Bucatini is a heavier spaghetti, larger with a hole thru the middle. I personally like it very al dente! A great sauce with pork ribs, meatballs, and beef braciole make it super hardy.
One kicker for the sauce is, ... about 15 minutes before its done, I like to add a quarter cup of parmesano reggiono and a half cup of heavy cream. That addition really makes it stick to the pasta.
A drizzle of spiced olive oil, a garnish of parsley and sweet basil and your good to go.
Unfortunately this time around I had no fresh basil or parsley so I had to use the dry stuff. Oh well, I suffered thru it!!! A nice piece of crusty bread and the usual is a glass of red wine, ... but tonite I opted for the lite lager!
I'm full and feeling slightly rotund at the moment but very happy non the less! ;D
All have a great evening, .. Lou
Lou I feel sorry for you having to use dried basil. It is a totally different taste from fresh basil. However, you just made me have a yen for braciole. Do you ever make braciole with pork skin? I haven't had those for years. thanks for your post. Dominick
Dom, I usually have a fresh basil but the plant froze in the front window. Mom use to make it with pig skin but I wasn't crazy about it.
When you make your Braciole, add a little prosciutto to the mix, ... it makes it pop!
................Lou
Will do. Dominick
Lou
I grow Sweet Basil & Parsley on my window sill all Winter. I also have the fresh in the freezer so I'm never without them.
When Bryan came for dinner we made Bucatini & Short Ribs in the Gravy aka Sauce.
Dom
If you ever visit us I will make the Pork Skins for you.
No Dom I'm not Italian. That is the Wife thing, she is Italian
Mike
Drool.... ;)
Quote from: bluefish69 on December 20, 2017, 01:02:30 AM
Lou
I grow Sweet Basil & Parsley on my window sill all Winter. I also have the fresh in the freezer so I'm never without them.
When Bryan came for dinner we made Bucatini & Short Ribs in the Gravy aka Sauce.
Dom
If you ever visit us I will make the Pork Skins for you.
No Dom I'm not Italian. That is the Wife thing, she is Italian
Mike
Ok, I'll be there tomorrow. ;D All kidding aside. I'll make sure to touch base with you sometime in the spring. Dominick
That's a deal & bring the Crew. Dom, Wife, Baby & don't forget your Wife too.
Mike & Trudy
Doubling down on the Drooling after reading and seeing the pics.
Beautiful meal and nice pic, sounds excellent and probably taste like heaven would.
I've never had the Braciole pasta, will have to remedy that sometime.
Lou, that looks good. Bucatini are my favorite, but don't get to eat them much, my family likes the thinner spaghetti. ::)
When I do have it, can't get mine to bend as you're showing above, mine are not easy to twirl with the fork ;D
Sal
We make the Bucatini with a Pancetta Sauce [ Hot Pancetta is the best].
Mike
Quote from: bluefish69 on December 21, 2017, 04:30:11 AM
We make the Bucatini with a Pancetta Sauce [ Hot Pancetta is the best].
Mike
come on Mike post the recipe. sounds interesting. Dominick
I have to start again-----
Bucatini all'Amatriciciana Bianca
1/4 C Evoo
2 Tbs. unsalted Butter
1/4 lb. thickly sliced Pancetta cut into strips - We use more & sm. dice it
Pinch Red Pepper flakes - we use HOT Pancetta
Salt to taste -- we don't do this
1 Lb. Bucatini or the Ghettis for some
2 Tbs. Chopped FRESH Parsely
1/4 C Freshly Grated Pecorino Romano Cheese or 1/3 C Parmigiano [NOT KRAFT CHEESE]
Turn on Stove
Put Butter in Lg. Skillet
Add Pancetta & Pepper Flakes in skillet & lightly Brown
Bring a Lg. pot of water to boil ADD 1 Tbs. salt
Cook Bucatini till -- al dente
Save 1/2 cup Pasta Water
Drain Pasta & ADD to Skillet - Add to Skillet/add saved Pasta Water/Parsely & Cheese
Time TO EAT
This is the White Pasta. If you want the Red 1 let me know. Red 1 has other things in it.
Mike
Great recipe and that's how we do it. Fresh parsley is key and of course Parmigiano Reggiano, not that parmisan sawdust from the supermarket. With Pancetta and red pepper flakes, we will also add one small scallion, or one piece of garlic chopped fine.
Sal
I can eat that right now Mike! Sound's great. I picked up another fresh basil plant.
I left the front window open a crack and the other plant was frozen. :-\
Your correct Sal as some of the stuff from the grocery store isn't even good as sawdust. A good chunk of sharp cheese and a glass of red is tough to beat.
....................Lou
This is a little different
Bucatini all' Amatriciana Rossa
5 tbs. Evoo
1 sm. onion, finely chopped
1 Clove Garlic finely chopped
1/4 lb. thickly sliced Pancetta, cut into small strips -- we like diced
3 C. canned Imported Italian Tomatoes with juice, put through a strainer to remove seeds. We crush the Tomatoes by hand.
Salt to taste
Pinch of Red Pepper Flakes
1 Lb. Bucatini
1/4 C. Pecorino or 1/3 C. Parmigiano Cheese
Put Evoo in Skillet & Heat
Add onion & Garlic cook till colored pale yellow
Add Pancetta cook till lightly colored
Add Tomatoes & season with Salt & Red Pepper
Cook uncovered over Med. High Heat 7-8 Min.
Cook the Pasta same as the other recipe AL Dente
Drain Pasta & Add to Skillet with Sauce - Gravy
Stir in Pecorino Cheese - NOT KRAFT CHEESE - season to taste
SERVE AT ONCE
Dominick - The G W Bridge is Bumper to Bumper. Do you miss this??
Quote from: bluefish69 on December 21, 2017, 10:10:23 PM
Dominick - The G W Bridge is Bumper to Bumper. Do you miss this??
Isn't it always? ;D
That damned GW can fall in the water for all I care.
I've been across that thing too many times at all hours and ever seen traffic flowing freely.
They used to pay us a $200.00 bonus just to convince us to take a load into any of the five boroughs/Long Island, no matter which bridge we used.
I hated taking an 18wheeler much North of I64 or South of I84 or anywhere East of PA.
Now as to the food in this thread, I wanna try the recipes posted but finding a few of the ingredients is going to be a PITA to find good ingredients, e.g. the Hot Pancetta.
Down South here you just can find all the good charcuterie meats like that and others, nor the pasta or big hunks of real Parm Reggi.
Man I was in heaven when I was vacationing in PA... The Food!
I have to find the book but we have a place in Brooklyn that will ship the goodies to you. I have to find the address - I can drive there with my eyes closed.
I lucked out -- we are not cooking this Christmas Eve.
Mike & Trudy
We found the book by Mary Ann Esposito. We have a few of her cook books.
Here is the address of her supplier-
Coluiccio & Son
1214 60th St.
Brooklyn, N.Y. 11219
1-1-718-436-6700
A wide varity of Italian products including cheeses & cured meats. A great source for dries beans, wheat berries, farro, farro flour & frozen fava beans.
This is where we go for these items & more. HOT Pancetta Too
Mike & Trudy
Quote from: Alto Mare on December 21, 2017, 10:30:47 PM
Quote from: bluefish69 on December 21, 2017, 10:10:23 PM
Dominick - The G W Bridge is Bumper to Bumper. Do you miss this??
Isn't it always? ;D
We are getting our share of traffic. They keep building and no highway improvements. Dominick