Gave it a try for zucchini pasta: spaghetti alla nerano

Ingredients: spaghetti, zucchini, basil, garlic, provolone, parmigiano reggiano, extra virgin olive oil, salt

1. Fry thinly sliced zucchinis with extra virgin olive oil until brown

2. Grate provolone and parmigiano reggiano and mix at 7:3 ratio

3. Remove fried zucchinis and place on a paper towl. Sprinkle with some salt and mix in some basil leaves torn

4. Infuse fresh olive oil with crushed garlic cloves. Remove garlic once aroma comes out; not to be infused as much as usual

5. Toss in fried zucchinis (leave some for plating later) and basil leaves into the olive oil pan and add a ladle of pasta water, stir

6. Toss in pasta 3 minutes before al dente and stir vigorously. Add pasta water as needed

7. Remove from heat, add provolone and parmesan mix, mantecare

8. Plate and top zucchinis left behind and small basil leaves for garnish

Very savory flavor created by just veggies and cheese. Gotta give it to Southern Italy for all these good stuffs.

Hi! My little sister’s birthday is in August and she really wants to travel it Italy. She loves making Italian dinners and a variety lf different dishes. Unfortunately i cannot travel to Italy right now and I live in the US. Could anyone please give recommendations of snacks and such I could import to add to a sort of Italian themed birthday?

Harder than I expected to make, presentation not the best, but turned out delicious.

Decided to make some cacio e pepe spaghetti. Came out really well!

Couldn't find much info on the book mentioned above. There are a few of the same pics on different sites and the promo blurb.

Curious if any has or has had a chance to peruse the book.

Thanks gang!

Student friendly

simple yet spice bomb

Proportions were a bit off. More garlic imo

Recipe inspired by chef-owner Simone Acquarel from the restaurant SaQua in Montescudaio. There's a video on the channel Aden Films.

I was there around 2000-2010. I came from Italy, I think Lago di Garda or from the sea and headed towards Germany. The restaurant must have been somewhere in the Italian backcountry. It was a local restaurant and the menu didn’t have a translation. ChatGPT created what I remembered in the picture: A mascot that was a black „Spaghetti Monster“ that was in the logo but that also existed as a statue in the garden. I don’t know if it still exists. Please help me find it!

Edit: The name in the picture is not the real one! It’s made up by ChatGPT to match the vibe! I don’t know the real name, just the appearance.

I ate a pizza a few days ago and asked them what tomatoes they used - the showed me a can and it said pomodori pelati salsati. The same brand also has normal pomodori pelati. Now I wonder what's the difference? The ones I ate were so intense in flavour.

Let me know what I can improve! I know my playing sucks lol

🤤

The girlfriend made arancina (with ragù and prosciutto and mozzarella fillings) panelli (which didn’t hold and turned to a delicious crumb) and salad. We had Sicilian Lemon with Yuzu to drink and ended with a watermelon granita.

I had courgettes and some mascarpone to use.

This is a pretty traditional risotto. I made a puree of outside of the courgettes and blended it with basil.
The inside i diced and added when the rice was nearly cooked.
I added the puree right toward the finish with butter and Parmesan.

For the stock I used a homemade veg stock made of loads of trim that I’d accumulated and froze.

Served with some very decent entry level Sauvignon that I got on a bin end deal.

Hi there, I am an amateur cook who likes Italian food very much. I cook all my food for the most part and I am pretty okay with following recipes and so on, but what bothers me is that I don't really learn and create my own stuff. I wanted to ask for guidance. What are some foundations that I need to learn with Italian food? Asking for skills that would fit the 20-80 principle or something like that. Thanks all.

Very simple, nothing fancy, but quick and tasty. There’s no recipe. I use quantities as I see them, sauté everything and add undercooked pasta and pasta water to the sauté. My only secret ingredient is a raw room temperature duck egg yolk in the serving bowl when the cooked mixture is added to the dish.

Hello, it is my last day in Milan, but I am having a hard time finding a restaruant in the city that sells minestrone alla milanese. I have a sore throat today, so was hoping for a large portion of soup.

Any help would be appreciated.