Popular history says that it was invented in China, and that Marco Polo brought the knowledge of this food to Venice. The spaghetti Polo encountered (and presumably tasted) in the far east was made from either rice flour or hard wheat flour (long noodles made from both grains exist in eastern cookery). It is generally accepted that the variety of durum wheat known in Sicily during the Middle Ages was, like lemons and oranges, introduced by the Arabs. And that brings us to the pivotal part of the story.
Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths.
SPAGHETTI with NAPOLI SAUCE a la DOLLY!
There are many versions of Sauce Napoli. Here a version a singular benefit made with much love from me, this is with ground meat, my version!
* 500 g Spaghetti
* 250 g ground meat
* 1 pouch of Knorr Napoli Sauce
* some Olive oil
* 1 green Bell Pepper, cut into small cubes
* some different Herbs (basil leaves, parsley, thyme, chile peppers and oregano)
* salt to taste
* some Parmesan cheese
* half a Liter of cold water
* Cook the spaghetti according to package instruction.
* Heat a casserole or pan, add olive oil. Add ground meat stir until brown.
* For the meantime add Knorr Napoli sauce to half a Liter cold water and stir to blend.
* Add green bell pepper and salt to taste. Pour in Napoli Sauce and bring to boil until ground meat is done, over medium heat. Serve spaghetti, topped with Napoli Sauce and parmesan cheese!
Tetrazzini is an American dish usually involving a non-red meat (often diced fowl or seafood), mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese.
The dish is named after the Italian opera star, Luisa Tetrazzini!
Chicken tetrazzini a very simple to prepare.
* 150 g pasta ( I used spaghetti)
* 2 onions diced
* 1 1/2 cups of cooked and flaked chicken breast
* 2 tbsps. butter, softened
* 2 tbsps. of all purpose flour
* 1 1/2 chicken stock
* 1/2 tsp. finely minced parsley
* some grated cheese
* salt and peppet
*1.) Saute onion in melted butter until transparent. Add chicken season with salt and pepper. Stir until chicken is heated through.
*2.) Over medium heat, put butter add flour all at once, stirring briskly to avoid lamps from forming. Stir until flour is cook. Pour chicken stock little by little stirring sauce constantly turn off the heat when it’s starts to boil, add parsley.
*3.) Add buttered spaghetti to sauce. Toss lightly.
MEAT BALLS AND SPAGHETTI
Requested by my daughter Didi with this words:Mommy, the meatballs not too big, please? I said, Sure. What exactly is a too-big meatball?
I used the rest of my ground meat mixture from my stuffed green bell pppers her. And it turned out so good.
* Meat Balls—(please check my stuffed green bell peppers for recipe)
* Salt and Pepper
* Beef broth cube
* 1 Onion, finely chopped
* about 6 cloves Garlic, finely chopped
* 1/2 cup of Tomatoe paste
* 3 tbsps. Olive oil
* 2 tbsps. Sugar
* 1 tsp. Oregano
PICCATA ANDALOUSE – MY VERSION!
Andalouse a tomato and green pepper sauce, but my version only tomatoe sauce wthout green pepper. Piccata a thin scallop of veal, usually served with lemon.
Makes 4 Servings (for each 2 pcs. small scallop)
about 8 pcs. small scallop
350 g spaghetti
1/2 cup wheat flour
1 tbsp. butter
1 pc. broth cube
5 tbsps. milk (2 tbsps. for eggs and 3 tbsps. for tomatoe sauce)
1-2 tbsps. sugar (for tomatoe sauce)
salt and pepper
some vegetable oil
500 g tomatoe sauce
1 lemon for lemon juice
—Cook spaghetti according to package directions.
—Put some flour in a container or plate. In a small bowl, beat the eggs, pour 2 tbsps. milk. Add some salt and pepper.
—Dip each piece of scallop in milk and egg mixture; shake off excess. Dredge scallop in flour and add to fry pan. Season with salt and pepper before coating.
—Remove scallop from pan and place on platter. Keep chicken warm while making the sauce.
—In a sauce pan, pour the tomatoe sauce, season with salt and broth powder or broth cube. Add lemon juice, milk and sugar. Let it boil for about 5 to 8 minutes, and continue to stir.
—When sauce is ready, arrange spaghetti in serving platter, 2 pcs. scallop and top with the sauce.
My CLASSIC PINOY SPAGHETTI
What is classic pinoy spaghetti?
