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Old 08-04-2010, 07:00 AM   #201
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It's not a chain. It's locally owned by two guys of Italian extraction. I was just wondering what you knew about Neapolitan pizzas and what you thought of their menu.

I'll be going back often and will work my way down their menu.

- Jim
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Old 08-04-2010, 08:57 AM   #202
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Originally Posted by smithnwesson View Post
It's not a chain. It's locally owned by two guys of Italian extraction. I was just wondering what you knew about Neapolitan pizzas and what you thought of their menu.

I'll be going back often and will work my way down their menu.

- Jim
I have not seen their pizzas, but Neapolitan pizza must be really low, less than 1 cm, differently from American pizza, which is very high, and which in Italy we define "al trancio".
The ingredients looks very promising, if they are original Italian ingedients. Very interesting, indeed.
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Old 08-05-2010, 10:47 AM   #203
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GNOCCHI DI PATATE AL SUGO DI POMODORI



INGREDIENTS (4 SERVINGS):
Potatoes: 2 pounds
Flour: 10,6 ounces
1 egg
Salt
Tomatoes: 2 pounds
5-6 Basil leaves
Sugar: 1 coffee spoon
1 Onion
1 Garlic clove
Oil
Parmigiano Reggiano: Grated, at will

PREPARATION:
- Boil a pot of water;
- Don't skin the potatoes, but cook them as they are;
- Once they can be pierced with a fork til their middle, take them out, and with the help of cold current water, skin them;
- Place the flour on the table and with the help of a potato musher, mush the potatoes on the flour, adding a pinch of salt;
- Start working to obtain a smooth compound;
- Add the egg and keep working;
- Stretch a part of the pasta to obtain a long cylinder;
- Cut it in small parts, 1 inch long;
- Pass them on a fork, pressing with the thumb, to impress the lines on the dough;
- Let them rest for at least 15 minutes;
- To prepare the sauce, mince garlic and onion, and yellow them in oil;
- Cut the tomatoes in small dices and add them to the onion;
- Add some sugar to eliminate the tomatoes' bitterness, and adjust with salt;
- Cook for 30 minutes at substained fire, and at the end of the preparation cut the basil leaves, and add them;
- Boil a pot of salted water and cook the Gnocchi;
- When they start floating, take them out and place them in a colander;
- Add the gnocchi to the sauce, dust them with abundant Parmigiano and serve hot.

ENJOY.
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Old 08-06-2010, 01:55 AM   #204
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PESCE SPADA IN PADELLA (SICILY)



INGREDIENTS (6 servings):
6 Swordfish fillets
12 tomatoes
6 garlic cloves
Olive oil: 9 tablespoons
Black olives, without their stones: 5 ounces
Hot Chili Pepper, powdered
Salt

PREPARATION:
- Mince the garlic and yellow it in the oil:
- Add the diced tomatoes and let them cook for 10 minutes;
- Add the fillets and cook them for 3 minutes on each side;
- Add the olives and serve.

ENJOY.
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Old 08-06-2010, 02:09 AM   #205
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FAGIOLI ALL'UCCELLETTO (FLORENCE, TUSCANY)



INGREDIENTS (4 SERVINGS)
Tomatoes: 6 ounces
White beans: 10,5 ounces
Olive oil: 1/2 glass
2 garlic cloves
Sage: 1 branch
Pepper

PREPARATION:
- Put the beans in a pot filled with cold water;
- Boil the water, and take the beans away from the fire when they are soft, but still solid;
- Put the oil in a pan, with the whole garlic cloves and the sage;
- Let it yellow for 3 minutes and add the tomatoes;
- Cook them to obtain a dense sauce;
- Add the beans, adjusting salt and pepper, and cook for 15 minutes.

ENJOY.
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Old 08-11-2010, 03:58 AM   #206
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GNOCCHI ALLA ROMANA (ROME)



INGREDIENTS (4 SERVINGS)
Semolina: 9 ounces
Butter: 3,5 ounces
Parmigiano Reggiano: 4 ounces
Grated Gruyre: 1 ounce
Milk: 34 fl. oz.
2 yolks
Nutmeg

PREPARATION:
- Boil the milk with a little of butter, salt and nutmeg;
- Once it starts boiling, add slowly the semolina, mixing constantly;
- Cook at low flame until the semolina becomes dense;
- Take the pot away from the fire, and add 3 ounces of Parmigiano and the yolks;
- Pour the compound in an oiled oven pan and level it until it's 1 cm high (0.4 inches);
- Use a cutter to obtain small discs 2 inches in diameter;
- Warm the oven at 200C;
- Place the discs in a buttered oven pan, so that thei cover one another slightly;
- Cover them with Parmigiano and gruyere;
- Melt the butter and use it to cover the gnocchi;
- Cook for 30 minutes.

