Bucatini

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>
>
While grilled shrimp is a dish that is well known to most of us, pasta cooked in red wine is probably less known/experienced by most folks, even those who are fans of pasta in all shapes and tastes 🙂
I for one have cooked pasta in red wine a few times, many years ago, but had forgotten about it since, until I came across it while browsing through some of my (very) old menus, notes, and pictures.
I have cooked this now twice in the past couple of weeks, and it has become one of my absolute favorite side –  and even main-dish. The secret to preparing this pasta successfully lies in the red wine. Please, don’t even consider to use an inferior bottle of wine. Of course, you also don’t want to break the house, but, as with all very simple dishes, your success lies squarely on the quality of the ingredients. Also, it is my opinion that this pasta works best with butter instead of olive oil, since a really good EVO would, in my humble opinion, overpower the flavor of the wine. Again, this pertains to my very own taste preference and might work differently for yours 🙂
Also, panko in the pangrattato is a better choice  for me  than regular breadcrumbs 🙂

>
Bon Appétit !   Life is Good !
>
>
P.S.
Before somebody gets’ their knickers in a twist about the pangrattato – there is no ONE way of preparing it. Pangrattato simply means “grated bread”.
It can be toasted, cooked in a dry pan until golden, sautéed in butter or olive oil. It can be highly seasoned or just a little, it can contain herbs and/or whatever dry ingredient suit your palette and the dish you prepare. 🙂
>
>
Click here for more  Pangrattato  on  ChefsOpinion
>
Click here for more  Bucatini  on  ChefsOpinion
>
Click here for more  Shrimp  on  ChefsOpinion
>
Click here for more  Pasta  on  ChefsOpinion
>
>
>

Red Wine-Bucatini

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Advertisements

Pasta With Sun-dried Tomato/Cashew-Pesto And Ricotta

>
>
Question : Who love’s a bright-green, traditional, heavenly aromatic basil pesto?
Answer :    Just about everybody does, that’s who. (Including myself)
However, for my very own personal taste, I prefer to pair traditional pesto with light and airy gnocchi, while I love to marry a rustic pasta like penne rigate, rigatoni, farfalle or bucatini with a more complex pesto such as this Sun-dried Tomato/Cashew-Pesto.
I hope that the Italian purist’s out there will forgive me and maybe even agree with my opinion that a non-traditional pesto such as this Sun-dried Tomato/Cashew-Pesto can elevate a simple pasta to even greater culinary bliss than a one-note basil/pine pesto nut will ever be able to do. In my humble opinion, anyway……. 🙂

Bon Appétit !   Life is Good !
>
>
Click here for more Pasta  on  ChefsOpinion
>
Click here for more Pesto on  ChefsOpinion
>
>
>

Pasta With Sundried Tomato/Cashew Pesto And Ricotta

Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

>

Pasta With Sundried Tomato/Cashew Pesto And Ricotta

Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

>

Pasta With Sundried Tomato/Cashew Pesto And Ricotta

Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>

Pork Shank’s & Lai Fen In Garlic/Ginger Broth

>
>
Usually  we use this cut of the animal to make Osso Buco (originally done with veal shanks), but I love me a hearty soup more than anything else, so I decided to prepare this dish with some pork shanks my friend Curtis dropped off last time he came to visit. Great, simple dinner, bursting with flavor and texture 🙂
>
Bon Appetit !   Life is Good !
>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>
>
Preparation :
>
>

simmer pork shank's in stock seasoned with star anis, cinnamon, garlic paste, black pepper, salt and grated ginger until tender but NOT falling apart

simmer pork shank’s in stock seasoned with star anis, cinnamon, garlic paste, black pepper, salt and grated ginger until tender but NOT falling apart

>

meanwhile, blanch green beans and cook lai fen pasta (rice flour bucatini)

meanwhile, blanch green beans and cook lai fen pasta (rice flour bucatini)

>

add beans to soup

add beans to soup

>

add diced peppers, onions and lap cheong (chinese sausage), check/adjust seasoning

add diced peppers, onions and lap cheong (chinese sausage), simmer two more minutes, check/adjust seasoning

>

add lai fen to serving bowl

add lai fen to serving bowl

>

to serve, top noodles  with meat, vegetables and broth, sprinkle with chopped cilantro

to serve, top noodles with meat, vegetables and broth, sprinkle with chopped cilantro

>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>

Pork Shank's & Lai Fen In Garlic Ginger Broth

Pork Shank’s & Lai Fen In Garlic Ginger Broth

>
>
>
>
>
>
>

Polpi In Umido – Italian Style Octopus Stewed In Wine And Tomatoes



Octopus  is one of my favorite seafood. Unfortunately, fresh octopus is not usually available around here. I sometimes order it online, but for the spur of the moment, I usually fall back to canned octopus. I have tried many different brands over the years and my favorite is the Vigo brand in garlic/olive oil. I usually prepare a salad by mixing it with peppers, herbs, potatoes and vinaigrette. Once in a while I mix it in a mixed seafood stew. However, for the dish at hand it was the perfect taste and texture. I even added the garlic oil from the can since it has a strong taste of the sea. A quick, easy and very affordable seafood recipe. If you are not a fan of octopus, replace it with shrimp, just simmer the shrimp and sauce for less time in order to keep the shrimp succulent and moist.

Bon Appetit !   Life is Good !


Click here for more about Octopus

Polpi In Umido - Italian Style Octopus Stewed In Wine And Tomatoes

Polpi In Umido – Italian Style Octopus Stewed In Wine And Tomatoes

Polpi In Umido - Italian Style Octopus Stewed In Wine And Tomatoes

Polpi In Umido – Italian Style Octopus Stewed In Wine And Tomatoes



Preparation :

saute finely diced onions and garlic paste in olive oil

saute finely diced onions and garlic paste in olive oil

when onions are translucent add tomatopaste, saute another minute

when onions are translucent add tomato paste, saute another minute

deglaze with red wine, add octopus with it's canned oil, kosher salt and cayenne pepper, simmer fr three minutes, check/adjust seasoning

deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning

meanwhile, cook bucatini al dente, strain, mix with olive oil

meanwhile, cook bucatini al dente, strain, add some olive oil

plate bucatoni, top with octopus ragout, sprinkle with italian parsley and basil leaves

plate bucatini, top with octopus ragout, sprinkle with italian parsley and basil leaves

Polpi In Umido - Italian Style Octopus Stewed In Wine And Tomatoes

Polpi In Umido – Italian Style Octopus Stewed In Wine And Tomatoes

Polpi In Umido - Italian Style Octopus Stewed In Wine And Tomatoes

Polpi In Umido – Italian Style Octopus Stewed In Wine And Tomatoes



Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you 🙂






Chicken Parmigiana

>
>

This  post is for David’s mom, who needs a fool proof recipe/instructions for chicken parmigiana.
David, make sure you send us pictures when your mom prepares it 🙂

Bon Appetit !   Life is Good !


Click here for Tomato Sauce recipe

Chicken Parmigiana

Chicken Parmigiana

season skinnles chicken breast with salt and pepper, bread with flour, egg and bread crumbs

season skinnles chicken breast with salt and pepper, bread with flour, egg and bread crumbs

saute in butter until 3/4 cooked through, remove to baking rack

saute in butter until 3/4 cooked through, remove to baking rack

sprinkle with grated parmesan, cover with tomato sauce

sprinkle with grated parmesan, cover with tomato sauce

covered in tomato sauce

covered in tomato sauce

sprinkle with shredded mozzarella, sprinkle with oregano, bake until cheese has melted

sprinkle with shredded mozzarella, sprinkle with oregano, bake until cheese has melted

meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, kosher salt and freshly ground black pepper

meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, kosher salt and freshly ground black pepper

meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, grated parmesan, some of the cooking water, kosher salt and freshly ground black pepper

meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, grated parmesan, some of the cooking water, kosher salt and freshly ground black pepper

sprinkle bucatini with fresh basil

sprinkle bucatini with fresh basil

bucatini in creamy tomato sauce

bucatini in creamy tomato sauce

Chicken Parmigiana

Chicken Parmigiana







Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂




189



Calamare E Bucatini



I love  calamari, but I hate to clean them at home and it is hard to find good quality cleaned ones around here. But, yesterday I got lucky. I drove around a bit with Bella to see what’s out there and low and behold, I found a fishmonger I had not noticed before, even though I drove by there many times over the year’s. To my surprise, they have a great selection of fresh, quality seafood. I had to control myself not to go crazy and buy too much (I did anyway).
So, one of the first things on my list today were the calamari, simply prepared and served over Bucatini.

Bon Apetit !   Life is Good !

Calamare E Bucatini

Calamare E Bucatini

mise en place

mise en place

season with kosher salt, cayenne pepper and granulated garlic, dredge in corn starch. Cook bucatini until al dente, drain, reserve some of the cooking liquid

season with kosher salt, cayenne pepper and granulated garlic, dredge in corn starch. Cook bucatini until al dente, drain, reserve some of the cooking liquid

saute in VERY hot peanut oil for less then a minute

saute in VERY hot peanut oil for less then a minute

remove to absorbent paper

remove to absorbent paper

add herb butter, chilies, scallion, garlic paste, small amount of grated parmesan, kosher salt, chili sauce and small amount of cooking liquid, mix well until pasta is coated

add herb butter, chilies, scallion, garlic paste, small amount of grated parmesan, kosher salt, chili sauce and small amount of cooking liquid, mix well until pasta is coated

bucatini

bucatini

Calamare E Bucatini

Calamare E Bucatini

Calamare E Bucatini

Calamare E Bucatini

Calamare E Bucatini

Calamare E Bucatini



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂




819




Bucatini, Bologna, Tomato, Asiago & Egg ” Midnight Snack In Simpleland “

.
.
Yesterday  I had a very long workday without lunch or dinner. I finally came home at 9.00pm (I left the house at 5.00am, after two hours of walking Bella, breakfast, checking e-mail, etc) .
First thing’s first, so I poured myself a glass of merlot and sat down to relax a few minutes before I wanted to move on to do what needs to be done. However, I woke up three hours later at around midnight, because Bella brutally stubbed me with her nose, demanding to finally be taken on her walk. When we got back it was past 1.00am and I was famished. I wanted to have something quick, uncomplicated, substantial and tasty, but not too heavy or fatty. A quick inspection of the fridge and cup board revealed, amongst other goodies:
Bucatini, salted butter, bologna, aged asiago, greek yoghurt, eggs, tomatoes and scallions.
Usually and traditionally, one would saute the bologna and tomatoes in fat before adding the other ingredients.
But I wanted to have a different, “fresher” taste. So, here is how it went:
I cooked the pasta, drained it (reserved some of the cooking water). I chopped the tomatoes, sliced the scallions, grated the asiago, whisked the eggs with salt and freshly ground black pepper.
Then I mixed all the ingredients over low heat including a bit of the cooking water and cooked it until the eggs set. The result was a revelation of how the addition or absence of one single cooking step (sauteing) can completely alter the taste and texture of a dish. This version is actually my new favorite when it comes to pasta with bologna. The freshness of the bologna (must be of very good quality) and the slight acidity of the yogurt and raw tomatoes make it a new, much appreciated dish in my arsenal of pasta dishes.
.
Bon Appetit !   Long Live The Midnight Snack ! 🙂
..
.
More Bucatini On ChefsOpinion 1

More Bucatini On ChefsOpinion 2

More Bologna On ChefsOpinion

” Bucatini, Bologna, Tomato, Asiago & Egg “

.


.
.
..

” Bucatini & Poached Egg “

.
.

Bucatini,  grated swiss cheese, diced tomatoes, garlic, toasted bread crumbs,
poached egg, Extra virgin olive oil.Not bad for a midnight snack 🙂

Bon Appetit !   Life is Good !
.

.
.
.