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On Going Pasta Sauces: Part 1. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 22 October 2012 at 11:25 |
Tas,
There are very few pasta shapes or sauces I dislike, though I am more a tomato based woman than a cream sauce fan. I also prefer ribbon pasta ( tagilatelli, linguini and fetticcini ) more than short pasta however, depending on the dish too. I am quite a fan of ravioli - home made of course, and tortellini or agnolotti ( crescent shaped ravioli ). I am a Lasagne al forno aficionada big time ... My fave all time dish, homemade only with pasta homemade too. Cheese, well, I am a cheese-a-holic, so when I only have Reggiano Parmesano and Pecorino Sardo, it is not because I forgot to pick up some, it is because we chowed down on a cheese platter ! All my best. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I sure like the "quattro formaggio" type sauces, as well as the good, robust tomato sauces. For meat in sauces, I like sausages (whole or sliced), meatballs or seafood.....
The aglio e olio and the alla siracusa REALLY look good ~ it would certainly be worth it to see more of them ~
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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From 1 Pasta Fan To Another Pasta Fan, Me too, love pasta, whether it is spaghetti and meatballs and a Marinara or a Shrimp Scampi on a bed of Angel Hair ...
Thanks for your contribution ...
I should do a PART 2 of SAUCES ... via Region & Province.
Marge. Kindest.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Photo: Fresh Crayfish. Photo: Tomatoes. Photo: Baked Sicilian Swordfish Photo: Sicilian Photo: Palermo Norma: eggplant, tomato with capers, olives, Pesto. & Reggiano Parmesano. tomatoes, Evoo & a drizzle of lemon, and a sprinkle of sea salt, and freshly ground pepper. *** Photo Courtesy: Public Domain - Photosearch. Buonasera, There are numerous traditional regional Italian sauces used in pasta dishes around the world. I am going to provide you a list of the most common and easiest to prepare. *** Note: some of these sauces are listed in recipes, written by myself and other members in the Italy Section on the Forum. SALSAS DI ITALIA ... 1) Pesto Genovese: Fresh basil, garlic, pinenuts, Extra Virgin Olive Oiland Reggiano Parmesano 3) Salsa di Noci : Walnuts, Basil, Evoo, Garlic and Reggiano Parmesano 4) Sugo di Pesce: tomato, white fish varieties, fish stock, dry white wine, onion, garlic and Evoo 5) Aglio e Olio: garlic and evoo 6) Ai Fruitti di Mare: shellfish and seafood are the main ingredients; mussels, clams, shrimp, lobster, and crab. The sauce is composed of tomato, garlic, onion, dry white wine, shellfish stock and Evoo. 7) Carbonara: pancetta and egg whites. 8) Puttanesca: capers, black olives, anchovies, tomato, dry white wine. 9) Burro e Savia: Butter, Sage and garlic. 10) All´ Amatriciana: Pancetta, tomato, Basilicata chili pepper and Evoo. 11) Alla Trapense: Tomato, garlic, basil, ewe cheese, Evoo and Reggiano Parmesano 12) Maccu di Fave: Butter beans, celery, tomato and Evoo. 13) Alla Norma: Eggplant, Evoo, garlic, basil, Pecorino 14) Salsa Rossa e Melanzane: red tomato sauce with eggplant 15) Alla Siracussa: thyme honey, fresh orange juice, pork lard, eggs and bread crumbs 16) Al Sugo di Maile : garlic, fresh parsley, finely sliced pork, grated tomato, Homemade Ricotta and Red wine. 17) Di Pesci Spada: swordfish, evoo, garlic, dry white wine, fresh parsley, tomato and dry white Sicilian wine. 18) Con Le Sarde: fennel bulb, spring onion, anchovies, raisins, pinenuts, saffron and Evoo. 19) Ragù Alla Bolognese: ground veal or beef, ground pork, milk, white wine, onion, garlic, pancetta, Besamel, tomato paste, tomato, beef stock, Evoo and Reggiano Parmesano. 20) Cacio e Pepe: Caciocavallo cheese and black pepper. 21) Alla Napoletana: beef stew style meat, carrot, dry white wine, tomato paste, tomato, Evoo, bufala di mozzarella, butter, celery, onion and pork lard. 22) Macademia Nut Pesto: Evoo, basil fresh minced, garlic minced, grated Reggiano Parmesano Cheese and white pepper with a pinch of salt. Serve with Linguini, Tagliatelli or Fettuccini. Have a lovely Canada Day July 1st and a wonderful July 4th, Ciao, Margaux Cintrano.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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