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Old 03-20-2013, 03:55 AM   #11
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...
PS: was my English understandable???
I understand it perfectly, Ŕ tutto chiarissimo
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Old 03-20-2013, 09:28 AM   #12
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I understand it perfectly, Ŕ tutto chiarissimo
TY my friend!
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Old 03-20-2013, 10:36 AM   #13
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Hi all!

Another italian guy in this forum!

I think that carbonara sauce (my first thread is dedicated to it!) have to be used only with certain pasta's formats, like spaghetti or rigatoni. I like it with "mezze maniche": in fact, little pieces of guanciale enter into the pasta, and the result is fantastic!

I never tried to combine orecchiette with carbonara sauce, but I'll give it a chance!

PS: was my English understandable???
Your English is perfectly understandable and charming.
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Old 03-22-2013, 01:27 PM   #14
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Yep, this is another common plague for us Italians pasta eaters & know-it-all
We tend to use always the same pasta format with a specific sauce. Which can be proper, but sometimes you just need to experiment a little bit...
I agree on both counts, Luca. lol. It's great to have mastered the classic & traditional dishes. What floats my cooking boat, is experimenting, & taking a dish to another level. It comes with time & practice, & individual taste.
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Old 03-22-2013, 01:37 PM   #15
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Originally Posted by ragno nero cuocet View Post
Hi all!

Another italian guy in this forum!

I think that carbonara sauce (my first thread is dedicated to it!) have to be used only with certain pasta's formats, like spaghetti or rigatoni. I like it with "mezze maniche": in fact, little pieces of guanciale enter into the pasta, and the result is fantastic!


I never tried to combine orecchiette with carbonara sauce, but I'll give it a chance!

PS: was my English understandable???
Welcome to DC

I have not tried carbonara w/ rigatoni. (I have made it baked, w/ asparagus, mushrooms, peas, w/ white wine & red pepper flakes, fresh parsley, & on & on.)

I did see your pasta carbonara thread w/ the red angry face emoticon.

I mentioned carbonara w. orechiette, in passing.

I hope you will give this pasta salad a try.
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Old 03-26-2013, 11:43 AM   #16
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I agree on both counts, Luca. lol. It's great to have mastered the classic & traditional dishes. What floats my cooking boat, is experimenting, & taking a dish to another level. It comes with time & practice, & individual taste.
I would emphasize individual taste... For example, my fiancÚ almost always likes to eat fusilli, with every kind of sauce
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Old 03-28-2013, 05:30 PM   #17
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I would emphasize individual taste... For example, my fiancÚ almost always likes to eat fusilli, with every kind of sauce
I guess the wedding is off.

(Luca, you remind me of a producer I worked with once upon a time. Are you hiding from the paparazzi behind those dark glasses. xoxo)

This thread has taken more turns than a GPS. LOL

Seriously, though, it's a recipe for pasta salad w/ salmon, peas, onions w/ red wine mustard vinaigrette dressing.

I hope you will give it a try.
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Old 03-29-2013, 01:45 AM   #18
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I have not tried carbonara w/ rigatoni. (I have made it baked, w/ asparagus, mushrooms, peas, w/ white wine & red pepper flakes, fresh parsley, & on & on.)

.
while i agree with the experimentation, that ceases to be carbonara at some point, m.

getting back, your salmon and orrechiette sounds good. i'll have to make it the next time i have leftover broiled salmon.
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orecchiette, pasta, recipe, salad, salmon

Salmon & Orecchiette Pasta Salad This is an easy & colorful salad to put together. I used a small piece of leftover grilled salmon, but canned will work too. [B]Salmon & Orecchiette Pasta Salad[/B] Cook 4 cups of orecchiette pasta in boiling water until al dente. Drain and rinse under cold water in a colander. In a large serving bowl, combine the pasta, 1 1/2 cups thawed frozen peas, 1 stalk chopped celery, 1/2 chopped red onion, 1/2 cup chopped flat leaf parsley, and 2 small cans salmon (or fresh cooked salmon). Whisk together about 1/3 cup olive oil, 1/4 cup red wine vinegar, 1/2 tsp dijon mustard, & salt and pepper, to taste, in a small bowl. Pour dressing over the salad & gently toss. Serve chilled or at room temperature. 3 stars 1 reviews
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