tag:blogger.com,1999:blog-65155311400235056052024-03-13T09:36:37.007-07:00thisweekspastaPietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6515531140023505605.post-58183582895341538952013-12-05T12:10:00.001-08:002013-12-05T12:10:38.369-08:00Marcella #3 tomato sauce<div align="left">
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<span style="font-family: Arial, Helvetica, sans-serif;">The legendary and incomparable Marcella Hazan passed away September 29 at age 89 at her home in Longboat Key. For our connection with this wonderful cook book author, see: </span><a href="http://www.eatingitalian.blogspot.com/"><span style="font-family: Arial, Helvetica, sans-serif;">www.eatingitalian.blogspot.com</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. In a tribute in the New York Times, fellow cook book superstar Mark Bittman talked about a day spent cooking with her, just a few weeks before she died. "She helped make her famous tomato sauce, a slow-cooked affair of canned tomatoes, a lot of butter and half an onion," he wrote. "It's about the best tomato sauce you can make without doing much of anything."</span></div>
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<span style="font-family: Arial;">We agree. This is the sauce that we have on our web site: <a href="http://www.classicpasta.com/">www.classicpasta.com</a>, under fresh tomato sauce. We call it Marcella #3 because it first appeared in her first book, "The Classic Italian Cook Book," under "Five Tomato Sauces", and of course, was #3 on that list.</span></div>
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<span style="font-family: Arial;">It was always a major hit. In her recipe it calls for fresh tomatoes, of course. We make lots of it every summer with the very best, ripest tomatoes available, and freeze it for those winter months when its incredible odors and flavors bring back the summer wonders.</span></div>
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<span style="font-family: Arial;">In Mark's article, and when they were actually cooking, several months ago, Marcella used canned tomatoes. He presented that recipe in a link in the article. We tried it. Of course, it works wonderfully! here is the canned tomato version:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5TM4siUbVgIfHv-9a1WYS00LD_1mptMa0vLCcoVLMMiNIg4U8Ip4_v7baMsQ_bgn2x60yomn-rXA3Dfykg1vvj6V2lw0sa7KzxRuVBjRY2Q8zfuMWDqqCSs8heKZnKLs990vCxnts2Wb/s1600/tomato+sauce+spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5TM4siUbVgIfHv-9a1WYS00LD_1mptMa0vLCcoVLMMiNIg4U8Ip4_v7baMsQ_bgn2x60yomn-rXA3Dfykg1vvj6V2lw0sa7KzxRuVBjRY2Q8zfuMWDqqCSs8heKZnKLs990vCxnts2Wb/s320/tomato+sauce+spaghetti.jpg" width="320" /></a></div>
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<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Arial;">two cups canned imported tomatoes, cut up, with their juice</span></div>
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<span style="font-family: Arial;">five tablespoons butter</span></div>
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<span style="font-family: Arial;">one medium onion, peeled and cut in half</span></div>
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<span style="font-family: Arial;">salt</span></div>
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<span style="font-family: Arial;">Put the canned tomatoes in a medium saucepan, add the butter, onion and salt and cook uncovered </span><span style="font-family: Arial;">at a very slow simmer for about 45 minutes, or until it is at the thickness you like.</span></div>
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<span style="font-family: Arial;">Stir from time to time and smash the tomato chunks with a wooden spoon. When ready, toss the onion. Correct for salt. That's it. Right amount for about 1 1/2 pounds of spaghetti.</span></div>
Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-91350148139860895922013-09-20T17:24:00.001-07:002013-09-20T17:24:59.121-07:00summertime perfect!<span style="font-family: Arial, Helvetica, sans-serif;"><i>This is the definition of summertime perfect . . . </i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Take a beautiful beefsteak tomato from our Farmer's Market, picked fresh that morning . . .</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">. . . add basil from our pot in kitchen garden . . . </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">. . . put these into the culinary hands of wife Carol (shown above basking in Rome, not slaving away in the kitchen) . . .</span><span style="font-family: Arial, Helvetica, sans-serif;"> and you have her favorite summertime pasta: spaghetti with fresh tomatoes, basil and garlic. So simple, so pure, so perfect! And it takes less than ten minutes after the pasta is done.