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Old 08-22-2011, 03:59 AM   #11
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Ahhh, the marriage of pecorino and lard....

And me too cannot stand those infested cheeses!!!
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Old 08-22-2011, 08:03 AM   #12
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Luca, what exactly is Italian butter?
Google searches are taking me to butter or olive oil flavored with herbs and red pepper flakes for bread dipping. I'm not sure if that is what you mean.
This is a pretty simple, delicious sounding recipe and I'd like to duplicate it as close as possible my first time with it.
Maybe I will even stir it with finger against nostril, in honor of all the Italians against one another
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Old 08-22-2011, 08:38 AM   #13
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Originally Posted by pacanis View Post
Luca, what exactly is Italian butter?
Google searches are taking me to butter or olive oil flavored with herbs and red pepper flakes for bread dipping. I'm not sure if that is what you mean.
This is a pretty simple, delicious sounding recipe and I'd like to duplicate it as close as possible my first time with it.
Maybe I will even stir it with finger against nostril, in honor of all the Italians against one another
I'm sorry Pacanis, I'm a little confused by something I read about differences in butter, but I cannot remember it.
Generally, in Italy we use oil (olive oil or other kinds) and butter in our recipes.
I thought the butter we have in Italy could be different from the butter used in other nations. From a superquick web research I think here we mainly use "sweet butter", that is produced from pasteurized cream without the addition of salt, while in other nations they could use butter with added salt.
I'm not an expert, I'll try to solve this puzzle!!!
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Old 08-22-2011, 08:41 AM   #14
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It sounds like what I have, regular butter, will work. I just didn't want to mix up a batch of seasoned butter if that wasn't what you were using. Thanks.
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Old 08-22-2011, 08:46 AM   #15
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It sounds like what I have, regular butter, will work. I just didn't want to mix up a batch of seasoned butter if that wasn't what you were using. Thanks.
You're welcome
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Old 08-22-2011, 08:57 AM   #16
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You're welcome
I'll use Kerrygold, the Irish sure know how to make good butter! It comes in salted and unsalted and it's really creamy.
When it comes to pasta, balsamic vinegar, parmesan and olive oil I will stick to Italian though!
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Old 08-22-2011, 09:00 AM   #17
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... When it comes to pasta, balsamic vinegar, parmesan and olive oil I will stick to Italian though!
Can't find Italian Casanova smilies
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Old 08-22-2011, 09:07 AM   #18
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Can't find Italian Casanova smilies
Just post the pic of you in the blonde wig :p
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Old 08-22-2011, 09:11 AM   #19
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Just post the pic of you in the blonde wig :p


I love you baby, and if it's quite all right,
I need you, baby, to warm the lonely night.
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Old 08-22-2011, 09:14 AM   #20
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I love you baby, and if it's quite all right,
I need you, baby, to warm the lonely night.
That pic is awesome, love it!
You actually look handsome on that photo, a bit gay perhaps but handsome!
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recipe, butter, rigatoni, sage

Rigatoni with sage and butter August is a tough month. It's holiday time for me, and I'm eating like an idiot, my lovely belly looks like a big watermelon. So last night I decided to take a pause and I prepared a simple, light (:rofl:) rigatoni recipe. In Italy we usually prepare it using spaghetti, and we call it "spaghetti burro e salvia", that is spaghetti butter and sage. But I'm a hopeless glutton, so I added lard an pepper to the standard recipe. Let's go. For 4 people (I'm not talking about normal people, but people more like me) you need: 500 g of rigatoni; 150 g of butter; 6/8 big leaves of sage; 1 tablespoon of lard; salt and pepper; coarse salt; 4/6 tablespoons of parmigiano reggiano. You can use more butter if you like it :lol: Wash the sage leafs, dry them and cut them in little pieces. Melt the butter in a pan, don't keep the fire too high, add the lard and melt it too, I love tinkering these beautiful fats with a wooden spoon. Use butter, not oil, because this recipe's taste is completely based on it. Then add the sage pieces and saute them for 5 minutes, more or less, taking care not to burn them nor the butter and lard, then let this sauce rest. Boil the water, add the coarse salt, cook the rigatoni. A couple of minutes before the rigatoni are cooked, put the sauce pan on fire again. Drain the rigatoni and put them in a large bowl, then pour the sauce on top of the pasta. Keep the pan near to the rigatoni and, with a wooden spoon, put some rigatoni inside the pan and thoroughly "clean" the sauce using the rigatoni; mix well. Add the parmigiano reggiano, the pepper (I like to grate it directly on the pasta). Again mix well and serve. Buon appetito! PS I'm using Italian butter, I don't know what different types of butter, if any, are available all around the world, I'm sorry... 3 stars 1 reviews
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