“Remember that very little is needed to make a happy life.” ~ Marcus Aurelius, Meditations… And pasta is a delicious moment of a happy life.
Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”. There are no particular recipes for this one-dish meal usually made out of leftover pasta with its sauce, beaten eggs and eventually “aggarbato” with cheese (usually the grated crust of aged-old pecorino)… Read more: Zero Waste Interlude: Frittata di “Maccarunə Carrati” via appetibilis.net This post was first published on Appetibilis | Saperi e Sapori del Territorio
Originally posted on APPETIBILIS.net:
You don’t need to be a musician to enjoy “spaghetti alla chitarra” [chitarra, pronounced key-tahr-rah, is the Italian word for guitar]. You just need to be a curious foodie, since spaghetti alla chitarra, or simply “chitarra” is one of the many signature dishes of the Abruzzi cuisine. Chitarra – the artisanal cooking tool – is made of a wooden frame with steel wires stretched on it. Once you have a classic fresh pasta dough, the entire process of making spaghetti is relatively simple. Sfoglia di semola rimacinata… Photo: Deda First you’ll need to make a “sfoglia” (= dough rolled-out to form a sheet), then you lay it onto the the chitarra and press it with the help of the rolling pin to cut the delicious strands (by means of the pin or by hand). The outcome is this. Making “Spaghetti alla chitarra”… Photo: Deda Spaghetti alla chitarra is durum wheat square-shaped egg pasta that goes virtually with any sauces you can think of. Be it fish or meat, or a simple “pommarola”, it is the most popular main course…