ENJOY.
This looks so good! I haven't had semolina since I was a child, and it certainly didn't look this good either!
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Old 08-11-2010, 06:43 AM   #207
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They're pretty good, even if i don't like them.
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Old 08-14-2010, 12:41 AM   #208
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PANUOZZO DI GRAGNANO (GRAGNANO - NAPLES - CAMPANIA)



INGREDIENTS (6 people):
Flour: 2 pounds
Warm water: 23 ounces
Yeast: 62 grains
Salt: 1 ounce
1 mozzarella
A couple of slices of bacon

PREPARATION:
- Melt the weast in water. Add half of the flour and work for 5 minutes;
- Add the salt and the rest of the flour, and work for 15 minutes;
- Make a ball, and let it levitate for 2 hours;
- Divide the dough in small balls, and let them rest for 4 hours;
- Put them in the oven at 250C and cook for 20 minutes
- Cut them as sandwiches, and stuff them whith whatever you want. The classical recipe uses mozzarella and bacon. Complete adding a little chili pepper oil.

ENJOY.
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Old 08-18-2010, 12:16 AM   #209
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PANZANELLA (TUSCANY)



INGREDIENTS (4 servings)
1 Cucumber
2 Red Onions (Tropea Onions. Alternatively, mince them and let them rest for 24 hours in white vinegar)
4 slices of white bread
2 Tomatoes
15 basil leaves
White vinegar
Olive oil
Pepper
Salt

PREPARATION
- Mince the onion and let them rest in water with a coffee spoon of white vinegar;
- Skin the cucumber and cut them in thin discs;
- Dice the tomatoes;
- Strain the onions, and use the water-vinegar compound to cover the slices of bread;
- Let them soak up, but keep them solid;
- Strain them without breaking them, and break them in a pot;
- Add onion, Tomatoes, Cucumber, the basil leaves tearing them with your hands;
- Mix the ingredients. Adjust with salt, pepper and oil, and if you like it some more vinegar;
- Let it rest in the fridge for 1 hour and serve.

ENJOY.
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Old 08-20-2010, 09:15 PM   #210
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I've been avoiding the food threads for fear of over-stimulating my appetite, but since I just ate a delicious meal, I think I'll be ok for a bit.

I love Italian food like nobody's business. My favorites are fairly simple: tortellini with pomodoro sauce or marinara, ravioli with the same, and almost any kind of gnocchi. I just recently discovered Trader Joe's gnocchi sorrentina, which is true comfort food for me in every sense of the word. There was a restaurant in my hometown that made a wonderful tortellini dish with garlic butter and some kind of clam sauce that was to die for. Sadly, the restaurant was in a poor location where many restaurants had opened and died before, so it eventually went out of business. I've never found another Italian restaurant to make that dish. ...Ah, well.
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Old 08-29-2010, 10:38 AM   #211
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Originally Posted by thirtiesgirl View Post
I've been avoiding the food threads for fear of over-stimulating my appetite, but since I just ate a delicious meal, I think I'll be ok for a bit.

I love Italian food like nobody's business. My favorites are fairly simple: tortellini with pomodoro sauce or marinara, ravioli with the same, and almost any kind of gnocchi. I just recently discovered Trader Joe's gnocchi sorrentina, which is true comfort food for me in every sense of the word. There was a restaurant in my hometown that made a wonderful tortellini dish with garlic butter and some kind of clam sauce that was to die for. Sadly, the restaurant was in a poor location where many restaurants had opened and died before, so it eventually went out of business. I've never found another Italian restaurant to make that dish. ...Ah, well.
Thanks for stopping, Thieriesgirl. If you want, I could send a couple of gnocchi recipes.
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Old 08-30-2010, 12:17 AM   #212
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TORTA DI ROSE (TRENTINO ALTO-ADIGE)



