/ck/ - Food & Cooking

[Anonymous No.4949193]

Can we have a thread discussing more obscure pasta recipes. We all know the alfredo, carbonara, and spaghetti + meatballs, but what about the less well known ones that are just as tasty.

Pic related, going to make Pasta alla norma for dinner tonight. Eggplant, tomato and feta...yum

[Anonymous No.4949200]

>>4949193
I tried making that venetian one that's just onions and anchovies. It tasted good, but I couldn't get the right texture and ended up putting it through a blender (mistake).

[Anonymous No.4949205]

>>4949200
Bigoli? I haven't made it but I doubt blending it gave magic results lol

[Anonymous No.4949211]

>>4949205
Hell no it didn't. I should've just did the onions for hours, but my impatience/inexperience lead to some last minute fucking-around.

[Anonymous No.4949210]

Spaghetti with squid ink as a sauce is surprisingly good, although I wouldnt have it on a daily basis

[Anonymous No.4949212]

Pasta alla putanesca.
Minced garlic and pepperoncini, sauted for a bit in olive oil.
Then add minced black olives, anchovies and capers; fry for a bit. Then add chopped tomatoes, simmer for 20 mins and add salt & pepper, plus a bit of sugar if you're using canned tomatoes.
Serve with plenty of grated parmasan. Dinner in 20 mins

[Anonymous No.4949214]

>>4949212
Putanesca is beautiful. Very rich and delicate, but so delicious (which is funny given the name)

[Anonymous No.4949215]

It sucks that all the youtube recipes of the regional pasta dishes are in italian with no subtitles, it's hard to guess based on video

[Anonymous No.4949216]

>>4949214
Yeah, made it the other day, put in a bit too much chili though, kinda overpowered the other flavours. Still good

[Anonymous No.4949250]

pasta al forno. that is all

[chef marco No.4950021]

Linguine tutto mare. Fresh fragrant pasta with seafoods of preference, usually shrimp and scallops in restaurants. Simple yet delicious. Onions, garlic, tomato concassé and the seafood. If your going to use clams, steamed from fresh or canned whatever, save the juices, throw in a sauté pan with a dry white wine like pinot grigio add the onions garlic and tomatos. Get the pasta al dente and sear the scallops. Combine and garnish with middleneck clams overtop.

[Anonymous No.4950173]

Bear with me I'll try to traduct the receipe from french to english.

But this shit is FUCKING good. It's basicly a rosé sauce with salty meat in it, tastes divine.

Fettuccinis à la gigi
450g Fettuccinis
75ml olive oil
6 slices of proscutto, sliced in straps
3 minced shallots
1 chopped garlic piece
diced tomatoes can (400ml or 14oz), puréed
125ml 35% cream
125ml fresh parmesan
salt and pepper

Basicly cook it like a rosé sauce. Start by cooking the prosciutto in a pan with olive oil until it's slightly crispy then add in the rest of the ingredient like you would for a alfredo or any white sauce (they are easy to mess to I'm guessing you know what you do here). Basicly rosé is just a white sauce with added tomatoes.

Alternativly you can also (once they're boiled) cook the pasta in the pan on one side, creating a slightly crispy texture at the bottom, and it holds itself better, do this for each serving.

[Anonymous No.4950181]

http://fxcuisine.com/default.asp?language=2&Display=248&resolution=high

Sometimes less is more

[Anonymous No.4950183]

The Japanese have a dish called "Carbonala" which is basically Carbonara with Matcha-powder added. Makes is green and slightly bitter. I made it once and it works perfectly, though I think it's better without the Parmesan.

[Anonymous No.4950229]

Spaghetti Aglio e Olio

Put looooots of olive oil into a pan
Add garlic cloves as oil is still room temp, and bring up to medium heat for 5 mins
Add chili flakes and pine nuts
Drain spaghetti and add it to the pan of oil infused garlic
Add parmigiano reggiano if desired

Your pants will drop

[Anonymous No.4950256]

>>4950229
YOU FORGOT THE SALT

[Anonymous No.4950274]

>>4950256
There's no salt in the dish, apart from salting the pasta water

[Anonymous No.4950384]

>>4950229
i like little alice in oil in aglio olio. also no pine nuts.

other than that, seems like your technique is identical to mine.

oh, and i prefer pecorino over parmigiano in AeO.

