Delicious Linguine pasta

Ingredients-

400gm Linguine pasta
500gm fresh clams
60ml olive oil
1 dried chili
1 clove of garlic
60ml white wine
Salt for seasoning


Ingredients-

Preparation
Clean the clove and put fresh water in the bowl of clove and add salt (according to taste)Leave for 4-5 hours

After that give then good rise under running water Put clove in pan and put pan on stove Let it be on stove for 5-6 min, until they cook well Put little bit olive oil in it after that shake it well, and let it cook properly When the cloves is ready it will release liquid Filter the liquid in another bowl and cut the clove in small pieces Chop garlic and chili and put them together in the pan when oil get heated properly Add chopped clove after 2-3 min Add pieces of clove also in it , stir it well Add filter water of clove in it Cook it for five minutes

Hot Linguine clams is ready

Serve hot linguine with chilled white wine
Serve to 4-5 people
Preparation time- 10-15 min

Potato gnocchi

The word "gnocchi" means "lumps".It is a soft noodle or dumpling which is usually thick.Gnocchi can be made from Semolina,wheat flour,potato and bread crumbs.The smaller forms are called gnocchetti.Gnocchi are eaten as entrees in Italy or as an alternative to soups or pasta.Gnocchi is made in one continuous process: cooking the potatoes, making the dough, forming the gnocchi.

Here's how you can make "Potato Gnocchi":




What you need:

* 4 large potatoes
* 2 cups all purpose flour and some more for dusting
* 2 tbsp plus 2 1/2 tsp of salt
* 2 eggs
* 1/8 tsp of freshly ground black pepper

How to make:

Step I

* Take a large saucepan and out unpeeled potatoes.
* Cover the potatoes with 2 inches of cold water
* Add a tsp of salt and bring to a boil.
* Reduce heat to a medium high and cook for 40 minutes

Step II


* Fill another large saucepan with cold water
* Bbring to a boil after adding 1 tablespoon salt
* Fill a large bowl with ice cold water

Step III

* Drain the potatoes and peel while still hot
* Blend the potato with mixer or potato ricer with its finest disk
* Take out the mound of potatoes so formed and make a well in it
* Sprinkle flour on the potatoes evenly and mix eggs,2 1/2 tsp salt and pepper into it
* Lightly beat the eggs,putting otheringredients to form a dough
* Knead lightly until the dough becomes soft and smooth


Step IV


* Lightly dust the work surface with flour. Divide dough into four balls, and shape each ball into a rope 3/4 inch in diameter.
* Cut each rope into 1-inch pieces.
* Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours before boiling and serving.


Step V

* To cook gnocchi, immerse half of them into boiling water, and cook for about 2 to 3 minutes until they start floating on the surface
* Remove with a slotted spoon, and place in the ice cold water for about 20 seconds.
* Transfer from ice bath
* Repeat procedure with the other half of the dough

Food preparation and rationing Pasta

Stimulation foundation can be strained from this feature from Italy, the reality about Pasta, an piece of writing Nancy Harmon Jenkins wrote for the New York Times a at the same time as back, and a strand on the rec.food.cooking newsgroup in which people said that they preferred their pasta be served with a spoonful of sauce on the top and more on the side so they could add it if they wanted to. When one lives in a country one tends to assume that the national dishes are served the same way beyond the national borders -- this is not necessarily the case when it comes to pasta.

Chief disparity stuck between pasta as it is served in Italy and pasta as it is served elsewhere is that for an Italian pasta is generally a first course, to be followed by a second course of some kind, be it meat, fish, vegetable, or even pizza (many elegant Italian pizzerie offer huge selections of pasta dishes for their guests to start off with). In other words, it is a part of a meal -- important, yes, but certainly not dominant.

Segment size replicate this: One generally figures a bit less than a quarter pound of uncooked dry pasta per person (i.e. 70-80 grams), which translates into a pleasantly full deep-dish plateful. A mound is too much, because it will leave no space for the rest of the meal.

Saucing is also quite important: Moderation is again the key. One to two tablespoons of a liquid sauce such as aglio e olio, and at the most a quarter cup of a thicker sauce such as sugo alla bolognese per person, stirred into the pasta in the serving bowl so as to thoroughly coat the pasta. The pasta should not be swimming in the sauce, nor should it be bone dry: The one complements the other. Grated cheese? Depends upon the sauce; tomato sauce and meat-based sauces generally call for it and cream sauces sometimes profit from it, whereas it can be distracting in vegetable or fish-based sauces. In any case, it is served at the table, and most people opt for one or two teaspoons, not a heavy dusting that overwhelms everything else.

