SPaghetti Ubriachi – Drunken Spaghetti

Author: kel15  //  Category: Everyday Italian Recipes, Pasta Italiano, Quick & Easy, Spaghetti

Spaghetti Ubriachi, or Drunken Spaghetti is really a common Tuscan dish that people also make inUmbria when the new wine reaches the marketplace each and every year. It is a great dish to look at because the pasta cooked inside the red wine takes on a gorgeous ruby red color. Usually do not be concerned about getting tipsy while consuming this pasta as the alcohol burns off with all the heat leaving just a beautiful hint of sweetness to the pasta.

I’ve seen a myriad of variations of this straightforward recipe over the years but this really is the basic recipe we use that consists of new red wine, and olive oil flavored with garlic and pancetta. You may also substitute anchovies for the pancetta in case you choose (and like anchovies ~ I do not!) but the saltiness with the pancetta pairs properly with the sweetness of the wine. If you are not able to get your hands on a brand new red, I’d recommend using a Chianti wine which has a robust flavor to it and isn’t too high-priced. You really tend not to wish to be working with your husband’s $100 special red to cook pasta in! We do not top this pasta with cheese as we actually like to delight in the exclusive flavors of this dish, but when you definitely have to add cheese to your pasta I’d suggest an aged grated Pecorino.

1 Pound Spaghetti

4 to five cups Red Wine

6 Tablespoons Further Virgin Olive Oil

3 Cloves Garlic, Peeled & Minced

3/4 Cup Chopped Pancetta

Salt & Pepper

Red Pepper Flakes (Optional)

3/4 Cup Finely Chopped Fresh Parsley

Grated Pecorino Cheese (When you Should)

Bring a large pot of salted water to a boil, and cook the pasta for 2 or 3 minutes. Although it can be cooking add the wine to a second large pot and bring it to a boil. Drain the pasta well and add it for the pot with red wine and continue to cook an additional 6 to 7 minutes or just until the pasta is “al dente”. Even though the pasta is cooking inside the wine, in a frying pan, heat the oil and cook the pancetta until light brown and just beginning to crisp, Add the garlic, stir nicely and remove from the heat. Season with salt, pepper and red pepper flakes.

Drain the pasta once more of whatever wine is left (most will have been absorbed by the pasta) and add the drained pasta to the pancetta and oil mixture. Toss effectively and cook more than the heat for a minute or so until it can be well blended and piping hot. Add the parsley, toss and serve.

Pizza Marinara With Arugula & Parmesan

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Side Dishes/Snacks

Marinara pizza, that is just pizza dough topped with some good high quality tomatoes, and thinly sliced garlic without cheese, has usually been 1 of my preferred pizzas. I played about with this traditional Italian pizza by just adding fresh peppery arugula and shaved Parmesan cheese and genuinely loved both the flavor and texture. This is a superb pizza choice for people who adore pizza but are searching to make healthier eating selections, and also you really do not miss the absence of cheese. I adore this pizza drizzled having a small spicy olive oil prior to serving, but we do like to add just a little heat to our pizzas.

You are able to make your own pizza dough by selecting either my Tipo 00 Flour Pizza Dough recipe, my recipe for Fundamental Pizza Dough, or get premade dough fro your local bakery or grocery store.

two Balls Pizza Dough (About 8 Ounces) See Above Choices

2 Cups Quick Tomato Sauce

2 Cloves Garlic, Peeled And Finely Sliced

4 Tablespoons Olive Oil

4 Cups Fresh Washed And Dried Arugula

1/2 Cup Shaved Parmesan Cheese

Preheat oven to 500 degrees F. If using a pizza stone, let heat for a minimum of 20 minutes. On a lightly floured surface, roll out 1 from the dough balls into a 12 inch circle. Location the rolled dough onto a pizza peel or baking sheet lightly sprinkled with cornmeal. Spread one cup of the sauce across the leading with the pizza, leaving a one inch border all across the edge. Spread half the garlic cloves on leading from the sauce and drizzle together with the olive oil. Bake for 10 to 15 minutes, or till it’s bubbly and brown. Top immediately together with the arugula and shaved Parmesan cheese and serve. Prepare the second pizza in the exact same manner.

