06 Jan 11
Originally posted by tmetzlerI guess it would be gauche to mention mere spaghetti? I like to make my own sauce using hamburger ground up, not fond of meatballs. I like to use sage, rosemary, Italian spice and a bit of pepper and garlic powder. My wife hates it but I love it. The spaghetti has to be either angel hair or thin variety, don't like the thick stuff. Then topped off with powdered Romano cheese and some garlic butter Italian or French bread toasted in the oven.
1. Broccoli Raab and Sausage or Beans
2. Rainbow pepper pasta (peppers, chickpeas, tomato and parsley)
Those are the 2 staples around our weekly dinner menu.
And of course with a good red wine. My fav: Louis Jadot, beaujolais, I buy a magnum because it is so good.
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06 Jan 11
Originally posted by sonhouseAbsolutely not. Although I'd have to replace the garlic powder with a full bulb of garlic fried in some olive oil to make it worth mentioning.
I guess it would be gauche to mention mere spaghetti? I like to make my own sauce using hamburger ground up, not fond of meatballs. I like to use sage, rosemary, Italian spice and a bit of pepper and garlic powder.
My wife hates it but I love it. The spaghetti has to be either angel hair or thin variety, don't like the thick stuff. Then topped off with powdered Romano cheese and some garlic butter Italian or French bread toasted in the oven.
Also, along with your romano, have you considered throwing a handful of freshly chopped parsley mixed with some red pepper, olive oil and romano on top and mixing it in right before eating?
06 Jan 11
2 edits
Originally posted by tmetzlerSounds great! I'll have to give it a try. You ever hear of Louis Jadot wine? Especially the red?
Absolutely not. Although I'd have to replace the garlic powder with a full bulb of garlic fried in some olive oil to make it worth mentioning.
Also, along with your romano, have you considered throwing a handful of freshly chopped parsley mixed with some red pepper, olive oil and romano on top and mixing it in right before eating?
Also, I would like to know the best garlic/olive oil recipe for bread dipping. I had some olive oil I tried to make with powered garlic, it turned out like rancid turpentine, yeech. There is this great little Italian restaurant on Rt 22 in New Jersey, they have a traditional brick oven for breads and pizza and they have the best recipe for olive oil/garlic bread dip, can't get it right at home. Any idea of the best for that?
I know they use real garlic not powered for sure, maybe with sun dried tomato?
06 Jan 11
Originally posted by sonhouseNothing gauche about plain old pasta old fashioned style at all! The beauty of pasta is how you can variegate it. The pastas I mention are not fancy, but sound fancy in Italian. The first two are whore style! The fifth is also invented by Roman street walkers. If I feel ilke confort food a plain old clove of garlic, suteed in extravirgin, a bit of Italian parsley and crushed red pepper. Heavenly. Don't try with angel hair, though. Thin spaghetti is better.
I guess it would be gauche to mention mere spaghetti? I like to make my own sauce using hamburger ground up, not fond of meatballs. I like to use sage, rosemary, Italian spice and a bit of pepper and garlic powder. My wife hates it but I love it. The spaghetti has to be either angel hair or thin variety, don't like the thick stuff. Then topped off with powd ...[text shortened]... se with a good red wine. My fav: Louis Jadot, beaujolais, I buy a magnum because it is so good.
For dipping bread never use garlic powder. If you hate mincing and chopping prediced garlic works well, but get the best you can find. Also use the best bread possible. If you want a good topping for bruschetta try diced tomatoes(fresh), sauteed garlic (once sauteed add the diced tomatoes and other ingredients, chopped up calamatas (olives) and capers. Toast your bread and top with mixture. Heaven!
Plain old extravirgin oil with a few flecks of crushed red pepper and a little fresh oregano works well for dipping bread.
I bet you would like Sicilian style mini meatballs. Mix ground pork, beef and turkey with Italian parsely and pine nuts and golden raisins. Very different and delicious!
06 Jan 11
Originally posted by tmetzlerAre you using regular or Italian parsley? Regular parlsey tastes so different it ruins the Italianess of dishes. Broccoli raab is a delicious veggie. Regular or Italian sausage. Your weekly staples sound scrumptious!
1. Broccoli Raab and Sausage or Beans
2. Rainbow pepper pasta (peppers, chickpeas, tomato and parsley)
Those are the 2 staples around our weekly dinner menu.
06 Jan 11
1 edit
Originally posted by sonhouseI forgot to mention your wine. While a personal preference always prevails I find a beaujoulais a little heavy for Italian fare. I prefer a good Bardolino or a Valpolicella. Bolla makes both and rather inexpensively. Louis Jadot makes excellent wines, but I prefer those with steak. Now for non-pasta dishes nothing like Bistecca a la Fiorentina, basically a chicken fried T-Bone!
I guess it would be gauche to mention mere spaghetti? I like to make my own sauce using hamburger ground up, not fond of meatballs. I like to use sage, rosemary, Italian spice and a bit of pepper and garlic powder. My wife hates it but I love it. The spaghetti has to be either angel hair or thin variety, don't like the thick stuff. Then topped off with powd ...[text shortened]... se with a good red wine. My fav: Louis Jadot, beaujolais, I buy a magnum because it is so good.
06 Jan 11
1 edit
Originally posted by mlpriorVery tasty, but tetrazzini is actually an American dish Italianized by its ingredients. Turkey also works. One of my favorite non-pasta, non-meat dishes is Risotto al Pomodoro or Fonduta, a risotto dish with melted Fontina in the middle of the pile of risotto. Here's a good recipe:
Chicken Tetrazzini for sure!
http://www.starchefs.com/RDonna_Laboratorio/html/recipe_01.shtml
06 Jan 11
1 edit
Originally posted by scacchipazzoReally? I thought wild boar ragu was actually relatively common for a ragu (I'm no expert on Italian food)... The most memorable one I had was in Florence, although you can find it elsewhere here. The Carluccio's chain sells it, for example.
Got a recipe? I've had prosciuto di cinghiale, but never a Ragu made from it. Sounds like it would be earthy good!
I never cooked it myself, though. 😳