Category: Dr. Michele Carbone

On April 28, 2021

In Dr. Michele Carbone, Entrees

This is a very old recipe that you can find in the famous cookbook by Artusi, the great grandfather of what is now known as the Italian Cuisine. He apparently loved this dish—like me and all my friends and guests—but you will seldom find it in any Italian restaurant, either in Italy or in the US. It is the type of food that your mom cooks at home. Anyway, apparently this dish originated in Florence in the 1400s.

Here is the original recipe: Try it and tell me what you think.

This is similar to the meatloaf that is made in the US, but it has some variations in its preparation.

Ingredients

½ cup extra-virgin olive oil
1 pound or 500 grams of lean ground meat—buffalo meat is perfect
2 eggs: 1 whole egg, and only the yolk of the other, which will be mixed with the ground meat
2 egg yolks, beaten – used to create a gravy from the drippings
Juice of 1 lemon
2 tablespoons grated parmigiano cheese
1 teaspoon nutmeg
2 tablespoons plain bread crumbs
1 cup chicken broth
A handful of flour (for dusting the cutting board where you shape the polpettone)
salt and pepper to taste

Preparation

Wash your hands.
Make a “volcano” out of the ground beef on a cutting board that has been dusted with all-purpose white flour. There should be a hole in the middle of the beef.
Add to the center of the volcano: 2 eggs: 1 whole, 1 yolk only; 2 TB of grated Parmigiano; 2 table spoons of “plain” bread crumbs, TB. nutmeg, salt, and pepper. Using your hands, mix them up with the surrounding meat trying not to let the egg leak on the floor –that is why you made a volcano! With your hands mix everything well and make a big oval meatball log, i.e., the “polpettone.”
Roll the polpettone in the flour. Carefully lift the polpettone log into the pan where the ½ cup of olive oil is already hot, but not smoking!
Brown the polpettone on medium-high fire for about 10 minutes turning it around gently so all sides take a nice brown color.
Add 1 cup of chicken broth, cover and lower the heat to medium-low (or low depending of the stove) and let it cook 20 minutes.
Remove from the heat and IMMEDIATELY add the 2 well-beaten egg yolks, and turn the polpettone around the egg yok. As this starts to coagulate, add the juice of 1 squeezed lemon, turn the polpettone a little more. It will form a nice granulated sauce.
Put the polpettone on the cutting board, slice it, put slices on serving dish, pour some of the gravy over it, and enjoy.

Wine Pairing Suggestions

A good Chianti, of course, or a Rosso di Montalcino for this dish that apparently originated in Florence.

Italiano: Il Polpettone

Il polpettone è una delle ricette più antiche della cucina Italiana. Era uno dei piatti preferiti dell’Artusi, il grande nonno della cucina Italiana, ma trovare questa ricotta in un ristorante è impossibile, chissà perché. Piace a tutti, adulti e bambini, e si fa molto facilmente. In 30 minuti da mangiare a 5 persone, o dieci se raddoppiate gli ingredienti.

Ingredienti

236 ml di olio extravergine di oliva
500 grammi di carne macinata magra: la carne di bufalo è perfetta
2 uova: 1 uovo intero, e solo il tuorlo dell’altro, che andrà mescolato alla carne macinata
2 tuorli d’uovo, sbattuti – usati per creare un sugo dalle sgocciolature
Succo di 1 limone
2 cucchiai di parmigiano grattugiato
1 cucchiaino di noce moscata
2 cucchiai di pangrattato normale
236 ml di brodo di pollo
Una manciata di farina (per spolverare il tagliere dove si forma il polpettone)
Sale e pepe a piacere

Preparazione

500 grammi di carne magra tritata (di bufala se la trovate).
Lavatevi le mani.
Formare un vulcano, e mettere nello spazio vuoto al centro del vulcano 2 uova, uno intero, l’altro solo il rosso, 2 cucchiai di Parmigiano grattato e due di pan grattato, un cucchiaino da te di noce moscata, sale e pepe. Mischiate bene e fate una polpettona ovale. Poi passatela nella farina.
Mettetela in una pentola con olio già caldo (circa 10 cucchiai d’olio o 120 ml). Giratelo delicatamente finche non prende un bel colore marrone da tutti i lati, circa 10 minuti fuoco medio alto. Aggiungete una tazza di brodo di pollo, abbassate il fuoco e fate andare per 20 minuti coperto.
Togliete la pentola dal fuoco e procedete con la “fricassee” cioè: aggiungete 2 torli d’uovo sbattuti, e girateci intorno il polpettone, appena l’uovo comincia a raggrumarsi spremeteci sopra 1 limone, girate il polpettone ancora un po’ e poi mettetelo su un tagliere, tagliatelo a fette, servite nei piatti e aggiungete sopra un po’ della salsetta. La fine del mondo.

