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Old 12-04-2016, 05:36 AM   #21
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Different pastas complement different dishes due to their shapes and the way they hold the sauce. I want to get comfortable with selecting pastas based on the sauce, as I don't want to be a complete Philistine :P Also, we are considering going to Italy next year, so I don't want to be someone who expects "spaghetti bolognese"
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Old 12-04-2016, 05:58 AM   #22
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Originally Posted by GotGarlic View Post
What a great list, di. I would love to see the recipe for mussel sauce.
Have you ever had Carrabba's mussels? I love them and have them for my dinner when we go there. They serve it with bread to sop up the sauce but I don't see why it couldn't be on pasta. I found a copycat recipe that's pretty close to it. Carrabbas Mussels Cozze Bianco Recipe - Food.com
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Old 12-04-2016, 06:06 AM   #23
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This is a copycat recipe I came up with from watching a TV show and a couple of internet sites. The original recipe was based on an Italian friend's recipe per the owner, who was in Italy playing cello with an orchestra if I remember correctly. We thought it was pretty good. It's time consuming to make and a bit pricy but makes a LOT. I think we had 3, maybe 4, meals for 2 with tagliatelle and made a batch of ravioli filling (chopped it up finer) as well.

Giuseppe's on 28th copycat Bolognese

The recipe is still kind of a work in progress. I haven't made it again since the first time but in the last couple of weeks have been thinking about tackling it again and making a few of the changes I noted.
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Old 12-04-2016, 07:20 AM   #24
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That Cream, porcini mushrooms and chestnuts sauce caught my eye.
Id love to have the recipe for that if possible.
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Old 12-04-2016, 10:47 AM   #25
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Brown butter and sage sauce, or crushed sausage, aglio olio, and red pepper flakes are two of my "something different" sauces to go with good pasta.
buckytom now that I've seemed to master the brown butter it is my quick "go to" for a lunch (usually). I package my ravioli, dumplings, wontons, etc. in little 'snack' sized zip bags. I can grab 1 or 2 bags and throw the contents in as is.
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Old 12-04-2016, 11:36 AM   #26
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and yummmm again - di , I too would like the Cream, Porcini, Chestnut one.

The one for the mussels sounds divine! I have a pkg of frozen mussels that I've been wondering what to do with!
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Old 12-04-2016, 12:31 PM   #27
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Tagliatelle with cream, mushrooms and chestnuts. Translated from 'Buttalapasta' internet site

A typically autmn dish which is both tasty and easy to prepare. You can use a variety of mushrooms.
You need about 10 - 12 chestnuts (either fresh or dried - translator's note)
A perfect dish for an Autumn Sunday lunch or dinner party, or part of an entire menu based on the use of chestnuts, to hail in the arrival of Autumn. This is the recipe:

200g mixed wild mushrooms
About 10 shelled and cleaned chestnuts (translator's note: I'd opt for dried, a lot less trouble)
250ml fresh cream
1 clove of garlic50g butter
2 tbsp fresh grated parmesan or parmesan to taste
Optional: about 75g cubed smoked bacon

Soften the garlic in the butter (without browning it), remove from the pan. Brown the sliced mushrooms. If the chestnuts are fresh, cook on max in the microwave (score the shell criss-cross first to prevent them exploding), shell and chop roughly. For dried shelled chestnuts, soak and boil then rough chop them. Then add to the pan with the bacon and mushrooms.
When everything is cooked, check for seasoning, and then add the cream to make a sauce. Mix everything well, toss the pasta in, and dust with grated Parmesan to taste. Buon Appetito!

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Old 12-04-2016, 01:38 PM   #28
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Amazing! Thank you again :D
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Old 12-04-2016, 01:39 PM   #29
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That sounds wonderful Di! Thank you
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Old 12-05-2016, 06:49 AM   #30
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Copied di and bunches of Thank You's!!
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