26-09-2003 13:09									#31
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Tomato and meat, preferrably with some arrabiata spicing.

Everything else is a piss thin crap.

	26-09-2003 14:20									#32
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quote: Originally posted by Buck Birdseed You can make really good cheap carbonara with just a raw egg yolk, some crispy fried bacon, cheap parmesan substitute and black pepper.

Eee-yuck.

If you're going to use parmesan substitute, you may as well just pop round to the local old folks' home, and grate the bottom of their feet. Leastways you won't be paying for it.

	26-09-2003 14:59									#33
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Lesson learned today: Never visits such Topics when hungry

	26-09-2003 15:02									#34
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And I just HATE cheese sauces like carbonara.

	26-09-2003 15:04									#35
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Fish, generally a selection and a tin of crab if I'm feeling expansive.

Wish I lived beside the sea...

	26-09-2003 15:05									#36
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Provost H does and according to him fish prices in coastal regions are at least as high as inland.

	26-09-2003 15:26									#37
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Just wondering what Alfredo Sauce is btw...

Anyway I like just about any kind of pasta sauce, it just depends on what kind of pasta and how well done the souce is.

If we are talking about Spaghettini I guess tomato with a bit a parmesan

Penne: I like Arrabbiata

Spaghetti: maybe Amatriciana, or Carbonara

Gnocchi: I just love them with Gorgonzola or Taleggio Cheese but with Pesto (Genovese Pesto) are also very good

Anyway... the list could go on forever so I'll just stop here

Saluti

	26-09-2003 15:54									#38
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quote: My favorite is carbonara, but it's expensive to make well.

Mine as well, though my mom calls it 'heart attack' sauce.

What kind of ingredients would you use, Che? My mom is always looking for new recipes.

	26-09-2003 15:54									#39
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quote: Originally posted by Giovanni Wine Gnocchi: I just love them with Gorgonzola or Taleggio Cheese but with Pesto (Genovese Pesto) are also very good Saluti

mmmm... love taleggio. And spinaci alla genovese. And linguine al caviale rosso e nero. And spaghetti allo scoglio.

In fact, I can’t think of an Italian dish or cuisine I don’t like.

	26-09-2003 16:00									#40
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quote: Originally posted by Ecthelion Provost H does and according to him fish prices in coastal regions are at least as high as inland.

Could well be true, but at least if I lived by the sea I could attempt to catch my own!

Mind you, with my luck I'd probably drag up a radioactive cannister or two...

	26-09-2003 16:28									#41
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My father does the best of all tomato / tomato+meat sauces in the world, BTW.

The recipe is handed on to the next generation. I'm pasta apprentice.

	26-09-2003 16:40									#42
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Giovanni, Alfredo sauce is a disgusting attempt of a cheese sauce made up of fat, cheese processing failures, fat, and again fat- although most of the italians never heard about that sauce, everybody in the US think that Alfredo is our favourite- note that I wouldn't eat Alfredo sauce even in case of war

	26-09-2003 17:00									#43
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quote: Originally posted by molly bloom mmmm... love taleggio. And spinaci alla genovese. And linguine al caviale rosso e nero. And spaghetti allo scoglio. In fact, I can’t think of an Italian dish or cuisine I don’t like.

Great to meet such an Italian cousine fan and expert.

Call me whenever you are going to Italy so that we may go on a "restaurant-tour" in and around Turin. (where is an hungry smilie?)
.
.
.
Ah.. and of course a Wine tour as well... around here I like it to say we have the best wines in Italy

quote: Originally posted by Datajack Franit Giovanni, Alfredo sauce is a disgusting attempt of a cheese sauce made up of fat, cheese processing failures, fat, and again fat- although most of the italians never heard about that sauce, everybody in the US think that Alfredo is our favourite- note that I wouldn't eat Alfredo sauce even in case of war

Lol ok.. I guess I won't be asking it to Andrea (a chef friend of mine) next time I go eat to his restaurant.

Slurp... bad thing I've already eat... cause now I'm hungry again

Saluti

	26-09-2003 17:26									#44
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This may well make you all ill, but it isn't too bad really.
My girlfriend is a vegetarian, which means that I am too for most of the time (mmmm.... pub Sunday lunches and watching the footie ).
We make a pasta dish with fusilli, broccoli and mascarpone cheese, with only a little garlic, pepper and fresh basil and it tastes so much better than it sounds. As long as you don't go overboard on the cheese and make it too sickly to eat then you're doing fine.

