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| Miei Amici |
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My "Italian education" on pasta began when I was a young bride and my husband's grandmother "nonna" taught me to cook. It continued throughout the years and was refined by cooking with my Italian family and friends whenever I traveled to Italy. My friends from Perugia (Pinota and her son Luigi) gave me my best lesson yet on pasta - how to buy it! and I will now share it with you. If you don't buy good pasta you won't cook good pasta and not all pasta is created equal. The rougher the outside of the pasta the better the quality of the pasta. Why? because sauces will adhere better giving a more uniform and consistently delicious flavor to each bite.
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| Cositutti DOP |
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So you can see I don't take my pasta lightly. All pasta selections at CosituttiMarketPlace come with the Cositutti DOP.
In Italy, the designation (DOP), Denominazione di Origine Protetta ,is given by the EU to products of excellence, typical of Italian food quality, many specific to a particular region(IGP), for example Parmigiano Reggiano, Mortadella di Bologna or Prosciutto di Parma. The designations promote the authentic characteristics and reputation (yes, in Italy food has a reputation!) of certain agricultural products such as cheese, meat, salumi, vegetables, fruit and olive oil. Wine has it's own designations (VdT, IGT, DOC, DOCG).
Not sure what pasta is best for you . . . see our suggestions at the end of this newsletter !
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| New Pasta Now at CosituttiMarketPlace |
Add an unusual touch to any of your favorite pasta dishes with La Bella Angiolina Foglie di Ulivo - olive leaf shaped pasta. The distinctive shape of olive leaves adds a layer of interest to any pasta recipe. Spinach in the pasta creates a subtle green color and adds an extra element of flavor.
M.L., a Miei Amici, made this pasta with a Prosciutto and Cream Sauce and highly recommends this recipe adapted from Marcella Hazan's new cookbook, Marcella Says. Although she uses fettuccine, the Foglie di Oliva pasta is a good substitute.
Foglie di Oliva Pasta with Prosciutto, Cream and Nutmeg
3 tablespoons butter
Prosciutto cut into narrow strips to measure 2/3 cup
½ cup heavy cream
¼ teaspoon freshly grated nutmeg
1/3 cup freshly grated Parmigiano-Reggiano cheese
10 ounces La Bella Angiolina Foglie di Oliva Pasta For 4 persons.
1) Put the butter and the prosciutto in a pan or a skillet and turn on the heat to low. Lightly brown the prosciutto, stirring from time to time, being careful not to overcook it and dry it out.
2) Add the cream and nutmeg, and cook down the cream, stirring from time to time, reducing it by a third. Remember that this type of pasta is thirsty for sauce, so do not reduce too much. Should you inadvertently reduce it more than you would have liked, do not add more cream, but extend it with 2 or 3 tablespoons of the pasta cooking water when you toss the pasta. Turn off the heat until the pasta is cooked.
3) When the pasta is done, tender but firm to the bite, turn on the heat to medium under the pan with the sauce. Drain the pasta at once, reserving a few tablespoonfuls of the cooking water in case of need, and slide it into the pan. Toss thoroughly; adding some of the cooking water if required to loosen the sauce. Add the grated Parmesan, toss again, and serve promptly.
Marcella Says...: Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes
by Marcella Hazan published by William Morrow Cookbooks
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| Batali Talks About Pasta |
 There are a handful of people that are true interpreters of authentic Italian food. If you're an aspiring Italian cook,
look to i maestri of Italian cooking, Marcella Hazan,
Lidia Bastianich and Mario Batali to learn about pasta!
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| Pasta for All People |
Which pasta is best for you? Here are some suggestions . . .
For Moms on the Go
La Piana Ravioli with Butternut Squash - small bites, big flavor, kids love it
After Work
La Piana Potato Gnocchi - 6 minutes to an authentic Italian meal
Company 's Coming
La Bella Angiolina Trofie with Basil Pesto - your guests will wonder at
what Italian cooking school you've been studying
Your Inner Chef
La Bella Angiolina Foglie di Oliva Pasta with Prosciutto and Cream
Living Large
Eat like the Medici's with La Bella Angiolina Croxette Pasta - pasta discs stamped with emblems of Renaissance royalty
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. . . and don't forget one of my personal favorite pasta recipes
Pasta alla Fornaia - Baker's Pasta
Finely chop 1 -1/2 cups of walnut sand 3 cloves of garlic. In a skillet over low heat warm 1/4 cup Extra Virgin Olive Oil *. Add the nuts, garlic and 3 oz of fine dry bread crumbs (preferably homemade). Saute until garlic is just golden (do not let garlic brown) about 5 minutes. Season with salt as needed. Meanwhile cook 1 lb of pasta according to package directions until al dente. Drain pasta and tip into a warm serving bowl. Add the remaining 1/4 cup of olive oil and the nut sauce to the pasta and toss well. Sprinkle with 1 T finely fresh flat leaf (Italian) parsley and serve immediately.
Serves 6
Divertiti! Enjoy
Pamela Marasco
cositutti
* Nota Bene: You must use a good quality olive oil for this dish. I recommend Tenuta di Capezzano Extra Virgin Olive Oil from Tuscany or DeMedici Gastronomia Extra Virgin Olive Oil from Liguria, both are available at CosituttiMarketPlace.com |
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