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Old 03-19-2013, 10:42 PM   #21
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welcome, ragno. great recipe, much like your english.

i've had locally made guanciale (made by italian americans here in the suburbs of nyc) and you're right; it is fantastic!

and yes, peccorino romano is certainly a step above regular parmesan in sharpness and flavour.

now, if i could only get my hands on freshly made buffala di mozzarella, i'd be in heaven. just 2 days later, and it's not the same thing. all of the subtle sweetness is gone.

can i ask you for your recipe for fresh pastas? for a basic sugo di pomodoro and the like?

ti ringrazio anticipatamente.
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Old 03-20-2013, 02:57 AM   #22
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Welcome ragno nero cuocet! What does that mean, by the way. Ragno nero could mean a "black widow" spider which is very common in my area, and coucet -- cook?
This is a splendid recipe. Here in the US, we take excellent regional recipes like yours and use substitutes until they are unrecognizable. Pork jowl -- guancial -- is available on the internet and at any food specialty store in the US. My BGD returns to my small Southwestern town next month, and we shall take a 1/2 hr drive and buy some.
In case you didn't grasp the concept, Charlie D is asking you how to prepare your pork dish without pork. A strict vegetarian will not be able to eat the eggs either! Don't feel bad, though; we recently had a discussion on how to make fish sauce without fermented fish!
I have copied off your recipe and stuck it in an Italian cookbook. Thanks again.
Cheers
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Old 03-20-2013, 04:39 AM   #23
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@CraigC
I know "pennette alla vodka" dish, it's very easy to make! I'll post the receipe ASAP if you want!
You're welcome!

@buckytom
Also in Italy, not all the market sell a good "mozzarella di bufala": commercial product are completely different from home made ones.
The real taste of this kind of mozzarella have to be felt at Naples: there you will find the real one!
But near Rome, in the castles zone, there are also a lot of little sellers that produces nice mozzarellas, using fantastic raw materials...

I'll post ASAP both the recpies. Please give me just a couple of hours!

PS: fresh pastas, you mean something like this?



@PhilinYuma

My original nick was "ragno nero docet".

"Ragno nero" is the italian part of the nick, and it means "black spider", in honor to Lev Yashin, a legendary russian goalkeeper.
"Docet" is a latin word, it means "teach".

In this case, I have modified the last word. "Cuocet" is simply a funny Latin neologism: "Cuoce", in Italian, means "Cook"...

"We recently had a discussion on how to make fish sauce without fermented fish!"

!!!!!!!

"I have copied off your recipe and stuck it in an Italian cookbook."

I'm really honored.
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Old 03-20-2013, 04:58 AM   #24
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Lev Yashin how old are you? do you remember ll gigante buono?
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Old 03-20-2013, 05:02 AM   #25
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Football is one of my passion, as cooking...

I'm an amateur goalkeeper, I'm 30 yo, and so I've never seen Lev playing football.

But I've read a lot about him, when I was 13, and he became my idol!
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Old 03-20-2013, 05:10 AM   #26
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I'm a scouser and a Liverpool FC fan, are you a Lazio fan?
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Old 03-20-2013, 05:17 AM   #27
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Originally Posted by Bolas De Fraile View Post
I'm a scouser and a Liverpool FC fan, are you a Lazio fan?
If you want to be my frend (and I want to be your friend!) never say that I'm a Lazio fan....

There's only a soccer team in Rome: its name is "AS ROMA".

And there's only a man in Rome: his name is FRANCESCO TOTTI...

Never forget...
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Old 03-20-2013, 07:24 AM   #28
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Originally Posted by CharlieD View Post
No meat, none of any kind.
You could use Bacos brand bacon bits, as they are made from flavored TVP (Textured Vegetable Protien, usually soy). That would give you a similar flavor, but you would loose the richness of the pork fat flavor. I think I'd also add some butter to add that rich flavor.

It wouldn't be authentic, but would taste pretty good.

Seeeeeeya; Chief Longwind of the North
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Old 03-20-2013, 07:55 PM   #29
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Quote:
Originally Posted by Chief Longwind Of The North View Post
You could use Bacos brand bacon bits, as they are made from flavored TVP (Textured Vegetable Protien, usually soy). That would give you a similar flavor, but you would loose the richness of the pork fat flavor. I think I'd also add some butter to add that rich flavor.

It wouldn't be authentic, but would taste pretty good.

Seeeeeeya; Chief Longwind of the North
Wouldn't it also have strange pink streaks from the food colouring in the baco bits?
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Old 03-21-2013, 03:42 AM   #30
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Quote:
Originally Posted by ragno nero cuocet View Post
If you want to be my frend (and I want to be your friend!) never say that I'm a Lazio fan....

There's only a soccer team in Rome: its name is "AS ROMA".

And there's only a man in Rome: his name is FRANCESCO TOTTI...

Never forget...
I am glad you are not a Lazio fan, this was a beautiful day in Rome.Ian Rush the master.
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Carbonara, recipe from Rome, Italy Hi all! I am an italian amateur cook from Rome, Italy. I want to learn English, so I have decided to start writing here some italian recipes to check my English level... I'll show to anyone 100% original italian recipes and I'll try to reply to all your questions, so I hope you'll correct my mistakes... I want to start with the number 1 typical Roman recpie: CARBONARA! 4 persons 400gr italian pasta (I prefer "mezze maniche", but this kind of dish is usually prepared with "spaghetti") 150gr. guanciale (You'll read a lot of recipes where someone uses bacon: THIS IS ABSOLUTELY WRONG!!! Never try this @ home...) pepper 100gr. pecorino (as for guanciale and bacon, NEVER USE PARMIGIANO: the pecorino's flavour is stronger, and it highlliths guanciale!) 5 eggs (4 egg yolks and 1 entire) 1 Take a pot and put inside wather, and start to heat it 2 Take the guanciale, slice it to obtain 5x1 cm pieces, put it in a large pan and start to heat it. Never use oil! Guanciale will become transparent and will release self-produced oil when it will be cooked! Fire have to be high and guanciale have be crisp! 3 Take the eggs (yolks and the entire) and start to shake it in a small container. You have to shake eggs for 5 minutes: it will be prepared when you start to see little bubbles all over the cream (:wink:) 4 Add pecorino, pepper to the obtained cream and continue to shake for 5 minutes. The result does not have lumps! It should appear as a cream! You can use a mixer to do it. 5 Add guanciale (with the obtained oil) to the cream and mix slowly with a spoon. 6 Put pasta in the wather (wather have to boli!!!). Take pasta very "al dente", drain pasta and put it in the cream container. Start to mix pasta and cream for 3 minutes: don't worry if, at the start of this operation, cream will remain on the bottom of the container! If you mix it for 3/5 minutes, taking the cream from bottom to top with a spoon and a fork, it will fix to pasta in a perfect way! Tip: NEVER TRY THIS OPERATION ON THE FLAME! It will be accompished with no other heat source than the pasta! We wont to obtain a carbonara, not pasta and omelette... This will be the result! If you want, you can add pepper and pecorino to exalt a little more the indistinguishable carbonara flavour. Do not be stingy with pepper!!! I hope you enjoy! PS: my English is terrible... PPS: I'll try to answer to all your questions! PPPS: I hope to put picture ASAP to show you all these steps. 3 stars 1 reviews
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