INGREDIENTS
Flour: 1 pound
Sugar: 7,6 ounces (spare 4,5 ounces for the glacier)
2 eggs
Butter: 6,5 ounces (spare 4,5 ounces for the glacier)
Natural yeast: 0,6 ounces
Milk: 2 ounces
Water: 2 ounces
Salt

PREPARATION:
- Mix 5,3 ounces with the yeast melted in warm water and milk. Let it rest for 40 minutes;
- Passed, add the other ingredients. Work until you obtain a soft smooth dough;
- Let it rest for 2 hours, until the dough doubled in size;
- In a pot work butter, sugar, salt (what I told you to spare) until you obtain a soft compound;
- Stretch the dough, maging a rectangle 7,8 inches wide and 23,6 inches long;
- Brush the butter cream on the dough and roll it;
- Cut them in small pieces 1,5 inches high;
- Place the pieces vertically, slightly distanced from one another in a buttered pie pan;
- Cook at 200C for 25 minutes.

ENJOY.
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Old 09-07-2010, 08:37 AM   #213
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STRACCIATELLA ROMANA (ROMA)



I don't know about you, my loyal folowers, but here fall has already came. Then, decided to post a recupe for a good hot soup, according to this new weather. ^^

INGREDIENTS (4 SERVINGS)
Vegetables broth (onin, celery, carrots): 1 liter
2 eggs
Grated Parmigiano: 3 tablespoons
Minced Parsley: 1 tablespoon

PREPARATION:
- Beat the eggs with a fork;
- Salt and add the Parmigiano and a ladle of broth;
- Put the rest of the broth in a pot and make it boil;
- Add the compound, beating with a whip;
- Let it boil for 2 hours;
- Once ready, add the parsley and pour in the dish.

ENJOY.
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Last edited by Jigen; 09-07-2010 at 08:42 AM.
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Old 09-11-2010, 07:57 AM   #214
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ZUPPA ALLA PAVESE (PAVIA - LOMBARDY)



INGREDIENTS (6 SERVINGS)
6 eggs
Grated Grana Padano: 2ounces
Watercress leaves: 1 pinch
Bread: 8 slices
Broth: 6 glasses

PREPARATION:
- Make the broth boil;
- Break an egg in each dish and add the watercress leaves;
- Add the boiling broth in each dish;
- Dust with cheese and add the bread.

ENJOY.
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Old 09-14-2010, 03:08 AM   #215
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PASTA E FAGIOLI (ROME; VENETO)




INGREDIENTS (4 people)
Pinto Beans: 14 ounces
Canned Tomatoes: 3,5 ounces
Lard: 2,5 ounces
Bacon: 3,5 ounces
Short Pasta: 11 ounces
Water: 1/2 liter
Garlic: 2 cloves
1 carrot
1 onion
1 celery
Olive oil: 1/2 glass
Pepper

PREPARATION
- Boil the broth;
- Meanwhile, mince the lard, and put it in a pan with 3/4 of the oil, to let it melt;
- Mince garlic, onion, celery and carrot, and add to the lard;
- Dice the tomatoes and add;
- Let the tomatoes mash, add two spoons of broth, and let it boil off;
- In another pan, let the diced bacon fry in its own fat;
- Add the beans, add two spoons of broth and let them absorb it;
- Add the beans and bacon to the tomatoes;
- boil the pasta in salted water;
- After 6 minutes, drain them and add them to the tomatoes;
- Regulate the sauce with the pasta's cooking water. It has to come out a little watery;
- Regulate with black pepper and serve adding the remaining olive oil, divided in 4.

ENJOY.
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Last edited by Jigen; 09-14-2010 at 03:17 AM.
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Old 09-18-2010, 12:53 AM   #216
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PACIARELA DE BILINSAGH (BELLINZAGO LOMBARDO - MILAN - LOMBARDY)



This recipe is born from the Italian tradition to recycle all the various leftovers in kitchen. The base for this cake is passed bread and milk, a simple bread cake, to which is added raisins, candied fruit, and pinenuts (facultative). There are many variations, but this is, probably, the one which is the most similar to my town's original recipe. Like many others recipes in Italian kitchen, the ingredient's doses are not codified. The original recipe comes from Gessate, a small town near my hometown, and the difference is that in Gessate they add the pinenuts in the dough. In Bellinzago we put them on the top, so that they can be put aside if someone doesn't like them.