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is what she does when she cooks this delicacy for our summertime dinner:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put plenty of water in the pasta pot, add salt and get to get to a raging boil. Put in (for us) about eight ounces of wonderful<i> pasta di Gragnano</i> spaghetti. While the pasta is cooking, peel and dice two good size garlic cloves, take one good size beefsteak tomato (we favor beefsteaks for this recipe because they break down into an absolutely fabulous sauce, capably of totally coating the spaghetti); about a full quarter cup of fresh basil leaves, torn apart by hand; a tablespoon of butter, a quarter cup or so of freshly grated Parmesan cheese, and some salt and pepper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When the pasta is properly al dente, drain and put into the pan. Over a medium heat, add the garlic. When, after a minute or so, the garlic starts to sizzle, add tomatoes and stir and let them break apart into a sauce and coat the pasta strands. Add salt and a couple of twists of freshly ground pepper, a couple of tablespoons of the Parmesan, and the butter and salt, and stir. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When well mixed, then add the basil leaves -- you do not want them to cook, just get warm. Stir again and serve with some extra Parmesan.</span></div>
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<br />Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-670449656857718382013-07-18T11:40:00.000-07:002013-07-18T11:40:40.435-07:00Fresh peas, mint and goat cheese<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Arial, Helvetica, sans-serif;">After a few temporary setbacks medical wise, we are back cooking, writing about and enjoying the world's singular best food -- pasta. In the next few weeks of this lovely summer season, we will be providing some of our favorite simple and flavorful pasta recipes - with the emphasis on simple: easy to prepare during the lovely summer, yet bright with fresh flavors and ingredients. Stay in touch and let us know what you think! Suggestions gratefully received.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We just discovered this recipe, tried it, and loved it, and present our adaptation of it here. We are indebted to Michael Bauer, restaurant critic of the San Francisco Chronicle, who gathered this recipe from Evan and Sarah Rich, proprietors of the wonderful eponymous restaurant of theirs in San Francisco: The Rich Table.<br /><br /><b>for the sauce:</b></span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">one-half cup fresh English green peas</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one quarter cup extra virgin olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one clove garlic, minced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">a small bunch -- about ten leaves - fresh mint, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">zest and juice of one lime (separate the zest and juice)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">four ounces goat cheese, roughly chopped and at room temp</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one-half cup vegetable stock</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">two tablespoons unsalted butter</span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">eight ounces of spaghetti</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring the peas to a boil in a small pot of salted water. Cook for two minutes, remove from heat and set aside. In a saute pan large enough to handle the spaghetti, heat the olive oil, add the garlic and cook until the garlic starts to sizzle. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile bring a large pot of salted water to a boil, add the spaghetti, stir and cook until al dente -- definitely short of "dente",</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Drain and add the spaghetti to the heated saute pan with the oil and garlic. Add the half cup of vegetable stock, teaspoon of salt and bring to a boil. Stir.Add the lime juice, the peas and the crumbled cheese and stir. Cover the pan, turn up the heat to high, and cook over high heat for a minute or two. Add the butter, stir again, and toss with the half the mint. Add some fresh ground pepper, taste for salt. Serve and garnish with the lime zest and extra mint.</span></div>
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<br />Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-54421389766410230742013-05-03T15:48:00.000-07:002013-05-03T15:48:35.174-07:00risotto with fresh green beans<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Arial, Helvetica, sans-serif;">By almost unanimous vote in out house, if we are looking for our number one comfort food for an evening's meal, it will be a risotto dish. And now that it is fresh vegetable Farmer's Market time, our risotto will be even better -- risotto and fresh vegetables are a coming together made in culinary heaven.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We got a half pound of fresh green beans, and, with the usual risotto accompaniments, we were off -- and the result was as wonderful as we had anticipated.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is the link to the complete recipe, which also has links for more detailed instruction and help on making a great Italian risotto:</span></div>
