Spaghetti Recipes

Spaghetti alla Carbonara (Roman)

600g spaghetti, 3 whole eggs, 200g pancetta bacon (diced), 30g butter, 50g grated parmigiano, 1 onion (diced), 1 stalk of parsley, dry white wine (1\2 cup) and black pepper

Brown onion and bacon in butter. When brown add in the white wine and let evaporate slowly.

Beat eggs and add in: parsley, Parmigiano, and pepper. Boil spaghetti al dente. When done mix with egg mixture, mix well and serve.

Pasta Sauces made with Nuts is common in Italian cooking.

Egg Tagliatelle with Nuts

• 600 g. tagliatelle
• 12 walnuts
• 2 tbsp of oil
• Salt
• Pepper
• 100g butter
• 1 tbsp of tomato sauce
• 5 tbsp of parmigiano cheese

This dish is a central Italian tradition around Christmas time.

Egg Fettuccine with Nuts

700g fettuccine pasta, walnuts or hazelnuts (in big pieces), powdered sugar, cinnamon, dash of bread crumbs

Mix all ingredients together

It seems that a good combination with veal is sage and garlic. Baby lamb is prepared with rosemary, sage and garlic when grilled. Veal can be prepared with onion or garlic, but the "Agnello" or lamb seems to favor garlic in the Italian recipes- unless being prepared with celery and carrots.

These rules of thumb are for several Italian recipes, and seem to be the ones most followed, but there are of course exceptions.

Vegetables in the Italian Kitchen

Interesting as we may believe, if we don't already know, Italians were not the ones to invent boiled vegetables tossed in a bowl of butter. They blanch some tough type vegetables for 3-5 minutes then simply add them into the "Italian pan" one that was formally prepared with a garlic clove or two and some olive oil. I remember having the joy of experiencing both as a child, and the first time I tasted my aunt's spinach that was cooked exactly this way with the garlic and oil, I couldn't believe that spinach could taste so delicious. Many, if not all, vegetables are prepared in this manner by Italians- though not all need to be blanched first. Some vegetables are cooked in oil with salt and pepper and simply sprayed with fresh lemon juice.

A Roman broccoli recipe calls for:

• 2 cloves of garlic
• Olive oil
• Salt
• Pepper
• 1 cup of white wine

They dice the broccoli up into tiny pieces and let it simmer in the oil with the garlic. The wine is then added after a while and it is simmered some more covered.

They are big fans of the artichoke. They make them in all sorts of ways, stuffed, boiled, deep fried, baked in soufflé's and cakes.

The Roman way, as they call it "alla Romana" is a combination of artichokes, lemon, salt, pepper, garlic, and mint. Stuffed Sicilian artichokes are combined with anchovies and bread crumbs.

Beans alla Toscana are paired with:

• Olive oil
• Sage
• 2 cloves of garlic
• Salt & pepper

When any type of legume is prepared with tomato, they likely add onion, parsley, and celery.

Who ever heard of frying flowers of the zucchini plant?

I know I myself discovered this unique trick from my strange (as I fathomed) grandfather. He used to tell me to go out and gather the strangest plants that I had ever heard of. First it was the dandelions growing along the grass, and then it was to gather the yellow flowers of the zucchini plant. I couldn't figure out what for.

The Italians are great in the flower preparation - they use; zucchini flowers that are not so opened, egg wash, flour and oil. You just have to cut off most of the stems, and the filament, cover in the egg wash and flour and deep fry them. The way they make them in Rome is fantastic! Somehow they mix in mozzarella and anchovy, they are scrumptious!!

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Italian Desserts

Desserts & Dough's

Many times you may have fumbled through sites with Italian recipes, or asked a friend how to make an Italian dessert, or even bought an Italian cookbook with enough recipes to last you a lifetime or perhaps more. But have you ever wondered silently...what are the fundamentals of these recipes? Have you ever thought what makes them Italian, what they have in common, or what are the basic rules you need to know to stay within the guidelines of the Italian-style of cooking?

Have you ever been confused between Americanized Italian recipes to that of real Italian recipes? Here I will give you some basic guidelines and ideas as to what constitutes European - Italian recipes. Sometimes, stereo-typing steps in the way, to blunder our discernment of how these recipes should really be. You may think about Italians as the pastry kings of the world - and yet, they are not even big on sugary foods. You may think if you add basil to any dish that it suddenly turns

For now, we take a glance into the world of desserts and start with some simple basic principles that compose Italian fruit desserts, cookies, cakes and pastries.