INGREDIENTS
2 durum wheat breads
Milk: 1 liter
Anice Bread: 7 ounces
Amaretti: 7 ounces
Bitter cocoa: 2,5 ounces
Sweet cocoa: 1,8 ounces
Sugar 1,8 ounces
Powdered sugar: 3,5 ounces
Raisins: 3,5 ounces
Candied citron: 1,8 ounces
Pinenuts: at will

PREPARATION:
- Once the bread is passed, break it in a pot;
- Add Anice bread, amaretti, cocoa, and sugar;
- Add milk, mix and let it rest for a night, mixing it often;
- Use a mixer to mince the compound;
- Add the citron and Raisins and mix;
- Pour it in a pan with high sides, and cover with pinenuts;
- Cook at 160C, for 1h and 30 minutes. Pick it with a toothpick to see if the center of the cake is done. If the toothpick is wet, the cake must keep cooking.

ENJOY.
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Old 09-22-2010, 05:54 AM   #217
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CROCCHETTE DI PATATE (CAMPANIA, UMBRIA, MARCHE)



INGREDIENTI (3 SERVINGS):
Potatoes: 7 ounces
Butter: 0,7 ounces
Parmigiano Reggiano: 0,5 ounces
1 yolk
1 egg
Sugar: 1 Tablespoon
Powdered nutmeg
Salt
Flour
Grated bread
Seed oil

PREPARATION:
- Wash the potatoes and cook them in salted water;
- Skin them and pass them through the potato masher;
- Add the butter, Parmigiano yolk, nutmeg and sugar;
- Mix and let it cool down;
- Divide in 10 parts and give them cylindric shape;
- Cover them with flour, pass them in whipped egg, and then in the grated bread;
- Fry them in boiling seed oil, and cook them until they are goldened.

ENJOY.
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Old 09-25-2010, 06:23 PM   #218
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Originally Posted by Jigen View Post
CROCCHETTE DI PATATE (CAMPANIA, UMBRIA, MARCHE)



INGREDIENTI (3 SERVINGS):
Potatoes: 7 ounces
Butter: 0,7 ounces
Parmigiano Reggiano: 0,5 ounces
1 yolk
1 egg
Sugar: 1 Tablespoon
Powdered nutmeg
Salt
Flour
Grated bread
Seed oil

PREPARATION:
- Wash the potatoes and cook them in salted water;
- Skin them and pass them through the potato masher;
- Add the butter, Parmigiano yolk, nutmeg and sugar;
- Mix and let it cool down;
- Divide in 10 parts and give them cylindric shape;
- Cover them with flour, pass them in whipped egg, and then in the grated bread;
- Fry them in boiling seed oil, and cook them until they are goldened.

ENJOY.
YUM!!! .............
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Old 09-29-2010, 02:18 AM   #219
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YUM!!! .............
That's right! Too bad it's hyper-caloric. Well, once in a while, they cant' hurt. Thanks for the reply. It's great to have a good feedback.
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Old 10-08-2010, 09:05 AM   #220
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PARMIGIANA DI MELANZANE (EMILIA ROMAGNA)



INGREDIENTS:
Eggplants: 3,3 pounds
Tomato Sauce: 47 fl.oz.
Parmigiano Reggiano: 5,3 ounces
Oil: 3.4 fluid ounces
Caciocavallo: 10,5 ounces (southern Italy cheese)
Garlic: 2 cloves
Basil: some leaves
1 onion
Rock Salt: 3,5 ounces
Salt: at will

PREPARATION:
- Mince the onion;
- Warm 4 spoons of oil and add the onion. Let it yellow for some minutes;
- Add the tomato sauce and let it boil until the sauce is dense. Salt and add the Basil leaves;
- Now slice the eggplants. they must be 1/2 inch high;
- Place them in a colander, forming several layers, and cover each layer with rock salt;
- Let them rest for 1 hour, so that they lose their bitter fluid;
- WAsh them to take away the salt, and let them dry on a canvas;
- Fry them in olive oil, and strain them on absorbing paper;
- Oil an oven dish, place a layer of tomato sauce, and make a layer of eggplants;
- Cover them with tomato sauce, and dust with Parmigiano;
- Cut the Caciocavallo in round slices, and place them on each eggplant slice;
- Cover with sauce, and dust with Parmigiano;
- Repeat the layers until you run out of ingredients. The last layer must be made of tomato sauce and Parmigiano;
- Cook in the oven at 200C for 40 miutes, or until the Parmigiano becomes crispy.

