I Love Italy
I Love Italy
What you absolutely have to taste if you come in italy
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ITALIAN RESTAURANT IN THE WORLD
Where the Spaghetti and Pasta are born...?
Nobody can really say exactly where and when spaghetti and pasta were born. Dating back to Ancient Roman time, the Latin poet Oratius spoke of some delicious pasta dishes that are very reminiscent of the classic Italian recipes of today! So appropriately, we still have the famous "tagliatelle di Orazio", in honor of this charming Roman poet. But the origin of the traditional Italian pastas we can only date back to the XVI century. While coming back from the Americas, the Spanish introduced classic pastas in Europe and especially in Naples (at that time, the South of Italy was under the domination of Spain). They introduced a revolutionary vegetable: the Tomato (il pomodoro), or "Tomatl", like the ancient Atzechi from Messico used to call this, the delicious 'gift of God'. Others say that spaghetti originated in China, and when Marco Polo returned from his travels in China in 1295, that he brought the art of Pasta... but for me, that's not really true. First, because Pasta was being originally made in Central Italy in 500 BC by Etruscans. Second, even though Spaghetti or Noodles from China are very delicious, they are made of flour or rice, completely a different thing from Italian spaghetti, which are made of durum wheat. Anyway, I think real Italian pasta tastes better!!!
AGLIO
E OLIO
INGREDIENTS:
(doses for 4 people)
400
gr. of spaghetti, 2 cloves of garlic,
1/2 glass of oil extravergine of olive, peperoncino q.b.
While
it is cooking the pasta, to mince the garlic and to brown it with the
peperoncino in the oil.
Schoolgirls the pasta and to mix.
PASTA PUTTANESCA
Also known as "whore's pasta," the name of this
robust pasta dish originated in Naples after the local women of easy virtue.
All the ingredients are just as easy to put your hands on, making this
a quick and satisfying meal!
3 tablespoons extra virgin olive oil, 1 onion-finely chopped, 2 cloves garlic-finely chopped, 4 anchovy fillets-chopped, 1 small red chili-deseeded and finely chopped, 2 teaspoons capers-rinsed and drained, 8 pitted black olives-quartered, 14 oz (420g) canned tomatoes-chopped, ½ teaspoon sea salt , ¼ teaspoon freshly ground black pepper, 1 tablespoon finely chopped fresh flat-leaf parsley , 7 oz (200g) spaghetti.
HEAT
2 tablespoons of the oil in a frying pan over a medium heat and cook the
onion for 6 minutes, stirring occasionally. ADD the garlic and anchovies
and cook for a minute, stirring to break up the anchovies. ADD the chili,
capers, olives, tomatoes, salt and pepper, and bring to the boil. REDUCE
the heat to medium-low and simmer, uncovered, for 10 minutes, stirring
occasionally. WHILE the sauce is simmering, cook the pasta. DRAIN the
cooked pasta into a colander and put the sauce in the bottom of the pot.
TOP with the hot pasta, parsley and reserved tablespoon of olive oil,
and toss together gently to combine.
Variation: To make this meal more protein-packed you can add a 6 oz (180g)
can of tuna (drained and flaked) to the sauce at the end of cooking to
heat through.
Pasta e Fagioli (Pasta and Beans)
Did you never tried Pasta e Fagioli (Pasta and Beans)? It is a easy and delicious italian recipe...
Here the ingredients for 4 persons:
Boil 400 gr/ 14 oz. white or brown beans with a potato, a clove of garlic, celery and a bay leaf and a 1/2 onion... a pich of salt and pepper...
Sieve or blend half of the cooked vegetable and pour the puree back into the pot.
Add 150 gr / 6 oz. macaroni or any short pasta and cook everything together.
Stir in Parmesan cheese and olive oil.
And you are ready to eat... buon appetito!!
Pasta alla Carbonara (pasalcar)
Pasta alla Carbonara, let's enjoy another classic free Italian recipe from Rome...
Here the ingredients for 6 people:
2 table spoons of oil of olive
10 ounces of bacon chopped
4 eggs
4 tablespoons grated pecorino cheese - salt and pepper
Let's start to saute' in the oil the chopped bacon until is golden brown. Meanwhile in a crock beat 4 eggs with 4 tablespoons of grated pecorino cheese, salt and pepper...
Cook 2 pounds of Spaghetti al dente, (or any type of pasta you like it), drain and return it to the still hot pot. Immediately stir in the egg mixture you have already prepared and chopped bacon.
Place over low heat till the eggs have set... Serve with a lot of pecorino Cheese and ground pepper... GOOOOD!
Pasta with Zucchine (Italian Squash)!
An
easy, healthy, fast, but delicious Free Italian Recipe of Pasta!
Here are the ingredients for 3 hungry monsters:
6/8 fresh zucchine
1 pound of Pasta (whatever you like)
1 onion
oil extravirgin of olive
salt, pepper parsley
Pecorino Cheese
Let's start: Chop the onion in small pieces, and sautee them in the pan with 2/3 spoons of oil... over medium heat! After the onion starts to become gold add the zucchini that you have already washed and chopped in thin slices... Over medium heat let's cook it all for at least 25 minute till the zucchine are soft and well cooked... like a nice puree... Add salt and pepper and if you feel a pinch of red hot chili! A little tip: while you are cooking the zucchine add some water so they don't burn and stick to the pan (a glass should be enough).
