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Let's cook Italian!


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Showing 51-75 of 102 posts in this discussion
In reply to an earlier post on 8 Nov 2012 18:47:08 GMT
pixie says:
Thank you! Another one of my fav vegetables! I had courgette tonight in a gratin.X

In reply to an earlier post on 8 Nov 2012 18:55:33 GMT
Martina says:
nice!!

In reply to an earlier post on 9 Nov 2012 09:28:27 GMT
Last edited by the author on 9 Nov 2012 09:30:38 GMT
Dan Fante says:
Yeah Pixie, I've done the Margarita Ice Cream too and I thought it was great.
And the Courgette Lasagne sounds really nice, Martina.

In reply to an earlier post on 9 Nov 2012 11:55:45 GMT
Martina says:
Hello! Pixie...Last night I had the lasagna;)
not sure about today lunch....

In reply to an earlier post on 9 Nov 2012 13:32:25 GMT
pixie says:
Delicious Martina...! Today it is very cold so a British roast for me! All out of the freezer, left over pork in gravy....back to cooking tomorrow and it will be..
Linguine with sardines, fennel and tomato.

I think the forum are enjoying your rewcipes!!!x

In reply to an earlier post on 9 Nov 2012 15:25:36 GMT
Last edited by the author on 9 Nov 2012 15:26:26 GMT
monica says:
Ah, Martina, a land that produced Leonardo, Dante, and Rossini---alas, what has it come to?

And another thank-you for courgette recipe . . .

In reply to an earlier post on 9 Nov 2012 15:57:02 GMT
pixie says:
Monica...have you tried the recipe?...did you like it? It sounds odd but it does taste good.

In reply to an earlier post on 9 Nov 2012 22:48:50 GMT
Last edited by the author on 9 Nov 2012 22:51:07 GMT
monica says:
I've not, pixie. Pasta (sorry, Martina) whether shop-bought or fresh to me is a food without reason to exist except to satisfy hunger. It can't stand alone, whereas other things cooked from grain can: I'd eat bread, rice (brown, anyway), porridge, barley, buckwheat, etc. on their own and whilst I would be yearning for butter, salt, soy sauce etc. as I did, I'd find them at least slightly tasty. The only appeal in pasta is in what's added to it.

In reply to an earlier post on 9 Nov 2012 23:43:23 GMT
Isobel Ayres says:
Sacrilege! Love pasta, I does.

It always amazes me how different tastes are from person to person, even in the same family.

In reply to an earlier post on 10 Nov 2012 11:06:11 GMT
Martina says:
Oh no pleaseeeee don't say that;)
well also rice cook on its own doesn't taste great!
It's very curios how tastes are different.

Posted on 10 Nov 2012 11:13:34 GMT
Martina says:
I just got back from the fish market and I bought some scallops, I love them and I know they are a little expensive but sometimes we have to treat ourself:)
You need to have the shell for this recipe.
Just wash very well your scallops, dry them a little and put each one in a shell.
Add a little of olive oil (really a little) some white wine or beer, salt and pepper and some parsley. Basically the shell will work as a tray containing the oil and wine, but not over pour. Cook in the oven for 10 min and you will have a beautiful starter.
My mum usally sprinkle on top also a little of breadcrumbs so in the oven (if you put grill) it will get golden.

In reply to an earlier post on 10 Nov 2012 11:20:03 GMT
pixie says:
Yes delish Martina!...I like the breadcrumb topping too....a treat does you the world of good and scollops are so rich you don't need many.

Posted on 11 Nov 2012 15:45:33 GMT
pixie says:
Martina...I want to cook Malfatti but the recipes I have found differ...one says the only flour that is used is the flour to roll them...another calls for the flour to be added along with the ricotta, parmesan etc..do you have any advice? Thanks x

In reply to an earlier post on 11 Nov 2012 16:48:06 GMT
Martina says:
Hi!
From my experience the first one is the right... flour only to roll them. Let me know how it goes!

In reply to an earlier post on 11 Nov 2012 18:11:14 GMT
pixie says:
Will do hun...thanks!x

Posted on 11 Nov 2012 22:03:53 GMT
wobberoo says:
Goulash?

Posted on 12 Nov 2012 08:07:14 GMT
Bless you!

Posted on 15 Nov 2012 09:16:39 GMT
Last edited by the author on 15 Nov 2012 09:16:53 GMT
pixie says:
Martina! Where are you and what are you cooking!?

I saw Nigella cooking a pasta dish that also included potatoes and pesto..it looked very tasty but quite heavy too..a carb overload! Have you tried it?

Hope you are ok?

In reply to an earlier post on 15 Nov 2012 10:29:21 GMT
Martina says:
Hi!
Sorry been super busy at work:(
That dish sounds quite heavy, I also know a dish risotto with potatoes but I have to admitt it's quite heavy too!

I have no idea what to cook tonight...as soon as I get an idea I will write it here!
Have a good day

In reply to an earlier post on 15 Nov 2012 11:15:15 GMT
pixie says:
You too!x

Posted on 15 Nov 2012 11:23:47 GMT
Bearman says:
Can I put in a request for a nice risotto recipe?
Also - do you have a good recipe for "cosciotto d'agnello con uova e sugo di limone" - its one of my favourite Italian dishes, but I am not totlly happy with my recipe.

In reply to an earlier post on 15 Nov 2012 11:34:15 GMT
Nigella,s pea and Parmesan it,s in How to eat, and also John Torode does a nice Mushroom one out of one of his early Masterchef books, he crumbles dried mushrooms on the top.

Posted on 24 Nov 2012 13:17:06 GMT
Martina says:
Hello,

today for lunch I am cooking Spaghetti alla Carbonara and as I see a lot of different versions in UK, I decide to write the recipe here.

You will need: spaghetti, pancetta (it's similar to bacon), butter, parmesan.

While you are cooking the spaghetti, start to fry the pancetta, if you use a no sticky pan you will not need to put any oil, as the natural fat of the pancetta will do.
The pancetta needs to be crispy.
Once the spaghetti are cooked, pour them in the frying pan with the pancetta, stir, and add the eggs.

Eggs: for two people 2 eggs will be fine. wisk them with some salt and pepper.

Put the frying pan in a low heat and stir, you will see the eggs sloley cooking around the spaghetti. Add a little of butter and planty of parmesan. Sometimes people add also a little of cream, but it makes the recipe a little havier.

Have a nice lunch

Posted on 24 Nov 2012 15:07:45 GMT
Yours sounds good, Martina, certainly better than the Spanish restaurant version which has no egg and is heavy on the double cream. Glurge!

Posted on 14 Jan 2013 18:09:34 GMT
Is it true that "real Bolognese sauce" doesn't have any meat in it? I just saw one of those Knorr commercials with the curly-haired chef (is that Marco Pierre White?) making bolognese, and of course it shows him choosing le best of le best ingredients, along with meat for the sauce. I'd always understood that a "real bolognese" is only tomatoes etc.?

But then for a "real chef" to advocate putting processed "broth" in a good sauce is just wierd, anyway.
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Discussion in:  cooking discussion forum
Participants:  18
Total posts:  102
Initial post:  6 Nov 2012
Latest post:  17 Jan 2013

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