Christmas gift

thats very clever!!

i will be interested to know how you get on with the recipes!!

Will let you know some delicious one. Just for introduction, did you know, that there are several types of spaghetti? Like "angel´s hair", spaghettini, spaghetti, bucatini, linguine, ziti, spinachi spaghetti, tomatoe spaghetti, whole-corn spaghetti, etc. etc. Italian cuisine is a LARGE CUISINE. Love it.

that sounds fascinating, we used to use angel hair but its harder to find nowadays, linguine i know and there are others we sell [i work for a supermarket]

italian cuisine is excellent ~ i would love to learn more!!

thanks katarina!!

To be honest, I never heard about angel hair and wonder how it looks like (hairy spaghetti?):). We have quite notorious and narrow repertoir of spaghetti - with eggs and without eggs. In some Italian shops are also colourful spaghetti - like those with sepia or with spinachi. But rarely. Must look to Mark and Spencer, then.

I have seen black pasta, coloured by squid ink, also green coloured by basil,
Angel hair is very fine!

Not sure if marks and Spencer would do it??

Marks and Spencer have some specialties also from Italian cuisine, but I have to check.

I have a book or two with italian recipes in.

There is one pasta that is called radiatore which looks like a radiator!

Hahaha. I cannot imagine it! Can you show a picture?

Haven't got any in my cupboard but I will look to see what I can find.

There are some pictures on google images but the link is too long to put on here.

Ok. Will check it. So radiatore spaghetti, lol?

No radiatorre pasta

OK.:)

:-)

Hi Stickittofee, this recipe tasted well and is quickly ready. I hope you have fresh sage somewhere, as it is condition.
You have to have:
0,5 kilos of spaghetti
60 g butter
one spoon of olive oil (they recommended extra virgin, but extra virgin is good on salads and not for cooking, so I used normal, cheap olive oil)
3 garlic cloves, cut into the finest parts
tea-cup of crumb
1/2 of tea-cup of fresh sage leaves
salt, black pepper
shred parmigiano (not parmesan, please!)

1) While cooking spaghetti in a boiling water ( I add usually salt and spoon of oil in it), heat butter and oil on the pan and when it is hot, add cutted garlic cloves and sage leaves for about 3 minutes. Then add crumb. Fry while permanently stirring the mass, until it gets crunchy and golden appearance. It takes about 5 minutes.
2) Spaghetti then put into the pan. Add salt and pepper.
3) Finally, add parmigiano.
4) Heaven in mouth :)

P.S. Parmigiano is very healthy food stuff for women. Next time the story :)

...and I forgot to add a good music to it :) :)
http://www.youtube.com/watch?v=RvXYFM0-4Hs&feature=related
Bon apetit!

sounds very nice katarina, i have the music playing at the same time!! great idea!

is 'crumb' breadcrumbs??

would pecarino be ok instead of parmigiano?

Now you caught me!!! I heard about pecarino, it is also available here, but I do not buy it. Usually I buy original parmigiano from Mantova region. I know that in Britain you have your own type of "parmesan" which follows the original recipe, but is not original parmigiano and tastes different.
Gattina would be the best person to ask...

we have parmigiano easily available, its just that i happen to have pecarino at the moment in my fridge. they are definitely similar.

Sticki, we forgot, that these are just spaghetti :) Pecarino will be good as well.

thats good, thank you!

And yes, crumb I meant breadcrumbs. To my vocabulary it is the same. Or isn´t?

i was fairly sure thats what you meant, we just tend to say breadcrumbs. thanks katarina

I see. Thank you. And let me know, please, if you enjoy this recipe with spaghetti.
I had just made macaroni for the dinner with lot of herbs and spices which I mixed together and with parmigiano and it was veeery good. I must halt with pasta this week.

I had some things I had to use up from christmas first and have someone visiting tomorrow and saturday and off to Devon to visit my mum at the weekend so might be next week before i have chance to experiment.

Very wise from you. Maybe next week I will send you better recipe:) Enjoy your time.

:-)
thank you.