Category Archives for "Pasta"
In Italy maccheroni is called “pipette” (little pipes) or “lumache” (snails).
15 MACARONI WITH BUTTER AND CHEESE (Pasta al burro e formaggio) This is the simplest form in which the spaghetti may be served, and it is generally reserved for the thickest paste. The spaghetti are to be boiled until tender in salted water, taking care to remove them when tender, and not cooked until they lose form. They should not be put into the water until this is at a boiling point. Take as much macaroni as will half fill the dish in which it is to be served. Break into pieces two and a half to three inches long if you so desire. The Italians leave them unbroken, but their skill in turning them around the fork and eating them is not the privilege of everybody. Put the macaroni into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft. Stir frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding−dish with a generous quantity of butter and grated cheese. If more cheese is liked, it can be brought to the table so that the guests can help themselves to it. The macaroni called “Mezzani” which is a name designating size, not quality, is the preferable kind for macaroni dishes made with butter and cheese.
16 MACARONI WITH SAUCE (Maccheroni al sugo) The most appreciated kind of macaroni are those seasoned with tomato sauce or with brown stock. The macaroni are boiled as above, then drained in a colander, returned to the saucepan and mixed with the sauce and grated cheese. For those who like it some butter may be added in the mixing.
17 MACARONI WITH ANCHOVY SAUCE (Maccheroni con salsa d’acciughe) After the paste is drained thoroughly it is to be put into the hot dish in which it is to be served and the anchovy sauce poured over it and well mixed with two silver forks until the sauce has gone all through it. Some olive oil may be added, but grated cheese is not generally used with the anchovy sauce.
18 MACARONI A LA CORINNA (Maccheroni alla Corinna) Put on the fire a pot with two quarts of salted water to which add a small piece of butter. When it begins to boil put in it 3/4 lb. macaroni. Let it boil for five minutes, then drain them in a colander. Put them again in new boiling water, prepared as above and let them cook on a slow fire. Drain them again. Cover the bottom of a plate with macaroni and cover this first layer with grated cheese and with some vegetables in macédoine, that is, chopped fine and fried brown with butter. Repeat the draining, moisten the macaroni with the water in which they have previously cooked and keep on a low fire for ten minutes more. The Macédoine of vegetables can be made with a dozen Bruxelles sprouts or one cabbage, half a dozen big asparagus cut in little pieces, a carrot cut in thin slices, a dozen small onions, some turnips and half a dozen mushrooms. The mushrooms and the asparagus can be omitted. Melt some butter in a saucepan and when the turnips, the carrots and the onions are half cooked, add the cabbage or sprouts. Put in some water and some more butter, boil for ten minutes and then add the mushrooms and the asparagus, adding salt and pepper, and a little sugar if this is desired.
19 MACARONI “AU GRATIN” (Maccheroni al gratin) Boil the macaroni in salted water until tender and drain them. Butter slightly a fireproof casserole and lay on the bottom some grated cheese and grated bread. Alternate the layers of cheese with macaroni and on the top layer of macaroni put more cheese and bread grated. Over the whole pour some melted butter, cover the casserole, (or pyrex plate) and put it in the oven with a low fire. Keep for ten minutes or more, until the top appears browned.
20 MACARONI NAPOLITAINE (Maccheroni alla Napoletana) Grind 1/4 lb. salt pork or bacon and fry it out in a saucepan. While it is frying put one small onion through the grinder. As soon as the pork begins to brown add the onion, the parsley chopped, a clove (or small section) of garlic shredded fine, and a few dried mushrooms which have been softened by soaking in warm water. When the vegetables are very brown (great care must be taken not to burn the onion, which scorches very easily) add 1/2 lb. round steak ground coarsely or cut up in little cubes. When the meat is a good brown color, add some fresh or canned tomatoes or half a tablespoonful of tomato paste and simmer slowly until all has cooked down to a thick creamy sauce. It will probably take 3/4 hour. The sauce may be bound together with a little flour if it shows a tendency to separate. This sauce is used to dress all kinds of macaroni and spaghetti, also for boiled rice (see Risotto). The macaroni or spaghetti should be left unbroken when cooked. If they are too long to fit in the kettle immerse one end in the boiling salted water and in a very few minutes the ends of the spaghetti under the water will become softened so that the rest can be pushed down into the kettle. Be careful not to overcook it, and it will not be pasty, but firm and tender. Drain it carefully and put in a hot soup tureen. Sprinkle a handful of grated cheese over it and pour on the sauce. Lift with two forks until thoroughly mixed.
