La Pizza & La Pasta
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Italian-Style Chicken Noodle Soup
ITALIAN-STYLE CHICKEN NOODLE SOUP INGREDIENTS 2 tablespoons olive oil, plus some for drizzling 2 carrots, peeled and chopped into half-inch dice 2 ribs celery, chopped 2 medium leeks, trimmed and chopped 1 small onion, chopped 1 bulb fennel, trimmed and chopped 2 large cloves garlic, grated or finely chopped Salt and pepper 1 can diced plum tomatoes (15 ounces) 8 cups chicken stock 1-1 1/2 pounds poached chicken breast, diced 1 rind from a Parmigiano Reggiano cheese round 1/3 pound green beans, halved lengthwise then sliced into thirds on bias 1 pound pici (fat spaghetti) or bucatini, broken in half Serves 6-8 PREPARATION Heat the olive oil, two turns of the pan, in a soup pot over medium heat. Add the vegetables and garlic and season with salt and pepper; cover and sweat the vegetables, 10 minutes, stirring occasionally. Add the tomatoes, stock, chicken and cheese rind and bring the soup to a low boil. Add the green beans and simmer for 5 minutes longer, to tender. In another pot, heat water to a boil for the pasta; salt the water and cook the pasta to al dente. Drain and toss with a drizzle of oil. Keep the noodles separate from the soup to avoid overcooking the pasta; add them to the soup to heat through as you serve. © 2015 Ray Marks Co. LLC. All rights reserved. 3-8-PW65 Front 4” x 8” 210GSM GA LESS-THAN-15-MINUTE SPINACH AND GNOCCHI WITH GARLIC CHIPS INGREDIENTS Salt and pepper 2 packages gnocchi (10 ounces each) 4 large cloves garlic, peeled and thinly sliced 1/4 cup extra virgin olive oil (EVOO) 1 pound baby spinach, stems discarded Ground nutmeg 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more to pass around the table Serves 6-8 PREPARATION Bring a large pot of water to a boil, salt it, add the gnocchi and cook until they float to the top, 3 minutes. -
BARILLA PASTA Thinner and Narrower
LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads. -
Pasta Packaging
ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them. -
Ai Fiori in the Groove
2011 2 0 1 altamarea group 1 ai fiori THE RIVIERA BLOOMS IN NEW YORK: AI FIORI IN THE GROOVE: FRENCH SERVICE, ITALIAN HEART Private DINING: have IT YOUR way MEDITERRANEAN INSPIRATION: PLATING THE RIVIERA FROM PROVENCE TO LIGURIA: MICHAEL WHITE’S TRAVELS Terroir -“The total natural environment of any viticultural site, as defined in terms of climate, sunlight, geography, wind and soil/water relations.”—Dino Tantawi www.vignaioliamerica.com VignaioliAdFINAL.indd 1 5/31/11 3:01 PM AI FIORI IS BLOSSOMING When Michael and I first met, our personalities and our food vision instantly clicked. I am a businessman with a passion for food, and he is a great culinary mind with a passion for business. —Ahmass Fakahany So when we started to come up with the concept about a menu that could create a bit of excitement lot of research to convey this theme of accessible for Ai Fiori, we looked at it from both a culinary and still be original and different from what is elegance, bearing in mind that you have a New and business perspective. Because the space already available and done so well in other New York palate to please and a Michael White clientele. was in a hotel, the new Setai Fifth Avenue, whose York establishments. We came up with our own We have a deep pasta section on the menu for this clientele is decidedly European, we felt this alone niche—for example, including vichyssoise and reason. It is a reminder of our roots and gives all would mean we weren’t confined to just Italian bouillabaisse, but with a little twist to them. -
I Fiori Del Male
I FIORI DEL MALE Charles Baudelaire AL POETA IMPECCABILE AL GRAN MAGO DELLE LETTERE FRANCESI AL MIO CARISSIMO E TANTO VENERATO MAESTRO ED AMICO TEOFILO GAUTIER COI SENTIMENTI DE LA PIÙ PROFONDA UMILTÀ DEDICO QUESTI FIORI MALATICCI C.B. AL LETTORE La stoltezza, l'errore, il peccato, la sordidezza, governano gli spiriti nostri e tormentano i nostri corpi, e noi alimentiamo i nostri piacevoli rimorsi, come i mendicanti nutrono i loro insetti schifosi. I nostri peccati sono caparbî; i nostri pentimenti, vigliacchi; ci facciamo pagare lautamente le nostre confessioni, e rientriamo festanti nel sentiero limaccioso, credendo lavare tutte le nostre macchie con lagrime vili. Su il guanciale del male è Satana Trismegisto che culla senza posa il nostro spirito incantato, e il ricco metallo de la nostra volontà è tutto vaporizzato da questo