Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
|
Pasta
All-Purpose Pasta Dough
Simple Tomato Sauce
Zucchini Pasta
Tagliolini (Egg Noodles)
Noodle Scraps in Butter and
Cheese
Pasta Primavera
Spaghetti Alia E Olio
Abruzzi Spaghetti Sauce
Baked Lasagna
Tagliolini with Egplant
and Pine Nuts
Linguini a la Vongole
Pasta with Pesto Sauce
Potato Gnocchi
Gorgonzola Cheese Sauce
Ravioli
Rotelli Pasta with
Pesto Clam Sauce
Farfalle with Italian Mushrooms
and Brown Sauce
Risotti
Mushroom Risotto
Lombardi Risotto
Risotto with Clams
Risotto Garibaldi
Rice Timballo
from the Speckled Goose Club
Italian Quiche
Roasted Pepper Rice
Polenta
Polenta Fritta
Gorgonzola Cheese Sauce
for Polenta Fritta
Meat Gravy for Polenta
2005 Sauvignon Blanc
2005 Glissando
|
Spaghetti Alia E Olio
|
1 pound of spaghettini
6 or 7 medium-to-large sized garlic cloves, finely-chopped
1 cup, olive oil
1 teaspoon, coarsely-ground black pepper
1/2 teaspoon, salt
8 quarts, water
1 cup, Parmesan cheese
1/2 cups, finely chopped parsley
|
Add salt and a drop of olive oil to boiling water. Add spaghettini and
cook until tender, but firm (al dente).
Drain spaghettini in colander
and return to pot, stirring in about 1/2 cup of the olive oil.
Heat
remaining 1/2 cup of olive oil in skillet, add finely chopped garlic, and
cook until garlic is lightly browned.
Stir in pepper and immediately
remove from heat.
Add contents of skillet to spaghettini, stir to ensure
that all the past is coated.
Sprinkle finely chopped parsely into mixture
and serve immediately.
Sprinkle with cheese to taste (although this dish
is often eaten without cheese).
Serves about 4.
Note: Some Italians use crushed hot red pepper rather than black pepper.
Enjoy with our 2005 Sauvignon Blanc.
|
|
|