Risotto al Barolo (for 4 to 5 people)

In Dr. Michele Carbone, Risotto

This is a spectacular risotto dish that’s especially good on cold winter nights. There are several different types of Italian rice, but my favorite variety is called Carnaroli because it has a firmer texture and higher starch content, resulting in a creamy flavor. If you cannot find the Carnaroli risotto, use the varietal of Arborio or Vialone nano rice that may be available in your local market.

Risotto Al Barolo

Barolo is a Piedmont wine made from the nebbiolo grape, and this delicious risotto gives you a taste of authentic Piedment flavors. For more information on other recipes from the Piedmont region of Italy, check this website: https://www.tasteatlas.com/risotto-al-barolo

Ingredients

Risotto Carnaroli (Italian). About ½ cup (80 grams) per person. Thus, for 4-5 people, you would use 2 – 3 cups of uncooked Carnaroli rice –depending how hungry they are.
6-8 cups of beef broth
1 bottle of Barbera, Barolo, or Barbaresco wine. Keep in mind that the quality of the wine makes a big difference in this recipe, so make sure you use one of these excellent Italian varietals.
1 red onion medium size, chopped
2-3 sprigs of fresh rosemary
2 bay leaves
½ to 1 cup of freshly grated Parmigiano cheese
½ stick of butter (50g)
1 TB olive oil

Preparation

Put the meat broth in another covered pot, and heat it until it is almost boiling. As it starts heating, start the next step.
In your large skillet, melt the butter and oil over medium flame. Add the chopped onion, rosemary, bay leaf and cover. Turn the heat to low and let it cook about12 minutes, until the onion begins to become translucent, but is not brown. Mix every 3 to 4 minutes, making sure that the onions and herbs do not stick to the bottom of the pan.
Remove the cover from the skillet. Turn the flame to high, and add the rice. Stir constantly with a wooden spatula for about 3 minutes, making sure that the rice is thoroughly coated with the butter and oil.
Add ½ of a bottle of the Barolo wine, and continue to stir as it incorporates with the rice. As it incoprporates (1-2 minutes) add the other ½ of a bottle of the wine.
Once the wine dries up, lower the heat to medium-high. Add a cup of the very hot beef broth, stirring constantly. As the broth in the pan begins to dry, add more broth, continuing for about 20 to 25 minutes, depending where you are. In my home in Hawaii, it takes about 20 minutes, but from my home at high altitude in the Sierra Nevada, it takes about 25 minutes.

Look, the best way to know when the risotto is ready is to taste it, so taste the rice every 2 to 3 minutes as you near the 20-minute cooking point. Keep in mind that the rice will continue to cook once you’ve turned off the flame, so turn it off about 2 minutes before you judge it to be ready. Otherwise, it will overcook and become Chinese rice –which is good, but it’s another thing!

Add ½ to 1 cup maximum of FRESHLY grated Parmigiano. Butter? “Mantecatura”: add ½ stick of butter at the end that by melting gives a creamy texture. I do not like it, Betti and most people do. You may try truffle butter, gives a nice aroma especially if you do not have real porcini.

Italiano: Risotto al Barolo

Ingredienti

Circa 1 litro di brodo di carne (vedi ricetta nei brodi)
1 bottiglia di Barbera, Barolo, Barbaresco, pure il Cirò ci sta bene
1 cipolla rossa a pezzettini
2-3 rametti di rosmarino
2 foglie di lauro
Parmigiano grattato ½ cup, massimo 1 cup.
Mezzo bastoncino (50g) di burro e 1 cucchiaio di olio d’oliva buono
Risotto Carnaroli, circa 80-100 grammi a testa dipende da quanto appetito avete.

