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Old 03-18-2009, 09:16 AM   #11
Assistant Cook
Join Date: Mar 2009
Location: Beautiful Northern Colorado
Posts: 15
Being married to an Italian I am lucky that it is a weekly thing plus the leftovers. I would not change it for anything. I love Italian food!

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Old 03-18-2009, 10:25 AM   #12
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Join Date: Jul 2006
Location: Metro New York
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not waiting for any weekend, I am making Mushroom Risotto tonight. It has been on my mind for weeks, and I just decided today is the day.
Anybody in the area who wants some, just holler. There's gonna be plenty!

Wine is the food that completes the meal.
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Old 03-18-2009, 10:34 AM   #13
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Join Date: Jun 2007
Location: usa
Posts: 2,223
Tried a Puttanesca style sauce the other night...
Not bad, I think I put in too many anchovies.
I can see it being excellent with seafood though!

Contemplating a mushroom sauce of some kind for the future...
invent invent
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Old 03-19-2009, 06:23 AM   #14
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Join Date: Jan 2009
Location: London, England
Posts: 505
I'm making a Ragu to go with my "Angel Hair" pasta...we had it in Tuscany years ago & have made it ever since
Cooking with the Joneses
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Old 03-20-2009, 09:46 AM   #15
Join Date: Nov 2008
Posts: 79
I've got 3 pizza dough balls that have been fermenting in the fridge since Wednesday. Since it's the first day of spring, I'm going to cook in my outdoor wood fired oven. One white with garlic, olive oil, fresh herbs and tomatoes, one with a San Marzano tomato sauce, and one with feta, garlic & spinach. (sure the last one may be a little Greek, but it's close!)

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