... but it can get too hot for making sauces that require long cooking. Besides, Summer is the tomato and basil season. I got myself a box of these very tiny pear-shaped "pomodorini" from Sardinia. They are as big as the end of your thumb. Sweet and juicy, with very little seeds. Perfect.
Spaghetti con i pomodorini schiattati
First I start the water boiling. When the first bubbles surface, I add the salt (not to much). Meanwhile, I coat the bottom of a large pan with tuscan extravirgin olive oil. I add a big CLOVE (I learned it!!!) of garclick falls into the oil. As the garlick turns golden, I add the tomatoes cut in two (real pomodorini schiattati should be added whole and than squashed with the back of a wooden spoon, but I do not particularly like cleaning up the stove ^___^). A pinch of salt, a piece of red pepper. I have already added the spaghetti, as the water started boiling again. The time that spaghetti needed to cook (7 minutes) was enough for the pomodoro sauce to be ready. A few leaves of fresh basil in the pan and I toss the drained spaghetti in with the sauce. No parmigiano, for me, but if you like it...
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
quote:Originally posted by Kim: Alice, I do this often for a quick meal - sometimes I'll add some left over vegies to the garlic (b4 the tomatoes), if I have them lying around.
Than it becomes "pasta allo scovazzume di frigo" (I will not translate this), actually my favorite pasta dish. A bit of this, a bit of that. What to do with this piece of... Well, let's add it to the pot. ^___________^ But last night's spaghetti were exceptional, despite the fact that the recipe sounds so banal. I also started finding "cuore di bue" tomatoes (ox's heart) in shops again. They are as costly ad "fire", as we say in Milano when we mean that something really costs too much, but they are also delicious for a salad. What's their shape? In this photo they are the still greenish tomatoes placed behind the hand of the guy picking the other tomatoes.
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
You are right, never too hot for good spaghetti. Last night's dinner:
15 minutes before putting in the spaghetti, cut tomatoes into 1 inch cubes, salt, mix and put aside. Cook spaghetti (I add lots of salt to the water though) as normal. In saute pan put a good glug of extra virgin olive oil, I smash in my mortar a few cloves of garlic per person with at least one peperoncini (dried red pepper) per person and a bit of sea salt until it is a good paste. Add this to the olive oil and cook until the garlic just starts to change color. When the spaghetti is about 1 minute before being done, add to the oil garlic mixture (do not throw away the pasta water). Stir and cook for a moment, add a ladle or so of the pasta water, toss and cook until the water is absorbed. Now add the tomatoes and all of their juice, toss and cook for a moment and serve. A sprinkling of parsley is nice at this point.
You've made me laugh again at something posted at uk.food+drink.misc a couple of weeks ago. A fellow recommended that when you arrive at work you put spaghetti in a tall container and fill it with hot tap water. At lunch time, allora! The spaghetti is cooked. Blearchhh.
Posts: 2787 | Location: Umbria | Registered: 13 September 2001
quote:Originally posted by decobabe: (...) Blearchhh.
Oh dear! We're not all like that over here, you know.
That crushed tomato sauce is one of my regulars, too. And I quite agree that the back of a spoon tends to give an explosive result. My utensil of choice is a standard potato masher. I can't remember how much you see those in Italy, but they're extremely common in the UK. Mine tends to get used exclusively for squashing tomatoes - the ricer gives much better results for mashed potatoes.
Jonathan
Posts: 2978 | Location: Stroud, UK | Registered: 18 November 2001
At the height of tomato season, which here is a little late due to the cold wet spring, I absolutely love the uncooked sauce, made with tomatoes, garlic, parsley, basil, olive oil, balsamic vinegar, salt and pepper, left to marinate a while. (oh maybe some capers, too.and a little lemon juice adds something else) Give it an hour and boil the pasta.( My dear friend Mariella says the water should be as salty as the mediterraean) Dice some mozzarella, (forse affumicata) and reserve. When the pasta is cooked, toss it with the now room temp salsa di pomodori, add some grated parmiggiano and the cubed formaggio. A chunk of delicious crusty bread...finita la cena!
Sono molto contenta cosi!
Pat
Posts: 1109 | Location: Rochester, NY and Bonita Springs, Fl | Registered: 18 September 2002
Alice, I had to laugh when I read "pasta allo scovazzume di frigo". When I make a meal of leftovers, I call it "fridge fest". That seems to sound so much more appealing than "leftovers".
Sad to say, I have not found a really acceptable pasta substitute, as I do not eat flour-based foods. I've thought of how to use all the delicious sauces I read about on this thread, and they're sure to turn up on sauteed chicken or veal or over grilled eggplant. Ah, fresh tomatoes.... Summer on a fork!