It’s ground beef, sliced hotdogs and a sweetish kind of spaghetti sauce. I added lots of chopped onions, tomatoes, bell peppers and carrots and cooked the sauce until the vegetables were so soft the kids would not be able to see them distinctly. I used to cook this everytime my kids have guest. I cheated a little though. No one knew they ate lots of veggies too.
* 500 g spaghetti
* 500 g Sirloin ground
* 2 tbsps. finely minced garlic
* 2 onions finely chopped
* 4 tomatoes, finely chopped
* 1 carrot finely chopped
* 1 red bell pepper, cored, seeded and finely chopped
* regular hotdogs or sausages ( I used frankfurters, since I’m in Europe!) sliced into rings.
* 1/2 cup ketchup
* 500 g tomatoe sauce
* 3 tbsps. sugar
* 4 tbsps. olive oil
* salt and pepper to taste
* 2 bay leaf
* 1/2 tbsp. butter
* grated cheese of your preference, I used parmesan cheese!
1.) Cook spaghetti according to package directions. Drain and toss with butter.
2.) Heat the olive oil add onion, garlic and ground meat. Stirring until ground meat is brown both sides. Add bay leaf, tomatoes, carrot, salt, pepper, bell pepper cover, simmer for 20 minutes.
3.) Add sausages or regular hotdogs, stirring, add 3 tbsps. sugar, tomatoe sauce and ketchup. Cover cook soft boil over low heat for 8 minutes, adjust seasoning if necessary.
SPAGHETTI LA TORRE
Try this culinary a mixture of a little bit spain and a little bit Italy, but cook and creation of a Filipina (by Dolly)!
* 500 g spaghetti
* 500 g shrimps
* 1 bunch spring onion
* 1/2 head of garlic. minced
* Basil leaves fresh or dried
* 2 pcs. lemon for juice
* 3/4 cup of white wine
* 2 tbsps. Rama or milk for making it fine!
* 3 tbsps. olive oil
* salt and pepper
* grated cheese for garnishing
* Cook the spaghetti according to package directions. Drain and toss with butter.
* With olive oil saute spring onion, garlic and shrimps and add basil leaves. Season with salt and pepper. Add lemon juice and white wine, cover until the alcohol evaporates. To make it fine add rama.
* Add spaghetti toss lightly adjust seasoning if necessary. Serve hot with grated cheese on top and with bread.
SMOKED SALMON WITH PESTO-SPAGHETTI
SMOKED SALMON WITH PESTO-PASTA?…….Why not? That’s less work for me and there are so many variations of pasta with pesto that I’ve been dying to try anyway. I’ve made pasta and pesto with smoked salmon. I’ve been meaning to try another no-meat-nor-fish version by throwing in some barely cooked asparagus but that’s something for another day.
If you have 15 minutes to make lunch but you don’t want to short change your family by opening a can, here’s a pasta recipe where the only cooking involved is boiling. You’ll have to adjust the amount of ingredients depending on how many persons you intend to feed. I only cooked a small batch today.
* 200 g. of spaghetti
* 150 g. of smoked salmon, cut lenghtwice
* some Lemon extract or Lemon juice for smoked salmon
* 1/2 to 3/4 c. of pesto (my homemade pesto)
* grated parmesan cheese for garnish (or cheese of your preference)
—Cook the spaghetti according to package directions.
—While the pasta cooks, slice the salmon as thinly as you can without breaking the flesh.
—Make the pesto if you’re in the mood for home made. Otherwise, just measure the amount you need.
—Drain the pasta without rinsing in cold water save about 1/2 cup of water and reserve about two tablespoonfuls of pesto and pour the rest over the spaghetti. Toss gently. The heat of the newly cooked pasta will partially cook the salmon so that the edges turn opaque. If you do not like raw fish, heat a tablespoonful of pesto in a small pan, add the salmon and cook just until the flesh turns opaque. Then, add to the pasta and toss with the rest of the pesto.
—Place in a large platter or bowl. Add the sliced salmon. Garnish with grated cheese and drizzle the reserved pesto if you like.
