Name that pasta.
Jul 29th, 2003, 12:05 PM
#5
Join Date: Jan 2003
Posts: 1,815
Likes: 0
Received 0 Likes
on
0 Posts
A dish that was on the menu at our locanda in Siena: Penne all' Arrabiata.
A couple days later, when we were in Montalcino, we discovered a mix for the sauce in the enoteca in the Fortrezza and bought one package to bring home with us.
A couple days later, when we were in Montalcino, we discovered a mix for the sauce in the enoteca in the Fortrezza and bought one package to bring home with us.
Trending Topics
Jul 29th, 2003, 12:19 PM
#11
Join Date: Feb 2003
Posts: 2,989
Likes: 0
Received 0 Likes
on
0 Posts
Calamari-
I would love a good Arribiata recipe-I've had some but never good recipes. If you don't want to post you can email me at [email protected]. Thanks.
I would love a good Arribiata recipe-I've had some but never good recipes. If you don't want to post you can email me at [email protected]. Thanks.
Jul 29th, 2003, 12:21 PM
#12
Join Date: Jan 2003
Posts: 49,560
Likes: 0
Received 0 Likes
on
0 Posts
Yes, Calamari. It was olive oil, parsley, white wine, and a splash of lemon. Sooooo simple, but divine. And they were the sweetest little clams I've ever tasted. I keep trying to make the dish at home, but we just don't have the same clams. Pfff!!
Jul 29th, 2003, 12:24 PM
#14
Join Date: Jan 2003
Posts: 1,815
Likes: 0
Received 0 Likes
on
0 Posts
Grazie, Calamari. Simple dishes are my friends. Fire away: [email protected]
Jul 29th, 2003, 12:26 PM
#15
Join Date: Feb 2003
Posts: 12,820
Likes: 0
Received 0 Likes
on
0 Posts
I like gnocchi also, but with a good sauce...and a lots of cheese. In the winter i enjoy a good plate of polenta with a good sauce made with sausages and boneless pork.
Just gained 5 pounds just thinking about it..
Just gained 5 pounds just thinking about it..
Jul 29th, 2003, 01:31 PM
#16
Join Date: Jan 2003
Posts: 993
Likes: 0
Received 0 Likes
on
0 Posts
Spinach and Ricotta Ravioli with Sage sauce has been one of my favorites. I had it a Latte di Luna in Pienza. I've tried making it but it still needs some refining.Or maybe it was just eating it in Tuscany that made it so good 
Jul 29th, 2003, 01:41 PM
#17
Join Date: Jan 2003
Posts: 145
Likes: 0
Received 0 Likes
on
0 Posts
Bologna: tortelloni in gargonzola sauce, and of course anything with sugo bolognese; linguine with white truffle. In Tuscany, paparadella with cinghiale (boar). On the coast as St. Cirq said: linguine vongole. In Liguria: linguine con pesto. Down south in the summer, linguine or spaghetti with fresh tomatoes, basil and garlic.
Jul 29th, 2003, 01:57 PM
#18
Join Date: Jan 2003
Posts: 2,637
Likes: 0
Received 0 Likes
on
0 Posts
My very first meal in Italy was trofie al pesto in Vernazza. Maybe it was the moment, but no pasta has every tasted so good. Then again, there was a crab ravioli at Caruso's in Sorrento, and a plate of three different pastas at Fuori Porta in Siena........ Mmmmm, I'm getting hungry!
Jul 29th, 2003, 01:57 PM
#19
Join Date: Jul 2003
Posts: 515
Likes: 0
Received 0 Likes
on
0 Posts
Linguine alle vongole - so simple, but I can't find the tiny clams here.
Also, I just had the most exquisite but simple dish at Babbo - spaghettini with castelmagno cheese and black truffles. I wanted to lick the plate.
Here is a link to the recipe:
http://www.babbonyc.com/rec-trufflepasta.html
Also, I just had the most exquisite but simple dish at Babbo - spaghettini with castelmagno cheese and black truffles. I wanted to lick the plate.
Here is a link to the recipe:
http://www.babbonyc.com/rec-trufflepasta.html
Jul 29th, 2003, 03:26 PM
#20
Join Date: Jan 2003
Posts: 1,812
Likes: 0
Received 0 Likes
on
0 Posts
It was at Trattoria La Zabbara in Sciacca, Sicily. They called it shrimp scampi, it was tagliatelle in a spicy tomatoe and garlic broth with the freshest shrimp I have ever tasted. They melted in my mouth...