[Anonymous No.4950389]

>>4950384
what's alice? and yes, pecorino is probably more suited for AeO than parmigiano. the pine nuts are just a regional thing

[Anonymous No.4950392]

>>4950389
anchovies or sardines... they are often called different things so i tend to just go with the italian term.

[Anonymous No.4950406]

>>4950389
ah yes. anchovies work well. if i don't have any sometimes i put in capers instead

[Anonymous No.4950602]

Cod egg spaghetti.
Salt, butter, lemon juice, sea weed paper.
Simple!

[Anonymous No.4951683]

>>4950602

do italian people have an equivalent to nori?

I do think it would work well with what you have described, just curious.

[Anonymous No.4951690]

>>4949193
boil basta water jardcore then you add a can of meat suaceer then you boil it for an hour then add the pastba water

[Anonymous No.4953327]

>>4951683

I dont think they eat sea weed like nori in Italy. Codegg spaghetti was completely Japanese cuisine, so I think it would be a business to get those ingredients in Italy or America.
If you dont mind trying "fish egg" , I'm sure you'll find it tasty.

[Anonymous No.4953557]

Bucatini all'Amatriciana

Some pan fried Guanciale, San Marzano tomatoes, a little white wine, red pepper flakes and a load of Pecorino. Toss around with some bucatini

Classic Roman cuisine.

Note: pancetta is not the same thing and is not a suitable replacement for guanciale any more than pecorino romano and parmigiano-reggiano are.

It's not even the same part of the pig

[Anonymous No.4953573]

>>4953557
how did the romans know about tomatoes?

that aside, sounds good!

[Anonymous No.4953585]

>>4953573
>how did the romans know about tomatoes?

Same way every other European had to find out about them: from New World explorers.

Interestingly enough, most tomato-inclusive "traditional" Italian sauces are really only about 200 years old, since the tomato had to elbow its way into Italian cuisine.

The prime tomato sauce, Marinara even references its foreign nature in its name, being a cognate of 'mare' (sea.)

[Anonymous No.4955862]

>>4953557
This reminds me of the Pasta alla Gricia my grandmother used to make as a quickie meal.
(She described it as "hangover food" even when I was ten. She was one of those old women who stopped giving a fuck about anything.)

It's easy as anything to make:

50g sliced guanciale
100g pasta (I like spaghetti Nr.5)
2 Tbsp Pecorino-Romano, grated
Black pepper.

Sauté the guanciale, slowly and let the fat melt without crisping the red part.
Spoon in some of the starchy pasta water and let it mix with the pork fat.
Add the cooked pasta to the pan and toss around with the cheese
Crack some black pepper over it and serve.

Like most super-simple recipes, it's both really easy to make and really easy to fuck up. Quality, fresh ingredients are a must.

[Anonymous No.4955908]

>>4953557
FUCK YES ANON. I had this ( not a purist version like you describe ) a while back at a hole in the wall place where I live. I live in semi remote Mexico so there were replacements as noted, and while not suitable in your view it was fucking delicious. So simple and so intense. Place is run by a real Italian dude who can cook his ass off. He used a rustic bacon diced into healthy chunks. It still pops up in my mind often.

[Anonymous No.4955919]

Baked rigatoni with bechamel

Make bechamel, yes do include the veal
Boil rigatoni until al dente.
add diced prosciutto to the noodles in a large baking pan, poor the bechamel over top. Cover lightly with some grated Parmesan.

[Anonymous No.4956391]

>>4953557
my favourite

[Anonymous No.4956410]

>>4951683

eat this.

http://m.youtube.com/results?q=%E3%81%9F%E3%82%89%E3%81%93&sm=3

[Anonymous No.4956551]

>>4955919
lol that's lasagna with rigatoni you pleb

[Anonymous No.4956556]

Chocolate pasta seems pretty obscure

http://www.cookingchanneltv.com/recipes/kelsey-nixon/chocolate-pasta-with-chocolate-hazelnut-cream-sauce-white-chocolate-shavings-and-fresh-berries.html

[Anonymous No.4956560]

Had a friend who made homemade pasta. She put parsley and other herbs in her fresh pasta, it was both gorgeous and delicious~

[Anonymous No.4956574]

>>4956556
If by obscure you mean hipster.

