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Spaghetti pesto genovese

No trans fats, No hydrogenated oils, No microwaves. Only the best, freshest, wholesome, foods carefully prepared in the contemporary Italian fashion with a California twist. Italian triple cream Gorgonzola, sweet fig spread and thinly spaghetti pesto genovese prosciutto.

Vegetarians, sub sliced pear for prosciutto. Artichoke hearts, diced tomatoes, spinach, basil, light Feta cheese, garlic white sauce. With beef, ricotta, mozzarella, parmigiano and meat sauce. Spinach pasta, sauteed mushrooms, mozzarella, parmigiano, ricotta and marinara sauce.

Both types are also called arselle in Liguria and Tuscany. Italians prepare this dish two ways: in bianco, i. Traditionally, the bivalves are cooked quickly in hot olive oil to which plenty of garlic has been added. Linguine also may be used for the pasta in preference to spaghetti. Italian-American recipes sometimes use cream in this dish, but in its area of origin this would be considered most unorthodox.

Gillian Riley considers cream alien to the spirit of Italian cooking, remarking that, “the way cream dumbs down flavor and texture is not appropriate to the subtle flavor and consistency of pasta. In America cheese is sometimes added to this dish, although Italians believe it overpowers the simple flavors of the clams and of good quality olive oil. Info on Spaghetti alle vongole on Italiantourism. See, Gillian Riley’s entry on “Cream” in The Oxford Companion to Italian Food, p. For a discussion about the Italian dislike of putting cheese on pasta dishes with seafood from an American point of view, see Robert Trachtenberg, “Just Grate”, New York Times Magazine, March 30, 2008. Trachtenberg terms the prohibition “a mantra. Thank you for signing up for email updates!

It is a staple food of traditional Italian cuisine. A variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine”. The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling, which was conveniently portable. The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.

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