chimico sapiente. È il Diavolo che tiene i fili che ci muovono! Negli oggetti ripugnanti troviamo delle attrattive: ogni giorno, senza orrore, scendiamo di un passo verso l'Inferno a traverso tenebre mefitiche. Come un libertino povero, che bacia e morde il seno martirizzato d'una vecchia baldracca, noi rubiamo a volo un piacere clandestino che spremiamo con forza come un'arancia avvizzita. Serrato, formicolante, come un milione d'elminti, nei nostri cervelli gozzoviglia un popolo di Demoni, e, quando respiriamo, la Morte, fiume invisibile, scende nei nostri polmoni con sordi lamenti. Se lo stupro, il veleno, il pugnale, l'incendio, non hanno ancora ricamato dei loro vaghi disegni il canovaccio volgare dei nostri -
Recipe Ideas for Farmed Sea Scallops the Whole Story
Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipie Ideas for Farmed Sea Scallops: The Whole Story Copyright © 2020 Marsden Brewer ISBN: 978-0-9802177-8-0 All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the author, except by a reviewer, who may quote brief passages in review. Printed in the United States of America Table of Contents Foreword ..................................................................................................1 Handling Scallops ...........................................................................5 Petites—The Smallest ................................................................11 Butter-Braised PenBay “Popcorn” ....................................... 13 Steam shucking .............................................................................. 14 Amuse-bouche ..................................................................................15 Medium Size ..........................................................................................17 Spain ............................................................................................... 19 Manchego Scallops .................................................................. -
Our Signature Pasta Dishes Pasta and Ravioli Trays Salad
Pasta and Ravioli Trays Ravioli Tray Our Signature Pasta Dishes Choose between Ravioli ricotta & spinach butter & sage, Ravioli ricotta & Parmigiano with tomato sauce, Ravioli shortribs butter & Parmigiano Tagliatelle al Ragù 18 x 4 people $72 x 6 people $108 x 8 people $144 Organic durum flour, organic “00” flour, eggs, ragù sauce (tomato, beef and pork Pasta, Gnocchi Lasagna Tray . meat, celery, carrots, EVOO, onion, and red wine) Choose between Lasagna Bolognese, Gnocchi with Tomato sauce, Tagliatelle al Ragu Bolognese, Fusilli al pesto, Rigatoni all’Amatriciana, Ancient grain Pici with ragu Lasagna Bolognese, ricetta di “Nonna Rina” 18 Toscano. Ragù sauce, eggs, durum and “00” flour, milk, butter, Parmesan, and nutmeg x 4 people $64 x 6 people $96 x 8 people $128 Lasagna al Tartufo 22 extra Parmigiano $1, extra Tomato sauce $2, extra ragu $3 per portion Truffles, mushrooms, besciamella, egg durum and “00” flour Truffle Lasagna Tray x 4 people $80 x 6 people $120 x 8 people $160 Gnocchi San Marzano (with Napolitan tomato sauce) 18 Potato, white flour, eggs, milk, basil, tomato sauce, and shallots Salad Fusilli al pesto 18 Caprese 18 (bufala) 100% organic semolina, basil, EVOO, pine nuts, garlic, and grana Padano Tomato & mozzarella with oil, oregano and basil dressing Insalata Verde 8 Pici di Grani Antichi con Ragù Toscano 18 Organic mesclun salad Ancient grain pici, ragù toscano (white ragù , red wine, bay leaves, rosemary) Insalata Mista 12 parmigiano reggiano, EVOO. Organic mesclun salad w/ cherry tomatoes, pumpkin seeds, cranberries, walnuts, and olives Rigatoni alla Amatriciana 18 Insalata Mista con Burrata 18 100% organic semolina, pancetta, sicilian tomoatoes, onions and EVOO Organic mesclun salad w/ cherry tomatoes, pumpkin seeds, cranberries, walnuts, olives, and burrata Ravioli ricotta e spinaci con burro e salvia. -
The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998). -
10 Types of Pasta and Information About Them
