Marcello, checking our itinerary.
Just showed my wife your recipes, she said your carbonara is the real deal.
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ITALIAN RESTAURANT (Italian Recipes)
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Marcello, checking our itinerary.
Just showed my wife your recipes, she said your carbonara is the real deal.
HOUSTON RICK
Member
I have been barred from carbs, but sure looks good!
OP
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.
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.
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.
PENNE COL TONNO # PENNE WITH TUNA, Italian recipe
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, 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.
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.
OP
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
Back home Marcello. Sorry we could not meet up, our tour was non stop after Monday. I am exhausted.
What a beautiful country you have. We enjoyed Naples, Capri, Sorrento. and the Amalfi coast. The views were breathtaking on Capri and Amalfi.
I ate either pizza or pasta every day, sometimes both in the same day.
The quality of the farm to table food was amazing.
We will try another meetup in the future.
Pics are forthcoming.
What a beautiful country you have. We enjoyed Naples, Capri, Sorrento. and the Amalfi coast. The views were breathtaking on Capri and Amalfi.
I ate either pizza or pasta every day, sometimes both in the same day.
The quality of the farm to table food was amazing.We will try another meetup in the future.
Pics are forthcoming.
How about posting a nice Napolitano desert type recipe like Baba. Growing up my Aunts used to make it the traditional way but sadly over the years as all the cousins grew up and started our own families the tradition faded and the recipe lost.
Linguini Lemone, lemon sauce and Parmesan cheese. A first for me, lemon and pasta, had it three times. Magnificent.
Magnificent.
Another version with spaghetti.
Bruschetta. Look at those tomatoes
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They do red too….cannelloni.
Marcello, please keep posting recipes. Sorry for the drift.
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My wife and I made this for lunch the other day. It was quite good, and I am sure we'll make it again.
Thanks, Marcello!
OP
Going beyond the title of the thread, I hope you and your wife managed to go to the MUSEO ARCHELOGICO to admire the Farnese Hercules and to the CAPPELLA SANSEVERO to see the Veiled Christ.
It gives me shivers just thinking about what you felt...
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OP
Well done, next time try using short pasta like RIGATONI or PENNE RIGATE, baked they are the best.
Attachments
We did. Incredible how the Veiled Christ was sculpted out of a solid block. Just a work of art.
One of the group tried to sneak a photo despite the warnings, he received the stink eye.
In Naples, Luigi tried teaching us how to make a Margherita pizza. 
He was not successful, what a mess, 
but we ate the ones he made.
He was not successful, what a mess, but we ate the ones he made.