Posts: 403 | Location: Wisconsin | Registered: 26 April 2002
quote:Originally posted by Mezzaluna: Alice, I had to laugh when I read "pasta allo scovazzume di frigo". When I make a meal of leftovers, I call it "fridge fest". That seems to sound so much more appealing than "leftovers".
Sad to say, I have not found a really acceptable pasta substitute, as I do not eat flour-based foods. I've thought of how to use all the delicious sauces I read about on this thread, and they're sure to turn up on sauteed chicken or veal or over grilled eggplant. Ah, fresh tomatoes.... Summer on a fork!
No flour? Not even Farro? I have enjoyed pasta made from farro, which is spelt, not wheat. Maybe you could try those...or is it a gluten thing. If so, bring on the grilled eggplant and zucchine. Pat
Posts: 1109 | Location: Rochester, NY and Bonita Springs, Fl | Registered: 18 September 2002
We do the raw sauce all summer long ---- sometimes I will get a little crazy and throw in a handful of green beans from the garden into the pasta water and/or one minute before the pasta is ready I will throw in match stick sized zuchini peices. The base is tomatos, garlic, oil,salt..... from there the options include something green (parsley, basil, or celery tops), , a little grated parmigiano, swiss chard (added to the pasta water, pine nuts, sesame seeds (toasted), fine little slivers of lemon peel, fresh hot pepper.. and the list goes on - basically whatever I find in the garden or fridge.
quote:Originally posted by Mezzaluna: I call it "fridge fest".
Which is much nicer than the "the fridge just threw up" I sometimes have to say when I pull out of the fridge really LOTS of scovazzume (for those who can't understand this word: scovazzume is in bad italian the dirt you sweep up from the floor). ^____^
quote:Sad to say, I have not found a really acceptable pasta substitute, as I do not eat flour-based foods.
Unlckily, gluten is a needed element of pasta, it is what gives it its consistency. I have seen pasta substitutes, made with farro ot with corn flour, but they are neve up to the minimum standards for good pasta. You might still enjoy lots of risotti, at least! ^_^
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
quote:Originally posted by kel: The base is tomatos, garlic, oil,salt..... from there the options include something green (parsley, basil, or celery tops), , a little grated parmigiano, swiss chard (added to the pasta water, pine nuts, sesame seeds (toasted), fine little slivers of lemon peel, fresh hot pepper.. and the list goes on
A couple of years ago a guy (an ingeneer, I should say!) posted on the it.hobby.cucina this recipe for a mad raw sauce pasta, with a surprise. Since today I am lazy, I just add the Url. Tell me you need a translation
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
I hope I'm not being tiresome, but I'm restricting carbohydrates, so I'm not eating any type of flour (except nut flours- almond, etc.). But I've begun to find substitutes for noodles and to use the delicious sauces in other ways so as not to miss out on the glorious flavors!
I use spaghetti squash, zucchini ribbons and a Japanese product called konnyaku instead of pasta. Believe me, I know what I'm missing and wish I could indulge!
Posts: 403 | Location: Wisconsin | Registered: 26 April 2002
quote:Originally posted by Mezzaluna: I hope I'm not being tiresome, but I'm restricting carbohydrates, so I'm not eating any type of flour (except nut flours- almond, etc.). But I've begun to find substitutes for noodles and to use the delicious sauces in other ways so as not to miss out on the glorious flavors!
Not tiresome at all. I am disciplined in many ways but pasta is a weakness. I could be promised all sorts of great health by giving it up, but i just can't. I love spaghetti squash and rice noodles too, but semolina they ain't! I do find myself eating less often than i once did, but that is by coincidence more than design. Pat
Posts: 1109 | Location: Rochester, NY and Bonita Springs, Fl | Registered: 18 September 2002
quote:Originally posted by Eccomi: I am disciplined in many ways but pasta is a weakness. I could be promised all sorts of great health by giving it up, but i just can't.
One curious thing is that I hear so many people from the Us saying that they are giving up carbs for health, while most Italians (and our nutrituionists too) think that, while restricting carbs while dieting might be useful, still carbs should tbethe base of the daily diet along with vegetables and food and that limiting meat (and generally speaking proteins and animal fats) might be useful for keeping good health, but reasing them completely from the diet is not healthy at all. Basically each and every nutritionist I ever heard talking about food, stresses that each and every type food should be included in the diet, no food (apart for specific conditions such as Celiac disease, for instance) should be cut off the diet, but each food should be eaten in the right amount.
