Favorite Italian dish

[wiffleball 4,789]

Man, other than eggplant, I don't think there's a bad Italian dish that I've ever had or even heard of.

I mean, just about everything else is freaking amazing. Got to admit, not a big fan of alfredo sauce. I don't know, it just seems like a straight shot of Crisco to the heart. Still, I wouldn't turn down seafood alfredo.

 

But if I'm going to choose one dish? Probably veal marsala and masala mushroom sauce with angel hair pasta with olive oil and parmesan.  Chicken is not bad, but veals better.

 

You?

[Hardcore troubadour 15,107]

Chicken and shrimp francesce and penne ala vodka with prosciutto.  And good old fashioned ravioli. 

[League Champion 1,896]

Blue Claw Crabs in Gravy

Roasted Pork Broccoli Rabe

Mussels Red 

Clams Casino 

 

 

[dogcows 1,030]

Alexandra Daddario

[taco breath 424]

Pasta puttanesca

[edjr 6,579]

Lasagna. No meat.  Meatballs and Sausages on the side

[Bert 1,128]

Veal Picatta with angel hair pasta or Osso Buco with parmesan polenta 

[Hardcore troubadour 15,107]

1 minute ago, Bert said:

Veal Picatta with angel hair pasta or Osso Buco with parmesan polenta 

Osso Buco. Nice. 

[MTSkiBum 1,620]

Lasagna

[TommyGavin 790]

24 minutes ago, edjr said:

Lasagna. No meat.  Meatballs and Sausages on the side

We know you like sausage on the side 

[TommyGavin 790]

Veal Saltinbucco

[MDC 7,211]

Chicken parm is king. But other than that, veal Marsala.

[bostonlager 2,664]

Breadsticks

[jerryskids 6,641]

28 minutes ago, Bert said:

Veal Picatta with angel hair pasta or Osso Buco with parmesan polenta 

If the restaurant has Osso Buco, that's pretty much what I'm getting, so I'll go with that.

4 minutes ago, TommyGavin said:

Veal Saltinbucco

I like either of these veal preps, and in the absence of Osso Buco, I'll go with one of these.

I usually don't get a pasta based dish, but if I do, it's probably gnocchi.  

[Bert 1,128]

Just now, jerryskids said:

If the restaurant has Osso Buco, that's pretty much what I'm getting, so I'll go with that.

I like either of these veal preps, and in the absence of Osso Buco, I'll go with one of these.

I usually don't get a pasta based dish, but if I do, it's probably gnocchi.  

Saltimbocca is also very good.  I'm a big fan of pasta. 

[Strike 5,316]

It's a toss up between Veal Parmigian and Meat Lasagna.  Got a mom and pop Italian place up the street that's been there since the 60's that is amazing.

[Louie Kelcher 97]

I stopped eating veal many years ago, but it was one of my favorites.

Eggplant parm is probably number 1 for me, but I do love a good meatball, but I make the best so I don't order while out.

Love a good cream sauce, and if the restaurant makes their own pasta I'll usually get that.

[5-Points 3,430]

Bucatini all'Amatriciana

 

 

 

the secret to this dish is to not have it be too "saucy" - you want to simmer off some of the moisture from the tomatoes and leave just a thick sauce. The little bit of pasta water that will cling to the pasta when you transfer it to the sauce in the fry pan will be enough to thin out the sauce a little.

 

3 ounces pancetta, cubed

 

1 tablespoon extra virgin olive oil

 

1/3 cup finely chopped onion

 

1/4 teaspoon red hot chili pepper (or to taste)

 

1/4 cup of dry white wine

 

1 cup canned whole tomatoes and juice, crushed (use San Marzano if you can)*

 

8 ounces Bucatini pasta (or spaghetti)

 

1/2 cup freshly grated Pecorino cheese

 

salt to taste

 

Bring a large pot of well salted water to a boil.

 

In a large fry pan, cook the pancetta over medium heat for several minutes until crisp but not brown. Remove the pancetta with a slotted spoon and reserve, but leave the fat in the pan. Add the olive oil, onions and chili pepper and cook for several minutes until the onions are just soft but not browning.

 

Add the white wine and cook for one minute. Add the tomatoes (I just use my hand to crush them) and juice and reserved cooked pancetta and cook over medium low heat, uncovered, for 15 minutes. You want most of the liquid to cook off.

 

Meanwhile, cook the pasta until still a little firm. With tongs, remove the pasta from the boiling water and place right into the tomato mixture. Thoroughly coat the pasta with the tomato mixture. Turn off heat and add the cheese, tossing well. Taste for salt and add if needed. Serve immediately and pass extra Pecorino around. Be sure to serve a big red wine with this dish.

 

* tip - If you cannot find or do not want to buy San Marzano tomatoes, I have found that Muir Glen canned whole tomatoes are pretty good. There are many canned tomatoes that are not. San Marzanos are going to have a richness of flavor you won't get with most other tomatoes. They usually are found in 28 ounce size cans. In a recipe like this, where you just use 1 cup of them, I just freeze the remainder for another use. They freeze just fine.

 

 

[jerryskids 6,641]

5 minutes ago, Bert said:

Saltimbocca is also very good.  I'm a big fan of pasta. 

I love it as well but I generally try not to go crazy with processed carbs like pasta.  I also love cream sauce (heh heh) so combine the two, put some interesting meat or shellfish in there, and I'll make an exception.   

