As request i write the cooking recipe of:
SPAGHETTI ALLA PUTTANESCA, Roman and Neapolitan recipe
Start by frying 4 cloves of garlic in extra virgin olive oil over low heat together with a chopped spicy chili pepper in a 30cm pan,
after a couple of minutes add a generous handful of desalted capers, some of which chopped, add a dozen well-drained anchovies in oil.
Mix a little with a wooden spoon and break the anchovies, add a 800 grams or one kilo of peeled tomatoes.
Cook, when the sauce is cooked, taste it and add salt if needed
5 minutes before turning off add a nice handful of black olives, preferably pitted.
Find the 4 cloves of garlic and remove them.
Turn off the heat and pour the sauce over the pasta.
These types of pasta are good: Spaghetti, Spaghettoni, Vermicelli, Linguine, and as short pasta Penne or Rigatoni.
This amount of sauce we prepared is good for 700 grams, 1.5 lbs of pasta (approximately 4 or 5 people)
Once you have poured the sauce onto the pasta, mix well, using two forks to sprinkle everything with a generous handful of chopped parsley.
If you made the sauce in a 30cm pan you can add the pasta directly to the sauce in the pan and mix it well.
-How to cook pasta:
Take a large pot, put about 7 or 8 liters of water, boil it, when it boils add a handful of salt then put the pasta in the boiling water.
Move it with a fork otherwise it will stick, cook it for as long as indicated on the package, better 2 minutes less than 2 minutes more.
Drain well and pour the sauce over it, mixing well.
You need to put the sauce on the pasta as soon as it has drained the water, don't wait otherwise it will stick, so prepare the sauce first, as soon as it is ready, boil the pasta..
-How to desalt capers. Use only SALT CAPERS - NOT CAPERS IN VINEGAR
Place the salt capers in plenty of warm water, repeat the operation several times, now the capers are swollen of water, then squeeze the capers with your hand and drain the water well.

# FOR ITALIAN TAST, DO NOT ADD ANY TYPE OF CHEESE #

BUON APPETITO!

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Marcello

Thank You Marcello!! looks wonderful. You can bet that I am going to try that

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Pete
I ain't no fortunate son

I was following that all the way until we come to "season the pasta".


When I think of "season", it is sprinkling herbs or spices on the food.


When you said "season", did you mean put the sauce on it?

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I always take precautions

Thank you Marcello. We should try your recipe before our May trip to Naples, Capri, the Amalfi coast, and island of Ischia.
So looking forward to our return to Italy.

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Sure you did

I have changed the translation, I have asked to the translator to traduce the italian word "condire" and "condimento" and the translator gives me season and seasoned.
I hope it's clearest now

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Marcello

I don't think there's a bad pasta dish, but that looks just plain delizioso!

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paws for friendship

The step that amazed me was ‘The Caper Squeezing Caper.’
I just take some out of the jar and throw’em in.

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NRA LIFE MEMBER

Wow fantastic trip.
Nice, you must go to eat the best pizza in Naples to: -GORIZIA 1916, Via Bernini 29/31, Phone to reserve +39 0815782248, Napoli. - one of the best PIZZERIA of Naples, so of the whole world. Tast the PIZZA FRITTA and you'll wake up in paradise.

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Marcello

You must take a salt capers, not in vinegar, so put the salt capers into a warm water for more than one time, after an hour drain the capers, that became swollen with water and sqeeze well with your hand
I hope this is more understandable

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Marcello

Wife checked distance from Grand Hotel Vesuvio where we are staying in Naples. 2.7 clicks.

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Sure you did

Your hotel is in front of the CASTEL DELL'OVO, so you have to walk to the FUNICOLARE a sort of city bus on rack rail you have to take it and get off at VOMERO, it's really simple.
On the foot track to FUNICOLARE you will met LA PESCHERIA AZZURRA, a characteristic sale of fresh fish, with an adjoining kitchen,
you can choose between delicious pasta dishes with fish or seafood, or the famous CUOPPO of paper, full of fried fish

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Marcello

For a good time...

Search the origin of the word "putanesca".

John

Pasta the way whores do it
Brothel pasta

But the origin of the name is a legend

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Marcello

Thanks for the recommendations,
I’m on a tour with Tauck, not comfy enough to tour on our own yet, so when we get free time……….