10 types of pasta and information about them by: Rafael r. emata 3g Name: Mafaldine Name: $u%atini Origin: Origin: -Mafaldine/ Reginette -“bu%o" meaning hole& meaning “ittle “bu%ato" meaning !ueens" pier%ed Bucatini, also "nown as perciatelli, is a thic" spaghetti-- It is a type of ribbon-shaped pasta . It is flat and wide, li"e pasta with a hole running through the center. #he name usually about 1 cm (½ inch) in width, with wavy edges comes from Italian$$bucobuco, meaning %hole%, while bucato means on both sides. It is prepared similarly to other ribbon- %pierced%.&1' based pasta such as linguine and fettuccine. It is ucatini is common throughout a*io, particularly +ome. It is a usually served with a more delicate sauce. tubed pasta made of hard durum wheatwheat flour and water. Its Mafaldine were named in honor of rincess Mafalda of of length is /0 cm (101 in) with a / mm (12 inch) diameter. #he average coo"ing time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or or guanciale, vegetables, cheese, eggs, and anchovies or or sardinessardines.. Name: (appardelle Name: (i''o%%heri Origin: Origin: -“pappare" means “to -“pi''o%%heri" means gobble up “little bit" -#taly -#taly appardelle pasta is an Italian flat pasta cut into a broad ribbon shape. In width, the pasta is between tagliatelle and lasagna. #his pasta is traditionally served with very rich, heavy sauces, #his pasta is commonly recogni*ed as a shorter and especially sauces which include game such as wild sometimes wider version of the tagliatelli pasta, wwhichhich boar, and it is particularly popular in the winter, when it is composed of strips of egg and flour noodles. -
Chart-Of-Pasta-Shapes
KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, -
“Hot-Box” Catering Menu Free Corporate Delivery (Limited Hours & Distance) 408.453.1000
“Hot-Box” Catering Menu Free Corporate Delivery (Limited Hours & Distance) 408.453.1000 Minimum 15 Orders Required to Receive these Special Prices No Substitutions Please *** IndicatesVegetarian Dishes Chicken Parmesan Served with Pasta & Veggies on the Side 13.95 Chicken ala Griglia Served with Pasta & Veggies on the Side 13.95 Grilled Chicken Salad Choice of Caesar or Spring Mix 11.95 *Gluten Free Penne with Gluten Free Italian Sausage (1) 12.95 *Spaghetti with Meatball (1) 11.95 *Lasagna (Contains Beef & Pork) 13.95 *Shrimp Fiori (Pasta, Shrimp and Tomatoes in a Spicy Red Sauce) 16.95 *Pasta Primavera (Veggies, Pasta in a Light Garlic Cream Sauce) *** 11.95 *Pasta Fresca (Garlic, Olive Oil, Diced Tomatoes & Basil) *** 11.95 *Eggplant Parmesan *** 11.95 All Boxed Lunches are Individually Packaged and Include an Individually Packaged Fresh Roll with Butter ...and of course Individually Packaged Disposable Utensils * Designated items include a Side Salad All Prices Subject to Sales Tax (Prices subject to change at anytime without notice) Revision 8.20.20 Partial Catering Menu Free Corporate Delivery (Limited Hours & Distance) Salads/Soups/Appetizers/Breads Desserts Bread & Butter (Per Loaf) $7.00 Cheese Cake 11” (Two Week Notice Required) $65.00 Garlic Bread (Per Loaf) $10.00 Chocolate Cake 11” $45.00 Minestrone (per serving) $5.50 Tiramisu $50.00 / $100.00 Soup of the day (per serving) $5.50 Fresh Baked Cookies $1.50 Individual (Assorted) Call 1/2 pan Full Pan Antipasto $55.00 $84.25 Drinks Caesar Salad $30.00 $50.00 Domestic Water $1.25 -
I Nostri Primi Piatti I Nostri Risotti
I NOSTRI PRIMI PIATTI I NOSTRI RISOTTI Risotto con Zucchine e pistilli di Zafferano al naturale Risotto con asparagi mantecato con Raspadura lodigiana Risotto con carciofi stufati, salsiccia e zafferano Risotto con radicchio di Treviso e scamorza leggermente affumicata Risotto con ragu d’anatra e piccole verdure Risotto con fiori di zucca Risotto con vellutata di zucca e pepe rosa Risotto con vellutata di zucca e polpa di granchio reale profumata al timo Risotto con fantasia di ortaggi profumato al basilico Risotto con funghi Porcini Risotto con spinacini novelli e provola dolce Risotto con salmone affumicato e germogli di valeriana Risotto con funghi e salsiccia Risotto con scampi ed asparagi in crema di scampi Risotto con gamberi e zucchine Risotto al nero di seppia con ragu di seppie Risotto allo champagne e rosmarino Risotto alla mousse di peperone dolce e gamberi o taleggio Risotto con capesante e zucchine Risotto ai frutti di mare LE NOSTRE PASTE RIPIENE Crespelle con funghi Porcini Crespelle con radicchio e ricotta stagionata Crespelle con taleggio e bronoise di zucchine Crespelle con prosciutto e formaggio Crespelle con carciofi Crespelle con ricotta e gorgonzola Ravioli con radicchio e speck Ravioli agli asparagi Ravioli al branzino in guazzetti di cozze Ravioli d’oca con burro versato piccole verdure e grana padano Ravioli di zucca Tortellone al formaggio e noci Ravioloni al nero di seppie ripieni al salmone in sugo di salmone e maggiorana Lasagnette con funghi Porcini Lasagnette con ragu leggero Lasagnette con asparagi e Raspadura