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Italian Food Explained | Just another WordPress.com weblogBavette Bucatini Calamarata Capelli d’angelo Ditali Farfalle Spaghetti Tagliatelle
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Bavette Bucatini Calamarata Capelli d’angelo Ditali Farfalle Spaghetti Tagliatelle
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Italian Food Explained | Just another WordPress.com weblog | italianfoodexplained.wordpress.com Reviews
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Bavette Bucatini Calamarata Capelli d’angelo Ditali Farfalle Spaghetti Tagliatelle
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Bavette | Italian Food Explained
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A long, flat, narrow ribbon pasta that is similar to tagliatelle, only narrower. Bavette are an imaginative version of Spaghetti. They have a flat section and a slightly convex shape that makes them one of the longer shapes of pasta made with durum-wheat semolina, particularly suitable to enhance sauces, as they capture a great variety of flavours. They keep perfectly al dente, and can be enjoyed even with lighter and more delicate sauces. Here are some bavette recipes from Culinaria Italia.
Ditali | Italian Food Explained
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Small, short-cut pasta tubes that are approximately 1cm long. They are often used in soups. A smaller version of ditali is known as ditalini. Elbow macaroni and tubetti pasta may be substituted. Here is a ditali recipe from Culinaria Italia. 1 Comment so far. September 9, 2008 @ 7:14 am. Feed for comments on this post. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). Notify me of new comments via email.
Bucatini | Italian Food Explained
https://italianfoodexplained.wordpress.com/bucatini
Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from buco, meaning “hole” in Italian. Here is a bucatini recipe from Culinaria Italia. Leave a Comment so far. Feed for comments on this post. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out.
Spaghetti | Italian Food Explained
https://italianfoodexplained.wordpress.com/spaghetti
Well known all over the world. Spaghetti works with tomato, cream and oil based sauces. In Italy it is never eaten with a meat sauce such as Bolognese! Here is a spaghetti recipe from Culinaria Italia. If you are interested in how spaghetti is (or ‘are’ I never know which to use) produced, watch this short clip about the Swiss spaghetti harvest😉. It is taken from a BBC Panorama documentary made in 1957 (some time around the beginning of April I think). Leave a Comment so far. Leave a Reply Cancel reply.
Farfalle | Italian Food Explained
https://italianfoodexplained.wordpress.com/farfalle
Farfalle are commonly known as “bow-tie pasta”. The name is derived from the Italian word farfalla (butterfly). The “e” at the end of the word is the Italian feminine plural ending, making the meaning of the word “butterflies.” Farfalle date back to the 1500s. It originated in Lombardia and Emilia-Romagna in Northern Italy. Here is a farfalle recipe from Culinaria Italia. With cougettes and saffron. Leave a Comment so far. Feed for comments on this post. Leave a Reply Cancel reply. Enter your comment here.
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I see the new semester risin’. I see trouble on the way. | ManCookFood.com
https://mancookfood.wordpress.com/2010/02/02/i-see-the-new-semester-arisin
1 Man 200 recipes. 365 Days. And 4/5 of a stove…. I see the new semester risin’. I see trouble on the way. Posted February 2, 2010 by Antoni in Uncategorized. Like the other day, when I learned from the brother of one of my former students that her teeth were knocked out by some gang bangers. Yes, they were arrested, which can only mean one thing: they will make it back in time for the beginning of the new semester this Thursday. This calls for some. Leave a Reply Cancel reply. Enter your comment here.
Ragu Tradizionale | ManCookFood.com
https://mancookfood.wordpress.com/2010/02/10/ragu-tradizionale
1 Man 200 recipes. 365 Days. And 4/5 of a stove…. Laquo; I see the new semester risin’. I see trouble on the way. Better late than never…. Posted February 10, 2010 by Antoni in Uncategorized. Tagged: Ragu alla Bolognese. As the old adage goes: practice makes perfect. Actually, in the words of the great basketball coach, Pat Riley, it is “perfect practice” that makes one perfect. In either case, this version with red wine came out close to “not bad” because:. Here is are some pics from the process:. And l...
Better late than never… | ManCookFood.com
https://mancookfood.wordpress.com/2010/04/02/better-late-than-never
1 Man 200 recipes. 365 Days. And 4/5 of a stove…. Laquo; Ragu Tradizionale. Better late than never…. Posted April 2, 2010 by Antoni in Uncategorized. Tagged: Alice In Wonderland. Well, well… talk about pushing this blog’s goal to the limit! Hi everyone. My regrets for not having posted anything for awhile, but several things took place to bring down my spirits and lead me to ignore the blog:. Writing of cats, I saw the new Alice In Wonderland, and I highly recommend it for anyone who has a daughter.