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
Alice, vegetables ARE carbs! I live entirely without pasta or bread or sugars (including almost all fruits and wines) while I am dieting, and then add them back small bits at a time when returning to normal life. Millions live in places with climates that do not support the growing of grains. I should be one of them. It is net carbohydrates that should concern the dieter, and veg are a bargain because you deduct the fiber grams from the carb grams. Among flesh there are choices too. Big fat steak or a baked fish? Fried octopus or bit of chicken breast? Gluten is a different problem, of course, and doable, although I have never tried the gluten free products. I suspect, however, that I lose weight quicker by missing those sauces that top the pastas and the rich concoctions that people put on crostini and bruschetta. I could never diet on a vacation in Italy. Living in Italy demands it.
Posts: 2787 | Location: Umbria | Registered: 13 September 2001
Let me first say that I was not trying to sparkle up a flame, I was just considering how things' perception is different in two different countries.
quote:Originally posted by decobabe: Alice, vegetables ARE carbs!
Potatoes are carbs, just as well as corn or rice. Salads, tomatoes, eggplants and so on are NOT carbs. In a tomato the amount of carbs is almost null and derives from a really small amount of sugars. Basically these vegetables are fibers plus LOTS OF water and a little salts and other nutrients.
quote:Millions live in places with climates that do not support the growing of grains.
Apart from the North Pole, where the Inuits live, I know of no area where people has a completely carbs-free diet, wether they grow grains or not. Sure, the amount of carbs eaten by people who live all around the Mediterranean sea is very high when compared to, for instance, people from northern Europe, yet they din't go completely without carbs not even when potatoes had not yet been introduced in Europe, using cold-loving grains and grain substitutes (such as "grano saraceno").
quote:It is net carbohydrates that should concern the dieter, and veg are a bargain because you deduct the fiber grams from the carb grams.
Carbs are not only something to stuff you stomach with (as fibers are). Carbs are a great source of calories. Sure, when you are dieting you want to eat less calories and therefore you cut on carbs and "simple sugars" (plain old sugar or honey), but cutting them completely off your diet, according to Italian doctors, means to be forced to find calories somewhere else, therefore having to add more fats or risking to start using proteins for energy production.
quote:Big fat steak or a baked fish? Fried octopus or bit of chicken breast?
You can keep ciken breast (puah! Tastes like roasted toothbrush). I will have all the rest, not at once, maybe in one week. For the rest of the time: pasta, risotto, verdura, insalata di pomodori, minestrone, cheese (too much of this, but I love it). I am a big carbs eater, eat little fat, when I have meat (once in a week, unless I am visiting my mother in law, who lives out of meat) I wnt it to be tasty, fattish and RED. I love greens, tomatoes, zucchini and all that stuff.
quote:I suspect, however, that I lose weight quicker by missing those sauces that top the pastas and the rich concoctions that people put on crostini and bruschetta. I could never diet on a vacation in Italy. Living in Italy demands it.
I have never had to lose weight (if anything, until 15 I had the opposite problem: I was too thin as a child!), but when my grandmom had to, her doctor told her hat she could do it two ways: slowly, just eating as she always did but cutting her to the 90% of her usual or in a hurry by visiting a diet spoecialist who could plan for her a diet to follow. She cut her portions (instead of 100 grans of pasta, she started cooking only 90 grans and so on) and she did lose weight and never regained it. Me? As I said I have never dieted. I am 32, I weight about 55 kilos and I am 1 meter and 65 cm tall. I have a very "medietrranean" figure (big ass, wide hips, small breasts) and I eat everything and _a_lot_ anywhere, anytime.
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
quote:Originally posted by Alice Twain: Basically each and every nutritionist I ever heard talking about food, stresses that each and every type food should be included in the diet, no food (apart for specific conditions such as Celiac disease, for instance) should be cut off the diet, but each food should be eaten in the right amount.
I'm a big fan of that philosophy.
Posts: 15373 | Location: Casa dei Cerrbiati, NJ, USA | Registered: 16 June 2001
Alice, I meant that living in Italy demands dieting of ME. I am much older than you. I am also genetically disposed to not handle carbohydrates well (loads of diabetics among the antecedents,) so I am really aware of which foods are carbohydrates and which are proteins and which have fats (all, even a grape has trace fats.) For me, 65 grams of pasta is a full serving, not a diet serving. All of this is meaningless and uninteresting to anyone else. It just helps to know one's own body, as you obviously do. And I do, too.
Posts: 2787 | Location: Umbria | Registered: 13 September 2001
quote:Originally posted by Alice Twain: Apart from the North Pole, where the Inuits live, I know of no area where people has a completely carbs-free diet
quote:Originally posted by Shannon: I do. Beverly Hills.
You are a person, not a whole people. I Know of a single person who feed of 3-4 items, but she is still an individual (yogurt, prosciutto cotto, tomatoes, pasta al pomodoro and "Barilla" bread are her whole diet).
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
Topic Closed
. But I've begun to find substitutes for noodles and to use the delicious sauces in other ways so as not to miss out on the glorious flavors! 
