Recent content by ragno nero cuocet

I agree with you! But if you don't have much time, you can easily cook a good dish spending less time!!!

Ty so much... You are right!

:D:D:D I hope so....

I don't know: perhaps, I will invite them out for the dinner....

You know man, the family is important....

Hi all, on last Monday, I invited 4 persons for a dinner in my house: 2 friends of my girlfriend, plus her cousin and her husband. So, you know my friends, it was the first meeting with my girlfriend's family: I could not fail... This was the result: I have to say that all my guests was very...

IMHO, the ragu sauce has to be cooked for at least 90 mins. In this way, tomato sauce (or broth and concentrate mixture) will be reduced (the wather contained will evaporate), and the meat will "share" its flavor to the sauce itself. If you want, you can use only tomato sauce (not...

@Lindazoe Which is the best to buy? Do you like the Parmigiano Reggiano to cook with or is there a better one you recommend? The original recipe uses only Parmigiano Reggiano, but I often use Pecorino to ensure that the flavor of my dish will be stronger. @cara but I would never ever use...

Ragu does not want any herbs inside! Naturally, the meats are the most important part of it. But also pay attention to use a good parmigiano.

TY so much! That's it! I think you say tomato paste...

A good milk is essential for this recipe, as the meat is. I always use "latte intero": that is, milk with no fat reduction. TY for the question! PS: "A good milk is essential for this recipe, as the meat is.". Is this phrase correct?

Hi all my friends, 5th receipe is dedicated to one of the most famous Italian dishes: "Ragu alla bolognese". There are 1000 different receipes to cook it, but I honestly think that this one is the better one. Ingredients: 350gr of chopped pork leg 100gr of pancetta (it's similar to bacon)...

:lol::lol::lol::lol:

They do... (I hope...)

Mee too, until 4 years ago... Than I ate amatriciana at Amatrice, and "listarelle" was as in the picture... I don't konw why, but since that day, I've always sliced guanciale in this way...