Part 2: Ongoing Italian Sauces

Sausage with tomato

and onions.                            Puglia: Orecchiette are Little Ears.            Simple Tomato served with Tagliatelli.

 

 

Shrimp Scampi.

 

 

 

 

Basil Pesto Tortellini.

Spaghetti and Meatballs.

 

 

 

Photo Courtesy:  Public Domain Photos and Fotosearch Uncopyrighted Public Domain.

 

 

 

 

As per Tas, he thought it to be a wise suggestion to follow through on a Part 2 of Italian Sauces, as there are so many variations, Nonna recipes, Pastoral traditional sauces and modern vanguard additions. So, here is Part 2.

 

Do you have any, you would like to contribute ?

 

1) Zafferano e Funghi Porcini di Abruzzi:  saffron threads with wild mushroons are featured in numerous dishes in the region called Navelli, Abruzzi.

 

2) Cacio & Pepe di Lazio:  Romano cheese or what we call Lucatelli Romano and black pepper moistened by the pasta cooking liquid,  is a simple common blend in Roma, Lazio dishes.

 

3) Caprese:  Hailing from Napoli, mozzarella di bufala, fresh basil, fresh red ripe tomatoes and Evoo.

 

4) Gorgonzola Baked Rigatoni:  Butter, breadcrumbs, whole milk, cream, flour and Gorgonzola with Reggiano Parmesano create a splendid dish of Timballo al Gorgonzola, baked rigatoni with blue vein cheese sprinkled with breadcrumbs and topped with cream and Parmesano.

 

5) Smacafam: This combination can be served with Polenta and / or Pasta of choice; the ingredients are:  sautéed Pancetta, Sausage, Salami & sautéed in Butter. This recipe hails from Trentino Alto Adige in northeastern Italia on the border of Austria, and Smacafam denotes "Hungry Killer".

 

6)  Stracchino Formaggio: Tortellini is very commonly served with cow cheese Stracchino, tomato cream and fresh sage in the Veneto Region.

 

7) Gnocchetti Piemontesi Ripieni di fonduta: this dish consists of  thumb nail sized dumplings filled with Fontina cheese, melted butter and shavings of local white truffles.

 

8) Alfredo: This metropolitan Roma 1914 invention of Alfredo Di Lelio´s is simpler than one would believe. It consists of Parmesano Reggiano and Butter, salt and freshly ground black pepper. The secret to some of the Italian sauces, is the utilization of the cooking liquid of the Pasta to create the moisture of a good sauce consistency.

 

9) Risotto Agli Asparagi: The traditional classic,  Lombardian specialty,  Asparagus Risotto is prepared with chicken broth, Evoo, minced onion, Reggiano Parmesano grated finely for a creamy rice texture and later,  shavings for the topping. The other ingredients are:  butter, green fresh asparagus and arborio rice.

 

10)  Orecchiette con Cime di Rape - Puglia:  preparing boiled turnip greens or cavolo, Cabbage in Italian, Evoo, anchovy filets, 1 dried crushed red chili pepper or a serrano, garlic if you prefer, bay leaf, and little ear pasta is a staple dish in the southeastern region of Puglia on the Adriatic. The sauce of the cabbage or turnip green tops provides the liquid for the pasta boiling process and thus, for the moisture required. This dish dates back to the Greek occupation of Puglia.

 

11) Vongole: denotes with clams, butter, onion, laurel, parsley, garlic, parsley, and white wine.

 

12) Sun dried tomatoes:  pine nuts, garlic Reggiano Parmesano and sundried tomatoes with Evoo create a gorgeous sauce.

 

13) Mushroom Cream Sauce:  butter, shallots, white domestic mushrooms, Port, cream and a stuffed pasta, for eg: Tortellini are a lovely pair.

 

14) Primavera: Primavera denotes Spring, and this popular dish is prepared with leeks, broad beans, sweet peas, egg yolks, cream, butter, mint, parsley, Reggiano Parmesano and carrots.

 

15) Marinara: Meaning a red sauce, usually accompanying shellfish or seafood; it is prepared with   thyme, parsley, bayleaf, Evoo, tomatoes, white wine, garlic, onion and shellfish.

 

16) Stuffed Shells: this Sicilian baked pasta dish is prepared with homemade Ricotta, Bufala di Mozzarella and Reggiano Parmesano, and this trio of cheeses fill the pasta shells and then, they are  baked with nutmeg, bacon, butter, onion, carrot, tomato sauce, garlic and chicken stock. 

 

17)  Piselli & Pancetta or Bacon in Cream Sauce:  Piselli are sweet peas in English, and this macaroni Pene Rigate dish is quite popular during the Spring season. It is prepared with bacon or pancetta, onion, cream, Reggiano Parmesano and Evoo.

 

18)  Spinach, Ricotta & Saffron: This early autumn  sauce is prepared with cream, home made Ricotta,  butter, garlic, fresh spinach or very well thawed & drained if frozen, nutmeg and Reggiano Parmesano Cheese. It is normally prepared with Tagliatelli or Fettucini or other thick ribbon pasta.

 

19) Fennel, tomato & red bell pepper sauce:  This refreshing dish is prepared with fresh fennel bulb, Evoo, red bell, a simple tomato sauce, lemon zest, and thyme.

 

20) Alla Diavola:  Diavola denotes demonic. The ingredients in this sauce are: red chili pepper, Evoo, garlic, parsley and Reggiano Parmesano. This sauce is more common in the USA than in Italia.

 

21)  Amatriciana:  This sauce is prepared with pancetta or bacon, onion, red dry chili peppers, tomatoes, and Reggiano Parmesano.

 

22)  Veal, Chicken or Shrimp Francese: this sauce consists of lemon , eggs, chicken broth, butter and chopped parsley. This dish is more commonplace in the USA than in Italia.

 

23) Chicken or Veal Picatta: A lovely flour, butter, Evoo, white wine and lemon light sauce.

 This dish is an adaptation of an Italian dish, and is more common in the USA.

 

24) Shrimp Scampi:  This dish is served on a bed of angel hair, and consists of the following ingredients:  lemon juice, white wine, garlic, butter, parsley and shrimp or scampi called Cigalas in Spain and Scampi in Italia, and are a different species than the USA shrimp.

 

25) Clams Capri:  this dish consists of the following; lemon juice, white wine, red flaked pepper, garlic, Evoo, orégano, parsley and green onion.

 

 

 

*** I shall add sauces and assorted data on a wide variety of pasta dishes, as an ongoing thread.

 

Have lovely wkend.

Marge.