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<a href="http://www.classicpasta.com/risotto_fresh_green_beans.htm"><span style="font-family: Arial, Helvetica, sans-serif;">www.classicpasta.com/risotto_fresh_green_beans.htm</span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For this evening we used Carnaroli rice rather than Arborio and liked the result even better. And another big help: we do roast chicken quite often, for the chicken of course but also because it allows us to take the bones and remnants and create a really great chicken broth -- ideal for a risotto.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div>
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Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-46048083153688333632013-04-06T13:12:00.003-07:002013-04-06T13:12:54.373-07:00asparagus now!<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Spring! Asparagus! Now! We have a variety of pastas (and risottos) with this wonderful spring vegetable in a variety of presentations. Go to <a href="http://www.classicpasta.com/">www.classicpasta.com</a> and on the Home page there is a search machine. Enter asparagus (or peas or any of the wonderful spring vegetables and get a variety of pasta presentations.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is is one of our favorites --fusilli with asparagus and pancetta -- simple and wonderful.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>for the sauce:</b></span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">three tablespoons extra virgin olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">four ounces of pancetta or bacon, chopped in quarter inch squares</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">three cloves garlic, peeled and diced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one medium onion, finely diced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one and one-half pound asparagus, before trimming</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one tablespoon fresh parsley, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">salt and freshly ground pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one tablespoon butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one quarter cup freshly grated parmesan</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>for the pasta:</b></span></div>
<div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one pound of fusilli (even better for the advenurous -- make hand made orechiette or garganelli)</span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Break off the tough ends of the asparagus. Curt each stalk, slicing on the diagonal, into one-half inch pieces.</span></div>
</div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">In a saute pan over medium heat, put in one tablespoon of the olive oil and then add he pancetta or bacon. Saute for four or five minutes until the pieces are well browned (not crisp). With a slotted spoon remove the pancetta/bacon and put on a paper towel.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Drain the olive oil from the saute pan and then add two fresh tablespoons of olive oil. Over medium heat, add the garlic, and twenty seconds later, add the onion. Cook until the onion is translucent about four minutes. </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Add the asparagus and saute until tender, generally just a few minutes if the stalks are small and fresh. Add a half teaspoon of salt, some freshly ground pepper and then add the pancetta/bacon back in the saute pan. Stir and cook for a minute or more.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt,Drop in the pasta and stir. Continue cooking until al dente (test by constantly tasting). Reserve a cup oif the pasta liquid and drain.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Combine the pasta with the sauce over a medium heat. Add the parmesan and a tablespoon of butter. Stir thoroughly. If it is not moist enough add some of the reserved liquid. Taste for salt and peooer. Cover the pan and turn up the heat to high for one minute. This gets the pasta steaming hot, as it should be.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Serve on heated plates. Add the parsley and extra parmesan as a garnish. Enjoy!!</span></div>
Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-91225800540635940072013-01-21T13:48:00.001-08:002013-01-21T13:48:26.235-08:00cannelloni<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYSqgGltW1ESkojOeybE2hsGOufRYjOUUvhcQvR2ibtaFsD6bLDnkj6UsZ3XzJ6L-NU9vG7TBFrKhCPGk59zAgtqPyrmYKyL3-P92Pa_lqt3CZyceRditkRJY8C3-Uqj_CgfPJqhO85NK/s1600/canneolloni+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYSqgGltW1ESkojOeybE2hsGOufRYjOUUvhcQvR2ibtaFsD6bLDnkj6UsZ3XzJ6L-NU9vG7TBFrKhCPGk59zAgtqPyrmYKyL3-P92Pa_lqt3CZyceRditkRJY8C3-Uqj_CgfPJqhO85NK/s320/canneolloni+2.jpg" width="254" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cannelloni are one of the jewels of Italian food. We made cannelloni our holiday extravaganza this year. We had a "factory" going, taking sheets of pasta, cutting them in to five inch squares, cooking the squares, adding our favorite filling which is a veal and sausage filling, rolling them up and then having them ready for immediate baking or, equally doable, freezing them for easy access for a later day. We made fifty the first go-around.