Meanwhile let's boil the water for the pasta... when the water is boiling add the pasta of your choice, and salt... When the pasta is "al dente" drain it and mix it up in the pan of the zucchine... let it rest for few minutes and when is still hot add some Pecorino Cheese (grated)!
La Pasta con le Zucchine is Ready! Buon Appetito!
Pizza Margherita pizmar
Let's start from the basic. If you think that what usually you can eat in the most American pizza stores it is the real pizza and it tastes like an Italian pizza... Sorry, you are wrong! maybe you can call it American Pizza and ok... nothing wrong with it, but if you want to eat the real Italian pizza there are only 3 ways: the first one is more expansive but could be very exciting.... go to Italy. the second one be lucky and find a good Italian Restaurant close your home, the third one more very exciting and sure less expansive ... Just follow this recipe. Now we are going to speak about the pizza Margherita. This pizza took the name from the Italian Queen Margherita that during the summer of 1889 she went for a vacation to Naples and so she had the opportunity to taste this simple but delicious pizza made from a famous local pizza man. She enjoyed it so much that the pizza man decided to name this before unnamed pizza, in honor of the queen.... just simply pizza Margherita. As u can read in the chapter "How to make Pizza from Scratch", let's get the ingredients we need to make the dough for 2 pizzas and let's start to prepare the Pizza dough as I`ve already told you.
Ingredients:
1 cup and half strong white flour
1/2 teaspoon of salt
1 tablespoon extra virgin olive oil
2/3 almost one cup of warm water
1 tablespoon of easy blend dried yeast
After your pizza dough is grown up, get the dough and knead it again for 5 more minutes. As I told you before in the chapter "How to make Pizza from Scratch", now you can use your rolling pin to shape the dough to make it fit in your pan. The dough that you have right now is enough for two medium pizza (following the instructions and the ingredients in how to make pizza from Scratch). Divide the dough when is ready in two balls and work them with your rolling pin shaping them to fit the round pan. Now before you put your dough into the pan, let's spread over the pan a lightly surface of Flour to avoid the dough sticks to the pan. Now let's put the dough into the pan pushing it with the fingers from the center to the borders. Now we are ready to add the top. Easy.. right?
Get the following ingredients for the toppings:
- 4 or 5 large ripe tomatoes (or one can of tomatoes)
- 3 garlic gloves
- salt
- oil extravergine of olive
- 10 leaves of fresh Basil
- Mozzarella (fresh if possible)
if you want to use the fresh tomatoes (I always prefer them), do the same sauce that I have showed you in the recipe "Spaghetti Blood and Arena". But after the sauce is ready, just get off the garlic gloves and Basil leaves and put them in to the trash. If you want to use the canned tomatoes, no problem, just cook them as the fresh tomatoes and be sure to make become them as a puree or if you prefer make them at least finely chopped. After you have cooked for at least 5 minutes the tomatoes, reducing their water, and properly spiced and seasoned, you can start finally to spread the sauce over the Pizza, but attention now! Don't make the mistake that too many times you'll see in the most American Pizzas... Don't overload your pizza with the tomato's Sauce... You want to eat pizza not a brick of tomatoes, right? The secret is to start spreading from the center and go to the borders of your Pizza, and even where there is tomato's sauce you should still see a little bit the white of the dough.... At this point the 99% of the cooking books or the television Chefs they say to add Mozzarella on the top of your pizza... Forget it! Right? This is the most crazy thing you can do it now if you are going to cook your Pizza in your Home's Oven... Consider that to cook your Pizza in this average oven you need at least 15/20 minutes, instead of the 3 or 5 minutes of the professional wood oven... what is going to happen to your fresh Mozzarella if you add it at the beginning of the cooking? It just become "Hot boiled Mozzarella-Chewing gum"... and the fresh taste it will be just wasted... When you finish to spread the tomato's sauce, just add a little bit of oil and salt... nothing more, no mozzarella and please no spices and Basil (unless you want to eat it burned, black and bitter). At this point as you can read in the chapter "The Home Baker and some tips how to cook Pizza", you have already pre heat the oven at maximum POWER! Now that the Oven is really HOT, finally you can put the Pizza inside! After the first 10 minutes the Pizza starts to be almost ready... You can open and add Finally the mozzarella... and close the oven again for at least 5 more minutes... Please don't add a ton of Mozzarella... as for the tomato's sauce, you want a pizza and not a Brick of Cheese... right? Cut your mozzarella in little pieces and add them in the way that you can have the effect that you can see the white of the cheese mixed over the red of the tomato's sauce... After you finish the operation (please do it quickly), put the pizza into the oven again for more 5 minutes, and after these 5 more minutes... at this point it should be almost ready... Open the oven and check that the pizza's borders are a little bit brown and finally bring your Masterpiece on the table... and now finally you can add the Basil and why not... even a little bit of Dried oregano... With a little bit of practice and lot of fun, believe me, you will be able to surprise your friends and your family with the most unbelievable delicious and simple Pizza that they ever had.
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