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Joined: Oct 2005
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Gecko
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Gecko
Joined: Oct 2005
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Originally Posted By: Straycat
I could eat spaghetti every day. Haven't found a restaurant that makes it they way I like it.


Are you talking about spagehetti or any pasta in general. The secret is in the sauce and the pasta should always be al dente. A good grated cheese over the top (Lucatella the best IMHO) Use only fresh ingredients..garlic, basil, bay leaf etc and even the simplest marinara sauce will make your dining experience a "10".

Last edited by rdywenur; 11/14/08 11:05 AM.
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Koala
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Koala
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Stuffed pasta shells. Yum! We use the large shells (cooked al dente) and stuff them with browned ground turkey mixed with chopped spinach, fresh herbs, homemade tomato sauce, and parmesan. Then cover with more sauce and cheese; and then bake at 350 for an hour. Quick, simple and filling.

Joined: Nov 2008
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W
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W
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Braciole, fried eggplant, chicken Parmigiano...there isn't too many Italian dishes that I don't like.


Joined: Feb 2006
Posts: 130
Jellyfish
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Jellyfish
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By braciola do you mean stuffed beef rolls or simply a beef chop?

In some areas of Italy (primarily the north) a braciola is a cutlet or chop cooked on the grill. The beef rolls in northern Italy are called involtini.


Beef rolls recipe: BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!


Paula Laurita
Italian Food Editor
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Tiger
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Tiger
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Spaghetti and meatballs from the Italian hall back home. smile They also had an awesome salad.

Joined: Nov 2008
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W
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Your link to Braciole-Stuffed Beef Rolls Recipe-is how similiar to how I make mine. I watched how my grandmother make hers. That was many years ago. eek

My family came from the Abruzzi region and it would be interesting to know if that way of cooking braciole is common to that region or area.

Just wanted to let you know that I think your Italian Food Site is fantastic.


Last edited by LizW; 11/27/08 11:01 PM.

Joined: Jul 2008
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Parakeet
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Parakeet
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I have to kinda change my mind - or add to my favorites.


Chicken Picatta...........


Robin Rounds Whittemore, Fragrance Editor
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Joined: Sep 2007
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Shark
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My family is from the Abruzzi region also. And that is how my mother made braciole.
Sundnacer
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Shark
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Too ironic...My grandmother taught me the exact same way!

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Posts: 130
Jellyfish
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Jellyfish
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Thanks for the compliments.

For those unfamiliar with the Abruzzo Region it is directly east of the Lazio region--About 50 miles from Rome. Many immigrated from this area to the US.



Paula Laurita
Italian Food Editor
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