<br /><br />It doesn't have to be holiday time -- actually Valentine's Day is coming up soon, so why not for that love-feast? All the details are at <a href="http://www.classicpasta.com/">www.classicpasta.com</a>. There are step by step illustrated instructions on making the cannelloni, plus a variety of fillings for your choice. Go to:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.classicpasta.com/cannelloni.htm">http://www.classicpasta.com/cannelloni.htm</a><br /><br />Happy Cannelloni days!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-79838779705936233902012-11-28T12:29:00.000-08:002012-11-28T12:29:03.368-08:00farfalle, sausage, mushrooms and peas<span style="font-family: Arial, Helvetica, sans-serif;">This is such a simple and classic pasta dish: doesn't take long to do, great taste treat, and a favorite with grandchildren. If you can find it, the classic Milanese or Monza pork sausage, Luganega, will be ideal here.</span><br />
<span style="font-family: Arial;"></span><br />
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<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong>for the sauce:</strong></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">five tablespoons extra virgin olive oil</span><br />
<span style="font-family: Arial;">two cloves garlic, peeled and finely chopped</span><br />
<span style="font-family: Arial;">one pound Luganega or other sweet Italian pork sausage, removed from the casing and roughly chopped</span><br />
<span style="font-family: Arial;">eight ounces white or brown mushrooms, Crimini preferred</span><br />
<span style="font-family: Arial;">one ten-ounce package of frozen peas, defrosted</span><br />
<span style="font-family: Arial;">salt and freshly ground pepper</span><br />
<span style="font-family: Arial;">two tablespoons fresh parsley, chopped</span><br />
<span style="font-family: Arial;">one tablespoon butter</span><br />
<span style="font-family: Arial;">one half cup freshly grated parmesan</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong>for the pasta:</strong> </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">one pound of farfalle (one evening, out of the farfalle, we substituted rigantoncini. Worked perfectly)</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">De-stem the mushrooms and slice them in thin slices.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Put two tablespoons of olive oil into a saute pan over medium heat. Add the sausage; turn the heat to medium high, and cook until starting to brown. Break up into lumps with a wooden spoon while cooking. Keep the wooden spoon action going to make sure the lumps are all gone. Takes about five minutes. Set aside.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Heat two more tablespoons of olive oil in the same pan. Add the garlic and cook for sixty seconds. Add the mushrooms. Cook over medium heat until the mushrooms lose their moisture and are soft. About five minutes. Add the defrosted peas and continue cooking for another two minutes. Add a teaspoon of salt and some freshly ground black pepper. Return the sausage to the pan, stir, and cook another two minutes, until all the flavors are intermingled.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Meanwhile bring 4-5 quarts of water to boil. Add two tablespoons of salt and stir. Continue cooking until al dente. Reserve one cup of the pasta liquid. Drain.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Combine the pasta with the sauce over a medium heat. Add the last tablespoon of olive oil and the tablespoon of butter and stir well. Add reserved pasta liquid if needed to keep moist. Taste for salt and pepper. Here we take a minute: cover the pasta, turn up the heat, and steam for sixty seconds. This insures that the served pasta is hot!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Serve on heated plates with freshly ground parmesan. Enjoy!</span><br />
<span style="font-family: Arial;"></span><br />
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Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-13054268796255452022012-09-16T16:46:00.000-07:002012-09-16T16:52:48.182-07:00marcella #3<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwwoLU2TJIZn6znq6nReM5Q_NBHMKtPxZHtoZE748TDPZVsNVIvxZVSK9bxhhUHzbCytCXJ1Xmp3LsMd4ZD5DNkiDYp41YmNOCUHzXzvJv9XWzkYRmR3vTbCC3aL2C-mnDiHDx62eBoef/s1600/tomatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwwoLU2TJIZn6znq6nReM5Q_NBHMKtPxZHtoZE748TDPZVsNVIvxZVSK9bxhhUHzbCytCXJ1Xmp3LsMd4ZD5DNkiDYp41YmNOCUHzXzvJv9XWzkYRmR3vTbCC3aL2C-mnDiHDx62eBoef/s1600/tomatoes.JPG" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is the time when the tomatoes can be at their very very ripest best. And that means that this is the time for one of the best fresh tomato sauces going. Simple. Elegant. Spectacular. This is from the world's best single volume cook book ever published, <i>The Classic Italian Cook Book </i>by Marcella Hazan.