Search results

Too kind! Indeed, I love this forum because conjugate some of my major passions: contact persons of other cultures, cooking and learn english. So, your compliments are twice welcome! And many thanks to those that tried and appreciate this recipe! Ciao, Michele Ps. Sorry for the delay of my...

Hi SueNelson, what I mean is the spice, but warning! Put only one (1) clove, or the sauce will be too spicy! Buon appetito, Michele :smile:

I'll wait for your comments! :rolleyes: Ciao, Michele

My mom teached me to use "grano duro" flour (durum wheat or Macaroni wheat, says me Wikipedia :wink:). In Italy all the egg-less pasta are made using it, and I suggest you to prove for egg-based pasta also. This flour yields pasta strongest, don't break in boiling and, last but not least, it is...

I hope that my recipe adhere as much as possible to that of your favourite chef. A note: i've slightly changed the recipe (I forget a touch of wine:wink:). Ciao, Michele

To Bilby and LadyCook: Thanks for your attention! :wink: Ciao, M

I've just started a new thread in this forum with the recipe for you. Ciao, Michele

Ciao a tutti, an user of the forum tells me if I have a recipe for a quails sauce. The following recipe come from south of Umbria, the land of my ancestors. The recipe is very simple and fit not only for quails, but also for many other types of wild birds, like rock or wood pigeon...

Wild boar, like other game foods, as hares or wild rabbits (that are cooked in the same way), due to its complex and rich flavour, needs special and complex recipes in order to cook it. However, you can substitute it with every meat you prefer (now I remember that one day my mom used chicken)...

Hi to everyone! I'm a new member of the forum, I'm italian and I live in Pisa, Tuscany. I believe that the better way to present me is to share with you one of my favourite recipes, "pappardelle al cinghiale" (pappardelle with wild boar sauce). Pappardelle is like tagliatelle, but larger...

Yes, this is the recipe of my mother-in-law. So gooood! :wink:

I vote for clear (white, no tomato). However, I mean that the problem are the canned clamsl. I warmly suggest you to use fresh ones, if possible. For fresh ones, this is my recipe for 4 persons: - 1,5 kg of fresh clams (personally, i like little clams) - 4 soupspoon of EVOO - garlick - parsley...

I never tried, but sounds good! Bon appetit!

Thanks so much! :chicken:

Hi AMSeccia, thanks for the interesting! For the added tomato sauce, I mean something very simple, for example what we call "pomodori pelati" (bald tomatoes) or "passata di pomodoro" (sifted out tomatoes, maybe...). However, in summer I just use mature tomatoes, just skinned off and breaked...

A newbie question: what is Alfredo chicken? Cheers, Michele

Hi Stattico! Please provide me ingredients-quantity of the recipe (often i do homebrew pasta from myself, my mom teached me when I was a kid). Bye from Tuscany! Michele

Hi to all. From my point of view, the best gnocchi sauce is a "sausage ragout". Fry a well-broken onion in EVO, and put some sausage of the best quality in the pot. When they colored, put some white wine, let the wine evaporate, put tomato sauce, salt (not so much!), cover, reduce the fire to...