How To make Straw& Hay Pasta
4 c Coarsely chopped tomatoes
1/3 c Olive oil
6 ea Garlic cloves, minced
1/2 ts Crushed red pepper
2 ts Salt
20 oz Fresh spinach fettucine
20 oz Fresh yellow fettucine
1 c Packed fresh basil leaves
-- slivered
Place tomatoes in a large serving bowl. In a skillet, over very low heat, warm oil, garlic, pepper & salt. When garlic begins to sizzle, turn off heat & let garlic sit in the hot oil for 10 minutes. Pour over tomatoes. Cook fettucine till al dente. Drain & toss gently with tomatoes. Sprinkle with basil & toss again.
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Why Better Than Bouillon Is THE BEST!
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Pot Roast:
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Paglia e Fieno Pea, Pancetta & Cream Pasta
Full recipe:
The classic Italian version of Paglia e Fieno pasta calls diced prosciutto, peas, and cream sauce tossed into regular tagliatelle and spinach tagliatelle.
In addition to the pea and cream sauce, I'm kicking things up a notch by adding leeks, pancetta for a meatier texture and flavor, and parmesan crisps – for a crunch that can’t be beaten!
Instagram: @tastefullygrace
Maria makes a traditional Sicilian cuttlefish ink pasta! | Pasta Grannies
Join Maria as she buys her ingredients in Catania's food and fish markets - and then makes one of most traditional and popular seafood dishes of Catania, pasta al nero di seppia or cuttlefish ink pasta.This is a visually dramatic dish and you might expect something strongly flavoured, but actually it is rich, silky and full of umami, but not fishy.
Because Maria uses durum wheat flour with eggs, it's a toothsome pasta; you can use bought good quality dried spaghetti instead for this dish.
4 small cuttlefish - ask your fishmonger to clean them and keep the ink sacs.
4 large potatoes
1 onion, 1 glass of white wine, 1 dried chilli, a bunch of wild fennel and parsley. salt and black pepper, water as needed.
Egg and Spinach Tagliatelle Paglia e Fieno
Egg and Spinach Tagliatelle
Oven baked tagliatelle with Ham and Peas
0:01 min Intro
0:23 min presentation by Paolo
0:44 min the recipe starts.
Ingredients
For 4 people
- 150 gr. of egg & spinach tagliatelle
- 150 gr of frozen peas
- 100 gr of italian cooked ham
- 200 ml of double cream
- parmesan cheese
- 1 shallot
- extra virgin olive oil
- 1 knob of butter
You can find the recipe on my website:
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Songs free licenses by Ron Meixsell - Non_Piu_Andrai - about the intro
Clean Break by Density & Time
Entire by Quincas Moreira
91yr old Margherita makes 'cazzellitti' cavatelli and greens from Abruzzo | Pasta Grannies
91 years old Margherita from the wonderful remote village of Scanno shares her recipe for 'cazzellitti con la foje'. A note about the name cazzellitti. The shape in other parts of southern Italy has all sorts of names, but most commonly understood for non Italians is cavatelli; hence I have also referred to them as this. Margherita once or twice called them gnocchi; this term is sometimes used for non potato pasta forms in various parts of Italy. Gnocchi can mean lump (Livia tells me). Call it what you will, cazzellitti are an easy pasta to make, and this is a great early spring dish which feels like it's doing you good. You will need:
300g 0 flour, 150ml tepid water, a pinch of salt
800g or so of 'chewy' greens: kale, cime di rapa,
1 garlic clove, 30g anchovy fillets (good quality). Omit and add leeks or onions if you want to make it vegan.
With thanks to Videoesse TV for their permission to use a clip of the people in Sanno from this video:
MOTEL PASTA - Instant Pot
Here's a quick and easy way to eat well on the road. My mom used to take the rice cooker along on our road trips. What a great idea!
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