21 MACARONI FRIED WITH OIL (Maccheroni all’olio) After the macaroni have boiled drain them and put them in a saucepan in which some good olive oil has already boiled, with a clove of garlic chopped fine. Let the paste fry, taking care that it doesn’t stick to the bottom of the saucepan, and when it is well browned on one side, turn it to have the other side browned. Serve the macaroni very hot. Add no cheese.
Macaroni, photo by Sherool. In Italy those depicted here are not called maccheroni, but are a variety of pasta called “pipette” (little pipes) or “lumache” (snails).
Pasta Asciutta means ‘dry pasta’, it is the pasta that is served without sauce, or with very little tomato sauce. The Italians serve the spaghetti or macaroni at the beginning of the meal, in place of soup, and they give it the name of Minestra Asciutta or “dry” soup. Besides the familiar spaghetti, the paste is served in many other forms and with different seasoning. This is by far the most popular Italian dish, and it seems to have pleased the taste of all the peoples of the earth. The highly nutritive qualities of spaghetti and of cheese, their indispensable condiment, have been recognized by all diet authorities and, as for its palatableness, the lovers of spaghetti are just as enthusiastic and numerous outside of Italy as within the boundaries of that blessed country.
The most popular seasoning for spaghetti, are tomato sauce, brown stock and anchovy sauce. The
description of these three condiments follows:
12 TOMATO SAUCE (Salsa di Pomidoro)
Chop together, fine, one quarter of an onion, a clove of garlic, a piece of celery as long as your finger, a few bay leaves and just enough parsley. Season with a little oil, salt and pepper, cut up seven or eight tomatoes and put everything over the fire together. Stir it from time to time and when you see the juice condensing into a thin custard strain through a sieve, and it is ready for use. When fresh tomatoes are not available the tomato paste may be used. This is a concentrated paste made from tomatoes and spices which is to be had, at all Italian grocers’, now so numerous in all American cities.
Thinned with water, it is a much used ingredient in Italian recipes. Catsup and concentrated tomato soup do not make satisfactory substitutes as they are too sweet in flavor. Of course canned tomatoes seasoned with salt and a bit of bay leaf, can always be used instead of fresh tomatoes.
This sauce serves many purposes. It is good on boiled meat; excellent to dress macaroni, spaghetti or other pastes which have been seasoned with butter and cheese, or on boiled rice seasoned in the same way (see Risotto). Mushrooms are a fine addition to it.
When using concentrated paste the following recipes will be found to give good results:
Chop one onion, one carrot and a celery stalk: form a little bunch of parsley and other aromatic greens and put everything to brown in a saucepan together with a piece of butter. Add a reasonable portion of tomato paste while cooking, stir and keep on a low fire until the sauce assumes the necessary consistency.
13 BROWN STOCK (Sugo di Carne)
Cover the bottom of a saucepan with thin slices of beef taken from a juicy cut and small pieces of salt pork. Place over a large onion, one carrot, and a stalk of celery, all chopped in small pieces. Add some butter and cover the whole with any trimmings from steaks or roasts and any bit of left over cooked meat. Season with salt and cloves. Put over the fire without stirring. When you smell the onions getting very brown, turn the meat and when everything is quite brown add a cup of water, renewing the latter three times. Finally add acertain quantity of boiling water or, better still, of broth, and let it boil gently five or six hours. Strain, cooland skim off the fat which will form a cake on top of the liquid. The meat can be used afterward for meat balls or Croquettes. The stock may be kept for some days and forms the basis for many dishes.
14 ANCHOVY SAUCE (Salsa d’Acciughe)
This recipe does not call for the filets of anchovies prepared for hors d’oeuvre, but the less expensive and larger whole anchovies in salt to be had in bulk or cans at large dealers. Wash them thoroughly in plenty of water. Remove head, tail, backbone and skin and they are ready for use.
Put five or six anchovies into a colander and dip quickly into boiling water to loosen the skins, remove the salt, skin and bone them. Chop them and put over the fire in a saucepan with a generous quantity of oil and some pepper. Do not let them boil, but when they are hot add two tablespoons of butter and three or four tablespoons of concentrated tomato juice made by cooking down canned tomatoes and rubbing through a sieve. When this sauce is used to season spaghetti, these must be boiled in water that is only slightly salted and care must be taken not to let them become too soft. The quantities above mentioned ought to be sufficient for about one pound of spaghetti.
Spaghetti pomodoro & basilico (tomato sauce and basil). Photo by Dr. Conati.
Italian Pasta With Roasted Vegetables & Fresh Herbs
Here is a quick, easy and delicious summer Italian pasta recipe that you just have to make for dinner tonight. Anyone can make this. Your family will feel like they are eating at an authentic Italian restaurant after eating this dish.
