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The Fastest Pasta:  Pasta with Butter and Parmesan Cheese

6/4/2019

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This is THE BASIC PASTA.

When you are tired but need to feed the kids,
or your fridge is empty,
or you  are starving but you don’t want, or have no time to cook...
the solution is the pasta burro e parmigiano.

No time wasted in chopping onion, garlic or tomatoes...

Just start with hot water to speed up. You only need the time to cook the pasta (usually around 10 minutes) when the water is boiling.

When the pasta is cooked, not too soft, drain the pasta and add the butter and the parmesan cheese, mix well and it is ready and delicious. Of course, I like a bit of black pepper too.
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You may wonder how much butter you need...not too much, just for the pasta not to stick. 
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Sausage and Artichoke Sauce

4/23/2019

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Tomatoes are not necessary for pasta sauces. We love pasta with vegetables and meat and there are many kinds. 
When artichokes are in season we have pasta sauces and  lasagna with them.
For this sauce: just put extra virgin olive oil, garlic and sausage in the pan.
Cook and  add a little or white wine ( if you have it, it can be done without too).
Add the artichokes cut into strips. Cook for 10 minutes, if it dries too much you can add a little of water.
When the pasta is ready, before draining, keep a cup of the boling water.
Add the pasta in the sauce and cook for 2 minutes, if it is too dry add a bit of the hot cooking water, and parmigiano cheese.
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Soffritto with Onion

4/19/2019

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I cut the onion finely. It has to cook properly, I like when it melts, without  burned pieces of onion in  the sauce.
I use a simple secret that save some fat from your sauce too: fry in the frying pan the onion, a bit of extra virgin olive oil and a  little of water.

When it dries, you add a more water- a couple of spoons. In this way the onion did not burn but instead cook completely and become very soft.
When it is ready, you add the other ingredients. It’s a matter of just 5 preliminary minutes for a very good sauce.

Onion soffritto is required for the pasta sauces with:

Tomato

Zucchini

Pancetta-bacon
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Meat
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Pasta with Tomato and Basil

3/31/2019

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It’s the pasta we daily have. It is extremely easy and fast to prepare.
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Fry in extra virgin olive oil a couple of garlics; do not use a big fire because the garlic easily burn and when it does it is not good any longer.
When the garlic is golden add the tomatoes.

Tomatoes...I usually use the can of peeled or pulp tomatoes. Not the tomato puree.
Best tomatoes are Mutti.

In the meanwhile I already have the pasta water on the cookers.

Add the basil springs to the sauce when it is about ready and set aside..
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By the time the pasta cook the sauce is ready.
When the pasta is cooked, not too soft, drain the pasta and add sauce and the parmesan cheese.
That is it.
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Fried Anchovies

3/30/2019

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They are delicious...
The preparation is quick and easy, even more if the fishmonger cleans the anchovies.

If not: take off the head, open the anchovy and remove the herringbone.
Pass each anchovy in the flour and fry them in boling oil for few minutes. They are ready in less than 5 minutes, as soon as they are golden.


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Soffritto with Garlic

3/26/2019

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I usually clean the garlic, crush it and leave it entire, or at cut in half.

I put the garlic and extra virgin olive oil in the cooking pan without fire, for the oil to absorb the garlic flavor for some minutes, while I am working on something else.

When I am ready, I light the fire and just have the garlic become golden, without burning. When is gold you add the other ingredients.


When the sauce is ready, I always take the garlic away.

Garlic soffritto is required for the pasta sauces with:
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Tomato and basil –but someone use onion

Mushrooms

Porcini mushrooms

Fish

Sea food
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Eggplant
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The First Step of a Perfect Pasta Sauce

3/20/2019

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The 'soffritto' -fried slightly - is the base and starting point of Italian pasta sauces.
 
There are mainly three kindsof soffritto:
 
With garlic
With onion
With onion, carrots and celery
 
Depending on the sauce we are making we start with either one or the other.
 
Examples:
Basic sauce tomato and basil: need oil and garlic, like the simple but delicious ‘aglio olio e peperoncino ‘ pasta and fish or sea food ones.