We were in Venice, Florence and Rome 2019. Too bad we were not familiar with you then or we would have visited for lunch.

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Sure you did

Marcello, that looks really tasty! Thanks for posting this recipe.

Ladder13: I wanna be like Mike! (We will expect a full report on that pizza, my friend )

With anchovies no less...

Roman whores liked to eat tasty food... together with their clients...

They were generous women and offered a complete service and generous portions

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Marcello

Another recipe:
PENNE ALL'ARRABBIATA, Roman recipe
In a 30cm pan, fry 4/6 cloves of garlic over a low heat, in plenty of extra virgin olive oil, about 8/10 tablespoons of oil, together with several chopped hot peppers. The sauce must be very spicy.
Adjust according to your taste.
The garlic should not burn, so use a low heat.
Take a nice bunch of parsley and remove the stems, put the stems in the pan, which should be done at the same time as adding the tomato.
Add 600/700 grams of peeled tomatoes, add 3 generous pinches of salt.
Cook and mash the tomatoes with a fork. When the sauce is cooked, taste it and add salt if necessary.
Find the garlic cloves and parsley stems and remove them.
Turn off the heat and pour the sauce over the pasta.
Once you have poured the sauce over the pasta, mix well, using two spoons, at this point add the well chopped parsley tufts, the same parsley that you previously removed the stems from.
Use only these types of short pasta: Penne, Pennette or Ziti.
The quantity of sauce we have prepared is sufficient for 700 grams of pasta (about 4 or 5 people)
If you made the sauce in a 30cm pan you can add the pasta directly to the sauce in the pan and mix it well.
-How to cook pasta:
Take a large pot, put about 7 or 8 liters of water, boil it, when it boils add a handful of salt then put the pasta in the boiling water.
Move it with a fork otherwise it will stick, cook it for the time indicated on the package, preferably 2 minutes less than 2 minutes more.
Drain well and pour over the sauce, mixing well.
You need to put the sauce on the pasta as soon as the water has drained, don't wait otherwise it will stick, so prepare the sauce first, as soon as it is ready, boil the pasta.

# FOR ITALIAN TAST, DO NOT ADD ANY TYPE OF CHEESE #

BUON APPETITO

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Marcello

Nothing would get me to knock on a prostitutes door faster than the smell of garlic and anchovies wafting down the alley. With some good, crusty bread and a nice, chilled white whine, there are some things that are worth paying for.

What more could you ask for?

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Marcello

That the prostitute was good looking?

SPAGHETTI ALLA CARBONARA, Roman recipe

The original recipe is made with salted/spiced and dried pork cheek, named in Italy, GUANCIALE the right traslation is SALT PORCK

In a 30cm pan, Take some SALT PORCK, about 300 grams and remove the rind, cut thick slices and then cut pieces about 1 cm x 3 cm.
Place the SALT PORCK pieces in the pan and brown without oil. Drain off any melted fat and set the crispy SALT PORCK aside. PIC 3
Break 6/7 eggs and remove the egg white.
Place the egg yolks in a large bowl where you will then mix the SPAGHETTI.
Take some PECORINO ROMANO CHEESE and grate it until you obtain about 8/10 tablespoons.
Add 5 tablespoons of PECORINO ROMANO CHEESE to the egg yolks and shake well with a Kitchen Whisk,
add 1/3 teaspoon of freshly ground black pepper. PIC 4
This amount of sauce we prepared is good for 700 grams, 1.5 lbs of pasta (approximately 4 or 5 people)
Now boil 7 or 8 liters of water in the pot to cook the SPAGHETTI.
Put half a handful of salt in the boiling water before adding the SPAGHETTI. No more salt, because the PECORINO CHEESE is salty.
Mix the SPAGHETTI with a fork otherwise they will stick.
Boil for the time indicated on the package, REMEMBER the pasta is better to cook 2 minutes less than 2 minutes more.
Drain the SPAGHETTI but keep the boiling water where you cooked them. REMEMBER NOT TO THROW IT, leave the salted water to boil on the stove.
Take the freshly drained SPAGHETTI and add them to the eggs and PECORINO CHEESE.
Mix very well SPAGHETTI and eggs, adding with a ladle a little of the cooking water that you had set aside still hot, boiled until two/three minutes before.
Continue mixing until a delicious cream forms, if it's yet too much dry add another little water, continuing to mix. PIC 5
Add the crispy SALT PORCK mix well and make the portions in a dishes. Place another spoonful of grated Pecorino on each plate, a pinch of pepper and two or three pieces of SALT PORCK. PIC 2

Use only these types of pasta: Spaghetti, Spaghettoni, Vermicelli or short pasta Rigatoni.


