"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-19-2013, 09:42 PM   #21
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,937
welcome, ragno. great recipe, much like your english.

i've had locally made guanciale (made by italian americans here in the suburbs of nyc) and you're right; it is fantastic!

and yes, peccorino romano is certainly a step above regular parmesan in sharpness and flavour.

now, if i could only get my hands on freshly made buffala di mozzarella, i'd be in heaven. just 2 days later, and it's not the same thing. all of the subtle sweetness is gone.

can i ask you for your recipe for fresh pastas? for a basic sugo di pomodoro and the like?

ti ringrazio anticipatamente.
__________________
"Love makes you feel strong, love makes you feel tender. Love makes you feel secure. Love makes you feel appreciated. Love makes you feel important..
We all need to feel that way, ya know?"
G.L. Chuvalo
buckytom is offline   Reply With Quote
Old 03-20-2013, 01:57 AM   #22
Cook
 
Join Date: Jan 2012
Location: Yuma, AZ
Posts: 83
Welcome ragno nero cuocet! What does that mean, by the way. Ragno nero could mean a "black widow" spider which is very common in my area, and coucet -- cook?
This is a splendid recipe. Here in the US, we take excellent regional recipes like yours and use substitutes until they are unrecognizable. Pork jowl -- guancial -- is available on the internet and at any food specialty store in the US. My BGD returns to my small Southwestern town next month, and we shall take a 1/2 hr drive and buy some.
In case you didn't grasp the concept, Charlie D is asking you how to prepare your pork dish without pork. A strict vegetarian will not be able to eat the eggs either! Don't feel bad, though; we recently had a discussion on how to make fish sauce without fermented fish!
I have copied off your recipe and stuck it in an Italian cookbook. Thanks again.
Cheers
PhilinYuma is offline   Reply With Quote
Old 03-20-2013, 03:39 AM   #23
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
@CraigC
I know "pennette alla vodka" dish, it's very easy to make! I'll post the receipe ASAP if you want!
You're welcome!

@buckytom
Also in Italy, not all the market sell a good "mozzarella di bufala": commercial product are completely different from home made ones.
The real taste of this kind of mozzarella have to be felt at Naples: there you will find the real one!
But near Rome, in the castles zone, there are also a lot of little sellers that produces nice mozzarellas, using fantastic raw materials...

I'll post ASAP both the recpies. Please give me just a couple of hours!

PS: fresh pastas, you mean something like this?



@PhilinYuma

My original nick was "ragno nero docet".

"Ragno nero" is the italian part of the nick, and it means "black spider", in honor to Lev Yashin, a legendary russian goalkeeper.
"Docet" is a latin word, it means "teach".

In this case, I have modified the last word. "Cuocet" is simply a funny Latin neologism: "Cuoce", in Italian, means "Cook"...

"We recently had a discussion on how to make fish sauce without fermented fish!"

!!!!!!!

"I have copied off your recipe and stuck it in an Italian cookbook."

I'm really honored.
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-20-2013, 03:58 AM   #24
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Lev Yashin how old are you? do you remember ll gigante buono?
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 03-20-2013, 04:02 AM   #25
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
Football is one of my passion, as cooking...

I'm an amateur goalkeeper, I'm 30 yo, and so I've never seen Lev playing football.

But I've read a lot about him, when I was 13, and he became my idol!
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-20-2013, 04:10 AM   #26
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
I'm a scouser and a Liverpool FC fan, are you a Lazio fan?
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 03-20-2013, 04:17 AM   #27
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
Quote:
Originally Posted by Bolas De Fraile View Post
I'm a scouser and a Liverpool FC fan, are you a Lazio fan?
If you want to be my frend (and I want to be your friend!) never say that I'm a Lazio fan....

There's only a soccer team in Rome: its name is "AS ROMA".

And there's only a man in Rome: his name is FRANCESCO TOTTI...

Never forget...
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-20-2013, 06:24 AM   #28
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,985
Quote:
Originally Posted by CharlieD View Post
No meat, none of any kind.
You could use Bacos brand bacon bits, as they are made from flavored TVP (Textured Vegetable Protien, usually soy). That would give you a similar flavor, but you would loose the richness of the pork fat flavor. I think I'd also add some butter to add that rich flavor.

It wouldn't be authentic, but would taste pretty good.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 03-20-2013, 06:55 PM   #29
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 27,550
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Chief Longwind Of The North View Post
You could use Bacos brand bacon bits, as they are made from flavored TVP (Textured Vegetable Protien, usually soy). That would give you a similar flavor, but you would loose the richness of the pork fat flavor. I think I'd also add some butter to add that rich flavor.

It wouldn't be authentic, but would taste pretty good.

Seeeeeeya; Chief Longwind of the North
Wouldn't it also have strange pink streaks from the food colouring in the baco bits?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-21-2013, 02:42 AM   #30
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Quote:
Originally Posted by ragno nero cuocet View Post
If you want to be my frend (and I want to be your friend!) never say that I'm a Lazio fan....

There's only a soccer team in Rome: its name is "AS ROMA".

And there's only a man in Rome: his name is FRANCESCO TOTTI...