My HOMEMADE PESTO
I love pesto-with pasta! In making this Filipinized pesto, a food blender or processor will be most useful. Of course, you can do everything by hand, if you wish. Me I don’t, I use my blender:-)
The ingredients… I can’t give you exact proportions because this was an experiment. I was feeling my way through the entire process only a few of the ingredienst. You’ll need lots of fresh basil leaves and I did not put some freshly-cracked black pepper because of garlic. I prefer more garlic than black pepper. The result rocked my crazy home cooking. 🙂
Makes 1 Jar
1 bunch Fresh Basil leaves
about 200 g ground Walnuts (cashew nuts or pili nuts would also go)
1 bottle or can Anchovies with oil (including the oil)
1 tsp. salt
half a head Garlic, peeled
1 Lemon for Lemon juice
about 1/8 Liter Olive oil
***Just put everything in the blender or food processor and process until smooth. Pour into a jar with a lid that fits snugly and keep in the fridge until you need it.
SPAGHETTI CARBONARA (My version)
The Real Carbonara Spaghetti is not really creamy. The noodles are coated in eggs and cheese.
One of my Version cooking spaghetti carbonara. Since marami akong version nito na subok ko na……gusto ko lang e-share sa inyo try din ninyo and give comment sa entry na ito. Thanks a lot for your appreciation!
* 250 g Spaghetti
* 100 g Ham
* 150 g Regular bacon
* 2 tbsps. Olive oil (I used Sunflower oil)
* 1 Onion
* some Parsely, chopped
* Salt and Pepper to taste
* 4- 6 Eggs, beaten
* 2 cups of Heavy cream
* Parmesan cheese
MY SPAGHETTI CARBONARA/THE TRADITONAL WAY! (version2)
Spaghetti carbonara simply tastes good and satisfying and an ideal recipe to be served for party or any occasion. If you do love pasta carbonara, give this a try! It is so satisfying!
The traditional way of preparing spaghetti carbonarra!
I loved cheese to bits especially in Italian cooking and dishes. Besides, creamy and cheesy dishes will be my top selection especially Italian cooking. It simply tastes fantastic, scrumptious & superb flavour! Need not to say when it comes to spaghetti carbonara that fits the conditions.
Makes 4 Servings
* 250 g Spaghetti
* 250 g Pancetta (Italian Bacon)
* 4-6 Eggs, beaten
* 1 tbsp. Olive oil
* Salt and Pepper to taste
* Parmesan cheese
RED PEPPERS PASTA
RED PEPPERS PASTA is a tasty way to enjoy the silky sweetness of roasted red and yellow bell peppers. Roast the peppers together with onion in olive oil, then I added some slice of peppers sausage. Top with fresh chopped parsley for a perfect meal – serve it with green salad as side dish.
* 250 g Pasta, I used Spaghetti
* 1 red bell pepper
* 1 yellow bell pepper
* 1 Onion
* 1 canned Tomatoes, peeled
* 4 pcs. small Red Pepper sausage
* some fresh chopped Parsley
* about 2 tbsps. Olive oil
* 1 tbsp. Tomatoe Paste
* 1 tbsp. Paprika powder
* some Salt
SPAGHETTI (PASTA) WITH BEEF GOULASH SAUCE
Goulash is a dish of Hungarian tradition, well known all over the world. In this case the goulash serves as sauce for my pasta. The beef meat was so tender…..Today I prepared my goulash just like
Viennese goulash. Although it is intended for pasta as a sauce, still I added some potatoes, beacause it makes the soup little bit thick. Usually goulash is a soup, since I will use it as a sauce for pasta, much better if it is a little bit thick than ztaditional one. I used spaghetti for pasta. No red wine added in this sauce.
* about 800 g Beef meat
* 500 g Onions
* 2 cloves Garlic
* some sweet Paprika powder (3 to 4 tbsp.)
* 2 tbsp. White Flour
* some spring Majoram
* Salt and Pepper to taste
* some Meat Stock
* 250 g Potatoes or 6 to 6 pcs. of medium sized
**Goulash in Austria
In Vienna, the former center of the empire, a special branch of the Goulash had been developed. The “Wiener Saftgulasch” or the “Fiakergulasch” on the menu in traditional restaurants is a must have. It is a rich Pörkölt like stew, more onions but no tomatoes or other vegetables are used and it comes usually with dumplings named “Semmelknödel” (Bread Dumplings).
**Cook spaghetti according to package directions. Simply brown the meat in a fat: olive oil or any vegetable oil and add the onions, garlic, potatoes, majoram, paprika powder and meat stock. Cover and cook until meat and potatoes are tender. For about 1 hour over lower heat. Dissolve the flour in half a cup of water and add, this will make the sauce thick. Season with salt and pepper.
Then serve as a sauce for spaghetti. I added some grated hard cheese too 😉