Preparazione: Risotto al Barolo/Barbera/ Barbaresco, etc.

Usa una buona casseruola di Ghisa (io uso Staub o Le Creuset), oppure una pentola di rame.

Sciogliere il burro, aggiungere cipolla, lauro e rosmarino, cuocere a fuoco basso 12 minuti coperto. La cipolla deve cominciare a diventare translucida ma non deve diventare marrone. Rimestare ogni 3 minuti circa.
Alzare il fuoco al massimo aggiungere il riso, mischiare costantemente per 3 minuti.
Aggiungere ½ bottiglia di vino, fare incorporare; aggiungere il resto del vino, fare incorporare.
Continuare aggiungendo mestoli di brodo di carne. Sarà pronto in 20-25 minuti, dipende se siete al mare o in montagna. Spegnere 2 minuti prima, perché il riso continua a cuocere anche dopo che avete spento e vi si stracuoce.
Aggiungete circa 60 o 120 grammi di Parmigiano grattugiato al momento, mischiare e buon appetito.

Spaghetti with Veal Shank (Spaghetti allo stinco)

Spaghetti allo stinco (Spaghetti with a sauce made of Veal Shank)

It is not always easy to find veal shanks. You may need to order them in advance from your butcher. This is one of my preferred new dishes—new because I put it together a few weeks ago. By the way, I tried also with celery and carrots, but this makes it too sweet, so no celery or carrots. And this dish is also good to it as is with some bread and no pasta.

You can prepare the shank one or more days in advance.

Ingredients for 4 people

1 box spaghetti
2 veal shanks with meat attached to them (about 300 grams/shank)
½ cup olive oil
1 cup basic tomato sauce (see recipe, p. 37)—or Pomì or other tomatoes, chopped
1 sweet onion medium size, or red onion, chopped
1 TB. of marjoram, minced
4 anchovy filets
1 handful of dry porcini mushrooms
½ cup red wine
100 g of Pecorino Romano cheese grated at the last minute

Preparation

Shank: use a very good pot for which you have a cover that closes perfectly (I use a “Staub” or “Le Creuset”). The pan has to be small, just big enough for the two shanks to fit.

Put olive oil in the pot, heat up on medium-high, then add the shanks, add salt and black pepper, and braise on each side of the shank so it gets a nice brown color all over around. About 20 min.

Add the onion, marjoram, anchovies, and the mushrooms, lower heat to medium, let the ingredients cook for 5about minutes until the onions become translucent.

Add tomatoes and wine and basil 3 – 4 leaves, lower heat to low/simmer (depending on the power of your stove), cover and let it cook 2 hours or more, until the meat falls of the bone. (After 1 hour or so turn the shanks around). Turn off the heat and let it rest. Now it is ready for the pasta: you can use it right away or wait until next day or two—in which case, after it cools off put in the fridge.
Boil pasta in water, drain al dente, using the same pot in which you cooked the pasta, which is still hot, mix with the veal shanks, use everything that is in the pot, including the bones, add pecorino cheese, mix 2-3 minutes, and Buon appetito!

Italiano: Spaghetti allo stinco

Ingredienti per 4 persone

1 scatola di spaghetti (500 grammi)
2 stinchi di vitello con carne attaccata (circa 300 grammi / stinco)
120 ml di tazza di olio d’oliva
250 ml di passata di pomodoro (vedi ricetta) —o Pomì o altri pomodori a pezzetti
1 cipolla dolce o rossa di media grandezza, tritata
1 cucchiaio di maggiorana tritata
4 filetti di acciuga
1 manciata di funghi porcini secchi
120 ml di vino rosso

Preparazione

2 Stinchi di vitello con attaccati almeno 300 grammi di carne ciascuno. Scegliere una pentola piccola in cui ci stanno tutti e due stretti stretti. Aggiungere 120 ml olio d’oliva, sale e pepe nero fuoco forte e fate cucinare lo stinco per circa 20 minuti –girando ogni 5 minuti, finché non ha un bel colorito marrone scuro su tutti i lati.

Aggiungere la cipolla tritata, 1 cucchiaio di maggiorana in polvere, 4 filetti di alici, un pugno di porcini secchi, a pezzettini. Abbassare il fuoco.