But before we get to this recipe, I would like to provide you with a few tips on how to buy the best quality ingredients for this dish.
Tips For Buying Your Vegetables
The key to this dish, or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes that vegetables are available in.
I try to only use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.
Roma Tomatoes, photo by Goldlocki.
For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato, and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are more meaty and have less seeds and juice than other varieties. They also taste better in my opinion.
Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient “lycopene”.
Smell the tomatoes. They should smell fresh and earthy.
Choose tomatoes that are smooth and free of cuts, blemishes and soft spots.
When choosing your squash , make sure it is firm and heavy for its size.
Examine the skin for any cuts or soft spots. Look at the stem and make certain it is not discolored or shriveled.
Choose squash that is smaller and younger as these are usually more tender.
Am I really going to devote a section of this article to pasta? Can’t you just use any old pasta? Does it really make a difference?
In my opinion, yes, it does make a difference. There are many varieties of pastas on your supermarket shelves, but not all are created equal. I have tried many different brands of pasta and always find myself coming back to Barilla.
It just cooks up perfectly, every time. When I say perfectly, I mean “Al Dente”. When Pasta is cooked “Al Dente”, it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.Barilla Pasta, Penne, 16 Ounce (Pack of 12)
Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.
1 Pound of Barilla Pasta – I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.
3 – 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces
3 – 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces
4 Cloves of Garlic Peeled and Smashed
1 – 2 Tablespoons Fresh Thyme Chopped
1 Cup of Torn Fresh Basil Leaves
1/4 Cup of Fresh Italian Parsley
1/4 Cup Asiago or Parmesan Cheese Plus a bit more for serving
Several Drizzles of Olive Oil
2 Tablespoons of Unsalted Butter
Salt and Pepper to taste
Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn’t take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.
Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.
If the mixture is dry, add some of the reserved pasta water.
Toss and serve. Top with cheese if desired.
Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Follow this link for more easy Italian cooking recipes.
Fusilli lunghi bucati pasta, photo by Nnaluci.
How to Cook Italian Pasta
You can find many types of Italian pasta, but a flawless technique is needed to cook it just right. Sticky and starchy pasta is not appealing and delicious. While you are cooking, you need your recipe to not just smell and taste good, but to also appear decent as well. There are methods to make certain that your pasta is made correctly and may be incorporated effortlessly.
Cooking With Oil
If you want your pasta to be boiled accurately with no sticking in that case the top way is to put a little amount of oil in the boiling water. Preparing Italian pasta in this way make sure that while you are all set to drain your noodles they withdraw without difficulty and do not have a starchy texture. Evidently, sticky noodles or pasta provides an unappealing appearance to your Italian pasta dishes. Oil is simply incorporated to retain the noodles separate with each other and it’ll not influence the taste of your pasta dish.
The Cold Water Secret
Just in case you aren’t capable of utilize oil, you may experiment with the cold water method at the time of creating Italian pasta preparations. What you need to do is boil your pasta as usual. Then wash it thoroughly with cold water. This may be difficult if you are preparing pasta as a main dish and you need it warm. However this technique may only facilitate you in elliminating the starch from the pasta. This is a pretty reliable method in pasta cooking for spaghetti and lasagna. These pasta preparations are heated with sauces and extra ingredients consequently the rinsing does not generally influence them.
Salt is actually needed while cooking some instant Italian pasta recipes. The salt is not intended for flavoring and won’t get into your noodles. It is typically incorporated to facilitate the water to get boiled speedily. The salinity rises with the addition of salt and therefore boiling point of water reduce. In that method pasta will get boiled pretty fast and reduces the real cooking time.
I hope that these tricks may prove helpful for you whilst preparing pasta and you may be proficient to offer some wonderful Italian pasta recipes for your family.
SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE
(Pasta al burro e formaggio)
This is the simplest form in which the spaghetti may be served, and it is generally reserved for the thickest paste. The spaghetti are to be boiled until tender in salted water, taking care to remove them when tender, and not cooked until they lose form. They should not be put into the water until this is at a boiling point.
Take as much macaroni as will half fill the dish in which it is to be served. Break into pieces two and a half to three inches long if you so desire. The Italians leave them unbroken, but their skill in turning them around the fork and eating them is not the privilege of everybody. Put the macaroni into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft. Stir frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding−dish with a generous quantity of butter and grated cheese. If more cheese is liked, it can be brought to the table so that the guests can help themselves to it.
The macaroni called “Mezzani” which is a name designating size, not quality, is the preferable kind for macaroni dishes made with butter and cheese.