[Anonymous No.4956577]

>>4956574
No, I do not.

[Anonymous No.4956626]

Penne alla vodka

[Anonymous No.4956639]

>>4949193
I'm poor, but make pasta similar to the Lemon Orzo at the Fresh Market.

Just Orzo, Olive Oil, Balsamic Vinegar, Lemon Juice, light Parmesian, Baby Spinach, and Grape Tomatoes.
Cheap, tastes good, and quick to make.

[Anonymous No.4956677]

Marsala cream, motherfuckers. OR if you want it to be excellent, equal parts marsala and fresh alfredo instead of heavy cream.

Mein arteries!

[Anonymous No.4956703]

I made a pasta dish the other day. I cut a packet of cherry tomatoes in half and cooked them gently in the oven to dry them out and increase savoury taste. I also cooked 3 cloves of garlic with the tomatoes to make them pungent. Meantime I sauteed 1 onion and when it was soft added 1 courgette or zucchina and cooked until courgette was soft and had nice caramelisation. I added a little of passata at that point and cooekd for a minute more. Then I added the roasted garlic that I mashed/chopped, the cherry tomatoes and some fresh basil. I mixed it all in with pennette and lots of parmigiano and it was absolutely delicious.

[Anonymous No.4956717]

>>4956703
sounds yum anon

[Anonymous No.4956738]

>>4956717
It was. Usually when I follow a quasi-vegetarian recipe it turns out meh but this time I decided to make every element in a way that would maximize their flavour profile and it worked.

[Anonymous No.4957169]

>>4956738
well done. I shall have to try this one for myself.

...maybe make some saltimbocca on the side or something just to offset the vegetarian part.

[idf motherfuckers No.4957479]

I love pasta alla norma, I sometimes add a little, litle bit cumin, nutmeg and chili, which makes it even more sicilian.

I also love more "authentic" bolognese, with soffrito, stock, milk and not to much tomato, served with tagliatelle or penne instead of spagetthi (but I usually make it with minced soy instead of meat, since I am a vegetarian). As a carnivore I would add pancetta.
Another nice thing is Pasta Fagioli (called pasta fasool by gabagools) or Pasta e Checi (which I prepare almost identical).

Make a soffrito (essentially mirepoix but with olive oil instead of butter) and some stock. add tomato paste and some fresh tomatoes and cook into a sauce. Add the stock and some red wine to the sauce. The amount of stock you add depends on the consistency you wish. Pasta cecci/fagioli ranges from a pasta dish with thick tomato sauce to a stew or soup like dish.
then add chickpeas or beans and simmer. add spices to taste (rosemary is goat for this, also thyme, pepper, basil etc.). Combine with pasta and thats it. If you use chickpeas simmer longer, so that they can absorb the tomato sauce.
You can also add garlic to the soffrito and I especially recommend it when using chickpeas. With chickpeas I also often add a little paprika powder and cumin.

[Anonymous No.4958916]

>>4949193
How about pasta del spooge, complete with extra jack action. Just throw that on the plate, most folk are morons and wont know the difference.

[Anonymous No.4958918]

>>4949193
How about pasta del spooge, complete with extra jack action. Just throw that on the plate, most folk are morons and wont know the difference, plus it has a fancy euro sounding name so you can charge a lot for it.

[Smith the CIA Agent No.4958928]

Does making stir fried noodles with spaghetti in place of Asian/Chinese noodles count?

[Anonymous No.4958992]

>>4949193

One of my favorite italian sauces is Genovese, I don't have time to type my family recipe right now, but here is one thats pretty close:

from: http://foodloversodyssey.typepad.com/my_weblog/2011/07/genovese-and-other-neapolitan-pasta-sauce-recipes.html

Pasta alla Genovese
(adapted from the Citta del Gusto recipe)
Serves 10-12 people


100 grams delicate extra virgin olive oil**
1 tablespoon of lard
1 pound of meat shanks, one type or a combination of pork, veal & beef
2-3 pork ribs
1 cup dry white wine
1 tablespoon tomato paste
3 bay leaves
6 pounds of white onions, sliced very thin
120 grams whole milk
1 tablespoon salt, plus more to taste
1 pork rind “involtini” rolls, optional (see below)
Grated pecorino cheese for garnish, plus more for the pork rind rolls
Grated Parmigiano Reggiano cheese for garnish plus more for the pork rind rolls
** Chef pointed out that olive oils from Calabria, Puglia and Basilicata were too strong for this dish.

