PASTA III
Spaghetti alla Puttanesca (pronounced [spaˈɡetti alla puttaˈneska]; literally "spaghetti in the style of a whore" in Italian) a pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic. This is, with-out-a-doubt my all time favorite pasta offering. "In the style of a whore." Indulge me if you will. The story as I heard it goes something like this. A whore gets done working sometime earl
PASTA III
Clam Sauce There are two variations on clam sauce. Red and White. I made a white for this dish. First off,.. ya wanna have good tender, tasty clams. I find littleneck work well fresh or frozen. I used to intentionally freeze a bunch when they came into the restaurant fresh. A local Supermarket was running a special on frozen seafood 'pick 5 for $20.00 I figured this would be easy enough. picked up 5 bags of frozen clams.16 clams per package. I used; 3/4 cup extra virgin olive
PASTA III
Bolognese Sauce. Typically, not to mention "classically" speaking 'Bolognese is basically a meat sauce with carrots and cream. You don't have to check with an Italian. I'll admit it, I've totally Bastardized this sauce. But I like it this way. You may not and that's okay. You make it the way you want to. I start with 1 pound hot Italian sausage 8 oz. julienne carrot 4 cups pre-made marinara (see 'PASTA II') 2 cups heavy cream I was cooking the sausage while I julienne the ca
PASTA II
Well, with all the fresh pasta I now have on hand I have to prep up ingredients for assorted pasta dishes. Which means. You guessed it, Garlic and tomatoes! Two varieties, fresh Roma tomatoes and canned, crushed and pureed. Before dicing the Roma tomatoes I put the "tomato sauce" cook. About 1 cup of extra virgin olive oil About 1 cup more or less of sliced fresh garlic (I always opt. for much more) 1 small sweet (vidalia) onion Saute garlic and onion till onion is transluce
PASTA
Wow It's been almost a year since my last post. And almost 10 years since I put my pasta extruder away in my basement. Well, today we're making some home made pasta using my handy-dandy little pasta extruder. I purchased my extruder in 2006 for my somewhat upscale coffeehouse/ bistro to add some "homemade" pasta dishes to my menu. I have since moved on and the machine has been sitting and feeling unfulfilled in my basement amongst a plethora of pots, pans, chafing dishes a