	26-09-2003 18:10									#45
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quote: Originally posted by Datajack Franit Giovanni, Alfredo sauce is a disgusting attempt of a cheese sauce made up of fat, cheese processing failures, fat, and again fat- although most of the italians never heard about that sauce, everybody in the US think that Alfredo is our favourite- note that I wouldn't eat Alfredo sauce even in case of war

Oh, get over yourself.

Alfredo tastes good and most people really don't care if it's Italian or not. I know you might find it shocking that someone would want to eat pasta with a different sauce then you are used to but I assure you it is true.

	26-09-2003 18:59									#46
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Where's mushrooms (funghi porcini) and where's arrabiata?

	26-09-2003 19:01									#47
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quote: Originally posted by Giovanni Wine Penne: I like Arrabbiata

My favorite! Che pazzo potrebbe mangiare Penne con altro sugo!?

	26-09-2003 22:07									#48
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You all need to bow down to us chinese. Without us, there would be no pasta.

	26-09-2003 22:11									#49
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quote: Where's mushrooms (funghi porcini) and where's arrabiata?

Oil based and tomato based....

I like Alfredo Sauce, it's just a cream sauce... Now you gotta have cream sauces in Italy...

	26-09-2003 22:34									#50
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Ok, next question. If you put tomatoes in your sauce then which type of tomatoes do you like to use? It seems like the store bought ones have skins which are to hard and lack any flavor, but, if you go to a farmers market there are dozens of varieties to choose from.

	26-09-2003 22:38									#51
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Good ol' Beefstake or Champion tomatos in sauces.

Smaller, sweeter tomatos can through of your spices. Besides smaller romas and cherry tomatos are better eaten raw.

Also, I always blanch, shock, and peel my tomatos before turning into a puree so the peels don't really mater.

	26-09-2003 22:51									#52
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I make a mean chantarelle mushroom sauce.

	26-09-2003 23:04									#53
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You can always peel the tomatos. Put them in some hot water for a minute and the skin will come off easily.

	26-09-2003 23:12									#54
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They come off even easier if you shock (throw em an ice bath) them after you boil them for a quick sec... they will practicly unpeel themselves.

	27-09-2003 00:23									#55
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quote: Alfredo tastes good

please

quote: most people really don't care if it's Italian or not

the fact is that Alfredo is NOT an italian sauce, but a disgusting, hypercaloric sauce that kills off every possible attempt of a good image of the country that it's associated with- some people don't like the US because of hotdogs, although almost noone knows that they are a german specialty

quote: I know you might find it shocking that someone would want to eat pasta with a different sauce then you are used to but I assure you it is true

I know that, but it's very annoying watching people buy Sicillya salad dressings made up with yogurt, tunafish and paprika, Nappolli pasta produced in Chile, canadian Parma ham and (god knows where is it produced) Parmesan Rejano cheese powder mixed with cellulose fibers and probably dog's barf as well

	27-09-2003 01:17									#56
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The best tomatoes for making sauces are the San Marzano plum tomatoes. Most farmers markets in CA (North and South) will have someone who grows them. However, you better hurry, the season is starting to end.

	27-09-2003 05:10									#57
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quote: Originally posted by pchang You all need to bow down to us chinese. Without us, there would be no pasta.

Actually that would just be Spaghetti (and Spaghettini) ... se let's all bow down to our Chinese masters for this:

Anyway since there are other a hundred different kinds of pasta (other than Spaghetti) we still did most of the job

quote: My favorite! Che pazzo potrebbe mangiare Penne con altro sugo!?

I'm too one of those people who believe that Penne are made just and only for Arrabbiata.. lol I guess I'll extend to you the invitation I did to Molly Bloom... if you are ever going near Turin just tell me and I'll show you all the best restaurants around here

Saluti

	27-09-2003 05:16									#58
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quote: Originally posted by Wernazuma III Where's mushrooms (funghi porcini) and where's arrabiata?

Sapristi! I mentioned both....

Mmmm... linguine with pipis, mussels and capers

Ravioli stuffed with porcini and crushed chestnuts...

The Romans ate pasta- they ate dishes made with the tiny star shaped pasta- and its entirely possible for two distinct civilizations to come up with the same kind of food- after all, they also had a fish sauce made from fermented/rotted seafood, similar to Vietnamese fish sauce.