<br /><br />This is Tomato Sauce III, which we call simply Marcella #3. Here it is (slightly adapted):<br /><br />Take four pounds of those fabulous ripe tomatoes. We actually get San Marzano's from our farm outside Gilroy. Wash them and cut them in half long-wise. Put a tablespoon of oil in your pot. Put in the tomatoes and cook them over a low/medium heat to get a good simmer. Cook them about fifteen minutes, until they have started to break down and throw out a lot of juice.<br /><br />Run the tomatoes through the medium grate on the <i>moule</i> (the food mill) and put the result back in the pot. Add a quarter pound of butter, cut into chunks. Take a good size yellow onion and peel it and just cut it in half. Toss it in the pot. Add a couple of teaspoons of salt, a half teaspoon of sugar and stir. (We add a small sprig of rosemary for a tiny special effect).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cook over a slow but steady simmer, uncovered, for about thirty minutes. Taste (you are not going to believe it) and adjust for salt. Throw away the onion.<br /><br />Here are several other fresh tomato sauces that we like, especially the one called Benedetta with lots of basil: www.classicpasta.com/fresh_tomato_sauces.htm.<a href="http://www.classicpasta.com/fresh_tomato_sauces.htm">www.classicpasta.com/fresh_tomato_sauces.htm</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-52721511433586148322012-07-26T16:21:00.000-07:002012-07-26T16:21:46.896-07:00<h2>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">summer means basil means pesto!</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWCJdRp3Coq7T1i6z7y45jlM3gXCGNutsGQN9njK1E4EVO4PC8mGPQoS7huPTn-1azUPWgzPxKc2C1vTiQpz0WvrDXu-rgpSiA0sUTn9cNoHGq0zDrW6zToZEJEFSlxzrqHViLHTb2SLI/s1600/DSCN0847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWCJdRp3Coq7T1i6z7y45jlM3gXCGNutsGQN9njK1E4EVO4PC8mGPQoS7huPTn-1azUPWgzPxKc2C1vTiQpz0WvrDXu-rgpSiA0sUTn9cNoHGq0zDrW6zToZEJEFSlxzrqHViLHTb2SLI/s320/DSCN0847.JPG" width="320" /></a></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Here is the classic Ligurian pesto sauce. As we say in <u>www.classicpasta.com</u>, when you have fresh basil, the brightness of the taste of pesto can not really be adequately described.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>for the pesto sauce:</b></span></div>
<div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">two cups fresh basil leaves</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one half cup olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">three cloves of garlic, peeled and diced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">two tablespoons pine nuts</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">salt (a teaspoon or to taste)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one-half cup freshly grated Parmesan cheese</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">three tablespoons freshly grated Pecorino, Romano or Toscano</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">two tablespoons butter</span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Using a blender (pesto was traditionally made in a mortar with pestile, but a blender works excellently), put in the basil and garlic and blend for a few seconds. Then add the pine nuts and olive oil and salt, and blend at a high speed until the sauce approaches being creamy (not too creamy, as a little roughness in the texture is wonderful).</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">When the blending is completed, transfer the sauce into a mixing bowl and stir in the two grated cheese, and then the softened butter, making sure you get a thorough and uniform melding.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Now ready for combining with your favorite pasta. Check <u>trofie with pesto</u> or <u>trenette with pesto, potatoes and green beans</u>, all at <u>www.classicpasta.com</u></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
</div>Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-52748742164739185232012-03-26T12:11:00.000-07:002012-03-26T12:11:57.484-07:00<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">fusilli with green beans and pancetta</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1nkeobTiRILJO9_088Gm_zECH_EpH33STv2_1wcYxLYl2msO_3vTgu4bccehPmjV-2P6qVY3xwv7nnErVvwIb7frEGoIB2TDGvOu8iM_7ZDy2wIy_z8kCPc1fwY-xLfLKKU6kD61ivgA/s1600/green+beans+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1nkeobTiRILJO9_088Gm_zECH_EpH33STv2_1wcYxLYl2msO_3vTgu4bccehPmjV-2P6qVY3xwv7nnErVvwIb7frEGoIB2TDGvOu8iM_7ZDy2wIy_z8kCPc1fwY-xLfLKKU6kD61ivgA/s1600/green+beans+2.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">We had planned to do a spring pasta with asparagus and pancetta, but, alas, our refrigerator was <i>sensa asparagi</i>. However, we had a batch of fresh green beans, just off the farm, so we went for the substitution. Success!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">This is one of those pastas that just works -- perfectly! The combination simply has wonderful overtones. Other pasta of the fusilli type works equally well. In fact, we did this one once with <i>strozzapreti</i> (the priest chokers).</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>for the sauce:</b></span></div>