BUON APPETITO

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Marcello

What a great thread!!!!!!!!!!!!

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No baby we aint

Marcello, have you ever seen “Searching for Italy” with Stanley Tucci on CNN?
He visited many of the regions of Italy with their different food and cultural differences. One thing unites them all, love of FOOD.

He was dropped by CNN and is now filming 10 episodes on NAT GEO called The Heart of Italy. I suppose a continuation of his quest.

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Sure you did

An ancient Italian bread.

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Have Fun/Stay Safe

Looks like at least some of those episodes — Searching for Italy with Stanley Tucci — are available on YouTube...

Thanks for the tip!

It should be ALTAMURA bread, southern little town in Puglia.
Here there are hundreds of types of bread, region by region, it is impossible to know them all

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Marcello

Enjoy them, the two seasons were great. Started out with him looking for his family origins.
I’m waiting for the next series on NAT GEO.

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Sure you did

Heading for lunch in Piazza Navona, Rome

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Sure you did

Unfortunately it is only possible to watch on Google TV for a fee, you try to connect and pay but it doesn't work.
I love Staley Tucci, he's a really good actor and I think he's a good person too

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Marcello

The magnificent Fountain of the 4 Rivers, the marvelous ingenuity of Gianlorenzo Bernini, the greatest interpreter of Baroque

Before COVID 19?

Is your family in this photograph?

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Marcello

May 2019.

I felt sick my last night and really weak on the flight home. I went to the doc a couple days later and he couldn’t tell me what the issue was other than giving me an inhaler to assist my breathing.

My wife did some research after the pandemic blew up and in early 2011 and found out there were some blood tests done in Italy that say the virus was traced back to carriers in Italy months later in the fall of 2019 at the very least and likely earlier.

As many are aware, Italy was one of the first countries to be hit hard with Covid. Perhaps due to the closeness of Italian communities?

Only person I knew previous in that pic is my wife in the blue jacket. The rest were in my tour group.

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Sure you did

Don't forget to temper the eggs with a small amount of hot water before adding them to the spaghetti, otherwise you with have scrambled eggs and pasta. (Ask me how I know that!)

How do you know it?

I hope this step in the explanation of the recipe is clear
-Mix very well SPAGHETTI and eggs, adding with a ladle a little of the cooking water that you had set aside still hot, boiled until two/three minutes before. Continue mixing until a delicious cream forms, if it's yet too much dry add another little water, continuing to mix.-

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Marcello

I know because one of my experiments ended up that way.

I read right past your instructions. That are right on point.

The unsmoked bacon might be referred to as "salt pork", Cheeks would turn most housewives off from the name alone so they are mixed into sausage.

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Front sight and squeeze

In pork cuts, piece number 2 here in Italy is called GUANCIALE, translate: cheek, name in use SALT PORCK. Thank you, i'll go to correct the recipe.
we will tell the housewives not to be sad and to cook while humming, thanking the pig who offered us his cheek for our joy.

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Marcello

We make Pane di Altamura at a 70% hydration with Durum grown in the States.
The Biga, Poolish or Sourdough starter, is our natural yeast.
We keep one for the Altamura and one for regular bread, but like to mix the yeast for variety.
Ciabatta is my favorite bread at an 80% hydration.

They say that cooking is an art and baking bread is a science,
so a scale is always used.

When we met our boy's future in-laws, I baked bread.
Their oldest daughter was married to an Italian and I told his Mom, that I'd make something special for the next party.
Old Italian family that fell in love with South Florida, while working at the UN long ago.

