Posted on 01/04/2023 7:57:11 AM PST by Red Badger
Now this is a day I can get behind.
by having the pasta al dente whatever warm sauce it is placed in is further absorbed into the outer wall of the pasta — or so I was taught as a Mess Sgt.
My favorite dinner on my birthday in my youth was Spaghetti and Meatballs which my mother made very well. In recent years, trying to put back on weight, I have become a real pasta fan. I can make a lot of different pasta dishes although I don’t normally make fresh pasta itself.
I recommend that people look around for artichoke bottoms, which if canned tender are wonderful sliced up in pasta dishes.
I like to also make some pretty plain pastas. Try browning a bunch of diced up garlic in butter and olive oil, then adding that with a little lemon juice to cooked pasta. Then cover with fresh chopped basil and high quality parmesan cheese fairly dry and finely shredded
The only thing I can’t make like Jenni’s Restaurant in Columbus Park is Linguini Carbonara. I am going to have to take a whole weekend sometime and just make repeated batches until I get it just right — but I don’t have the patience right now..
A restaurant in CA used to have Linguine Caruso — wine and chicken livers. I loved that. It does sound weird, but it was delicious.
That sounds delicious. My favorite pasta dish is Spaghetti alla Puttanesca
When I fixed this, my little brother labeled it bait and fettuccine.
Old Italian Gardens in Kansas City used to have Spaghetti a la Caruso with chicken livers cooked in marsala wine then added to the red sauce. So I guess he was really known of it as that restaurant went way back to the 30s as I recall.
I boil some up and then mix it with a can of albacore tuna and some olive oil butter and grated Parmesan. Pepper or poppy seeds or anchovies
I boil some up and then mix it with a can of albacore tuna and some olive oil butter and grated Parmesan. Pepper or poppy seeds or anchovies
I was in mgmt of a low-grade Italian restaurant that was mostly pizza, and the spaghetti was pre-cooked, put into baggies for refrigeration storage, and dropped into boiling water for reheating before serving.
Well, we succumbed. We used our leftover smoked chicken and added it to our Carfagna’s marinara sauce, I sautéed zucchini, onion, and tomatoes as a side. Added lots and lots of finely grated Parmesan. So spaghetti night, with a twist!😁
Tomorrow it doesn’t matter what national day it is. I will be making creamy chicken with mushrooms, garlic, and wine sauce over noodles, with green beans almondine as a side. Only because I promised a friend who is looking for a nice homemade meal so I can help her out.. She had surgery before Christmas and needs a helping hand. What are friends for if not a nice meal? Hope she and her husband enjoy it!
“The secret to good red gravy”
A long ago girlfriend was taught by her 1st gen mother that good sauce covers up faults in the meal.
Reminds me of that scene in "National Lampoon's European Vacation" where they order "French" food.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.