 pmTuna, tomato, pasta = dinner. All pantry items, classic Marcella Hazan and a long time favorite. Key is to use quality canned tuna in olive oil. #homecooking #socialdistancingcooking
Tuna, tomato, pasta
Tuna pasta, count me a Fan!
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Post #81 - March 26th, 2020, 7:55 pmbuttercream wrote:Hi. I made some chitarra with marinara sauce the other night. This was my first time eating chitarra and I enjoyed it's "fat" feel in my mouth.
Yes! We made some the other day. That's exactly what I love about it. Just a bit bigger and chewier in the mouth. Bucatini I enjoy for the same reason.
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Post #82 - March 27th, 2020, 9:25 amspinynorman99 wrote:Got a few shapes of hard durum pasta that I've never tried, trofie and a couple others I can't recall at the moment. Trofie were great because of their rustic twisted shape, thinner on the ends than the middle so they had some textural variation, middle had a nice bit of resistance/chew relative to the ends. Really good dry pasta (can't recall brand, will look when I get home).
When buying dry pasta, we buy a multigrain (not many around any more) or whole wheat. Not only healthier, IMO better flavor and texture. Several years ago there was a Chicago based, small importer of Italian products. Many of their products were from ONE family, so low volume and tiny distribution. Artisanal is overused, but was appropriate for their products. Sunset and some smaller stores carried them. They had a farro trofie from one families farm that was incredible, great depth of flavor and texture. My whole family was so sad when we couldn't get them. My youngest daughter still brings them up. I still buy other trofie pastas when I see them, especially if there is a whole wheat.
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Post #83 - March 27th, 2020, 9:29 amG Wiv wrote:
That looks like a great combo and I need to make it. I do frequently used roasted red cabbage, but with several other vegetables. The simplicity of this dish looks amazing.
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Post #84 - March 27th, 2020, 9:56 amI use almost exclusively whole wheat pasta. While the texture may not be quite a good, I prefer the flavor and appreciate the health benefits. However, I've noticed that over the last couple of years, much more of the shelf space is now taken up with no-carb pastas, rather that whole wheat. So the variety of shapes available in whole wheat is much more limited. Not too big a deal, but these things go in cycles, and I'm hoping whole grain becomes fashionable again.
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Post #85 - March 27th, 2020, 10:06 amJonah wrote:I use almost exclusively whole wheat pasta. While the texture may not be quite a good, I prefer the flavor and appreciate the health benefits. However, I've noticed that over the last couple of years, much more of the shelf space is now taken up with no-carb pastas, rather that whole wheat. So the variety of shapes available in whole wheat is much more limited. Not too big a deal, but these things go in cycles, and I'm hoping whole grain becomes fashionable again.
You're correct about less whole wheat options as the no-carb section is exploding.
For many years we bought Racconto 8 whole grain pasta (whole grain wheat, rye, buckwheat, kamut, spelt, millet, barley, and brown rice), an Italian import, but unfortunately it was discontinued a couple years ago. It came in about a half dozen shapes and it made me not feel guilty about eating pasta. Wish there was another company making something similar.
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Post #86 - March 28th, 2020, 9:24 amA link to 20 pasta recipes. A couple from Fushia Dunlap and one from Marcella Hazan. Quite a few Asian ones.
https://www.theguardian.com/food/2020/mar/23/observer-food-monthly-20-best-noodle-recipes
Zeus, I wish I could figure out how to get a "title" on that link so it isn't as ugly. I know it can be done, and I've done it once, but
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Post #87 - March 28th, 2020, 9:44 amXexo wrote:Zeus, I wish I could figure out how to get a "title" on that link so it isn't as ugly.
If you do it like this:- Code: Select all
[url=https://www.theguardian.com/food/2020/mar/23/observer-food-monthly-20-best-noodle-recipes]The 20 best noodle recipes[/url]
It should look like this:
The 20 best noodle recipes
A useful tip: If you want to see how someone created a certain format (for example, how I presented raw code above), simply click on the 'quote' function (first of the icons at lower left of each post) and all will be revealed. This How-To Crib Sheet For LTHForum.com is also very useful.
That's a great compilation, by the way. Thanks for posting it.
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Post #88 - March 28th, 2020, 10:40 amRene G wrote:That's a great compilation, by the way. Thanks for posting it.
Thanks Rene, and thank you for the tips. Most helpful. I was using the inspect element of Firefox, but that showed the actual html code, which didn't translate well.
I've booked marked the tips.
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Post #89 - March 28th, 2020, 2:47 pmHi,
Way back in December, 2011, justjoan hosted the 24th dessert exchange. She served a pasta cake, which was unforgettable.
Her recipe:PASTA CAKE (inspired by the recipe in michele scicolone's lovely book "a fresh taste of italy"
PASTA CAKE (8-10 SERVINGS)
1lb. angel hair pasta; 2oz. thinly sliced prosciutto
6-7 large eggs; 2oz. thinly sliced genoa salami
1/2cup grated parmignano reggiano; 1 or more large cloves of garlic, minced
8 oz. shredded imported fontina; fresh basil leaves(about 1/2 bunch)
1 roasted red pepper, chopped; 1 cup frozen peas(no need to thaw)
fresh ground black pepper, to taste; grated rind of 1 organic lemon
have all ingredients ready to go before cooking the angel hair pasta about 3 minutes in salted water. in a large bowl beat the eggs with parmesan, garlic, lemon peel and black pepper. add the hot pasta. then heat a 12 inch skillet (preferably non-stick) with 2T. olive oil over medium high heat. when it's hot add half the pasta mixture and quickly pat it into a pancake that fills the pan evenly. add each ingredient, dividing evenly over pasta. top with the rest of the pasta, pressing firmly to make it all the same size, and neaten up the edge. turn heat to medium, set the timer for 5 minutes and then take a rubber spatula or wooden spoon and gently lift the edges so they don't stick to the pan. this is an important step that makes it easier to flip later. cook about 15 minutes. now comes the tricky part- turning the pancake over. take a flat platter, at least the size of the pan, lay it on the skillet(off heat), and carefully, using oven mitts, flip the skillet over. the pancake should drop easily onto your platter if you have a non-stick pan. then slide it back into the skillet and cook about 10 more minutes. slide out of the pan onto a serving platter and slice into wedges. it tastes great hot or room temp. and leftovers will reheat well either in the microwave or covered loosely in a low oven.
this is a very flexible recipe, i've also made it with canned tuna, more lemon peel, fresh dill and olives. just maintain the proportion of pasta to egg, and don't overstuff the interior.
I made it earlier this year with leftover pasta, then again today with rotini. I made a half recipe that fits perfectly in a 10-inch non-stick pan and easier to flip. I filled it with tuna, olives, peas and a red pepper.Pasta Cake inspired by JustJoan
Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #90 - March 28th, 2020, 2:52 pma freezer / pantry classic we enjoyed is pea pesto: blanch 2 cups or so of frozen peas for 1 minute, puree half of them in cuisinart with minced garlic clove, freshly grated Parmesan, black pepper, lemon zest, toasted pine nuts or other nuts. toss with fusilli or the like, the remaining whole peas, chopped fresh mint.
we especially like to serve it with fresh burrata on the side.
optional variation: top with lardons of good bacon.