When the oldest had her first daughter, her name was what we hoped it would be..... Valentina.
Birth gift was a custom engraved and tuned Kalimba, in 3 flats with an A natural.
Gave all the family members the sheet music in the pic below, laminated in plastic.
Added an F# and G, up top on both sides, for Adagios in G minor.

Have a Cello from Cremona that will be available to our grandkids and their cousins, ages 7, 5, 4, 3, and some accordions.
They were all leaning to ski over Easter in Colorado.
The most important rule in Opera, always in Italian.
Pepperoni pizza for dinner tonight.

Old pic of Valentina and our Grandson.

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Have Fun/Stay Safe

thanks for your great post, i appreciate your sense of family, rare at these times
perhaps this evening I too will eat a tasty Pepperoni pizza, in Italy PIZZA ALLA DIAVOLA

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Marcello

I'd like to take a dayly trip to Naples when you'll are here,
It takes me an hour and a half from Rome by train,
so we could get to know each other and go eat pizza together,
let's say in total about 3 or 4 hours maximum, from your hotel to the restaurant and go back.
I would happily come with my wife, so to start to know some new friend from SWCA.
Please say me what you think about.

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Marcello

Marcello, checking our itinerary.

Just showed my wife your recipes, she said your carbonara is the real deal.

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Sure you did

I have been barred from carbs, but sure looks good!

Dear friends of the forum
I'm sorry and sad,
because my terrible sore throat will prevent me from joining Mike and his wife Linda in Naples,
we had arranged to meet on Monday 6th, to get to know each other and eat a fabulous pizza together,
at the Gorizia 1916 pizzeria,
famous centuries-old pizzeria located in the Vomero district.
To overcome the sadness I cooked tuna pasta.

I will write and publish the recipe here in the forum.
I dedicate this recipe to Mike and his wife Linda.
finely chop a golden onion and a clove of garlic, desalinate a handful of capers and soak a handful of raisins in warm water.
Put a right quantity of(4 o 5 spoon) extra virgin olive oil in a 30cm pan and start frying everything, adding a nice spicy pepper. As soon as the onion is wilted, add 800 grams of peeled tomatoes, or fresh ones cut into pieces if in season.
Simmer until the sauce is cooked.
Meanwhile, drain about 400 grams of tuna fillets in olive oil or, if fresh, dice it, put it in the pan with the sauce and cook for a maximum of 5 minutes.
Turn off the heat and pour the sauce over the pasta.
Once you have poured the sauce over the pasta, mix well, using two spoons, at this point add a large tuft of parsley well chopped.
Use only these types of short pasta: Penne, Pennette or Ziti.
The quantity of sauce we have prepared is sufficient for 700 grams of pasta (about 4 or 5 people)
If you made the sauce in a 30cm pan you can add the pasta directly to the sauce in the pan and mix it well.
-How to cook pasta:
Take a large pot, put about 7 or 8 liters of water, boil it, when it boils add a handful of salt then put the pasta in the boiling water.
Move it with a fork otherwise it will stick, cook it for the time indicated on the package, preferably 2 minutes less than 2 minutes more.
Drain well and pour over the sauce, mixing well.
You need to put the sauce on the pasta as soon as the water has drained, don't wait otherwise it will stick, so prepare the sauce first, as soon as it is ready, boil the pasta.

# FOR ITALIAN TAST, DO NOT ADD ANY TYPE OF CHEESE #

BUON APPETITO

Naturally with this sore throat I couldn't eat it, I had a meat broth. the sadness increased.

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Marcello

Marcello, we too are truly sorry and sad, as we were looking forward to meeting you and your wife.
We are in Naples until Friday then to the coast, so call/email if you feel better and we can find some free time. Monday was the best day, most of the other days are quite busy, but…..
Wish you the best in getting well.

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Sure you did

Hello Mike
I'm starting to feel better, it could be that on Tuesday or Wednesday evening my wife Laura and I could come to Naples for dinner.
we could pick you up at the hotel at 5 or 6pm, go to dinner and then bring you back to the hotel at 9.30 - 10pm.
What do you think, do you think it will hinder your organized tour plans?
If we want to talk on Monday afternoon like this maybe you can tell me what the best day would be.
I has written my e-mail and telephon number in a private message, please give me yours

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Marcello