Total Pageviews

Wednesday, October 17, 2012

~ All About Pasta ~

Good gloomy foggy 39ยบ morning. Yesterday, after the rain the clouds stayed and the sun came out and it was beautiful!

10-17 ~ Pick up papers

Historically this date....
1931Al Capone convicted of income tax evasion.

1933Albert Einstein flees Nazi Germany and moves to the United States.

1966 – A fire at a building in New York City kills 12 firefighters, the fire department's deadliest day until the September 11, 2001 attacks.

....would someone PLEASE tell me what in the world possessed the committee to award one to BO?????? for WHAT????????

19891989 Loma Prieta earthquake (7.1 on the Richter scale) hits the San Francisco Bay Area and causes 57 deaths directly (and 6 indirectly).

And births this date include....
1918Rita Hayworth, American dancer and film actress (d. 1987)

1920Montgomery Clift, American actor (d. 1966)

1921 – Tom Poston, American actor and comedian (d. 2007)

1926 – Beverly Garland, American actress (d. 2008)

1938Evel Knievel, American motorcycle daredevil (d. 2007)

1946 – Bob Seagren, American athlete

1948Margot Kidder, Canadian actress
.... watched her in Superman last night!

1958Alan Jackson, American singer and songwriter

All I know. Nuff said. Happy Hump Day. Going to make green tomato pickles today. Ciao.
xo Sue Mom Bobo
October 17th
National Pasta Day (OHHHHH GOODIE!)

Ravioli, tortellini, spaghetti, penne: Pasta takes many shapes and sizes. Do you have a favorite? Mine is Angel Hair...but I do LOVE most any kind of pasta!

Sometimes, I’ll see a type of pasta or sauce on a menu (written in Italian) and wonder, “What is that?”

Below I’ve decoded a few of the mysterious pasta shapes or sauces you’ve seen before but have been afraid to ask.

Agnolotti: These are half-moon shaped pasta that look like ravioli. They come from the Piedmont region of Italy and can be filled with cheese or meat.
Bolognese: This tomato based sauce is made with ground meat and pancetta. It has a soffritto base made with celery, carrots and onions that are cooked in olive oil or butter.
Bucatini: Long and thin like spaghetti, bucatini look like straws made out of pasta. This pasta is usually served in Rome “alla amatriciana.” This simple sauce is made with pork, tomato and pecorino cheese.
Cannelloni: Often confused with manicotti, cannelloni are pre-formed tubes that are stuffed with a meat or cheese filling, topped with sauce, and then baked.
Carbonara: This delicious and decadent cream based sauce is usually made with pancetta, cheese, eggs and pork. It’s often tossed with spaghetti, rigatoni or bucatini.
Genovese: What we know as pesto sauce, genovese type sauces are not cooked. Typically made with basil, garlic, olive oil and pine nuts, many chefs have been substituting nuts or herbs to create different variations.
Pastina: Meaning “little pasta,” pastina is the smallest pasta form made. It is shaped as tiny little stars and is often used in soups.
Puttanesca: This southern italian sauce is a spicy and salty dish made with olives, capers, anchovies, chili peppers, tomatoes and garlic.
Ragu: A ragu is any meat-based sauce. A bolognese sauce is an example of a ragu.
Tagliatelle: Commonly served with Bolognese sauce, tagliatelle are a much longer and wider version of fettuccine.

My Artichoke Pasta Bake:

Mario Batali's recipe: