My kitchen is the heart of my home. My friends all like to hang out in there instead of in my more spacious living room.
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My kitchen is the heart of my home. My friends all like to hang out in there instead of in my more spacious living room.
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Spaghetti or linguine?This may seem like an odd question to anyone who isn't Italian. After all, they look the same, don't they? They're both eaten the same way, twirling them round and round a fork – a technique as difficult to master as eating with chopsticks! Shapes and sauces.As all the best food blogs will tell you, when it comes to pasta dishes, it's vital to choose the right shape of pasta to go with the right kind of sauce. For example, closed shapes like conchiglie are best with light sauces, like a simple tomato sauce with fresh basil. Larger types of pasta like tagliatelle should be dressed with a heavier, more tasty sauce such as a meat-based tomato sauce. Linguine goes with fish-based sauces – 'fish' here including anything that comes from the sea; clams, shrimp, mussels or fish of any kind. Why linguine and not spaghetti? Well, the edges of linguine cook for first and give up a bit more of its starch. This creates a mild 'creamy' effect which spaghetti does not have – perfect for fish! Here's a quick, simple guide for combining the right pasta with the right sauce.LONG PASTA
SHORT PASTA
Time is of the essenceMost people who don't cook Italian every day have the idea that Italian cooking is long and difficult. This may be because they're most familiar with lasagne or bolognese sauce, which can be time-consuming. Instead, here's a quick, no-fuss recipe for you to enjoy. |
AuthorI love cooking, and when it comes to quality I'm quite fussy. Archives
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