Appena la cipolla appassisce circa 5 minuti o più, dipende dalla forza della fiamma, aggiungere 250 ml di Conserva di pomodoro, o Pomì “chopped”, o pomodori pachini passati al frullatore, e mezzo bicchiere di Chianti o altro vino rosso buono, 4-5 foglie di basilico, coprire con coperchio a perfetta tenuta, abbassare il fuoco al minimo e fate andare per circa un’ora.

Girate gli stinchi, coprite di nuovo e cuocete—sempre coperto e fuoco al minimo- per circa un’altra ora: Quando la carne cade dall’osso con la semplice pressione di un cucchiaio di legno è pronto. Potete lasciare a riposare fino al giorno dopo o più (dopo 24 ore va in frigo).

Quando siete pronti a gustarlo, bollite gli spaghetti e conditeli con lo stinco, incluso sugo carne e ossa, rigirandoli 2 minuti in padella, spegnete il fuoco e aggiungete Pecorino Romano grattugiato fresco.

Buon Appetito!

An Italian classic: Spaghetti aglio e olio (Spaghetti with garlic and olive oil)

A plate of spaghetti aglio e oglio (garlic and olive oil)

This is the simplest recipe for a great pasta, and we Romans often have this pasta as a midnight snack after coming home from dancing. It’s also known as “pasta del cornuto,” because traditionally it was the wife who would cook the pasta for the husband who was working many hours to prepare delicious dishes. But if the wife had an affair and thus had no time to cook before the husband came home, she could rush home to cook and prepare something in five minutes. So, when you are in a hurry, this is the pasta to prepare.

The most basic version of the recipe involves only a few ingredients: spaghetti, olive oil, garlic, and fresh chopped parsley. A variation on the recipe includes adding anchovies and a few pear tomatoes into the mix.

Ingredients for 4 people

Ingredients for spaghetti aglio e oglio

300 grams of spaghetti
1 cup olive oil of the best quality
2 smashed cloves of garlic
½ cup chopped parsley
4 Calabrian, hot peppers, minced (or other peppers)
For my variation on the recipe:
- 24-32 filets of anchovies, minced (depends how big they are, if you look at the photo on the right, those are big anchovies, so I used 12 anchovies = 24 filets.
- 12 “pear” or cherry tomatoes, yellow and red, cut in half

Preparation

In a large pot of salted, boiling water, add the spaghetti. You will cook it for about 1 – 2 minutes less than the cook time for the pasta you’ve selected.
In the meantime, in a small saucepan, heat the olive oil and add the garlic cloves. As soon as the garlic is golden, remove it with a fork or a slotted spoon.
Bring the heat to high and add the minced Calabrian peppers, 2 spoons of minced parsley, and the minced anchovies.
1. Wait for a minute for the anchovies to melt, and then turn the heat to medium and add the pear tomatoes.
2. Cook on medium heat until the pear tomatoes become soft, about 5 minutes.
In the meantime cook the pasta until about 2 minutes before the recommended cooking time. Drain the pasta and then pour the pasta back into the same pot (which should still be hot), and then put back on the stove on a low-to-medium heat. Add the aglio e oglio sauce and mix well with the spaghetti, allowing it to cook together 2 more minutes stirring constantly. Turn fire off.
Just before serving, add 1 more TB of minced fresh parsley, mix well and and plate the pasta.
Please do not add anything else – especially no cheese!!!.
Buon appetito!

Italiano: Spaghetti aglio e olio

Ingredienti per 2 – 4 persone, dipende dall’appetito.

300 grammi di spaghetti
225 ml di olio d’oliva della migliore qualità (1 cup)
2 spicchi d’aglio schiacciati
Un pugno di prezzemolo tritato
4 peperoncini calabresi (più profumati) o altro tipo, tritato
Per la mia variazione sulla ricetta:
- Circa 12-16 alici de-lisciate e tritate (il numero dipende da quanto sono grandi)
- 12 pomodorini a “pera” gialli e rossi, tagliati di lungo a metà

Preparazione

Soffriggere nell’olio 2 spicchi d’aglio schiacciati, rimuoverli appena prendono colore aggiungere peperoncini piccanti tritati, 1 pugno di prezzemolo tritato e alici.
Dopo un minute (minuto) aggiungere 12 pomodorini piccolo (piccoli), quelli a pera, oppure 8 San Marzano, tagliati a metà.
Abbassare il fuoco a medio, appena diventano soffici, circa 5 minuti spegnere il fuoco.
Quando la pasta è pronta mischiare bene in padella 2 minuti a fuoco medio, poi per bellezza spolverare con prezzemolo triato (tritato) fresco e servire.
Buon appetito!

