I was in Italy in Oct. Needless to say I fell in love with the food. I brought some wonderful ingredients home, but now I'm not sure how to cook with them. Loved the trofiette w/pesto from Manarola, but how do you cook the trofiette? Also, I bought some white truffel paste. Any suggestions where and how to use it? And, can't find tagliatelle (sp) pasta at home, would fettucine be a good substitute. I also brought back from Manarola the wonderful anchovies (jarred). Any good ideas on how to use them - ok, besides pizza. Realize this might be a trivial subject, but I want to keep reliving my trip through food. Thanks

Hi Barb<BR>lacucinaitaliana is my favorite on-line Italian recipe source. Click on<BR>World Edition for English.<BR>The following should lead you to recipes using white truffle paste:<BR>http://www.cucinait.com/Search /GuideResultING.asp?T=0<BR><BR>I also found these recipes on line<BR>http://www.international-gourmet.net<BR>/lobster-ravioli.htm<BR><BR>http://www.foodtv.com/foodtv/recipe<BR>/0,6255,3046,00.html<BR><BR>http://www.valmetauro.com/e_ricette.htm<BR><BR>enjoy your cooking<BR>

Hi Barb,<BR>Tagliatelle is between fettucine and linguine size-wise. I think any flat pasta would be a satisfactory substitute. <BR><BR>Let us know what you do with the truffle paste--lately I've been dreaming about this pasta dish I had with truffles in a milky sauce and I was wondering if I could use truffle paste to reproduce it at home.<BR><BR>Buon appetito!<BR>Patti

Use the white truffel paste with virgin olive old to make a risotto with pecorino cheese and asparagus. Use arborio rice and soak it before cooking to get the starch out...You should be able to fine tagliatelle at a specialty store. I get mine at a major chain.

Elaine Great info make a post now I know what to buy the next time I am in Milan

Suggestion for the anchovies:<BR><BR>Put some olive oil in a pan on high heat. Drop the anchovies into the olive oil. They'll saute very quicky and almost vaporize. Then, pour the mixture over well drained angel hair pasta (or, if you like, tagliatelle). Toss, and top with pecorino romano cheese. Heavenly. (We have it every Christmas Eve.)

Thanks for the ideas and web sites. The anchovie suggestion sounds yummy as does the truffle risotto. I wonder if there is a good email/mail order place where you can buy Italian ingredients. Is anyone cooking "Italian" for Xmas?

Barb: I think you have some great replies here and should have no problems.<BR>As for the trofiette, you cook them just as you would any other pasta.<BR>Boil. Time depends of whether they are fresh or not.<BR>You really never need to know times anyway, as you know when pasta is done by tasting it.

Barb<BR><BR>Truffle paste-- use on crostini (toasted or grilled bread) as a spread. <BR>Use it in risotto (I personally would not reccomend rinsing or slaking the rice to remove the starch, Risotto is supposed to be creamy and the starch is what makes that happen. Get a copy of Marcella Hazan's cookbooks for a very good instruction on risotto).<BR>Use it on top of grilled lamb chops. Always add the truffle paste to hot food the last instant before serving so you don't lose the purfume to the heat.<BR><BR>Anchovies-- Chop into small pieces maybe 1/2" long and fry in a little olive oil. Add some chopped capers, kalamata or gaeta olives, chopped tomatoes and parsley and serve over spaghetti. <BR>Grill some bread, rub with garlic and half a tomatoe, drizzle olive oil and then put slicves of anchovy on the bread. Serve as an appetizer.

Dean:<BR><BR>Your suggestions sound great. Thanks. I will look for the cookbooks too. Have you ever made the Baccala for Xmas? I am going to make an Italian Xmas dinner and this dish is mentioned as a traditional Xmas Eve dish. It sounds like fish for Xmas Eve - what about Xmas day? Or is Xmas Eve the big dinner.

I have never actually made bacala. You have to soak it 24 hours in running water then simmer it. In Venice they beat it with olive oil to make a mayonese out of it with parsley. In Vicenza its mixed with tomatoes and served with polenta. Its wonderful stuff but a dish I leave for my travels.<BR><BR>