TAGS   :   "alla"

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Linguine alla Carbonara

11/01 16:03 Anonymous 0

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.Drain pasta, reserving 1/2 cup cooking liquid.

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Gnocchi alla Romana

08/02 12:41 Anonymous 0

Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano.Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.

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Florentine Carnival Cake (Schiacciata alla Fiorentina)

07/31 22:39 Anonymous 0

Dissolve the yeast in water and follow directions on the package regarding how long to let it sit.Using a mixer at medium speed (or processor with dough blade), blend into the yeast mixture the following (in order): the flour, half of the sugar (1/4 cup plus two tablespoons), the salt, 1/4 cup olive oil, the two whole eggs.

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Penne alla Vodka

06/13 21:14 Anonymous 0

Stir the penne into the boiling water.Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan.

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Finocchi alla Giudia

05/31 02:06 Anonymous 0

YieldServes 6Ingredients12 small or 6 large fennel bulbs (sometimes called anise)6 tablespoons olive oil3 garlic cloves1/2 to 3/4 cup vegetable broth or waterPreparation Trim fennel stalks flush with bulbs, reserving stalks for another use, and trim any discolorations from bulbs.Cut bulbs lengthwise in half or into quarters.

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Pasta with Potato Sauce alla Decaro

06/04 04:15 Anonymous 0

In a deep 12-inch heavy skillet cook onion in oil over moderate heat, stirring frequently, until golden brown.While potatoes are cooking, in a 6-quart kettle bring 5 quarts salted water to boil for pasta.

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Pasta alla Gricia

06/01 19:11 Anonymous 0

Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute.

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Strisce alla Chiantigiana

02/19 08:26 Anonymous 0

YieldMakes 4 servings Ingredients8 ounces pappardelle or 12 ounces spaghettiKosher salt1 tablespoon olive oil plus more for serving1/2 red onion, thinly sliced4 ounces pancetta, cut into 1/4" piecesFreshly ground black pepper1 1/2 cups Chianti or other dry red wine1/4 cup low-sodium chicken broth1/2 cup grated Parmesan (about 2 ounces) plus more, shaved, for servingPreparation Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving 1/2 cup cooking liquid.Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.

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Veal Saltimbocca (Saltimbocca alla Romana)

11/13 02:04 Anonymous 0

Arrange two slices of veal between two sheets of plastic wrap and use a mallet to gently pound them to about 1/4-inch thickness.Arrange two leaves of sage and two slices of prosciutto on each piece of veal, and press lightly to adhere.

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Sicilian-Style Tuna Steaks (Tonno alla Ghiotta)

11/12 16:15 Anonymous 0

Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total.In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute.

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Agnello alla Sarda

09/04 14:24 Anonymous 0

When the oil is warm, add half of the parsley and half of the garlic and sauté for 2 minutes.Lower the heat, cover casserole and cook for about 30 minutes, adding some broth as needed.