Wow. | ManCookFood.com
https://mancookfood.wordpress.com/2010/01/29/wow
1 Man 200 recipes. 365 Days. And 4/5 of a stove…. Laquo; Tutti a tavola a mangiare…. I see the new semester risin’. I see trouble on the way. Posted January 29, 2010 by Antoni in Uncategorized. I made what I honestly think was a helluva ragu, granted I did not make the tagliatelle. Instead, I cooked fusilli bucati and merged it with my Ragu Antica alla Bolognese to make — well — an awesome dish. Will get to that soon enough. Here are some pictures and “step-by-step” along the way…. Who knew that the foll...
Ahem… | ManCookFood.com
https://mancookfood.wordpress.com/2011/07/05/ahem
1 Man 200 recipes. 365 Days. And 4/5 of a stove…. Laquo; Better late than never…. Posted July 5, 2011 by Antoni in Uncategorized. Tagged: CAULIFLOWER and EGG SALAD. Yes ‘Tis me. Back, and with sincerest apologies to the I’m sure BILLIONS (“Why ask for trillions when I can have… billions? Of adoring fans of this blog. Ok Well, I am back, and on a mission to meet this friggin’ goal of 200 Lidia recipes in 365 days. Hey… I NEVER said one year. Spoken like a true male. 8221; test of inconstancy? One for cars...
ManCookFood.com | 1 Man. 200 recipes. 365 Days. And 4/5 of a stove… | Page 2
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1 Man 200 recipes. 365 Days. And 4/5 of a stove…. Tutti a tavola a mangiare…. Posted by Antoni in Uncategorized. Next up: Lidia’s Ragu alla Bolognese made two ways. Ricetta Tradizionale (“Traditional Recipe”) and Ricetta Antica (“Old Recipe”). So, what does this all translate to? The “main Sunday staple at a Bolognese Sunday meal,” with the Old Recipe made with milk, and. Lidia suggests making it with spinach tagliatelle. Here is a little tidbit on tagliatelle from the our friends over at. Pronounced ...
Somewhat Disappointing | ManCookFood.com
https://mancookfood.wordpress.com/2011/07/06/somewhat-disappointing
1 Man 200 recipes. 365 Days. And 4/5 of a stove…. Laquo; Ahem…. Up next: who knows? Posted July 6, 2011 by Antoni in Uncategorized. Tagged: CAULIFLOWER and EGG SALAD. Well, let’s see…. Then, just as I was finishing up the dish, along with some pasta and arugula for the main course, Marie chided, “look, if you’re going to do this you have to use less pots” as she took it upon herself to do the dishes. Women love to do this: Do something no one asked them to do, and then complain that they are doing it.
Up next: who knows? | ManCookFood.com
https://mancookfood.wordpress.com/2011/07/07/up-next-who-knows
1 Man 200 recipes. 365 Days. And 4/5 of a stove…. Laquo; Somewhat Disappointing. Up next: who knows? Posted July 7, 2011 by Antoni in Uncategorized. I am running around today, dealing with paperwork for sonny boy to get him ready for college, and some stuff of my own, so I will try and get something done this evening. If not, I will “mos def” cook something tomorrow. With the clock ticking again, we are presently at 11 recipes done in 130 days…. That leaves me with 189 more recipes to go in 235 days.
July | 2011 | ManCookFood.com
https://mancookfood.wordpress.com/2011/07
1 Man 200 recipes. 365 Days. And 4/5 of a stove…. Archive for July, 2011. Up next: who knows? Posted by Antoni in Uncategorized. I am running around today, dealing with paperwork for sonny boy to get him ready for college, and some stuff of my own, so I will try and get something done this evening. If not, I will “mos def” cook something tomorrow. With the clock ticking again, we are presently at 11 recipes done in 130 days…. That leaves me with 189 more recipes to go in 235 days. Somewhat disappointing ...
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Venerdì 10 ottobre 2008. Red, white and drunk all over; by Natalie MacLean. There are thousands of books about wine out there. Some are very informative, such as Clive Coates' The wines of Bordeaux or Nicholas Faith's The winemasters of Bordeaux, but not many are, how can I say? Drinking and enjoying wine should be a pleasure no matter what the person's knowledge or experience is. It should never be a daunting experience, one should never feel intimidated when buying or choosing a wine. Pappardelle al ra...
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