Italian recipes
Che mangia bene, mangia italiano
Pasta
When cooking pasta, there a few guidelines you should follow each time you plan and prepare your meal to ensure the best results possible. Generally, you should first match the sauce to the pasta size and shape, although that is personal preference. As for portion control, a general rule to remember is that you should use about 100 grams of dried pasta per person, 80 grams of fresh.
Now that you have chosen our sauce and pasta, and determined the quantity needed, it is time to start cooking. You should use a large pasta or stockpot that will hold 1 quart of water for every 100 grams of pasta used. Start with cold tap water as the hot water that has been sitting in the water heater loses it's oxygen, leaving it flat. Bring the water to boil, then add about 1 teaspoon of salt per quart of water, or about 2 to 3 tablespoons for a large stockpot. Never add oil to your water as it makes the pasta slippery, preventing the sauce from adhering properly. Once the water is boiling rapidly, add the pasta and stir to prevent sticking. Follow package recommendations for cooking time, stirring every few minutes. Just before the suggested time is up, taste to determine if it is al dente. It should be cooked, but yet still firm to the teeth. Remember, the pasta will continue to cook a little after being removed from the heat.
A good trick to remember is that before draining your pasta, take a small cup of the pasta water and set it aside. Then, once the sauce has been added to the pasta if it still seems a little dry, you can use the water to moisten it. Next you want to drain the pasta, but do not rinse unless you are planning to keep it at room temperature to be used in a salad, as the starch also helps the sauce adhere. Once it has been drained, return it to the pot over medium high heat with about one half of the sauce. Cook, stirring continuously for a minute or two. This is a trick used in restaurants, that both helps the sauce meld with the pasta, as well as ensure the dish will arrive at the table piping hot. Use the rest of the sauce on top of the pasta when serving.
Using these few hints will ensure that you too can prepare pasta to perfection!
Pasta recipe: Spaghetti Carbonara
This quick and easy pasta recipe is so tasty it can be served to guests. The addition of a little cream keeps the eggs from separating.
Serves 4
ingredients
4 oz. Pancetta, Chopped
3 Garlic Cloves, Finely Chopped
1/4 Cup White Wine
1/3 Cup Heavy Cream
1 Large Egg
1 Egg Yolk
2/3 Cup Parmesan Cheese, Grated
Salt & Pepper
3 Tablespoons Fresh Parsley, finely Chopped
1 Pound Spaghetti
Cook the pancetta and garlic over medium heat until golden. Add wine to skillet and cook until it has almost evaporated. Remove from the heat and add the cream. Cook the pasta till al dente. Whisk together the eggs, parsley and cheese. Pour the bacon and cream mixture over cooked pasta and mix thoroughly. Add the egg mixture salt and pepper to taste, mixing well. Serve, offering additional cheese as desired.
Risotto
This delicate, saffron seasoned risotto dish goes with just about any entree, but is traditionally served with Osso Bucco in Milan.
Serves 4
6 Cups Chicken Broth, Heated
6 Tablespoons Unsalted Butter (2 Tbsp removed to finish the dish)
1/2 Cup Finely Chopped Onion
2 Cups risotto
1/2 Cup Dry White Wine
1 Teaspoon Of Saffron Threads Soaked In A Little Stock
1/2 Cup Grated Parmesan Cheese
Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. About 5 minutes before completion, add the saffron. Remove from the heat, add the remaining butter and the parmesan cheese. Serve, offering additional cheese if desired.
Buon Appetito!
Bruschetta
Garlic Bread
4 slices country bread 1/2 in. thick
1 clove garlic
2 tbs. extra-virgin olive oil
Salt
Pepper
Make a few shallow cuts across the surface of the bread slices, and then place them on the grill to toast. They should be golden and uniformly toasted. As soon as they are ready rub the surface with a clove garlic, drizzle with oil, salt, pepper and serve immediately.
A variation of this recipe is to top the bread with a chopped fresh ripe tomato with basil.
Pasta per Pizza
Pizza Dough (Basic Recipe)
9 oz. white flour
2 oz. brewers or compressed yeast
1 pinch salt
water, as needed
Crumble the yeast in a cup and dilute with several tablespoons of warm water (not hot, otherwise the yeast will die and lose its leavening power). Mix with about 2 oz. flour, cover the cup with a cloth and keep it in a warm place so that it can rise. Pour the remaining flour on the pastry board, add a pinch of salt and knead with warm water (the dough should not be too soft). Add the fermented dough and continue to knead vigorously until it becomes elastic.
Shape the dough into 6 even balls, then place them on a flat wooden board, lightly coated with flour. Cover with a cloth and keep it in a warm place until the dough swells to twice its former size.
The dough is now ready to be punched down, made into disks of approximately 10 in. in diameter, and used for pizza with any topping you wish.
Serves 6