We now come to a thorny issue: What kind of pasta? Though Italian cookbooks, like their English language counterparts, give detailed instructions for home-made pasta, few people here have the time to make it at home except on special occasions. Day-in-and-day-out it's commercially prepared dry pasta out of a box. Nor is this a fallback; properly cooked good quality commercially prepared pasta is just as good if not better than what most people can make at home.

Difference lies in the flour: Commercial producers use semolina, which produces a pasta that will bear up well to cooking, maintaining its pleasant al dente texture on the way to the table. Unfortunately, as a friend of mine who owned a pasta factory observes, preparing dough from semolina requires industrial mixers or several hours of kneading -- more than enough to burn out the motor of a home pasta machine. Because of this home cooks resort to soft wheat flour (grade 00, which has slightly less gluten than American cake flour). The results can be superb but require extreme care in the cooking because the pasta overcooks easily

Roman approach of pasta making

Desiccated pasta has been approximately from the time of middle Ages. As by the end of the nineteenth century, computerization and industrialization made it affordable, largely available, and macaroni became a well-liked chow.

Sooner with the influx of the tomato, macaroni was fully claded simply and almost wholly with cheese — either Parmigiano in the north or “pecorino” sheep cheese in the south. Fried pork fat would have possibly “reinforced” by garlic, onion, or herbs would give pasta condiment supplementary flavors, it was an economical and undemanding food for a country that has been frugal for many centuries

The Italian cuisine has a care for straightforwardness, and the majority Italians prefer dishes austerely processed. Excellent Italian dishes are always trouble-free.

What is the furtive of all those good tasting Italian dishes? Usage of the best ingredients: good aged imported cheese, excellent extra-virgin olive oil, vinegars, pasta, and rice. The freshest vegetables in season, possibly at the farmers market, and use fresh herbs for the best aroma.Most Italian recipes have a very short list of ingredients. The ultimate grounding of the Italian recipes is meant to exaggerate the experience of the primary ingredients: Starting with quality ingredients and you wouldn’t want to complicate or overpower the recipe too much.

The pasta recipes that follow — typical of Roman cooking, and in general of central Italy, reflect perfectly these values of simplicity and frugality. At the same time they seem to come out directly from a medieval cookbook. These same dishes, or their close direct descendants, have been used almost unchanged for centuries

Eating Spaghetti

Countless non-Italians don't know how to eat spaghetti. This is real flush for the U.S. in ill feeling of the substantial Italian community. Italian schedule manners whilst you are in meet of a dish of spaghetti are very simple. Opening of all as a broad rules, go on your hands on the list during the meal and no elbows, and time lag for one and all to be served before starting to eat.


1)Ladle must not be used at the time of consumption of spaghetti to ameliorate you, wrap the Pasta. It is careful bad form. Spaghetti must be eaten together with the fork only.

2) On no account cut the outfit of pasta with the knife or the fork. Spaghetti is sold in the honorable length, almost 10 -inches long, and with the aim of is righteous the proper size.

Served is served in a "piatto fondo" a low bowl like a shallow soup-dish with a rim. Bring about room at the front of the bowl near enough the spaghetti a little headed for the center. Choose an unimportant bunch of the spaghetti plus the prongs of the fork. Vigor it hostile to the border side.

Now, effective with the fork in a vertical position, and the prongs against the rim of the bowl, coil the fork clockwise along with your fingers to roll the spaghetti in the order of your fork. Raise the fork in the company of the spaghetti wrapped around above the bowl, and determine the length among your eyes.

The nearly all everyday mistake is to overload too a lot pasta on the fork. If you determine it's too big or too long, ditch it knock back and prize up a less important bunch. Spin it all over again pending you take shape a careful bundle, just the fitting range to go interested in your mouth.

More mistakes to avoid:

No slurping - Entirely no sounds of any kind.

No splattering - Spaghetti can from time to time splatter the sauce. So be careful, but don't wear a duster as a bib save you is an unimportant kid.

Dodge spaghetti for significant or formal parties. Quick pasta (rigatoni, penne, etc) are much easier to serve and to eat.

Scarpetta, (meaning "little shoe"), is as eating pasta sauce, it is so delicious with the aim of all little bit be supposed to be wiped out of the dinner plate in the company of a piece of clean bread. It is not proper to do the Scarpetta at a formal dinner. If you are in an informal venue instead, compliment the heat and ask your guests for agreement to give somebody the job of a Scarpetta. They will all fall in with through you through a big smile.