Lasagna Spinach Goat Cheese

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Gourmet Italian Recipes, Italian Food Online, Italian Meat Recipes, Pasta Italiano, Sauces

This lasagna consists of two of my favorite elements, goat cheese and spinach, and typifies my most recent appreciation for a lot more basic lasagna dishes. It’s a very easy lasagna recipe, but simplicity is indeed what would make Italian cuisine so wonderful. As long as you acquire excellent excellent elements, you may produce fantastic dishes with just a couple of objects. I’ll encourage you to make your personal pasta noodles which definitely does make this dish added particular, but should you be definitely pressed for time try to buy fresh retailer purchased sheets.

Serves six


3 (14 oz) Cans Chopped Italian Tomatoes

3 Cloves Garlic Minced

2 Tablespoons Olive Oil

5 Tablespoons Chopped Clean Basil

Pinch of Red Pepper Flakes

Salt & Pepper

Pasta Dough:

three Cups Unbleached Flour

4 Large Eggs

Pinch of Salt

Other Components:

1 (16 oz) Bag Refreshing Spinach

1 (6 oz) log Goat Cheese

1 1/2 Cups Grated Mozzarella

1 Cup Grated Parmesan Cheese

To create the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center. Break the eggs into this well, and start to scramble each egg with a fork as it can be being extra. Start to incorporate the eggs and flour by slowly bringing a lot more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.

Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.

Use a pasta roller or roll by hand to produce extended sheets of pasta 1/4 thick. I use my Kitchen Aide table mixer with the pasta attachment and roll my pasta to the third last position or to variety six on the dial. After rolling, cut into 12 inch lengthy strips. Precook in boiling water for 30 seconds, then place in ice water. Dry and set aside on clean kitchen towels.

To create the sauce, cook the garlic in the oil until it really is tender. Finally add the tomatoes, basil and seasonings. Bring everything to a boil and then reduce heat to a simmer. Cook for about 10 minutes until thickened.

Cook the spinach by either steaming it or by using the microwave. Allow to cool and squeeze to remove as a lot of the liquid as doable. Coarsely chop.

To assemble the lasagne, add about 1/2 cup of sauce to the bottom of a large lasagne pan. Add a little water and mix. Make an overlapping layer of the noodles across the bottom of the pan. Spread a large spoonful of sauce on top rated, making sure the noodles are well covered. Take about a quarter of the spinach and layer on top rated of the sauce. Sprinkle some of the mozzarella on top. Add the next layer of noodles, then sauce, then break up some goat cheese on best. Sprinkle with some of the parmesan cheese. Continue layering in this fashion, alternating spinach and goat cheese layers. Spoon enough sauce to cover the leading, and then sprinkle on the last of the parmesan and mozzarella cheese. Drop small dollops of the goat cheese to finish. Cover the dish with foil and refrigerate until ready to bake.

Preheat oven to 350 degrees F. If the lasagna was refrigerated, allow it to come to room temperature before baking. Bake for about 30 minutes. Remove the foil topping and bake an added 15 minutes or until the major is lightly browned and the lasagna is bubbling. Let rest 10 minutes before cutting.

Clams With Spicy Sausage – Vongole con Salami Picante

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Seafoods

Vongole con Salami Picante ~ This really is a very delicious dish that combines fresh new, Littleneck clams with chopped spicy salami sausage. I utilised a sopressatta Calabrese sausage, but you might also use any Italian dry sausage like pepperoni. This dish is quick to put collectively and so long as your clams are incredibly fresh you can’t skip. Make sure to give lots of crusty Italian bread to sop up the delicious juice!

Serves 4

3 Pounds Tiny Clams (Littleneck Operate effectively)

1 Modest Onion, Chopped

3 Cloves Garlic, Minced

3 Tablespoons Olive Oil

1/2 Cup Clam Juice Or Fish Stock

3/4 Cup Dry White Wine

1/2 Cup Strained Tomatoes

3 Ounces Chopped Dry Spicy Italian Sausage (See Notes Over)

1/3 Cup Chopped Clean Parsley

one Tablespoon Unsalted Butter

Salt & Cracked Black Pepper

Heat the oil in a large, heavy skillet. Add the onion and cook until soft and translucent. Add the garlic, chopped sausage and cook for another couple of minutes. Add the clam juice, wine, and tomato sauce and cook until reduced to about 2 cups. Season with salt and pepper. Add the clams, cover and cook for about 5 minutes or until the clams have opened. Discard any clams that do not open. Add the new parsley and shake the pot to combine.

Ladle the clams and juice equally into individual bowls and serve hot.