100 Layer LASAGNA
by Mark Ladner
CHEF MARK LADNER
100 LAYER LASAGNA
AMERICA'S FAVORITE
ITALIAN COOKBOOK
Monday, July 1, 2024
Sunday, May 26, 2024
BBQ Chicken n Ribs Sauce Recipe
BONE SUCKIN' BB SAUCE
Put it On CHICKEN, RIBS, BURGERS
WHATEVER !!!
WORLD FAMOUS
BONE SUCKIN' SAUCE !!!
"You Can't Get Better' !!!
BONE SUCKIN RIBS
RECIPE with BONE SUCKIN SAUCE
"YOU'RE GONNA LOVE IT" !!!
BONE SUCKIN BARBECUED CHICKEN
BONE SAUCKIN BBQ SAUCE
12 PACK !!!!
BONE SUCKIN SAUCE !!!
MAKE YOUR OWN !!!
WANT to MAKE YOUR OWN ?
BONE SUCKIN BBQ SAUCE ?
SECRET RECIPE INSIDE
RIBS BBQ CHICKEN
And MORE !
Sunday, September 3, 2023
Homemade Tagliatelle Pasta Ragu Recipe with
BETTA MAKES RAGU
BETTA MAKES HOMEMADE TAGLIATELL PASTA
With RAGU BOLOGNESE
The WORLDS TASTIEST PASTA
With RAGU BOLOGNESE
RECIPE by DANNY BOLOGNESE
What's the WORLD'S TASTIEST PASTA ? It's Pasta with RAGU BOLOGNESE
MEAT SAUCE by Danny Bolognese, aka Daniel Bellino Z the Bestselling author of SUNDAY SAUCE,
and The RAGU BOLOGNESE COOKBOOK.
The Journal of Italian Food Wine & Travel wrote in their 6 pages magazine article on Chef Daniel Bellino, that his Ragu Bolognese was the Best in The Country (America). Quite an Honor. Many people know and Love Daniel's Ragu Bolognese. It is quite famous. And Daniel says, "This Ragu is not hard to make, but you do have to be taught how to make it, and once you do, it's pretty easy to make, though it takes a bit of time, but time well spent, as you end up with one of the World's Tastiest Dishes, and one of the Best Tasting Pasta Dishes of All, that's Pasta with Ragu Bolognese. You can choose which ever pasta you'd like to dress with Daniel's famous ragu. Many love : Spaghetti, Rigatoni, or Cavatappi, or the most traditional pasta for Ragu from Bologna, and that's Tagliatelle, alson known as Fettuccine. And one of the most famous Italian Dishes of alla, Lasagna Bolognese, made with Ragu Bolognese, Bechamel, and grated Parmigiana Reggiano Cheese from Parm.
Yes, Daniel says, "It's not hard to make, but you don need to know the proper way," which you can find in his bestselling cookbook on the subject, The Ragu Bolognese Cookbook by Danny Bolognese. Daniel was taught the recipe by Chef Pasquale way back in 1987 when he was a cook at Caio Bella restaurant in New York City. Daniel says, "Chef Pasquale's Ragu Bolognese recipe is the Best, and it's the way I've been making Bolognese for more than 35 years. I've made it for thousands of people over the years, and everyone Loves it. As well as making it for so many friends, family, and customers eating at my restuarant or restaurants I've cooked at over the year, I have personally taught my cousins and a few friends how to make it as well, and they all love it. It enriches there repetoires of recipes, and one of the best you could ever have in your arsinal, as you can make it ahead of time and easily cook it for a crown of people, simply by heating the ragu and cooking however much pasta you need, for the amount of people being served.
You may not be able to get a personal in-persone lesson by Daniel, but you can get the next best thing. Buy Daniel's book The Ragu Bolgonese Cookbook and you'll be all set.
Daniel says that he agonized for a couple of years about making his secret recipe available in a cookbook, but in the end, he finally decided to "Let The Cat Out of The Bag," and put it into the cookbook. So there you go. If you want one of the World's Greatest and Tastiest Recipes of all, get the Ragu Bolognese Cookbook, and make it yourself. You will be so very glade you do.
Basta !
Recipe Sicilian Ragu Pasta Maccheroni
GIOVANNA'S PASTA with SICILIAN RAGU
NONNA BELLINO'S COOKBOOK
RECIPES FROM MY SICILIAN NONNA
PASTA - RAGU - ARANCINI - CAPONATA
SICILIAN SOUPS & MORE ...
Sunday, July 18, 2021
How to Make Pasta Amatriciana Sauce Recipe
BUCATINI AMATRICIANA
Pasta all' Amatriciana (or matriciana) is a typical dish of Roman trattorias and taverns but originally from the town of Amatrice. The basic ingredients are basically three: pecorino, guanciale and tomato sauce. The most traditional pasta forms that the Amatriciana Sauce, are : Bucatini, Spaghetti, or Rigatoni. This pasta dish along with Spaghetti Carbonara, and Cacio Pepe are the 3 famous pasta dishes of the Roman Culinary Repertoire. Of these three famous Roman Pasta Dishes, Pasta all'Amatriciana is the easiest to perfect and the only one of the three in which you can make the sauce before serving the pasta, as well as being able to make a large portion of sauce, refrigerating it, and being able to use it for several days, whereas Carbonara and Cacio Pepe have to be eaten immediately, and can not be made ahead of time. These are the advantages that Past all'Amatriciana has over Pasta Carbonara and Cacio Pepe.
Basta !
PASTA AMATRICIANA
INGREDIENTS :
1 pound Bucatini, Spaghetti, or Rigatoni pasta
120g / 4½ oz guanciale (cured pork jowl)
6-7 San Marzano tomatoes
100g / 3½ oz grated Pecorino Romano Cheese
½ glass dry white wine
1 tablespoon extra virgin olive oil
Salt
Black pepper
PREPARATION :
Fill a large pot with water, add salt and bring it to the boil.
In the meantime, heat the extra virgin olive oil in a frying pan. Chop the guanciale into thick strips, add it to the an and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.
Add six or seven San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for a few minutes.
Cook the rigatoni in the pot of boiling water until al dente, add the crispy guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce.
Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper.
SUNDAY SAUCE
WHEN ITALIAN-AMERICANS COOK
And ITALIANS TOO !
RECIPES SUNDAY SAUCE - MEATBALLS - AMALTRICICAN
ITALIAN SOUPS - PASTA - LASAGNA
And More ...
How to Make Pasta PESTO Recipe
Homemade Trofie with PESTO GENOVESE
HOW to MAKE PASTA With PESTO
FAVORITE ITALIAN DISHES
And SECRET RECIPES
Easy No Mayo Potato Salad Recipe
QUICK & EASY POTATO SALAD
NO MAYONNAISE POTATO SALAD
RECIPE
INGREDIENTS :
- 3 pounds red new potatoes
- ¼ cup red wine vinegar
- 3 tablespoons whole grain Dijon Mustard
- ½ cup olive oil
- 6 scallions, chopped
- ½ cup chopped parsley
- ¼ cup chopped dill
- Salt and ground Black Pepper
- Place the potatoes in a large pot, and cover with water and add 1 tablespoon of Salt. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Add Salt and Black Pepper to taste.
AMERICA'S FAVORITE DISHES
And SECRET RECIPES
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