/ck/ - Food & Cooking

boil pasta in some water

>>5538407
Pasta al pesto, pasta all'amatriciana, risotto allo zafferano, ziti al pomodoro, lasagne, pasta alla carbonara, spaghetti alle vongole veraci, pasta al forno, ribollita, zuppa di pane.

Tagliata alla fiorentina, tagliata alla milanese, pesce con aglio, trippa alla fiorentina, lampredotto, porchetta, abbacchio, ragù, spezzatino, stracotto con funghi.

Tiramisù, gelato, cenci, frittelle di riso, cassata siciliana, cannoli.

>>5538415
you know he ssaid simple right?

>>5538414
ded

>>5538415
Spaghetti and meatballs

>>5538418
Pasta al pesto is tremendously simple, my friend, as all types of pasta I mentioned.
>>5538422
They are an invention of Italo-Americans, my friend, I've never seen them here.

>>5538424
>much authenticity
End your life

>>5538424
Chicken parmaszhan

>>5538428
He said "Italian" dishes, not "Italo-American" dishes, my friend.
>>5538429
I only know aubergines parmesan, though.

>>5538431
>aubergine
"Italian" not "Italo-American"
Into the trash you go, faget

>>5538407
aglio olio

>>5538407
Look up cucina povera recipes. Pretty simple, cheap, straightforward stuff.

>>5538437
I know both eggplant and aubergine, but I prefer using the latter.

And about the parmesan, its name stem from the city of "Parma", even if even Sicily and Campania claim that it has been invented in the aforementioned regions, my friend.

OP here. Italian and Italian-American works. I just want some foods I can make without too much preparation, but something more than "spaghetti with meatsauce".

>>5538458
Pasta aglio olio e peperoncino is literally the simplest dish in Italian cousine. It only requires oil, garlic and pepper. Cook the pasta and put the aforementioned ingredients while it is cooking.
Done.

>>5538461
Then serve with a salad of frisee dressed with olive oil, garlic, lemon juice, pepper and anchovy.

>>5538467
and serve tiramisu and espresso as dessert

>>5538471
Just like in Rome.

>>5538448
eggplant is aubergine, just like zucchini is courgettes

>>5538414
>pasta

Don't you mean noodles?

>>5538461
I'm not OP, but I've wanted to make a "authentic" tagliatelle al ragù alla bolognese for awhile instead of my usually westernized spaghetti bolognese. What would be your recipe for that?

>>5538494
>noodles

Don't you mean ramen?

>>5538494
Don't noodles have to be stringy?

>>5538501
You mean americanized? Italy is part of the West.

>>5538501
This might be of interest

http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7017565/Spaghetti-bolognese-recipe-Italian-chefs-show-world-the-correct-way.html

I don't make traditional ones personally so can't help any further, I don't use red wine, I add chicken stock, basil and oregano.

>>5538461

not OP but i just made this, thanks. it's bretty good, added some chopped parsley.

>>5538461
how do you add oil to pasta while it's cooking?

>>5538517
No, spaghetti bolognese isn't really American, it's a more-every-country-in-Europe-and-the-Commonwealth-apart-from-Italy-ized. Spaghetti and meatballs is American though.

>>5538555

you heat the oil in a pan separately...

>>5538501
Ragù is just meat sauce with carrots, celery, onion, oil, pepper.
First you brown the "soffritto"(carrots, celery, pepper, onion, or sweet onion, oil salt and pepper)
Add slowly the meat; when all is browned, add tomato sauce.
>>5538558
You cook pasta first, then in anohter pan you make them "jump" with oil, garlic and pepper-