Pasta e fagioli – Pasta with beans and ham bone

Pasta e fagioli is a classic winter dish – short pasta mixed with delicious cannelloni beans and topped with extra virgin olive oil.

Penne rigate with canellini beans

For this recipe I use a prosciutto, or ham, bone, to flavor the beans as you cook them. This dish is so good that motivates me every winter to buy one prosciutto. What prosciutto? Well the best are the prosciutto from black pig from Calabria or Sicily –difficult to find in the US- and the Spanish Pata Negra, which is sold in the US.

This means that you purchased a whole prosciutto, and after you’ve eaten it, you use the bones when cooking the beans.

The ham “bone” actually consists of four bones: hip, femur, and tibia and fibula. Use only one of them at time: Freeze the others and you have enough for several different fantastic dinners.

Ingredients

1 ham bone (preferably from a whole prosciutto)
1 pound of ham meat, cut from the bone
Separate the fat from the meat, so that it can be included with olive oil when sautéing the onion
700 grams of dry canellini beans
1 red onion medium size, finely chopped
3 celery stalks, finely chopped
8 leaves of sage or a couple of sprigs of fresh rosemary –whichever you prefer
1 hot pepper, minced (optional)
400 grams (about 2/3 box) of a short pasta noodle, like penne, cavatappi , fusilli, etc)

Preparation

Dry beans need to be soaked overnight, for at least 12 to 16 hours. Put them in a pot and cover them with cold water, with at least 3 inches of water above the beans. Add a teaspoon of salt to the water. Once they have soaked overnight, pour the beans into a colander and rinse before starting to cook them.
In a large heavy pot, pour enough extra virgin olive oil to cover the bottom (about 2 mm, or 1/8 of an inch of oil). Add the ham fat, and turn the flam to low/medium low.
As soon as the fat melts, add the chopped onion, celery, sage and pepper, and cook on low heat till the onion become soft and translucent, about 7 minutes.
Add rinsed cannellini beans, mix well, and add the bone. If the bone is too large for the pot, immerse the part of the bone which has some meat and let the top of it stick out of the pot.
Add enough water—about ½ inch or 1 centimeter above the beans – and cover (Use aluminum foil if the bone sticks out). Bring to a boil for a minute, the lower the heat to very low. and let it cook at very low heat for about 5 hours, mixing every hour, no more than that.
When the beans are ready, cook a short pasta (like penne or orrechiete) in boiling water, mix, mix with the beans and enjoy, adding only a spoon of olive oil per serving dish. Do not add cheese.

Italiano: Pasta e fagioli con osso di prosciutto “il piatto del re dei poveracci”

Ricetta meravigliosa e semplice. Alcuni mangiano il prosciutto per arrivare all’osso e farsi questo piatto delizioso –non è vero ma aiuta a non essere tristi quando il prosciutto è finito. Di ricette ne trovate tante varietà sull’internet, se fate come dico io non ve ne pentirete. Fatene in abbondanza perché riscaldata, come una ribollita è buonissima.

Ingredienti

1 osso di prosciutto che avrà ancora un po’ di grasso e a cui avrete rimosso per quanto possibile le cotiche che retano attaccata alla parte più sottile della gamba.
Circa 150 grammi di grasso del prosciutto, quello che si toglie per arrivare al prosciutto quando il prosciutto era intero, che avrete conservato in frigo. 700 grammi di fagioli “cannellini” secchi messi in una pentola e coperti con 4 dita di acqua per circa 16 ore e un po’ di sale.
1 cipolla rossa medio-grande tagliata fine, tritata
3-4 gambi di sedano a pezzetti
2-3 rami di rosmarino –oppure 7-8 foglie di salvia, dipende dai gusti e da che avete in casa.
1 peperoncino piccante, se vi piace.

