Comments for Culinaria Italia - Italian Food and Cooking

Comment on About Culinaria Italia by dd

dd — Mon, 19 Oct 2009 12:53:55 +0000

super site merci!
http://www.troikatourism.com/

Comment on Ragu alla Bolognese – Authentic recipe by djkrysa

djkrysa — Wed, 14 Oct 2009 15:23:37 +0000

Thanks for the feedback Patrick. I’m glad you enjoyed it.

Comment on Ragu alla Bolognese – Authentic recipe by Patrick Johnston

Patrick Johnston — Wed, 14 Oct 2009 03:24:15 +0000

HI: I followed the recipie as closely as possible converting the metric portions to US weights & measures. I cooked the ragu for the required four hours adding a tablespoon of sugar at hour three. I used ground beef and white wine ( a riesling from the bottom shelf of our local supermarket, I do not know wines!) The color was perfect, and the taste, wonderful. I served it with fresh fetticucine and grated parmigino regiano (sp?). Had the same dish in Rome last week and this was equally as good!!

PJ Mesa

Comment on Orecchiette with braciole and ragu by Kenny Lee

Kenny Lee — Sun, 11 Oct 2009 18:33:43 +0000

Well at least it be “Hooves” me to continue my quest for Carne de la Caballos

Comment on Orecchiette with braciole and ragu by djkrysa

djkrysa — Thu, 08 Oct 2009 09:25:19 +0000

Groan!!!

Comment on Orecchiette with braciole and ragu by Kenny Lee

Kenny Lee — Thu, 08 Oct 2009 07:04:39 +0000

Wanted to use horsemeat but couldn’t find any in the “Neigh” Borhood. Pa dump pump splash

Comment on Broad beans and wild chicory by djkrysa

djkrysa — Sat, 12 Sep 2009 15:31:44 +0000

Thanks a lot Sandrar

Comment on Broad beans and wild chicory by sandrar

sandrar — Thu, 10 Sep 2009 13:12:59 +0000

Hi! I was surfing and found your blog post… nice! I love your blog. Cheers! Sandra. R.

Comment on Cold summer meatloaf with vegetables and tomato salsa by tink

tink — Fri, 14 Aug 2009 13:13:15 +0000

Thanks for the confirmation. I just wanted to make sure it wasn’t a misprint. Will certainly let you know how it turns out.

Comment on Cold summer meatloaf with vegetables and tomato salsa by djkrysa

djkrysa — Thu, 13 Aug 2009 22:44:52 +0000

Oops! You’re quite right!

The ricotta should be mixed together with the other ingredients in step 2.

Thanks for pointing it out and good luck on Saturday

Comment on Cold summer meatloaf with vegetables and tomato salsa by tink

tink — Thu, 13 Aug 2009 17:49:09 +0000

Help! I plan to make this for Ferragosto, but you don’t say what one is supposed to do with the 200g of ricotta. Please confirm whether this ingredient is part of the recipe or included by mistake. Many thanks. It looks delicious anyway!

Comment on Ragu alla Bolognese – Authentic recipe by Fatdog

Fatdog — Mon, 10 Aug 2009 16:09:27 +0000

Im at it again. Not drinking too much wine this time! Have now done probably a 17 variations of the Ragu/ bolongaise theme, borrowing from various recipes to come up with my own final all time best formula. Some disasters (not too bad), one incredible outcome – and I have had ragu from all corners of this globe including some of the ‘best’ from Italy. The only problem is that Im still trying to unravel what I did – I will say what I did was so outlandish im embarressed to put it in print until re-tested.

Non the less some tips for the punters. Use a dry white (Savingon Blanc or chenin blanc). Nothing else cuts it. A bay leaf helps a bit if you are into it. For the Gourmond – finely chop a fresh chicken liver (or two!) and add (raw) the simmering ragu. My wife would have gagged if she knew what I did – instead only great compliments and no mention of chicken liver ‘taste’. In short it gives an after ‘note’ and certain depth of flavour i have never achieved before. If you reheat the next day – incredibly more milk and grated carrot (not pan fried – just straight in) revs it up (the liver version that is !)

Good luck.

Comment on Neapolitan meatloaf – Authentic recipe by Laura

Laura — Tue, 04 Aug 2009 20:40:50 +0000

Your recipes are amazing. Real Italian food. Bravo!

Comment on About Culinaria Italia by Frank

Frank — Sun, 19 Jul 2009 04:26:00 +0000

Just stumbled across this site. Great work! Love the recipes! I’m 1/2 pugliese (my grandfather was from a little town outside of Bari called Grumo) so I’m especially looking forward to making your orecchiette recipes!

Comment on Carbonara – Authentic recipe by Carbonara, looking back instead of forward « Buy local, Eat global

Carbonara, looking back instead of forward « Buy local, Eat global — Wed, 15 Jul 2009 00:33:31 +0000

[...] quick look up on the internet and I found this recipe. In this one there is no cream. Sure there will be a number of variations but the viewer could have [...]

