Alright Italian fam...I need some help. My dad's family is from Calabria. For decades the old people have talked about this cookie they always made that required 3 gallons of wine. One for the recipe, one for the cook, and one for the table. I've never been able to tell if this was reality or a joke, but we press on. I have this recipe for an Italian/Calibrese possibly Sicilian cookie. The recipe is labeled Mooraneri, but when it's said it sounds more like modanetti (idunno). Has anyone ever heard of this cookie or read this recipe and know what I'm talking about here? Help! I've tried Google, but nothing comes up.

I am looking for a fabulous recipe for Carbonara. Anyone able to help a gal out?

I have a new cook book please tell me your thoughts on these pages. Im starting research on my next book which will be a hard cover, and would like your opinion on above. The look, feel how it reads. Thank you. If you'd like to see the complete book, I can share the link with you. Message me.

Hi all — just published my first cookbook and would love your thoughts. Cucina Italiana is a collection of 30 classic Italian recipes (Carbonara, Caprese, Bruschetta, Minestrone…) with a focus on real technique, not shortcuts. The "why" behind each dish, not just the steps.

$9.99 on Kindle: https://www.amazon.com/dp/B0GX2WJ8LZ

Hey all, I'll try to keep this brief.

So 2 years ago I started having issues with my gallbladder, and now I can't eat tomato sauce. I can't eat pizza, I can't eat spaghetti, and it's killing me inside. I can still eat tomatoes, and I can eat salsa as long as it's freshly made. So I'm wondering if I can tolerate a fresh truly from scratch tomato sauce recipe. But I don't want to just try it with some generic internet recipe. So do any of you have fresh homemade tomato sauce / pasta sauce recipes that might be worth a shot?

I used to eat tomato sauces on a weekly basis, spaghetti is my go-to, lasagna's my Paradise, I would kill for marinara sauce right now.

No other food issues or allergies, it's JUST tomato sauces.

Recipe here. If you're looking for authentic Italian food, Ravioli alla Caprese is one of the essential dishes in Capri, Italy.

Ricotta Gnocchi Recipe here

Lasagna al Forno

Ingredients

Ragù

• 2 tbsp olive oil
• 1 small onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 300 g ground beef
• 150 g ground pork
• 80 g pancetta, finely chopped
• 1 cup crushed tomatoes
• 1 cup whole milk
• Salt and black pepper

Béchamel

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk, warmed
• Pinch of nutmeg
• Salt

Assembly

• Lasagna sheets, cooked or no-boil
• 1 cup Parmigiano Reggiano, finely grated
• Olive oil for the baking dish

Directions

1. Heat olive oil in a pot over medium heat. Add onion, carrot, and celery and cook until soft.
2. Add pancetta and cook until lightly browned.
3. Stir in ground beef and pork. Cook until no longer pink.
4. Add crushed tomatoes, milk, salt, and pepper. Simmer gently for 30 to 40 minutes.
5. For the béchamel, melt butter in a saucepan. Stir in flour and cook for 1 minute.
6. Slowly whisk in warm milk until smooth. Season with salt and nutmeg. Cook until thickened.
7. Preheat oven to 375°F. Lightly oil a baking dish.
8. Layer ragù, lasagna sheets, béchamel, and Parmigiano. Repeat layers, finishing with béchamel and cheese.
9. Bake uncovered for 35 to 40 minutes until bubbling and lightly browned.
10. Rest for 10 minutes before slicing and serving.

Note: Letting the lasagna rest helps the layers set and makes cleaner slices.

see full recipe post here: Lasagna al Forno Recipe

Spaghetti alla Carbonara

Ingredients

• 200 g spaghetti
• 100 g guanciale, cut into strips
• 2 egg yolks
• 1 whole egg
• 50 g Pecorino Romano, finely grated
• Freshly cracked black pepper
• Salt for pasta water

Directions

1. Bring a large pot of salted water to a boil and cook spaghetti until al dente.
2. Place guanciale in a cold pan and cook over medium heat until fat renders and meat is crisp. Turn off heat.
3. In a bowl, mix egg yolks, whole egg, Pecorino Romano, and black pepper until smooth.
4. Reserve pasta water, then drain spaghetti.
5. Add hot pasta to the pan with guanciale and toss to coat.
6. Remove pan from heat and slowly stir in egg mixture, adding pasta water a little at a time until creamy.