ENJOY.
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
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Last edited by Jigen; 10-08-2010 at 09:07 AM.
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Old 10-10-2010, 05:52 PM   #221
littlefairywren
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Quote:
Originally Posted by Jigen View Post
PARMIGIANA DI MELANZANE (EMILIA ROMAGNA)



INGREDIENTS:
Eggplants: 3,3 pounds
Tomato Sauce: 47 fl.oz.
Parmigiano Reggiano: 5,3 ounces
Oil: 3.4 fluid ounces
Caciocavallo: 10,5 ounces (southern Italy cheese)
Garlic: 2 cloves
Basil: some leaves
1 onion
Rock Salt: 3,5 ounces
Salt: at will

PREPARATION:
- Mince the onion;
- Warm 4 spoons of oil and add the onion. Let it yellow for some minutes;
- Add the tomato sauce and let it boil until the sauce is dense. Salt and add the Basil leaves;
- Now slice the eggplants. they must be 1/2 inch high;
- Place them in a colander, forming several layers, and cover each layer with rock salt;
- Let them rest for 1 hour, so that they lose their bitter fluid;
- WAsh them to take away the salt, and let them dry on a canvas;
- Fry them in olive oil, and strain them on absorbing paper;
- Oil an oven dish, place a layer of tomato sauce, and make a layer of eggplants;
- Cover them with tomato sauce, and dust with Parmigiano;
- Cut the Caciocavallo in round slices, and place them on each eggplant slice;
- Cover with sauce, and dust with Parmigiano;
- Repeat the layers until you run out of ingredients. The last layer must be made of tomato sauce and Parmigiano;
- Cook in the oven at 200C for 40 miutes, or until the Parmigiano becomes crispy.

ENJOY.
Oh yes, I want that now!!
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Old 10-22-2010, 03:13 AM   #222
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Originally Posted by littlefairywren View Post
Oh yes, I want that now!!
Glad you like it.
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"A troop of horse, the serried ranks of marchers,
A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
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Old 10-23-2010, 12:49 PM   #223
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RIGATONI CO' 'A PAJATA (LAZIO)



And there's a small clip from the Italian movie "Il Marchese del Grillo" (by Mario Monicelli, 1981), set in Rome between 1809 and 1815, in chich the in which this dish is cited. http://www.youtube.com/watch?v=ZHuiKJQ0eu0

INGREDIENTS
"Pajata" (Ox's or Calf's small intestine): 4 pounds
Rigatoni (Cylindric pasta): 21 ounces
Tomatoes: 4 pounds
Olive oil: 3 spoons
Lard: 1,8 ounces
1 onion
1 garlic clove
3 dried cloves
White wine: 1/2 glass
Salt
Pepper
Grated Romano

PREPARATION:
- Skin the Pajata, cutting one of the extremities with the knife and separating it from the intestine;
- Cut the Pajata in pieces 7.8 inches long;
- Bend the pieces to form rings, and secure them with kicthen string;
- Dice the lard and warm it in a pot with the oil;
- Add the Pajata, and keep on turning them;
- Once the Pajata is done, add the minced onions, garlic, pepper, salt and clove;
- Add the wine and let it boil off;
- Add the diced tomatoes, and cook for 2 hours;
- Boil the pasta AL DENTE;
- Strain the pasta and add to the sauce;
- Finish dusting some grated Romano.

ENJOY.
__________________
"A troop of horse, the serried ranks of marchers,
A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
[SIGPIC][/SIGPIC]

Last edited by Jigen; 10-23-2010 at 12:57 PM.
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Old 10-24-2010, 07:55 AM   #224
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"Pajata" (Ox's or Calf's small intestine): 4 pounds
I'm afraid I'll have to take a pass on that one. Maybe substitute some chicken or veal?

It looks great otherwise. (Want to suggest an alternative to ox guts?)

-Jim
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Old 10-25-2010, 09:13 AM   #225
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Originally Posted by smithnwesson View Post
I'm afraid I'll have to take a pass on that one. Maybe substitute some chicken or veal?

It looks great otherwise. (Want to suggest an alternative to ox guts?)

-Jim
Probably you'll have to ask to a butcher. I'm afraid there are not alternatives. Otherwise, it wouldn't be "Pajata" anymore.
__________________
"A troop of horse, the serried ranks of marchers,
A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
[SIGPIC][/SIGPIC]
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