Comment on Fried courgette flowers by My first efforts at growing from seed | Make it and Mend it

My first efforts at growing from seed | Make it and Mend it — Tue, 07 Jul 2009 11:33:24 +0000

[...] of them. (Mmm maybe it’s time for some culinary experimentation with fried courgette flowers? Here’s the recipe [...]

Comment on Neapolitan meatloaf – Authentic recipe by johncaruso

johncaruso — Sun, 05 Jul 2009 07:59:57 +0000

Looks delicious!

Comment on The best baked ziti ever! by Anne

Anne — Tue, 02 Jun 2009 18:10:13 +0000

My father-in-law is from the North, somewhere in the mountains I can’t spell!

And yes I am familiar with those comments

Comment on The best baked ziti ever! by lailablogs

lailablogs — Sun, 31 May 2009 16:51:24 +0000

Sounds really delicious .. Laila .. http://lailablogs.com/

Comment on The best baked ziti ever! by djkrysa

djkrysa — Sat, 30 May 2009 11:14:12 +0000

Good luck! Where are the in-laws from? If they’re not from Puglia, They’ll probably say something like “very nice, but the way we do it is better”

Comment on The best baked ziti ever! by Anne

Anne — Sat, 30 May 2009 09:33:08 +0000

mm looks delicious, will have to try this out on the Italian in-law’s!

Comment on Fresh pasta by Fettuccine Alfredo – Authentic recipe « Culinaria Italia – Italian Food and Cooking

Mon, 25 May 2009 07:29:36 +0000

[...] 450g fresh fettuccine [...]

Comment on Fettuccine Alfredo – Authentic recipe by lailablogs

lailablogs — Sat, 23 May 2009 21:49:28 +0000

Simple and looks absolutely delicious .. Laila … http://lailablogs.com/

Comment on Lasagne Bolognese – Authentic recipe by djkrysa

djkrysa — Fri, 22 May 2009 15:33:02 +0000

Apparently the canteen lady was so proud of it too. “You’re in luck today Vincenzo. Real Italian food!”

Comment on Lasagne Bolognese – Authentic recipe by maryann

maryann — Fri, 22 May 2009 13:56:21 +0000

Corn? That IS weird! LOL

Comment on Authentic tortellini bolognese by djkrysa

djkrysa — Thu, 21 May 2009 12:23:17 +0000

Good idea Gian. I don’t have a video camera, but I’ll have a look on Youtube to see if anyone has posted one.

Comment on Authentic tortellini bolognese by Gian Michele Savoca

Gian Michele Savoca — Thu, 21 May 2009 02:50:52 +0000

This was a great visual tool. I wish that there was a video of the folding processto show how the fingers work. Thanks

Comment on Red wine risotto by anne

anne — Tue, 19 May 2009 10:03:45 +0000

That looks rich and delicious!

I’ve nominated you for an award, please come by to collect http://anneskitchen1.blogspot.com/2009/05/preemio-blogger-award.html

Comment on Ragu alla Bolognese – Authentic recipe by The Edible Festival » Blog Archive » The Slow Food Guide to Dating - Dinner and a Movie in Bologna, Italy

Mon, 18 May 2009 04:09:43 +0000

[...] not start right now? This recipe for authentic Pasta Bolognese suggests using tagliatelle or fettucine, but having tried it four [...]

Comment on Rabbit alla cacciatore by djkrysa

djkrysa — Fri, 15 May 2009 16:09:00 +0000

Thanks maryann. I didn’t realise I hadn’t posted for sooo long! I promise to do better

Thank also for the review.

Cheers

Comment on Rabbit alla cacciatore by maryann

maryann — Fri, 15 May 2009 14:10:50 +0000

I didn’t know you were back! I’m happy! Thanks for the review on blogged btw Now I have you in my feed reader so I shouldn’t lose your new posts!

Comment on Ragu alla Bolognese – Authentic recipe by djkrysa

djkrysa — Sat, 09 May 2009 04:19:36 +0000

Hi Chuck I'm sorry you find the recipe confusing. Here's a link with some pictures which may help you Tomato Products For the non metric version, Google has a rather nice conversion feature. Just type in, for example, 75g in oz and it''ll give you the result. AS a rough guide 25g=1oz HTH

Comment on Ragu alla Bolognese – Authentic recipe by Chuck

Chuck — Fri, 08 May 2009 22:51:52 +0000

Hi Are you using tomato puree or tomato paste(usually double or triple concentrated from a tube).I am not familiar with triple concentrated puree and have a really good knowledge of food products.In any event I am still on a quest for the perfect bolognese.I have seen this recipe before but have not tried it because of the puree and milk additive versus paste and cream.Do you possibly have the non metric conversion for the recipe as I’m math challenged.Whats your thoughts about the classic cream addition versus cooking it lowly and slowly with milk which does make sense.Chuck

Comment on Tomato sauce by Mezzalune with mushrooms « Culinaria Italia – Italian Food and Cooking

Fri, 08 May 2009 11:51:14 +0000

[...] 1 quantity tomato sauce [...]

