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Old 02-02-2012, 08:29 PM   #31
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Originally Posted by vitauta View Post
your wonderful recipes, step-by-step food photography, along with your deliciously descriptive narratives should be collected and published, luca. your culinary gifts together with your warm, intimate style of communication could provide a lucrative source of income for you, imo. you have been our continental treasure ever since your arrival at dc. your frequent contributions of enticing home-style recipes have been enormously popular and much appreciated by your friends and fellow members of this dc forum....

I agree 100%!
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Old 02-25-2012, 08:47 AM   #32
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@ Luca: Simplicity & Ease of Italian Treasures

Thanks for the post ... I am a Pasta & Pecorino Fiore Sardo fanatic ... And am always interested in a regional fare from Lombardia, as u know. My paternal grandmom was born in Milano.

I am very fond of 100% Sangiovese reds and Sardinian reds ... I had a Sardinian Port last October while in Sardinia - and it was to die for ... I am very fond of Prosecco too and buy it all the time here in Madrid.

M.C.

Ciao. Have great wkend,
Margi.
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Old 02-29-2012, 10:44 AM   #33
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Originally Posted by Margi Cintrano View Post
Thanks for the post ... I am a Pasta & Pecorino Fiore Sardo fanatic ...
The perfect ingredients for a sublime "cacio e pepe" pasta!

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Originally Posted by Margi Cintrano View Post
And am always interested in a regional fare from Lombardia, as u know. My paternal grandmom was born in Milano.

I am very fond of 100% Sangiovese reds and Sardinian reds ... I had a Sardinian Port last October while in Sardinia - and it was to die for ... I am very fond of Prosecco too and buy it all the time here in Madrid.

M.C.

Ciao. Have great wkend,
Margi.
I love Sangiovese, too, a straightforward red perfect for a tigelle and salami dinner
And I love prosecco, too: it's the only wine I order when I'm in the UK! While I learned to appreciate Cava white wines when I went to Barcellona.
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Old 02-29-2012, 11:09 AM   #34
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Prosecco

@ Luca,

I love Prosecco sparkling wine ... always have some bottles on hand chilled just incase, we have guests ...

When it comes to whites, I prefer Prosecco to still white wines ... I also am very fond of Cava from Sant Sadurní D´Anoia - Barcelona ...

With reds, Sangiovese and / or a Spanish 100% Tempranillo from Ribera del Duero ... Have u had any Spanish wines ?

Which ones ?

Ciao. Margi.
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recipe, spaghetti, tomato

Luca’s Spaghetti with tomato, pancetta and vegs sauce – For Kathleen Since you are a rigatoni and spaghetti fan, Kathleen, here is one of my favorite recipes for the spaghetti. This recipe combines some of the most classic ingredients of Italian pastasciutta dishes, tomato and pancetta, with a tasty mix of vegetables and herbs, to produce a savory outcome. [COLOR="Green"]Serves 4 | SAUCE: 3 tablespoons extravirgin olive oil | 400 g canned chopped tomatoes | 100 g pancetta | 1 carrot | 1 stick of celery | 1 onion | 2 shallots | 1 sprig of fresh rosemary | 1 cup of fresh parsley, chopped | ½ glass white dry wine | salt and black pepper to taste | PASTA: 400 g spaghetti (as always, you can reduce this quantity, if you’re not an Italian fatso like me :pig:) | a handful of coarse salt | SERVING: 2 tablespoons grated Parmigiano cheese. [/COLOR] [B]How to prepare your spaghetti [/B]- Start heating a large pot of water for the pasta. - Chop carrot, celery, onion, shallot and rosemary, mixing them. Finely chop the parsley and keep it for the final topping. Dice the pancetta. - Warm the oil in a saucepan over medium heat, then add the mix of vegetable. Cook for around 5 minutes over medium heat, then add the pancetta, wait a couple of minutes and add the wine, over a high heat until it evaporates. Add the tomatoes, and cook over a medium heat for 15/20 minutes (or as long as you like, but not toooooooo much), stirring occasionally with a wooden spoon, and add salt and black pepper to taste. - Add the coarse salt to the boiling pot of water, wait a couple of minutes then put in the pasta. Fill with hot water a serving bowl large enough for all the pasta. - Cook the spaghetti (look at the package for the cooking time and taste them a couple of minutes before the end). - Empty and wipe the warmed bowl. Drain the pasta and pour it into the bowl. Add the sauce in the bowl, then add chopped parsley and grated cheese and stir well with a fork and a spoon. - Using fork and spoon, put the pasta in 4 warm plates and serve. What wine can you drink with this recipe? A good red wine should go well with this tomato pasta dish, like a Sangiovese di Romagna Doc, from Emilia-Romagna region. 3 stars 1 reviews
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