Marinara Pasta

UrbanoeFresco!
           Your Bite of Italy

Spaghetti Marinara

       Pasta dish

Marinara (English: "mariner's") sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine

This sauce is widely used in Italian-American cuisine, which has greatly diverged from its Old World origins.

Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara literally translates to "spaghetti mariner's style" (from the adjective marinara with the feminine suffix -a pertaining to salsa, Italian for "sauce", and also to maniera, Italian for "style"), but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola (the latter being Neapolitan language).

This is not to be confused with spaghetti marinara, a popular dish in Australia and New Zealand, where a tomato-based sauce is mixed with fresh seafood.^[

" Buon appetito."

Ingredients Serving for 8 person 

• 1 pound spaghetti
• 1 (28 ounce) can crushed tomatoes
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 tablespoon minced garlic
• 2 teaspoons white sugar
• 2 teaspoons dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons capers
• 1 pinch crushed red pepper flakes (optional)

Directions

• Prep
  30 m
• Cook
  30 m
• Ready In
  60 m

1. n a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
2. ower heat and simmer, with cover, for 45 to 60 minutes.
3. As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
4. Toss spaghetti with cooked sauce. Serve warm.

Footnotes

• Per Serving: 273 calories; 1.3 g fat; 55.9 g carbohydrates; 10.3 g protein; 0 mg cholesterol; 716 mg sodium.

Lasagna Recipe

UrbanoeFresco!
            Your Bite of Italy

LASAGNE

                            Pasta dish

Lasagne (/ləˈzænjə, -ˈzɑːn-, -ˈsɑːn-/; Italian: [laˈzaɲɲe]; singular lasagna) are wide, flat pasta, and possibly one of the oldest types of pasta.^[1] "Lasagne", or the singular "lasagna", commonly refers to a dish made with several layers of lasagne sheets alternated with sauces and other ingredients, such as meats and cheese.

Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough, flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick. Other recipes written in the century following the Liber de Coquina recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnuts, in a recipe adapted for the Lentenfast.

" Buon appetito."

Ingredients For 12 Serving

• • 9 lasagna noodles*
  • 1-1/4 pounds  Italian sausage
  • 3/4 pound ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2/3 cup water
  • 2 to 3 tablespoons sugar
  • 3 tablespoons plus 1/4 cup minced fresh parsley, divided
  • 2 teaspoons dried basil
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Directions

• Prep
  1 H
• Cook
  50 m
• Ready In
  2 H

1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
2. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
3. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
4. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.

Footnotes

• Use Hand made pasta noodles for best results. 
• Substitute Mild Sausage  for the Italian Sausage  if desired.

Tiramisu Recipe

UrbanoeFresco!
              Your Bite of Italy

Tiramisu Italian 

                                          Dessert

Tiramisu (from the Italian language, spelled tiramisù [tiramiˈsu], meaning "pick me up", "cheer me up" or "lift me up") is a popular coffee-flavored Italian dessert.Most accounts of the origin of tiramisu date its invention to the 1960 s in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso. Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of "Le Beccherie".Some debate remains, however. Accounts by Carminantonio Iannaccone (as first reported by David Rosengarten in The Rosengarten Report and followed by The Baltimore Sun and The Washington Post) claim the tiramisu sold at Le Beccherie was made by him in his bakery, created by him on 24 December 1969.Other sources report the creation of the cake as originating towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.Regardless, recipes named "tiramisu" are unknown in cookbooks before the 1960s. The Italian-language dictionary Sabatini Coletti traces the first printed mention of the word to 1980, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert.

There is also evidence of a "Tiremesù" semi-frozen dessert served by the Vetturino restaurant in Pieris, in the Friuli-Venezia Giulia, since 1938. This may be the name's origin, while the recipe for Tiramisu may have originated as a variation of another layered dessert, Zuppa Inglese.

It is mentioned in Giovanni Capnist's 1983 cookbook I Dolci del Veneto.Among traditional pastry, tiramisu also has similarities with many other cakes, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (dolce Torino), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the Bavarese Lombarda, which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In Bavarese, butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee.

On July 29, 2017, Tiramisu was entered by the Ministry of Agricultural, Food and Forestry Policies on the list of traditional Friulian and Giulian agri-food products in the Friuli-Venezia Giulia region

Source : Wikipedia 
" Buon appetito."

Ingredients For 6 to 8 Serving

• 6 large egg yolks, room temperature
• 1/2 cup sugar
• 500g  mascarpone cheese
• 4 large egg whites
• 50 mil Kahlúa or dark rum or Black Coffee optional
• 12 to 14 (4-inch) ladyfingers
• 1 . 1/2 cups brewed espresso (or 3/4 cup American coffee and 3/4 cup espresso), room temperature
• Unsweetened cocoa powder, for garnish

Directions

• Prep
  20 m
• Cook
  10 m
• Ready In
  30 m

1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.
2. In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
3. In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.
4. Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.

Footnotes

• Use Italian Coffee espresso  for best results. 
• Substitute Black Coffee  for the Liquor   if desired.