Comment on Black cuttlefish risotto by djkrysa

djkrysa — Thu, 07 May 2009 16:46:11 +0000

I know what you mean

Comment on Black cuttlefish risotto by oysterculture

oysterculture — Thu, 07 May 2009 14:53:17 +0000

I loved this dish, when I tried it in Venice. I’ve tried to replicate it at home – close but just not the same without the canals by your side.

Comment on Fresh pasta by Black tagliatelle with prawns « Culinaria Italia - Italian Food and Cooking

Black tagliatelle with prawns « Culinaria Italia - Italian Food and Cooking — Mon, 04 May 2009 22:26:18 +0000

[...] in larger supermarkets or good delis. I made my own. Just add a sachet of cuttlefish ink to the basic pasta recipe. Black tagliatelle with prawns ingredients Black [...]

Comment on Authentic tortellini bolognese by djkrysa

djkrysa — Mon, 04 May 2009 15:35:52 +0000

Thanks very much Anne. The new index took AGES

Comment on Authentic tortellini bolognese by anne

anne — Mon, 04 May 2009 14:31:46 +0000

The tortellinis look fab! Love the makeover too

Comment on Mascarpone cream by djkrysa

djkrysa — Sat, 02 May 2009 22:34:33 +0000

De nada

Comment on Mascarpone cream by chio

chio — Sat, 02 May 2009 18:19:30 +0000

Delicious!! Thanks for the recipe!

Comment on Fresh pasta by Authentic tortellini bolognese « Culinaria Italia - Italian Food and Cooking

Fri, 01 May 2009 17:55:27 +0000

[...] You will also need one quantity of pasta dough. [...]

Comment on About Culinaria Italia by djkrysa

djkrysa — Sun, 26 Apr 2009 09:54:43 +0000

Thanks guys.

The makeover is still very much a work in progress. Hopefully It will spur me on to post something new

Cheers

Comment on About Culinaria Italia by GillthePainter

GillthePainter — Sun, 26 Apr 2009 07:39:34 +0000

I wasn’t expecting your makeover, first thing on a Sunday morning.

It looks fabulous from where I’m sitting! Gill.

Comment on About Culinaria Italia by ellabellamablemoo

ellabellamablemoo — Sat, 25 Apr 2009 17:03:01 +0000

Glad to see some activity here:)

Look forward to more delicious recipes:-)

Comment on About Culinaria Italia by djkrysa

djkrysa — Tue, 21 Apr 2009 13:43:35 +0000

Thanks Chio, it’s nice to have you here.

I understand your horror at what the rest of the world has done to Mexican food. Next you’ll be telling me that you don’t eat ‘chilli con carne’ every day…

Good luck with your hobby

Comment on Carbonara – Authentic recipe by djkrysa

djkrysa — Tue, 21 Apr 2009 13:35:26 +0000

Hi Chio

Although I posted the recipe as ‘Authentic’ there may be as many authentic recipes as there are cooks in Italy

I’ve seen recipes that use only the yolks and I’m sure it will be fine. The same for adding parsley. You don’t mention pancetta. It would make a big difference if you left it out. Bacon is a good substitute.

I have never heard of chillie being used, but some people use LOTS of freshly ground black pepper to give it a kick. Some people say this is how the dish got it’s name as the pepper resembles coal dust. I’m not sure of the truth of that, but it’s a nice story

Your version sounds like it would be delicious, I may try it with chilli sometime.

Thanks for dropping in.

Comment on Carbonara – Authentic recipe by chio

chio — Tue, 21 Apr 2009 11:40:50 +0000

Hi, I’ve ended up with a confusion with carbonara, some italian friends advice to use only the egg yolk, without whites. I’ve tried it and like it, it’s really creamy but then another friend saw me cooking it like that and said it was better toi use the whites and a bit of chillie.. What do you think?
Mixing on everything said to me I ended up making it with a bit of chillie, only egg yolk, olive oil, a bit of parsley and parmesan..

Comment on About Culinaria Italia by chio

chio — Tue, 21 Apr 2009 11:27:56 +0000

Hi, it’s great to have found your website. I’m in love with italian cuisine, and it’s really helpful to find recipes in english (my italian is not great!) I’m mexican and cooking is my hobby, it’s always horrible to find burritos are the mexican food outside of Mexico, so does carbonara with cream outside of Italy… Thanks for letting us reach the real deal!

Comment on Spaghetti with garlic, oil and chilli by djkrysa

djkrysa — Mon, 20 Apr 2009 16:53:38 +0000

Thanks for the tip Vojtech, I’ll give it a try.