Luca’s egg tagliatelle with red peppers

[Pierogi Princess]

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.

 

[Luca Lazzari]

...
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.

 

[buckytom]

luca is our capocuoco!!!

this looks really good, copied and saved. grazie, luca.
i can see adding torn basil to complete the flag.

 

[Bolas De Fraile]

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.

 

[Luca Lazzari]

Luca I have promoted you to Capo Di Tutti
...

Bolas, si nu bravo picciotto, you're a good picciotto.

Don Luca

 

[Luca Lazzari]

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.

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

 

[Aunt Bea]

Here we go: Luca’s meat lasagna easy recipe – Franca’s style

Luca,

This looks great.

Many thanks to your lovely assistant Gabriella!

Thanks again!
Zia Bea

 

[Pierogi Princess]

Here we go: Luca’s meat lasagna easy recipe – Franca’s style

Can't wait to try this, going to the market tomorrow and will be making this very soon. Thanks again for sharing your expertise.

 

[Sir_Loin_of_Beef]

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.

 

[Luca Lazzari]

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.

 

[Sir_Loin_of_Beef]

In the States, THESE are pepperoncini. They come in a jar, pickled. I buy mine already seeded and sliced, and put them on all types of sandwiches and in my fritattas.

THESE are the dried hot peppers I use to make Kung Pao:

 

[Luca Lazzari]

THESE are the dried hot peppers I use to make Kung Pao:

Yes, these are our "peperoncini"!

 

[Aunt Bea]

O.K. now I'w confused.

What is the difference between pepperoncini and pepperoncino?

 

[Andy M.]

O.K. now I'w confused.

What is the difference between pepperoncini and pepperoncino?

Plural and singular

 

[Pierogi Princess]

Once again - ANDY M. to the rescue.

 

[pacanis]

Once again - ANDY M. to the rescue.

He's like that you know