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Old 09-22-2011, 01:00 PM   #21
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Originally Posted by Luca Lazzari View Post
Well, lasagna and gnocchi is surely good enough for me!

My grandma was our family Gnocchi Super Master, but I never tried to prepare them. I think I'll plug this gap as soon as possible!
Gnocci were similar to a Polish potato dumpling that I grew up with, so I believe that made it easier. As to the "cook" reference, I would up that on and definitely put you into an "Italian CHEF" category. I believe all would agree with me on this one.
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Old 09-22-2011, 01:35 PM   #22
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...
As to the "cook" reference, I would up that on and definitely put you into an "Italian CHEF" category. I believe all would agree with me on this one.
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Old 09-22-2011, 03:34 PM   #23
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luca is our capocuoco!!!

this looks really good, copied and saved. grazie, luca.
i can see adding torn basil to complete the flag.
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Old 09-23-2011, 02:46 AM   #24
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Luca I have promoted you to Capo Di Tutti
Last night in 'omage to your dish I used some dried roma toms my wife stored in olive oil last month.
I cut then into similar sized strips to the pepper and proceeded the same way as your recipe shows with peppers.
We used the excellent Fiorelli pasta.
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Old 09-23-2011, 03:16 AM   #25
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Luca I have promoted you to Capo Di Tutti
...
Bolas, si nu bravo picciotto, you're a good picciotto.

Don Luca

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Old 09-24-2011, 08:12 AM   #26
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Originally Posted by Pierogi Princess View Post
Can't wait for your lasagna recipe, I would not care it it were difficult, mine stinks!
I do make good sauce, taught to me by my mothers best friend (Italian) and she taught me gnocci. Those are the only two things I am good at.
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Luca,
This is a very nice dish. I very much like the way you and so many Italian cooks highlight one vegetable in a simple dish. The preparation allows for so many variations using seasonal vegetables.

Keep em coming kid!
Here we go: Luca’s meat lasagna easy recipe – Franca’s style
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Old 09-24-2011, 09:17 AM   #27
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Luca,

This looks great.

Many thanks to your lovely assistant Gabriella!

Thanks again!
Zia Bea
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Old 09-25-2011, 12:32 AM   #28
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Can't wait to try this, going to the market tomorrow and will be making this very soon. Thanks again for sharing your expertise.
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Old 09-25-2011, 12:49 PM   #29
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Just one question: When you say "1-inch hot dried pepper, are you talking about the peppers that crushed red pepper flakes are made from? I have a whole bag full of those, which I use in Kung Pao.
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Old 09-26-2011, 03:50 AM   #30
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Just one question: When you say "1-inch hot dried pepper, are you talking about the peppers that crushed red pepper flakes are made from? I have a whole bag full of those, which I use in Kung Pao.
The hot pepper in "1/2 dried hot pepper" is a whole devilish red pepper (in Italy we call it peperoncino), dried and not fresh, cut in half. 1 inch is more or less the length of the whole red pepper that I've got in my pantry.
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egg, peppers, recipe, tagliatelle

Luca’s egg tagliatelle with red peppers [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture2977.jpg[/IMG] [/CENTER] Another Italian recipe from Luca! This is a great one, in which tagliatelle pasta are mixed with red peppers, presented with Gabriella’s pictures and our home green, chequered tablecloth… I believe that pasta recipes are a great way to eat practically everything on planet Earth, especially vegetables, as in this case. And this recipe lets you achieve a WOW factor (I hate the wow factor :lol:) thanks to the bright red of the red peppers, combined with the warm yellow hue of the tagliatelle. An important note: I adapted this recipe from the original “Tagliatelle all’uovo con peperoni rossi” from a special issue of the monthly magazine “La Cucina Italiana”, an awesome resource for every food lover! Serves 4 (not so generous, in my greedy opinion; you can try using more tagliatelle) 280 g egg tagliatelle | 260 g (cleaned) red pepper | 120 g onion | 20 g parsley | 1 bay leaf | some lemon juice drops | salt, fine and coarse | 1/2 dried hot pepper | 1 cup vegetable stock | 2 tablespoons extravirgin olive oil [B][I]Let’s prepare these tagliatelle![/I][/B] Start heating a large pot of water for the tagliatelle. Prepare 1/2 liter of vegetable stock; here I used vegetable stock cubes. Chop the onion. Cut the red pepper in 1,5-inch pieces (more or less; take a look at the pictures). [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture2978.jpg[/IMG][/CENTER] Heat 1 tablespoon oil in a pan, then add the onion and the bay leaf. Wait a couple of minutes, then add the red pepper and sauté for 15 minutes. Add a cup of stock, taste and add some salt to taste, then cook for another 5 minutes. [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture2979.jpg[/IMG][/CENTER] In the meantime, finely chop the parsley and the hot pepper and mix these two ingredients with 1 tablespoon of oil and some drops of lemon juice. I used half of a 1-inch long hot dried pepper. When the water is boiling, add the coarse salt (one handful), then cook the tagliatelle according to the package label, but drain them “al dente”. A couple of minutes before the tagliatelle are ready “al dente”, hat again the sauce pan. Put the tagliatelle in the pan and stir them for some 30-40 seconds. Then turn off the fire, add the parsley/hot pepper mixture and stir well. Serve it immediately. [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture2980.jpg[/IMG] [IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture2981.jpg[/IMG][/CENTER] Tagliatelle with red peppers does not call for grated Parmigiano Reggiano cheese, but you can always try it! This recipe has a distinctive sweet taste, thanks to the red peppers and the tagliatelle. I like to drink some robust red wine with it, like a good old Barbera or a strong Refosco. Buon appetito! 3 stars 1 reviews
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