Never forget...
I am glad you are not a Lazio fan, this was a beautiful day in Rome.Ian Rush the master.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 03-21-2013, 03:15 AM   #31
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
I was 1 yo, but I've seen this match a lot of times in my life.

I should admit that English teams in the last years of 70's and the first ones of 80's was unbeatable (Nottingham Forest, Liverpool, Aston Villa), and that Liverpool was one of the stronger team in the world in 1983.

A great day to remember, and a fantastic match.

You'll never walk alone, my friend!
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-21-2013, 03:27 AM   #32
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Thank you, I was very impressed with your rugby team(my sport) the Irish are never easy to beat.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 03-21-2013, 03:37 AM   #33
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
I was @ the stadium with my girlfriend: she is Italian but she is also an Irish fan...








For the first time in 13 "Six Nations" we beat Irland! Great match, great agonism, great victory!

And a special mention to Lo Cicero, our best player: the story of Italian rugby.

Honour and respect for him.
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-21-2013, 03:41 AM   #34
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,114
Great photos Ragno
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 03-21-2013, 04:08 AM   #35
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Great pics, I thought the Papa only drank creme de menthe,I watched him cry as he left the pitch to retire, he was a true bastion of the sport.
My hero was the best no 10 in the world Barry(king) John.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 03-21-2013, 04:24 AM   #36
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
I know him! Great player...
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-25-2013, 04:58 PM   #37
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by ragno nero cuocet View Post

...

And a special mention to Lo Cicero, our best player: the story of Italian rugby.

Honour and respect for him.
Grandissimo Barone! Very happy to find an Italian rugby fan like me, in this forum

To get back on topic, Ragno, do you have some special recipe to make a heavenly Amatriciana?

Grazie mille, e sempre forza Milan
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 03-26-2013, 02:58 AM   #38
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
My father is a great Milan fan... Every match against AC Milan is a terrible event for my mother...

I have the perfect receipe to make a super Amatriciana!

I'll post it as soon as possible!

TY for the answer!
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-26-2013, 03:15 AM   #39
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Quote:
Originally Posted by Luca Lazzari View Post
Grandissimo Barone! Very happy to find an Italian rugby fan like me, in this forum

To get back on topic, Ragno, do you have some special recipe to make a heavenly Amatriciana?

Grazie mille, e sempre forza Milan
Luca mate for me the beauty of being a rugby fan is that you like Rugby and not a team.That is why the fans are not segregated and you can drink in the stadium without a hint of a problem.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 03-26-2013, 03:17 AM   #40
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
You find the perfect way to describe the difference between rugby and other sports.

We are rugby fans, not Italy, or Ireland, or England fans...
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Reply

Tags
eggs, italy, pillow, recipe

Carbonara, recipe from Rome, Italy Hi all! I am an italian amateur cook from Rome, Italy. I want to learn English, so I have decided to start writing here some italian recipes to check my English level... I'll show to anyone 100% original italian recipes and I'll try to reply to all your questions, so I hope you'll correct my mistakes... I want to start with the number 1 typical Roman recpie: CARBONARA! 4 persons 400gr italian pasta (I prefer "mezze maniche", but this kind of dish is usually prepared with "spaghetti") 150gr. guanciale (You'll read a lot of recipes where someone uses bacon: THIS IS ABSOLUTELY WRONG!!! Never try this @ home...) pepper 100gr. pecorino (as for guanciale and bacon, NEVER USE PARMIGIANO: the pecorino's flavour is stronger, and it highlliths guanciale!) 5 eggs (4 egg yolks and 1 entire) 1 Take a pot and put inside wather, and start to heat it 2 Take the guanciale, slice it to obtain 5x1 cm pieces, put it in a large pan and start to heat it. Never use oil! Guanciale will become transparent and will release self-produced oil when it will be cooked! Fire have to be high and guanciale have be crisp! 3 Take the eggs (yolks and the entire) and start to shake it in a small container. You have to shake eggs for 5 minutes: it will be prepared when you start to see little bubbles all over the cream (:wink:) 4 Add pecorino, pepper to the obtained cream and continue to shake for 5 minutes. The result does not have lumps! It should appear as a cream! You can use a mixer to do it. 5 Add guanciale (with the obtained oil) to the cream and mix slowly with a spoon. 6 Put pasta in the wather (wather have to boli!!!). Take pasta very "al dente", drain pasta and put it in the cream container. Start to mix pasta and cream for 3 minutes: don't worry if, at the start of this operation, cream will remain on the bottom of the container! If you mix it for 3/5 minutes, taking the cream from bottom to top with a spoon and a fork, it will fix to pasta in a perfect way! Tip: NEVER TRY THIS OPERATION ON THE FLAME! It will be accompished with no other heat source than the pasta! We wont to obtain a carbonara, not pasta and omelette... This will be the result! If you want, you can add pepper and pecorino to exalt a little more the indistinguishable carbonara flavour. Do not be stingy with pepper!!! I hope you enjoy! PS: my English is terrible... PPS: I'll try to answer to all your questions! PPPS: I hope to put picture ASAP to show you all these steps. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 02:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.