cmj8591
Member
That the prostitute was good looking?
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ITALIAN RESTAURANT (Italian Recipes)
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That the prostitute was good looking?
OP
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
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, 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.
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.
Looks like at least some of those episodes — Searching for Italy with Stanley Tucci — are available on YouTube...
Thanks for the tip!
Thanks for the tip!
OP
It should be ALTAMURA bread, southern little town in Puglia.An ancient Italian bread.
Here there are hundreds of types of bread, region by region, it is impossible to know them all
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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.
Heading for lunch in Piazza Navona, Rome
OP
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
OP
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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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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cmj8591
Member
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!)
OP
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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cmj8591
Member
I know because one of my experiments ended up that way.
I read right past your instructions. That are right on point.
OP
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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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.
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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OP
thanks for your great post, i appreciate your sense of family, rare at these timesWe 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.
perhaps this evening I too will eat a tasty Pepperoni pizza, in Italy PIZZA ALLA DIAVOLA
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OP
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.
