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How To make Spaghetti Chitarra Parmigiana
1/4 c Olive Oil
2 1/2 T Butter
8 Medium Mushrooms, sliced
4 Cloves of garlic, minced
1 ds Crushed Chili Peppers
2 t Powdered Oregano
1 1/2 lb Fresh Chitarra Pasta
On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. From The Gazette, 90/12/05
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Gino Cooks 'Proper Italian Food' - Chitarra Pasta | Gino's Italian Escape E19 | Our Taste
Gino D'Acampo is back for another series in Italy. This time he explores the little-known region of Abruzzo, famous for its cuisine based on farming and fishing. Subscribe to Our Taste:
Season 4 - Episode 1 | This film was first broadcast 2016
Gino D'Acampo is back for a fourth series in the Italian sunshine. This time he explores Italy as the locals know it, meeting the people who keep age-old traditions alive and admiring the beautiful scenery. The little-known region of Abruzzo sits in the middle of the country, bordered by Lazio, Marche, Umbria and the Adriatic sea. Starting off in the coastal town of Pescara, Gino begins his odyssey, discovering the region's unique contribution to cooking. From Giovanni Minicuci he learns about Chitarra pasta, named after the guitar like contraption that shapes it. Gino then travels along the Trabocchi coastline where 25-year-old Tomasso Vert tells him how his family of fishermen are keeping another ancient tradition alive. In the mountainous terrain, the locals make their living working the land. Mauro is a farmer who also trains the local breed of sheep dog. After trying the simple shepherd snack of Arrosticini, Gino is inspired to create his own Mediterranean BBQ.
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Spaghetti alla chitarra with Roasted Garlic Sauce | FRESH PASTA | with PASTA MAN @mateo.zielonka
In today’s episode of cooking with AEG , I gonna show you how to make this delicious and easy dish ???? I hope you all gonna enjoy it - Let's s make Pasta !
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#Vegan #Spaghetti alla Chitarra with shallots, fennel and capers- @food52 from #ThePastaMan cookbook
Learn how to make this beautiful vegan dish from start to finish.
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Pasta Grannies meets Nonna Maria from New Jersey!
Nonna Maria shares a typical recipe from Abruzzo: pasta alla chitarra with pallotte cacio e uova (cheese and egg dumplings) but with a twist. She has lived in America for over 50 years - so we went to New Jersey to see how Italian traditions continue.
For the pallotte use 300g grated cheese (parmigiano, pecorino or a mixture) and 300g bread, crusts removed, soaked in water and squeezed dry; 3 beaten eggs, 1 garlic clove crushed in a little salt. Mix everything together. Then fashion into a croquette.
This is a link to a chitarra on Amazon as several of you have asked about them. I like it because it is double sided with different width steel strings on either side. Not a patch on Maria's of course!.
Italian Grandma Makes SPAGHETTI MEATBALLS | How to Make Spaghetti and Meatballs
This is Spaghetti and Meatballs but not the way you might know it! This is the REAL DEAL – Spaghetti with MINI meatballs taught by the master in the kitchen, my inspiration, my Nonna! If you want to find the perfect recipe to help you bring the real taste of Italy into your kitchen, THIS IS IT. Don’t waste any more time making this dish the wrong way – try MY NONNA’S way and never go back.
This is the best spaghetti and meatballs recipe. Spaghetti Recipe Spaghetti meatballs recipe like you have never eaten before.
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SPAGHETTI AND MEATBALLS RECIPE | Italian Spaghetti Meatballs Recipe
MINI MEATBALLS
INGREDIENTS:
300g veal mince
1 egg yolk
Parmesan cheese (as much as you like!)
Salt
Extra virgin olive oil (EVOO)
TOMATO SAUCE
INGREDIENTS:
Half an onion
1 x carrot
1 x bottle of passata (homemade is best if you’ve got some!)
A few celery sticks
4-5 fresh basil leaves
EVOO
Rock salt
The Perfect Carbonara
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