House food

CHOOSING PASTA SAUCES
The variety and range of sauces that can be served with pasta are seemingly endless. They vary from minimalist sauces, such as garlic and olive oil, to light vegetable sauces, shellfish sauces, robust meat sauces, and rich and creamy sauces containing eggs, cheese and nuts.
When choosing the appropriate pasta shape for a sauce, there are no hard and fast rules. Some regional dishes are always made with the same pasta shape, such as fettucine all'alfredo, tagliatelle bolognese and penne all'arrabbiata, and it is rare to see them served with anything other than the named pasta. These classic dishes are few and far between however and, with the increasing number of different pasta shapes on the market it can sometimes be difficult to know which shapes and which sauces will go well together.
Long, thin pasta is best served with either a thin, clinging sauce, or one that is smooth and thick. If too thin and watery, the sauce will simply run off the long strands; if too chunky or heavy, it will fall to the bottom of the bowl, leaving the pasta at the top. Clinging sauces made with olive oil, butter, cream, eggs, finely grated cheese and chopped fresh herbs are good with long pasta. When ingredients such as vegetables, fish and meat are added to a smooth thick sauce, they should be very finely chopped.
Short pasta shapes with wide openings, such as conchiglie, penne and rigatoni, will trap meaty or spicy sauces, as will spirals and curls. Egg pasta has different properties from plain pasta and goes especially well with the rich creamy and meaty sauces that are popular in northern Italy. Fresh homemade egg pasta absorbs butter and cream and makes the sauce stick to it. Almost any pasta is suitable for the classic Italian tomato sauce.
BOLOGNESE SAUCE
Ingredients:
1 small onion
1 small carrot
1 stalk celery
bunch of parsley
½ lb ground beef
1 small can of tomato paste
½ cup red wine (optional)
olive oil
salt and pepper
beef or chicken broth (optional)
Directions:
Chop all the vegetables (hold the parsley) very fine and sauté them in the olive oil until translucent. Add the ground beef. Stir well and cook for about five minutes or until the meat is separated and browned. Add the tomato paste and mix well until all the ingredients are coated. Add the wine (optional) and the salt and pepper.
Cook for few minutes more, then add about a cup of water (or broth). Bring to the boil, then reduce the heat and simmer on a low heat, until reduced.
Note: add a bit more liquid if you think it's too dry.
SUGO
Serves 4
Ingredients
1 cup (250ml) extra virgin olive oil
320g oxtail or beef tail, fat trimmed
400g veal casserole steak, in chunks
500g pork ribs, in four pieces
1 onion, halved
1 garlic clove, crushed
1 carrot, halved crossways
1 celery stick, halved crossways
700g passata (Val Verde Passata cooking sauce)
425g can crushed tomatoes
1 chicken stock cube
1 cup (250ml) white wine
5 sprigs fresh continental parsley, plus extra to serve
1 tsp sugar
Salt & freshly ground pepper
Method
Heat 1/2 the oil in a large saucepan. In batches, cook the meat until lightly browned. Remove from the pan.
Add the remaining oil, onion, garlic, carrot and celery. Cook until light brown and soft. Return the meat to the saucepan.
Add pasta, tomatoes, stock, wine, parsley and sugar. Season with salt and pepper. Simmer, stirring often, for 1½ hours on a medium-low heat. Remove any large meat or vegetable chunks. Stir through cooked pasta. Serve topped with parsley.

Hi, I'm Livio Moretti, I've been cooking and enjoying pasta dishes for many years! I have a website with lots of information and delicious recipes for making pasta. Please check it out here:
[http://www.recipewithpasta.org]
Thank you

Spaghetti alla Carbonara is a dish whose birth is relatively recent, however, whose origins are not at all certain.
Four assumptions are circulating, as none is more credited than the others, everyone can choose between them.
Yes or No?
The original recipe for spaghetti alla carbonara has about 200 kcal per 100 grams, so it's definitely not a recipe, that can not sated enough, unless you take too many calories and hence weight gain. As for the amatriciana, however, the pillow is not a food to be deleted, and can indeed be effectively used to prepare recipes, along with eggs and cheese, but in the right proportions and especially with the addition of vegetables to increase the fill the pot. Thus he created the recipe for spaghetti alla carbonara.
Origin of spaghetti alla carbonara
The first dates back to the so-called spaghetti alla carbonara carbinai, people in the woods produced by burning coal, burning slow. That argument does not hold for many, provided that job away from home lasting one season and the eggs were right for such long periods without preservation techniques.
The second argument assumes that the carbonara was invented by a chef who was a member of the Carbonari, the group of revolutionaries who fought against the Austrian occupation of northern Italy, active from the end of '700 and Guarro Italian independence.
According to the third case, particularly evocative, the story of this dish dates back to 1945 when American troops entered Rome at the end of World War II. When they went in asking Roman trattoria for lunch eggs, bacon and noodles, the typical Chinese noodles, then much in vogue in America than Italian. The chefs met the Romans in their request serving bacon, fried eggs and a plate of spaghetti unseasoned and bland result. To remedy this situation the American soldiers all mixed up, creating, unbeknownst to them, the ancestor of the famous dish.
A final hypothesis dates back to the pot Neapolitan origins, to be exact to the Duke of Buonvicino Ippolito Cavalcanti, publisher in 1837 of "The theoretical and practical kitchen." It would appear that in the very first edition of this book appeared a recipe very similar to what we know today.
As for the amatriciana, even spaghetti carbonara are the subject of endless wrangling among fans of the kitchen. The argument here hinges on the type of fat used (bacon or bacon?) And especially the presence or absence of egg whites, egg and baking on the use of cream, and finally on the quality of the cheese.
Spaghetti alla carbonara in the egg does not cook but only thicken slightly, then it should never exceed 70 degrees, not to reach the temperature of coagulation of the yolk. Fundamental then add after turning off the flame and seasoned with spaghetti sauce, stir quickly and serve immediately to prevent the dough from becoming too cold. The cream is recommended in many recipes because, when added in small quantities, it helps not to curdle the egg and adds creaminess to the dish.
The recommended amount of eggs from one to head to one for every two people, many recommend that you use only the yolk, others only remove half of egg whites, and others to keep only one fourth of egg whites.
In our view, the whites are needed to make the sauce more creamy, so we think that 4 people can use either 2 eggs or 2 eggs and 2 yolks.
In our opinion, the recipe for spaghetti alla carbonara should consider using a good bacon, very difficult to find high quality, perhaps only in Trentino or Ireland, where they produce a smoked bacon at a low temperature (not aged) perfect this dish. Those who are not able to obtain these culinary gems, will not fall back on a craft or bacon on a good pillow, easier to find.
The cheese of choice is the Pecorino Romano, but the recipe comes out well with good parmesan cheese or sheep's milk cheese and other cheeses.
The recipe for spaghetti alla carbonara
Ingredients for 4 people:

• 400 g of spaghetti;
• 150 g of bacon;
• 30 g pecorino romano
• 2 eggs
• Salt and pepper;

Preparation: Cut the bacon into cubes and cook over low heat in a nonstick saucepan of 18-20 cm, until it became transparent and did not release its fat. Beat eggs in a bowl and mix well with plenty of grated pecorino cheese and ground pepper. Boil pasta in salted water, then put it in a large bowl and season it with the pillow with her fat, then add eggs and mix quickly. until the dough is evenly seasoned. Serve immediately.
Calories per serving: 560

Antonio lives in Italy: He enjoys music, family, work, cinema, literature and fine cuisine and cooking.
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