Spaghetti Sauces: Authentic Italian Recipes from Biba Caggiano
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Eighty authentic Italian recipes are sure to indulge everyone at the table with palate-pleasing flavors. Twirl your fork into a plate of spaghetti topped with Pecorino Romano, Black Pepper, and Crisp Garlic; Mediterranean Pesto with Tomatoes; Prawns with Broccoli Florets and Paprika; Tomato Sauce with Goat Cheese and Basil; or Roasted Vegetables with Balsamic Vinegar.
the vegetables with a creamy egg and Parmigiano mixture, they finished everything on their plate. Today, I still use the same technique with my grandchildren. 1 cup shelled fresh or frozen peas, thawed if frozen 1 cup shelled fresh or frozen fava beans, thawed if frozen 1 cup fresh or frozen asparagus tips, thawed if frozen 4 egg yolks 2 large eggs 1 cup freshly grated Parmigiano-Reggiano cheese, divided Salt and freshly ground pepper, to taste 1 pound spaghetti 1/2 cup extra virgin olive oil 6
is pierced with a fork. Turn the meat a few times during cooking. Add a little chicken broth if sauce reduces too much. Remove the meat from the pan and place on a cutting board, cover loosely with foil. Meanwhile, cook spaghetti in boiling salted water according to package directions. Drain the pasta and place in a large serving bowl. Add a few ladles of the tomato sauce and a nice handful of cheese and toss to combine. Taste, adjust the seasoning, and serve. Slice meat and serve separately.
bestow additional flavor on an already great dish. 3 whole eggs 2 egg yolks 1 cup freshly grated Parmigiano-Reggiano cheese, divided Salt and freshly ground pepper, to taste 1 pound spaghetti 1/3 cup extra virgin olive oil 1/4 pound thickly sliced pancetta, cut into 1/2-inch dice 1 cup fresh shelled peas, parboiled, or thawed frozen peas In a large warm bowl that can later accommodate the pasta, beat the eggs with the yolks and 1/2 cup of the Parmigiano cheese. Season with salt and a generous
2 cups tightly packed basil leaves 4 tablespoons pine nuts 2 cloves garlic, peeled 1/2 cup extra virgin olive oil Salt, to taste 5 ounces goat cheese 1 pound spaghetti 1/2 cup freshly grated Parmigiano-Reggiano cheese Place the basil, pine nuts, garlic, oil, and salt in the bowl of a food processor and process until smooth. Add the goat cheese and turn the processor on and off until the mixture has a smooth creamy consistency. Taste and adjust the seasoning. Transfer pesto to a bowl, cover, and
water. Drain the pasta, place in a large bowl, and toss with half the pesto. If pasta seems a bit dry, add a little more pesto and a few tablespoons of the reserved cooking water. Taste and adjust the seasoning and serve with a sprinkle of Parmigiano. Serves 4 to 6 Pesto and Potatoes Pesto con Patate When the basil is seasonally fresh, buy it and make a large batch of pesto. You can freeze what you don’t use. Make sure to coat the top of the pesto with a little olive oil before you freeze