Preparazione

In una padella capiente di buona qualità: coprire il fondo con un filo di olio, aggiungere il grasso del prosciutto a fette sottili e accendere il fuoco, medio-basso per fare sciogliere il grasso. Aggiungere la cipolla e il sedano, il rosmarino e il peperoncino e fate cuocere coperto finché la cipolla e` translucida, circa 7 minuti.
Aggiungere i fagioli, rimestare bene e aggiungere l’osso del prosciutto. Se non entra in padella, mettetene dentro quanto possibile e lasciate la parte dell’osso senza carne fuori la padella. Coprire con acqua e poi coprire il tutto con coperchio o carta argentata e fare andare a fuoco basso (minimo) per circa 4-5 ore, finché i fagioli sono cotti, rigirando ogni ora, cioè raramente.
Quando i fagioli sono pronti, cuocere una pasta corta (orecchiette, stracci, mezzi rigatoni, toscani, etc), scolarli bene al dente mischiare la pasta con i fagioli e servire –se vi piace con un filo d’olio d’oliva, oppure cosi com’è. Niente formaggio.
Buon appetito!

Rigatoni or Paccheri in Oxtail sauce

This typical Roman dish is phenomenal. If you never ate oxtail, it’s time for you to try it! It is easy to make but takes time –although there is nothing you need to do after the first 20 minutes of work. You can leave the house for 3-4 hours or so if needed while the dish cooks slowly, so for my lifestyle, it’s a perfect dish to prepare in a weekend.

Ingredients

600 grams rigatoni or paccheri rigati (you can use any pasta, but these are the types I recommend)
3 lbs (1.5 kg, or about 6-8 pieces) of oxtail, each about 2 inches tick
½ cup of extra virgin olive oil
2 garlic cloves, peeled and smashed
1 medium red onion, chopped
2 Calabrese or Thai peppers minced
½ cup parsley, minced
1 cup white wine
150 g pancetta or guanciale (both work) and about 100 ml olive oil
1 box peeled tomatoes chopped, Pomì (about 750 grams)
1 cup freshly grated Pecorino Romano
Salt
A good pot; best iron pot, I use a Staub

Preparation

Sauté the garlic in olive oil over medium-low heat together with pancetta. As soon as the garlic cloves become golden, remove it with a fork or a slotted spoon.
Add the chopped onion, parsley and hot pepper.
Turn the heat to medium/low and sauté the onion until it starts to become translucent.
Bring the heat to medium-high/high, add the pieces of oxtail and brown each side for about 3 minutes.
Add 1 cup of white wine, mix well, and wait 2 minutes so most of it evaporates.
Add chopped tomatoes, salt lightly, reduce the heat to low or very low depending on your stove. Cover and cook for 5 hours mixing every hour or so.
Remove the cover and dry up the liquid, till it becomes thicker, “creamy.”
In the meantime, cook the pasta, remove very al dente, about 2minutes before you would normally remove from heat. Drain it and pour into the pot with the sauce from which you removed the pieces of oxtail.
Turn the heat to high, and mix the pasta and the sauce continuously 3 minutes.
Remove from the heat, add the freshly grated Pecorino cheese and mix well.
Put a piece of oxtail in the center of the dish, add pasts on top and enjoy!

Italiano: Oxtail Rigatoni strascicati nella coda alla vaccinara

Tipico piatto di Roma. Meraviglioso, se non lo avete mai provato, fatelo!

Ingredienti (per 4-6 persone)

600 g di Rigatoni o paccheri
1.5 kg cioè 6-8 pezzi di coda a pezzi alti circa 3 – 4 cm
2 spicchi d’aglio
1 cipolla media, tritata
Prezzemolo
Un bicchiere di vino bianco
150 g di pancetta
1 pacco di Pomì schiacciati o altri pelati (circa 750 g)
120 ml olio d’oliva
Sale
Circa 200 grammi Pecorino grattato
Una buona casseruola meglio se di ferro/ghisa con coperchio (tipo Staub)

