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Old 10-27-2004, 01:11 PM   #1
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Best pasta dish?

Hi all!

I'm just curious to know what classic pasta dish you love to make and gets rave reviews!

For me I enjoy the classic Carbonara....with fresh Italian parsley...egg....cream....parmagiana reggiana.....with a roasted pork tenderloin pan seared...then I dry rub it with Sweet Paprika...all spice....roesemary...thyme...basil.....garlic powder.....and onion powder....

Served with a french baguette.....

and red wine ofcourse!

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Old 10-27-2004, 04:26 PM   #2
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I love to make penne pasta with a variety of veggies (zucchini, yellow squash, broccoli, baby carrots etc) and also add grill chicken or shrimp (seasoned with thyme, rosemary, lots of cracked black pepper) to it.

I love creamy sauces. I make a pesto with walnuts (in place of pinenuts) and then add a little bit of cream to it.

Stir fry the veggies and pasta in this sauce and serve with crusty sour dough bread, some butter and a simple green salad.
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Old 10-27-2004, 04:51 PM   #3
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Not necessarily a "classic," but one of my favorites is penne with roasted vegetables, such as red and yellow peppers, red onion, carrot strips, fennel, garlic, etc. tossed with a garlic infused, reduced chicken broth, served with Parmigiano Reggiano. Amazingly delicious.
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Old 10-28-2004, 11:54 AM   #4
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Risotto with Pancetta, Mixed Wild Mushrooms (Porcini, Shiitake, Morrell, & Chantrelle), Fresh Grated Pecorino Romano Cheese, and White Truffle Oil
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Old 10-28-2004, 12:12 PM   #5
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Quote:
Originally Posted by ironchef
Risotto with Pancetta, Mixed Wild Mushrooms (Porcini, Shiitake, Morrell, & Chantrelle), Fresh Grated Pecorino Romano Cheese, and White Truffle Oil
Did you ever give us this recipe or just offer to? Please provide, or direct me to where you already posted it. Could I live without the truffle oil? If not, where do I get it?
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Old 10-28-2004, 01:19 PM   #6
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no I never posted this particular recipe. I can though later on when I have more time.

Regarding the truffle oil, you can live without it but it lends a unique and interesting flavor to the dish. You can purchase it at most gourmet food stores.
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Old 10-28-2004, 01:20 PM   #7
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thanks. please post when you get the time.
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Old 10-28-2004, 01:30 PM   #8
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Quote:
Originally Posted by ironchef
Risotto with Pancetta, Mixed Wild Mushrooms (Porcini, Shiitake, Morrell, & Chantrelle), Fresh Grated Pecorino Romano Cheese, and White Truffle Oil
ooh, ironchef, this sounds really good. is it true about having to constantly stir risotto, and adjust the liquids until it is just right? i've never made it at home.

and truffle oil is worth the investment. like adding another layer of perfumey flavor to the dish....
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Old 10-28-2004, 01:59 PM   #9
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Quote:
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is it true about having to constantly stir risotto, and adjust the liquids until it is just right? i've never made it at home.
I have a great risotto recipe which you make in the oven and only give it one stir. It does not come out creamy like a regular risotto, but it is really delicious.

I do make an artichoke risotto on the stovetop that does need to be stirred constantly. You can take a break here and there, but most of the time you are stirring.
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Old 10-28-2004, 02:02 PM   #10
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nah you don't have to constantly stir. but you do have to stir often. that's how you build up the starchiness to make the risotto thick and creamy. Butter isn't what thickens the risotto. Butter is to add richness and give the risotto a nice sheen.
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