<div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">three tablespoons extra virgin olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">four ounces pancetta (or bacon) chopped in in quarter-inch squares</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">two cloves garlic, peeled and diced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one medium onion, finely diced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one pound green beans</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one tablespoon fresh parsley, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">salt and freshly ground pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one tablespoon butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one quarter cup freshly grated Pecorino Romano (or Parmesan)</span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>for the pasta:</b></span></div>
</div>
<div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one pound fusilli (or similar such as penne)</span></li>
</ul>
</div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Chop off the ends of the green beans, then cut them in half-inch lengths. In a separate pot, parboil the green beans until<i> al dente</i> -- still crispy, and set aside.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">In a saute pan over medium heat, put in one tablespoon of the olive oil and then add the pancetta or bacon. Saute for four or fine minutes until the pieces are well browned, but not crisp. With a slotted spoon, remove the pancetta/bacon and put on a paper towel.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Drain the oil from the pan and then add two tablespoons of fresh olive oil. Over medium heat, add the garlic, and twenty seconds later, add the onion. Cook the onion until it is translucent, about four minutes.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Add the green beans and the pancetta/bacon, a half teaspoon of salt and some freshly ground pepper. Stir and cook for a minute or two.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until <i>al dente</i>. Reserve a cup of the pasta cooking liquid. Drain.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Combine the pasta with the sauce over a medium heat. Add the parmesan and the tablespoon of butter. Stir thoroughly. If it is not moist enough to coat evenly, add some of the reserved cooking liquid to get to the right consistency. Taste for salt and pepper. Put a cover on the saute pan and turn up the heat to high, for one minute. This gets the pasta steaming hot, as it should be! </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Serve with the parsley as a garnish, and extra pecorino/parmesan on the side.</span></div>
<div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-37111988345415899322012-01-26T16:04:00.000-08:002012-01-26T16:04:45.346-08:00<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">fettuccine with corn, asparagus (and red pepper flakes)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMSoP0q1DihafN7LoS9zVfwVKhyFgkoVmwPNkq0fVKeW7mrueHV_Q3_K0iisvULB76ikFBGop8bqpLu0EyAw14czhU-coWVaPCphKFXJ8Pd72lbWjdZ1wncvXuwIPgkLDXMWZ3uklEqsw/s1600/corn+asparagus+fettucine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMSoP0q1DihafN7LoS9zVfwVKhyFgkoVmwPNkq0fVKeW7mrueHV_Q3_K0iisvULB76ikFBGop8bqpLu0EyAw14czhU-coWVaPCphKFXJ8Pd72lbWjdZ1wncvXuwIPgkLDXMWZ3uklEqsw/s1600/corn+asparagus+fettucine.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a recipe for the beginning of spring, when the first fresh asparagus arrives in the markets. Even better late in the spring when both asparagus and corn are fresh. This is adapted from a recipe by noted chef Scott Conant, that appeared in a "Best Chefs" section of Food and Wine.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />The recipe adds a spicy flavor which really makes it work. Plus it is simple and easy to prepare. Once again we suggest your own home-made fettuccine (see</span><a href="http://www.classicpasta.com/" style="font-family: Arial, Helvetica, sans-serif;"> <u>www.classicpasta.com</u></a><span style="font-family: Arial, Helvetica, sans-serif;"> for instructions) but fine store-bought fresh egg pasta also works.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>for the sauce:</b></span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">one-half cup of extra virgin olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">six ounces of fresh mushrooms, shitake or crimini preferred</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one clove garlic, peeled and diced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one small red onion (or one shallot), peeled and diced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one-quarter teaspoon red pepper flakes (see note)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">two cups corn kernels, fresh or frozen</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">one pound thin asparagus (after trimming)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">salt and freshly ground pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">six tablespoons freshly grated Parmesan or pecorino Romano cheese<br /><br /></span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>for the pasta:</b></span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">one pound freshly made fettuccine (or tagliatelle) (plain or spinach)</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Note: Scott uses one jalapeno pepper, seeded and thinly sliced, rather than the red pepper flakes. Your choice!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare the asparagus: break off the tough bottoms by holding a stalk at both ends and breaking it. Cut the usable stems on a diagonal about one-half inch in length, but leave the tips whole. </span><span style="font-family: Arial, Helvetica, sans-serif;">De-stem the mushrooms and thinly slice. If using frozen corn, defrost it.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat the olive oil in a saute pan over medium heat. Add the garlic and sixty seconds later add the onion and the red pepper flakes. Cook, stirring, about two minutes. Add the mushrooms and cook for another two minutes. Add the asparagus and cook for two minutes and then add the corn and a teaspoon of salt and continue to cook, stirring, until they are all cooked through </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-- tender but still <i>al dente</i> -- about two to three minutes. Add a few twists of the pepper mill, and stir.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Get five quarts of water up to a raging boil. Add two tablespoons of salt. Add the pasta. Cook until <i>al dente</i>. Reserve a cup of the pasta liquid and then drain well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the pasta to the heated sauce. Add the water from the reserved liquid to keep the sauce moist. Cover and turn up the heat and cook for one minute, until the pasta is steaming hot. Uncover, add the Parmesan and stir. Taste for salt, and serve on warmed plates, with some Parmesan on the side.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0tag:blogger.com,1999:blog-6515531140023505605.post-83523094521664950312011-12-01T16:20:00.001-08:002012-01-26T15:16:47.528-08:00linguine with onion, bacon and parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArAt4-t-trvlYhZgavKWUEO_rL5gFmlH_TlEIBpj4d9nFuLdKuyvZeFMfA3fW2VMyQMVK8l0e6uvxKSs1MLr37sROcr7htTJ2_AJB-AEyEPyRhWITnL7Ke9RBpcDFc3E4cPwqLvXhyXj2/s1600/linguine+and+bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArAt4-t-trvlYhZgavKWUEO_rL5gFmlH_TlEIBpj4d9nFuLdKuyvZeFMfA3fW2VMyQMVK8l0e6uvxKSs1MLr37sROcr7htTJ2_AJB-AEyEPyRhWITnL7Ke9RBpcDFc3E4cPwqLvXhyXj2/s400/linguine+and+bacon.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is one of our favorite "go-to" recipes. It is carbonara without the egg. It is simple, quick, and a classic, with the usual blending of wonderful taste and texture.<br /><br />And it is a major comfort dish for any evening that could use a little comforting. One evening, with a touch of chill in the air, my wife selected this recipe to get us into super spirits after a tough day. It worked.<br /><br /><b>for the sauce:</b><br /><br />one half pound sliced bacon, cut crosswise into quarter-inch strips<br />two tablespoons of extra virgin olive oil<br />two cloves of garlic, peeled and minced<br />two medium onions, sliced thin<br />one-half teaspoon dried thyme, or better: one tablespoon fresh thyme chopped<br />one-quarter teaspoon dried red pepper flakes<br />two tablespoons grated fresh Parmesan cheese<br />two tablespoons chopped fresh parsley<br />salt and freshly ground pepper<br /><br /><b>for the pasta:</b><br /><br />one pound linguine. This can be dried, or better, make your own fresh egg linguine. <br />(see:<a href="http://www.classicpasta.com/"> www.classicpasta.com</a> for instructions).</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a saute pan, cook the bacon until fairly crisp. Remove the bacon with a slotted spoon and drain on paper towels.<br /><br />If you want to go all out, keep two tablespoons of the bacon fat in the pan for the next step. If you are more into clean living, wipe out the pan and add the olive oil.<br /><br />Over medium heat, add the onion. Thirty seconds later, add the garlic, thyme and red pepper flakes. And the salt. Cook, stirring occasionally, until the onions just start to turn slightly brown. Add the bacon, stir, and set aside,<br /><br />Bring 4-5 quarts of water to a raging boil. Add a couple of tablespoons of salt. Put in the pasta, stirring well to get it mixed around in the water. Cook the pasta to al dente (test by trying it). Fresh pasta will be ready much more rapidly than dried. Reserve a cup of the pasta liquid. Drain.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the pasta to the reheated sauce. Mix well. Add some of the reserved liquid as necessary to keep it moist. Add a couple of twists of fresh pepper from the pepper mill. Add the parsley and parmesan. Stir. Taste for salt and pepper. Serve on heated plates. Benisimo!</span><br />
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<br />Pietrohttp://www.blogger.com/profile/11962516341069314713noreply@blogger.com0