[Anonymous No.4959272]

>>4949193
>Sicilian dish
>feta
Yeah. Whatever. Now get the fuck out.

[Anonymous No.4959311]

>>4958992
Make stew. Mix some pasta in. Gotcha!

[Anonymous No.4959372]

I made a nice Puttanesca tonight. Really good, really easy. Basically just a Mediterranean inspired pasta and marinara sauce with added anchovy, capers, and olives.

[Anonymous No.4959404]

Did you male puttanesca without chili pepper?

[Anonymous No.4959434]

>>4953585
fact: the United States of Italy is younger than the USA

[Anonymous No.4959456]

>>4959272
ItaliAnon here.
The dish is meant to be made with salty ricotta, which is a hard, grating cheese that inexplicably doesn't melt. In most parts of the world, salty ricotta is either not regularly available (at best) or completely unknown (most common). Feta might be a good substitute, but I'm not sure. I've had feta exactly twice and didn't much care for it as I don't tend to like brined cheeses.

[Anonymous No.4959467]

>>4953585
>200 years old
No. About 400, actually. The first published recipe book of tomato sauces was written in the Neapolitan language in the 1600s.

>>4959434
This is true. This is why those of us from different areas of Italy rather dislike one another. We barely have a shared history. Things in southern Italy date to 3000 years ago and north Italy only about half that and the two were completely different cultural and linguistic areas. Garibaldi kind of forced the Italianisation of the peninsula, pushing for the more central dialects (such as those of Umbria) the standard. Mussolini preferred the tad harder-sounding Tuscan dialects.
Fun fact: Garibaldi is an important figure also in the histories of Mexico and some other Latin American country... Venezuela, I believe?

[COCONUT No.4959474]

In France we make a "sauce forestière" "forest sauce" which basically consists in fresh cream, mushrooms, a veal bouillon and some parsely. You cook it for 20-30 minutes until it's thick and you spread on your pastas.

[COCONUT No.4959478]

>>4959474

[Anonymous No.4959487]

>>4959474
french cuisine in a nutshell:
take some vegetables and butter them in a pan until soggy, add bouillon, wine, and cream, call it a sauce

[Anonymous No.4959495]

>>4959456
>ricotta
>cheese
You should get the fuck out too.

[Anonymous No.4959496]

>>4959487
and it will always be delicious.

[Anonymous No.4959497]

>>4959474
In Italy, we make a "salsa boscaiola" "forest sauce" which basically consists in fresh cream, mushrooms, a mushroom bouillon, ham, peas, onions and some parsely. You cook it for 20-30 minutes until it's thick and you spread on your pastas.

[COCONUT No.4959499]

>>4959487

There are no vegetables or butter or even wine in this one. But I guess you're an expert

Pic related is a Roquefort cheese sauce, bretty gud on a steack

[Anonymous No.4959504]

>>4959499
that nothing.jpg looks delicious bro

[COCONUT No.4959505]

>>4959497

I'm so grateful to have Italians as neighboors, your cuisine is absolutely remarkable !

>>4959499
forgot pic, again

[Anonymous No.4959508]

>>4959495
Most languages don't have a word for "latticino." Ricotta is a latticino the same way that yoghurt is. Latticini and cheese are both prodotti caseari (dairy products), but most languages lack a word for cultured non-aged dairy (such as ricotta, yoghurt and cottage "cheese") while Italian does, the word "cheese" (or its local analogue) is commonly used instead.Latticini are cultured but not aged. Cheeses are both cultured and aged.

[Anonymous No.4959515]

>>4959505
We also make a vein cheese sauce. We use gorgonzola. It's very popular with prosciutto-stuffed tortelli in Northern Italy. I can't be fucked to look up a picture though.

[COCONUT No.4959519]

>>4959515

As a kid, gorgonzola al mascarpone was my favourite cheese, it must be delicious

pic related is a sauce au poivre or pepper sauce

[COCONUT No.4959539]

>>4959519

[Anonymous No.4959578]

>>4959478
looks like stroganoff