Pasta with caramelized onions. A fantastic idea! Totally rich, sensual in the mouth and delicious. Because I am in Venice, I bought some beautiful flat white onions—cipolle. I used butter to slowly stew a whole bunch of onions (about 6 … Continue reading →
Today is Fried Zucchini Sauce with Garlic and Basil. I was really looking forward to making this in some ways (the taste and texture) but not in other ways (my weight with butter and fried zucchini). The results of this … Continue reading →
I learned a lot preparing this recipe. To wit: 1. There are 2 kinds of fusilli. Who knew? 2. So THAT’s what romano cheese tastes like. 3. Boy, frying strips of zucchini can sure take a while. 4. Hey, fresh … Continue reading →
Marcella promised me that if I was patient, I would eventually be able to used garlic and basil. This luscious, tomato-less pasta sauce stars bell peppers. Big, gorgeous yummy bell peppers. Since the entire success of this dish rests upon … Continue reading →
The recommended pasta for this sauce is Garganelli which is a handmade, grooved tubular pasta. Not to brag but this dish turned out restaurant quality. I have definitely moved up a notch on the ability scale. Flour and Egg Well … Continue reading →
When my husband, Michael heard that I would be making a pasta dish with ricotta, peas and bacon he nearly swooned. He is addicted to good ricotta and will eat it in any number of dishes, some of which I … Continue reading →
When I was a child, pasta with butter and ricotta was my comfort food of choice, like many “American” children love Mac & Cheese. If my mom was making an “adult meal” or a pasta with “too many vegetables”, I … Continue reading →
Ricotta and Eggplant Sauce~ Sicilian Style This recipe, like all the others in ‘The Essentials of Italian Cooking’, takes simple ingredients and layers them into a mouthful of flavors. Marcella says she likes using cartwheel pasta ‘route di carro’~ it … Continue reading →
This week, my recipe was Eggplant Sauce with Tomato and Red Chili Pepper. When I looked through the recipe, the first thing I noticed is that you fry the eggplant. I rarely fry anything, so I can’t say I was … Continue reading →
Marcella provides 5 pasta options for this recipe. I am familiar with penne, ziti and fusilli; have no idea where to get maccheroncini, or what it looks like for that matter. I was able to get the fifth pasta option … Continue reading →
By now, you’ve noticed that your Pomodori e Vino cooks don’t provide actual recipes in these blog entries. We have three good reasons. First, we honor the fact that Marcella owns the copyright to Essentials of Classic Italian Cooking – … Continue reading →
I have been the repeated victim of many awful Italian-American dishes. With each cook, waiter or “chef” saying, “You are going to love this dish. It’s delicious.” Two forkfuls later I say a prayer that God will have mercy upon … Continue reading →
Heavenly! That is all that I need to say about this sauce. Amazing aroma, and mouth watering flavor. It is such a simple sauce to make and definitely one of my favorites. I started out with canned San Marzano tomatoes, … Continue reading →
. . . and now we move into the pasta and sauces chapter. Oh wow – there goes the diet. I was so hoping to wedge into some of the Italian clothing I see when I get to Bologna in … Continue reading →
This tomato sauce is perfect. Simple, fresh tasting and perfect. Since we are not yet in local tomato season, I opted for canned San Marzano tomatoes. The vegetables are onions, celery and carrots–sounds like the beginnings of a French sauce … Continue reading →
