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Seriously Italian: Spaghetti All'Ubriaco
In step 6, do you drain the pasta before adding it to the saute pan, or add it with all the wine/water cooking liquid and keep cooking till everything is absorbed
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Recent Comments | Response to Comments
Cook the Book: 'Urban Italian'
I make a pasta sauce with chunks of fresh salmon, pan fried strips of zucchini, lemon zest, lemon juice, basil and cream - so far so good and not really a twist, but then I add grated Parmesan which is bordering on heresy... I know you're not supposed to add cheese to fish dishes but I love the combination of creamy/tangy/salty that this dish has!
Seriously Italian: Spaghetti All'Ubriaco
In step 6, do you drain the pasta before adding it to the saute pan, or add it with all the wine/water cooking liquid and keep cooking till everything is absorbed
Seriously Italian: Spaghetti All'Ubriaco
I studied in Florence for 4 months this past spring. This meal at Osteria de'Benci was the best of the semester. I did not find the staff rude at all. My other two guests enjoyed their dishes as well and the casa di vino rosso was very very good.
Seriously Italian: Spaghetti All'Ubriaco
can no one give me any hints on how to improve my dismal outing with this dish? THANKS!
Seriously Italian: Spaghetti All'Ubriaco
Hi Gina,
I just wanted to let you know I made this last night. I was in Florence last week and did not get a chance to try it while I was there, but needed something quick to make for myself and my BF for dinner. This is an awesome recipe! I made it with bucatini and served wedges of Pecorino Crotonese on the side (my market was sadly out of Pecorino Toscano) along with roasted green beans. Thank you so much for posting this recipe!
Seriously Italian: Spaghetti All'Ubriaco
Your writing was amazing and I had this dish on my mind for a while before getting to make it. It smelled awesome, I used a Cotes du Rhone (we're in France), salted the water/wine (2 bottles of each) with a handful of kosher salt and followed the directions to a T, EXCEPT we didn't have parsley. It was just so-so, and I was really disappointed! We needed to add salt and parmesan because it was pretty bland. Part of me wants to try it again with a different wine to see if that helps. My husband, not so much.
But BRAVO for your writing- honestly I have had this on my mind for a week because of your description! I think that if I could taste it 'for real' I may be able to pinpoint why mine was so blah and boring...
Seriously Italian: Spaghetti All'Ubriaco
Made this last night and it was fantastic! I added some pancetta and cooked before adding the sliced garlic. This will definatley go into my easy weeknight repertoire. Thanks!
Seriously Italian: Spaghetti All'Ubriaco
This sounds absolutely divinely delicious! I must try this dish soon. I wish I had known about it several years ago when I was making pasta almost nightly. This would have made me feel so rich, as if I were in the lap of luxury!
Cook the Book: 'Urban Italian'
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Cook the Book: 'Urban Italian'
I buy a frozen pizza and top with assorted leftovers-baked beans, tuna salad, onions, etc.
acptuser(at)hotmail(dot)com
Cook the Book: 'Urban Italian'
Lasagna with shredded carrots on top!
Cook the Book: 'Urban Italian'
Lasagne with a white sauce and chicken or turkey
Cook the Book: 'Urban Italian'
Bacon, lettuce, and tomato pizza -- with crispy lardons, shreds of argula piled on after baking, and chunks of fresh, ripe tomatoes
Cook the Book: 'Urban Italian'
I've found that many stovetop risotto recipes can be adapted to make in the oven. For me, this turned risotto from being an occasional weeknight menu item to one that we make much more frequently. I'd say it's about 85-90% as good as stovetop in most instances, and is much tastier than a take-out alternative.
The last one I made I changed up by adding hickory smoked chicken apple sausage, and adjusting herbs and spices to compliment its sweeter flavors.
Seriously Italian: Spaghetti All'Ubriaco
Sounds tasty, we're trying it tonite!
Assuming we like it, do you suppose we could bottle up the pasta water & put in the fridge or freezer for a while? Save that wine for another time.....
Cook the Book: 'Urban Italian'
Chicken lasagna! So good!
Cook the Book: 'Urban Italian'
I love pumpkin ravioli with sage butter sauce!
Cook the Book: 'Urban Italian'
I make my italian meatballs with 2 cups of green beans that I process with my breadcrumbs in the food processor. My kids don't have to know!
Cook the Book: 'Urban Italian'
I add pureed zucchini or pureed cauliflower to my meat sauce. It is a great way to sneak in an extra veggie without altering the flavor too much. We also use spaghetti squash every once in a while instead of traditional spaghetti noodles. Thank you for the opportunity to participate in this giveaway!
Cook the Book: 'Urban Italian'
Five-cheese lasagne with homemade sauce made of fresh tomatoes and herbs is my favorite.
Cook the Book: 'Urban Italian'
My favorite Italian dish with a twist is Shrimp Alfredo Fettuccine. I add a bit of Cajun seasoning to the shrimp and it's yummy.
Cook the Book: 'Urban Italian'
The Orecchiette With Broccoli Rabe and Sausage with some tomato paste and mushrooms sounds really good.
Cook the Book: 'Urban Italian'
Fettuccine alredo with goat cheese. garrettsambo@aol.com
Cook the Book: 'Urban Italian'
i like lasagna but i add pepperoni. delicious!
Cook the Book: 'Urban Italian'
Lasagna with spicy Italian sausage.
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I make a pasta sauce with chunks of fresh salmon, pan fried strips of zucchini, lemon zest, lemon juice, basil and cream - so far so good and not really a twist, but then I add grated Parmesan which is bordering on heresy... I know you're not supposed to add cheese to fish dishes but I love the combination of creamy/tangy/salty that this dish has!