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Spaghetti alla Nerano is a pasta dish invented in the village of Nerano, on the Sorrento Peninsula, made with spaghetti, fried zucchinis, provolone del Monaco, Parmesan, extra virgin olive oil, black pepper, garlic, basil, and salt. [1] [2] [3]
Drain, but save some of the pasta water. Drain the skillet of most of the oil and add the pasta and zucchini. Add a ladle of pasta water and mix together. Add the cheese, salt and pepper to the ...
A mixture of raw eggs (or yolks), grated cheese, and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish or bain-marie, [9] but away from direct heat, to avoid curdling the egg. [5]
1. In a large pasta pot, bring 4-5 quarts of water to a boil. Once boiling, add: 11⁄2 tablespoons of salt. 2. Meanwhile, measure out and heat in a 14-inch sauté pan (or the largest pan you have ...
Spaghetti all'assassina ( pronounced [spaˈɡetti allassasˈsiːna]; Italian for 'assassin's spaghetti'), also known as spaghetti bruciati ( pronounced [spaˈɡetti bruˈtʃaːti]; 'burnt spaghetti'), [1] is a Barese spaghetti dish. Its preparation is markedly different from other spaghetti dishes; instead of being boiled in salted water and ...
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Giada Pamela De Laurentiis ( Italian: [ˈdʒaːda paˈmɛːla de lauˈrɛnti.is]; [ 1] born August 22, 1970) is an Italian American chef, entrepreneur, writer, and television personality. She was the host of Food Network 's program called Giada at Home. She also appears regularly as a contributor and guest co-host on NBC 's program entitled Today.
Media: Spaghetti alla puttanesca. Spaghetti alla puttanesca ( Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil and salt. [ 1][ 2]