there is one ingredients that sums up the essence of Italian cooking, it
must surely be pasta, that wonderfully simple and nutritious staple that
can be formed into an almost infinite variety of shapes and sizes. In
Italy, pasta is an essential part of every meal and does not constitute
a meal on its own. Primo, as the course is known, is eaten between the
antipasto (appetizer) and second (the main course). Sometimes small
pasta shapes are served in soup as pasta in brodo. There are two basic
types of pasta, pastasciutta (dried) and pasta fresco (fresh).
globe artichoke (not to be confused with the Jerusalem artichoke), is a thistle.
The tender heart is found at the base of the artichoke. Dip the tender base of
the cooked leaves in a sauce or dressing. Add the hearts to salads or serve with
pasta. Pasta is wonderfully satisfying,
and we've enhanced its goodness in this colorful entree by adding
iron-rich spinach, fiber-filled chick-peas and sweet, chewy raisins. The
elegant pasta recipes features a creamy topping made with part-skim
ricotta cheese, which provides the appropriate flavor and texture
without all the fat.
I love to cook pasta for my family, but am bad at estimating the
quantity of spaghetti I need for each person. What can I do ?
In Italy, pasta traditionally precedes the main course of a full, formal
meal, so portions are small(ish) - about 60-65 grams of pasta (weighed
dry, before cooking) per adult. If it's for a main course, 100-120 grams
per head is about right. However, if the sauce and ingredients are
substantial, as in lasagna or penne with sausage, for example, you will
probably need less pasta. If the pasta is the 'star', as in spaghetti
con aglio e olio, you may need more. Leftover pasta is easily recycled
as a frittata, by beating eggs into it and frying it into a chunky
Origin and History of Pasta |
Basic Pasta Cooking Method
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