Preparazione

Soffriggere aglio in circa 100 ml di olio d’oliva l’olio, appena prende colore toglierlo e aggiungere la pancetta a dadini di circa 2 x 1 cm, la cipolla tritata, prezzemolo tritato e peperoncino. Abbassare il fuoco
Appena la cipolla comincia a essere translucida aggiungere i pezzi di coda e fare rosolare a fuoco forte circa 3 minuti per lato.
Aggiungere 1 bicchiere di vino bianco, fuoco forte, girare circa 2 minuti.
Aggiungere 1 scatolo di Pomì, salare –poco- coprire e abbassare il fuoco a minimo, circa 5 ore, finché la carne si stacca dall’osso premendo col cucchiaio. Poi alzare un po’ il coperchio per ridurre il liquido all’essenziale per girarci dentro la pasta, cioè deve essere un sugo non un brodo
Lessate la pasta toglietela molto al dente e ripassatela nel sugo da cui avrete rimosso la coda per circa 3 minuti a fuoco forte.
Aggiungere Pecorino o Parmigiano, come preferite (io preferisco Pecorino).
Mettere un pezzo di coda nel centro del piatto versarci sopra la pasta e buon appetito.

Spaghetti with Orange, Mint, and Cointreau (the best pasta of Italy in 2000)

In Dr. Michele Carbone, Fish, Pasta Dishes

Linguine With Orange And Anchovy 1 This pasta reminds me of summertime, with its lovely scent of orange and mint. It’s a recipe that can only be made in small portions, so don’t try to increase the measures in this recipe. It’s my friend Makana’s favorite pasta, and I made it for his birthday just a few weeks ago.

Ingredients

400 grams of spaghetti or linguine
½ cup of extra virgin olive oil
1 garlic clove, smashed
Approximately 200 grams (0.4 pounds) of chopped anchovies, preferably the anchovies preserved in salt
The pulp from 2 oranges – no seeds, peel, or pith. The best tool for this task is a grapefruit segmenter tool, because it allows you to obtain the fruit without any of the skin around it. I personally use a special citrus knife, but found this great little tool online: the Zyliss Twist & Scoop Grapefruit tool – https://www.zyliss.com/store/products/zyliss-twist-scoop-grapefruit-tool-e910033u.htm
1 handful of freshly chopped mint, minced
1 handful of plain breadcrumbs (please avoid those with “Italian spices”)
¼ cup Cointreau

Preparation

Prep all of your ingredients so that you can work quickly.
While you are cooking the spaghetti or linguine, start cooking the sauce.
Pour ½ cup of extra virgin Italian olive oil into a skillet and add the smashed garlic clove. On medium heat, gently sauté the garlic until it becomes golden andremove it from the skillet.
Add the chopped anchovy filets to the skillet for about 2 minutes, the anchovy will dissolve into a fine creamy texture in the oil.
Add the orange slices, mixing them well with the olive oil and anchovy.
Add the breadcrumbs and Cointreau, continuing to mix with a wooden spoon. The texture of the sauce should be creamy. As soon as the sauce turns from liquid begins to tick/creamy, remove the skillet from the heat.
Pour the sauce into a large bowl, then add the pasta. Add the minced mint to the bowl, and gently combine all the ingredients.
Serve immediately, and enjoy!

Italiano: Spaghetti in salsa d’arancio (meglio pasta d’Italia 2000)

Per 4 persone, 400g di spaghetti o linguine

120 ml. di olio d’oliva
1 spicchio d’aglio schiacciato
Circa 200 g di alici sotto sale, sciacquate e da cui avrete rimosso la spina centrale, a pezzettini.
2 arance –polpa solo, niente semi niente buccia o bianco
1 pugno di menta tritata
1 pugno di pane grattugiato
60 ml Cointreau

Preparazione

Soffriggere aglio nell’olio, toglierlo come diventa dorato.
Aggiungere i filetti di alici tritate, fuoco medio alto, circa 2 minuti.
Appena diventano una crema aggiungere le arance a pezzetti, mischiare e aggiungere il pan grattato e il Cointreau (per carità, non usate il Gran Marnier!).
Appena il liquido si ritira e il tutto è una crema, ma ancora un po’ liquida non completamente asciutta, spegnere e rimuovere la padella dal fornello caldo.
Mischiare la pasta in questo ben di Dio aggiungere la menta a pezzettini e buon appetito

Fennel and Orange Salad