PASTA RECIPE TUTORIAL

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Thursday, October 11, 2012

Italian Pasta Bucatini all'Amatriciana

Italian Pasta Bucatini all'Amatriciana
...an amazing Italian pasta recipe to try...a nice one !

INGREDIENTS
  • 2 tblsp of olive oil
  • 1/4 of a pound pancetta, chopped
  • 1 small yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 1 28 oz can of imported Italian tomatoes
  • salt & pepper to taste
  • 1 pound of bucatini pasta
  • 1 cup freshly grated Pecorino Romano cheese
ITALIAN PASTA INSTRUCTIONS
1.First of all heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute until golden about 1 minute longer.
2.And then crush tomatoes and add with juices to pan. Add salt & pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.
3.Next while the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.
4.Drain the pasta, then add the pasta and 1/4 cup of the Pecorino Pomano to the sauce in the saucepan and toss well. Transfer to warm serving plates and the Italian pasta recipe is ready to serve immediately, with the remaining Pecorino Romano on the side.Enjoy it !
trenette-al-pesto.

Saturday, August 11, 2012

Baked Macaroni and Cheese

ITALIAN PASTA RECIPE : BAKED MACARONI DAN CHEESE
Another great Italian pasta recipe to try ...baked macaroni and cheese..!

ITALIAN PASTA RECIPE INGREDIENTS
  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • Topping:
  • 3 tablespoons butter
  • 1 cup panko bread crumbs
ITALIAN PASTA RECIPES INSTRUCTIONS
First of all Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to all. And then while the pasta is cooking, in a separate pot, melt the butter. Next is to whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay
leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese...and the Italian pasta is ready for feasts....amazing ! Enjoy it !
Italian Pasta Recipe : creamy-macaroni-and-cheese.

Saturday, June 16, 2012

Italian Pasta Tagliatelle alla Bolognese

Italian Pasta Tagliatelle alla Bolognese

Italian Pasta Recipe INGREDIENTS
  • 3 tablespoons olive oil
  • 1 pound ground chuck
  • 1 pound ground pork
  • 1 pound ground veal
  • 1/4 pound pancetta, chopped coarsely
  • 1 small onion, chopped fine
  • 1 carrot, chopped fine
  • 1 celery stalk, chopped fine
  • 6 tablespoons good quality tomato paste
  • 6 cups meat broth, hot
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 1 pound fresh tagliatelle pasta
Italian Pasta Recipe INSTRUCTIONS
1.First of all In a large deap saute pan, heat the olive oil over medium-high heat. Add beef, pork, veal and pancetta and cook until all the meat is lightly browned. Drain excess fat and add onion, carrots and celery. Lower the heat to medium and cook, stirring until the onions are translucent and the carrots and celery are softened.
2.And then Stir in the tomato paste, turn the heat to high and add one cup of the hot meat broth. Cook, stirring occasionally to scrape up any residues sticking to the bottom of the pan, until all the broth has evaporated. Repeat this process twice more adding one cup of broth at a time. After the third cup of broth evaporates, add the remaining 3 cups of broth, lower the heat to a simmer and cook uncovered until sauce is thick approximately 2 hours.
3.Next Add the cream and simmer for 5 minutes. Season with salt and pepper to taste. Bring a pot of generously salted water to a boil, add the tagliatelle and cook until al dente. Strain pasta, toss with the bolognese sauce in a large bowl and serve...enjoy it !
italian-pasta-with-zucchini
 

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