To give you an example, here are the ingredients to a typical Italian cookie:

Pinoli Cookies:

• 1 cup sugar
• 4 eggs
• Llemon peel
• 3\4 cup of flour
• Butter to butter pan.
• Powdered sugar

You will notice that very often they add lemon or orange peels, and powdered sugar. Sometimes they even add a bit of liquor. Recipes vary, but for the most part they basically follow in a pattern.

Comparing Cakes Recipes

Here is a list of ingredients:

1. Zuppa Inglese Cake - Italian

• 3\4 cup of Pan di Spagna
• 3\8 cup flour
• 1\2 cup powdered sugar
• 4 eggs vanilla
• Orange rind
• 3 eggs
• 1 cup sugar
• 3\8 cup flour
• Rum
• Milk

*There is no milk, no crisco, no margarine, and a mere 1\4 cup of sugar.

2. German Chocolate Cake-German or Americanized German

• 4 oz of baking chocolate
• 1\2 cup water
• 1tsp vanilla
• 1 cup butter
• 2 cups sugar
• 4 eggs
• 3 cups flour
• 1tsp baking soda
• 1\2 tsp salt
• 1 cup buttermilk

If you compare the two, the second German or Americanized German cake contains: 2 whole cups of fat - Plus the 2 cups of sugar which = 4 cups of fat!

The Italian cake contains: 1 1\2 sugar and virtually no other fat makers. Interesting you think? Maybe I'll switch to Italian desserts.

There is a selection of ingredients favored in Italian dessert making:

Spices - The most common spice ingredients found in desserts are; cinnamon, and vanilla.

Liquors - You will usually find that many call for some kind of liquor or wine such as; rum, Marsala, Maraschino, red or white wines and sometimes Cognac or other liquors. These types are used most often in fruit dessert recipes, sometimes in cookies.

Coupled with apricots you will find; rum - with apples; rum or white wine - and with pears; maraschino.

Marmalades, Raisins & Nuts - Marmalades are widely used for cookies and "Crostata" pie-sized tarts. And many other desserts Italians make are baked using nuts; pinoli, hazelnuts, almonds or sometimes pistacchi. Raisins are used in cakes, many times coupled with rum.

Apricot Cookies:

• Flour
• Eggs
• Powdered sugar (less than 1\2 cup)
• Baking powder
• Lemon milk
• Butter
• Apricots
• Marsala wine

Cheeses - Soft mild cheeses are often used in making cakes and pastries. Mascarpone is one more commonly known, and is used often in the making of "tiramisu" a delicious and typical Italian dessert made with savoiarda cookies soaked in espresso and layered with an egg cream. The well-known ricotta cheese is used in crafting cannoli; the Sicilian tube cookie filled with sweetened ricotta tossed with flakes of chocolate and candied fruit. Certosino is another soft cheese that is used by the Bolognese to make a cake along with; cocoa, cinnamon, pinoli and almonds. This cake is a specialty of Bologna and made during Christmas and New Year's.

*If Italians had the world's biggest sweet tooth, they would certainly be adding more sugars to their dessert recipes.

Dough's

They use several different dough bases, this depending on the particular dessert. Here are some examples:

Pasta Frolla: This is used more often to make Crostate or pastries, and gnocchi

Babà Dough: This one takes alot of energy, is fantastic and light, and contains similar ingredients as the others. But the secret to this dough is in uniting the sugar perfectly with the egg, and by adding the flours very quickly thereafter.

Pan di Spagna: Used for layer cakes and in certain puddings

Brioche Dough: This dough is simple to make, but requires care and patience in the rising stage

Savoiarda: This dough is used to make savoiardi cookies (used in making tiramisù)

Sfogiata: This one is the most difficult. You might as well say it's the fundamental dough of the dessert arts. With this dough base they make a dessert called "Millefoglie," which is a light pastry that is covered with traces of pastry cream and dribbled with chocolate.

Savoiardi Cookies

• 3 eggs
• 1\3 cup sugar
• 1\3 cup sugar
• Dash of salt
• 4 tsp powdered sugar
• Butter to buttering pan

Don't forget that Italian desserts are accompanied by homemade grappas, lemoncello, sweet dessert wines or delightful liquors. This is always expected and really adds a wonderful accent to the end of a lovely meal.

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