[5-Points 3,430]

16 minutes ago, 5-Points said:

 

That and pizza.

Edited January 23, 2023 by 5-Points

[DonS 3,292]

52 minutes ago, taco breath said:

Pasta puttanesca

I like this as well.  Also a big fan of gnocchi. 

[Strike 5,316]

Gonna have to admit Marisa Tomei was a pretty hot Italian Dish in My Cousin Vinny.

[Bier Meister 1,678]

preferisco il nord

 

 

Saltimbocca

Marsala

gnocchi

carbonara

boar ragu

 

[TommyGavin 790]

23 minutes ago, Strike said:

It's a toss up between Veal Parmigian and Meat Lasagna.  Got a mom and pop Italian place up the street that's been there since the 60's that is amazing.

Have a neighborhood place opened in 1972 - same family owned celebrating their 50 th year. 
 

They a special that is 99% of the time available but not on the menu. I cannot help but to order it every time we go. 
 

It’s a breaded pork chop still on the bone. With cherry peppers melted mozzarella and a delicious brown gravy. 

[Gladiators 1,964]

46 minutes ago, Bert said:

Saltimbocca is also very good.

My favorite

[wiffleball 4,789]

34 minutes ago, Strike said:

Gonna have to admit Marisa Tomei was a pretty hot Italian Dish in My Cousin Vinny.

Get to see her boobies in lionheart. Or something like that. Christian Slater. Freak, she was freaking spectacular!

[Strike 5,316]

10 minutes ago, wiffleball said:

Get to see her boobies in lionheart. Or something like that. Christian Slater. Freak, she was freaking spectacular!

Have you seen "Before the Devil knows you're dead?"   Nice nude sex scene with her at the beginning of the movie.  The only offputting thing is that fat fock Philip Seymour Hoffman getting to bang her.  That's just wrong for multiple reasons.

[Engorgeous George 2,228]

Sophia Loren with a side of Claudia Cardinale.

[taco breath 424]

1 hour ago, DonS said:

I like this as well.  Also a big fan of gnocchi. 

some recipies add tuna.  i need to try this.

[wiffleball 4,789]

31 minutes ago, Strike said:

Have you seen "Before the Devil knows you're dead?"   Nice nude sex scene with her at the beginning of the movie.  The only offputting thing is that fat fock Philip Seymour Hoffman getting to bang her.  That's just wrong for multiple reasons.

Oh, ick!

 

I really could have gone the next five lifetimes not hearing that.

[wiffleball 4,789]

So probably one of my favorite dishes, and I'll probably have it tonight. My mom made it. And boy, she could really shine when she wanted to.

 

Angel hair pasta, (or penne), pesto, lightly toasted pinon nuts, artichoke hearts, sliced cherry tomatoes, grilled chicken, sliced black olives, parmesan. 

 

I've kicked it up with things like anchovy paste, or mashed sardines, maybe smoked salmon, grilled prawns,  but the above is just freaking amazing.  the best part is eating it cold right out of the fridge at 3 in the morning.

 

The funny thing is, once mom did that? She was never going to be able to foist freaking ragu on us ever again.

 

Damn. Now I freaking miss her. 

[Drizzay 709]

Chef Boyardee or Spaghetti-o's with meatballs

[JustinCharge 2,397]

when i worked in an italian restaurant / pizzeria, we used to make our own snack.  the place would bake their own italian bread but slice off the bread ends and store them in a bag.  we would grab a bread end, hollow out a small area in the middle, then stuff some freshly shredded provolone cheese in there and cover it in homemade shapghetti sauce.  boy was that good.

[weepaws 3,158]

3 minutes ago, Drizzay said:

Chef Boyardee or Spaghetti-o's with meatballs

Do you like the ones that have hot dogs in them?

[wiffleball 4,789]

Just now, Drizzay said:

Chef Boyardee

One of many products that thrived thanks to world war ii.

There's a kid, literally a kid, who became a gazillionaire by inventing and marketing spam.

 

The crazy thing is? And I can totally understand it. When I left college, I swear I'd never eat ramen again. And now I crave it. 

 

The crazy thing is, when soldiers came back from the war. What we would typically think of as crap food like Chef boyardee and spam and so many other things? These guys craved it. 

 

Unfortunately, the same thing happened with cigarettes. But that's s whole nother story.

[Engorgeous George 2,228]

Monica Belluci

[taco breath 424]

bottomless salad bar.

[DonS 3,292]

16 minutes ago, Engorgeous George said:

Monica Belluci

 

[DonS 3,292]

22 minutes ago, Drizzay said:

Chef Boyardee or Spaghetti-o's with meatballs 

Back in my poor youth I used to love mini raviolios, which was like ravioli stuffed with the spaghettios meatballs.  Haven't seen them in years so don't know if they even exist now. 

[TommyGavin 790]

21 minutes ago, DonS said:

Back in my poor youth I used to love mini raviolios, which was like ravioli stuffed with the spaghettios meatballs.  Haven't seen them in years so don't know if they even exist now. 

I know I told this story before. Probably more then once. 
 

Over 25 years ago me and wifey went to Canada and we picked up a grating cheese  that was over $20 per lb. 
 

Wife was so pissed when she saw me grating it over canned ravioli!!! She wasn’t wrong LOL.