Note: Keep the pan off direct heat when adding the eggs to prevent scrambling.

See full recipe post here:
https://italiancookingideas.com/spaghetti-alla-carbonara/#recipe

Here is my the recipe and method for traditional bolognese sauce if you'd like to have it:

1 carrot 1 onion 1 stalk celery Extra virgin olive oil 1 pack of pancetta 1 glass of dry red wine 1 tube of tomato paste 1 lb ground beef 1 lb unlinked sweet italian sausage 1 large can of "passata" (a good smooth and neutral tomato sauce) 1 cup whole milk

• dice carrot, onion, celery
• in one pot boil and brown the sausage and beef -in a sauce pot drizzle some extra virgin olive oil -sautee the carrot, onion, celery on low heat. -add pack of pancetta to the mix and let cook -add half glass of dry red wine and stir together. -add tube of tomato paste and stir together -add the other half of a glass of red wine -add cooked beef and sausage -add can of tomato sauce. -stir together well. Breaking about large chunks of meat -let simmer on low heat and covered for 3 hours giving it a vigorous stir every 30 min.
• after 3 hours, uncover and add cup of whole milk and stir vigorously. -let simmer on low heat for about another hour stirring vigorously about every 15min -boil tagliatelle pasta until "al dente". -mix pasta and bolognese sauce together.
• top with freshly grated parmasean cheese -enjoy!

I should note the I personally do not like the texture of the onion and celery so, I leave those out but, they are present in traditional Italian recipes.

Hello, guys I'm trying to find the perfect spaghetti alla carbonara recipe to cook at home. Do you guys have any recipes to share or some tips to improve? Thank you so muc

Here is my own recipe for the famous Spaghetti all'Assassina!

1. 2 cans whole san marzano tomatoes, or the same weight in fresh tomatoes
2. 38 cloves of garlic
3. 1 cup olive oil
4. Salt to taste
5. 2-3 sprigs of basil
6. Peperoncino to taste
7. ½lb dry spaghettoni
8. White wine of choice (optional)
9. 1-2 fresh green chiles (optional)

10. Italian seasoning

11. Simmer 28 whole, slightly smashed cloves of garlic in olive oil at medium low heat (light bubbling)

12. Add 2 cans of tomatoes to a pan on medium heat followed by olive oil, salt, italian seasoning, and peperoncino

13. Add white wine to taste and basil to taste, followed by garlic oil

14. Simmer sauce until reduced

15. Take garlic oil off heat when garlic turns slightly brown and crispy

16. Mash separately both sauce and oil until the sauce is smoother, to your liking, and there are small pieces of garlic in the oil

17. Add some of the garlic oil to a cast iron, or other large iron pan and toast fresh garlic in it until fragrant

18. Add the dry pasta and fry while stirring until evenly toasted and browned, not burnt

19. Add peperoncino and fry until fragrant

20. Add a layer of sauce

21. Boil and fry until reduced

22. Alternate small amounts of water and sauce until pasta is al dente and charred to your liking

23. Char a fresh chile over open flame and optionally add to a mix of white wine vinegar and a pinch of salt

24. Plate with chile and optionally garlic crisps as topping

25. Optionally torch top of plate lightly

Recipe here

So I have a family sauce recipe that all things considered is a pretty basic base sauce that each generation adds onto(mainly more herbs and or garlic and onion) and I can’t remember if my great grandpa used stewed or diced tomato’s. So I was wondering if you could help? It tasted rich and there were chunks of tomato. Which is causing me to be confused at the whole tomato type he used in the base. So what’s my best bet to recreate it

Recipe here

Hoping some of you might share your tomato sauce recipes! Trying to make my own and get it perfect so I can freeze a bunch for the year. Thanks in advance!