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On Going Pasta Sauces: Part 1.

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Margi Cintrano View Drop Down
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    Posted: 01 July 2012 at 07:57
 
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 Oil
and Reggiano Parmesano
 
2) Pesto with Pistachios: Pistachios, Basil, pinenuts, Evoo, garlic and 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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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2012 at 08:48

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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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2012 at 09:14
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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post 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 !
 
LOL  All my best.
Margi.
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