Matriciana pasta with pancetta? Oil and onion
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Sauce with meat? Always onion, carrots and celery
When I say sauce with meat, I refer to:
Sauce with sausage, pork spare ribs, pork meat, meat balls, ragù etc.
The  sauce you use with pasta, lasagna, polenta.
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December 25: Rome’s Traditional Christmas Meal

12/25/2018

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Tortellini in brodo
bollito
maionese
salsa verde
We meet at lunch time, upon arrival  we’ll start with a brindisi ‘cheer’ of Prosecco,  together with olives, salami, particular cheeses etc.
After chatting and greeting, we’ll set at the table end the first course is ‘tortellini in brodo’ tortellini cooked in this amazing meat soup done with hen, calf, capon,  beef, carrots, onion, celery etc.
After the soup we’ll have the meat (the same boiled in the soup) with mayonnaise ( handmade), ‘salsa verde’ broccoli and artichokes.
In the meanwhile and since a while, the lamb is cooking in the oven…
When we are done with these delicacies, the roosted lamb follows with roosted potatoes and ‘puntarelle’ salad.
When we are done the table is cleaned and fruits and all kinds of Christmas desserts follows: panettone, pandoro and torroni of every kind.
Of course dessert came together with the liquors we use to digest…Amari, mirto and above all grappa.

broccoli
puntarelle
carciofi
agnello
panettone
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Pasquetta’: Easter Monday

4/2/2018

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Easter Monday is a public holiday known as ‘Pasquetta’ Little Easter
We say ‘Pasqua di rinascita, Pasquetta di Festa’: Easter is for ribirth, Ester Monday for partying !
In Pasquetta we traditionally relax with friends having a picnic outdoor.
In the morning, the Italians pack a grill, simple food or leftover and head out on a trip to the lakes, beach, forest or to one of Rome’s parks.


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Easter Sunday

4/1/2018

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On Easter Sunday the resurrection is celebrated with a Holy Mass and the Benediction ‘Urbi et Orbi’ held by the Pope in Saint Peter square.

At home  Easter involve a breakfast with boiled eggs, salami and hot chocolate.

The Easter lunch includes lamb and fried artichokes, and of course chocolate eggs and the dove-shaped ‘Colomba’ cake.

In Italy we say: ‘Natale con I tuoi e Pasqua con chi vuoi’: Christmas with your family, Easter with who you want.

Easter day is when we have our amazing and never-ending traditional meals with friends and family alike.


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March 19th, San Giuseppe ‘Frittellaro’ Feast

3/19/2018

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​In Rome we honor and love Saint Joseph. He’s celebrated both on March 19th and on May 1st.

March 19th is a special date for us: it’s Father’s day too.
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On March 19th It is celebrated the sanctification of Saint Josepeh, Jesus father, patron of artisans, carpentersand protector of all popes.
 



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Pollo con i Peperoni – Pepper’s Chicken

11/7/2012

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Immagine
It is a very simple recipe and the only way my daughter Giulia eats peppers!
Concerning the ingredients the amount depends on how many people you’re cooking for: in my photos there is 1 chicken; 2 onions (or a big one), if you use the red ones they are sweeter, 2 peppers: one red and one yellow.


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VERDURE AL FORNO: baked vegetables

4/24/2012

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Immagine
This is an extremely easy recipe that gives excellent results and require a very short preparation.
Take all the kind of vegetables you like more  (zucchini, pepper, potatoes, mushrooms, carrot, onion, tomato, artichokes – not leafs vegetables as spinach , usually I don’t use broccoli or cauliflowers either because they have a too strong flavor that will cover the others) or you’ve at home. 


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Meat Pizza

4/12/2012

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Immagine
This is a delicious way to cook meat in a simple and fast way!! 

My children love it !!


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Spaghetti with vegetables

4/1/2012

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This is my today's lunch pasta. It's a rapid and healthy recipe. You can use any broccoli, cauliflower etc. It’s really delicious!!

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Fennel Recipe

3/27/2012

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PictureGrilled fennel
In my family we love to eat fresh fennel during our meals but we don’t like the outer leaves which are too hard for my children. 


In Italian we say “non si butta niente” that means food shall not be wasted.


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    My Blog

    This blog is aimed to share with you my Roman experiences, reflections and researches. 

    My clients normally fall in love with Rome, as I am,  and on their way back home express the desire of knowing more about its history and artistic treasures.

    This blog is for them and for everyone else that loves beauty, history, art, curiosities…and more, even my Italian recipes!!

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