Buona domenica con una bellissima Fettuccineada alla Dotta

Dear readers and fellow bloggers:

Good afternoon and Happy Sunday. Today we prepared a very simple dish of fettuccine with a San Marzano tomato sauce with veggies, minced meat and walnuts galore. It is just a variant of the famous Bolognese sauce that we nicknamed as “alla Dotta” because that is how the city of Bologna is referred as in Italy: it has the second oldest functioning university in the Western Hemisphere after Paris) Besides, it has some of its very best cooking  with big variety of meat, sausages and pasta. To study well, you need to eat well.

Fettucineada alla Dotta I

What you see in the middle is a big ball of Burrata cheese, which will implode as we heat the dish for a few minutes and deliver all its creaminess to turn it into really sublime.

Fettucineada alla Dotta II

Just imagining what a delicious dish it will be, has made our spirit (and the picture) turn on its head…Being mindful of your feelings, we will not post the final product’s view.

Buon apetitto!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Buona Domenica con gli ravioli alla Luciannone

Dear readers and fellow bloggers:

Good afternoon. We just finished the original dish of ravioli with a San Marzano tomato sauce with shrimp, scalops and walnuts; in the middle there is a ball of Burrrata cheese. How does it look like? You are cordially invited. Let’s sit down to eat dinner together.

Raviolada alla Luciannone

Stat distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Happy Sunday with a hearty breakfast

Dear readers and fellow bloggers:

Good morning and Happy Sunday. Today we are slowly starting our day with a hearty breakfast of a salmon and mozzarella omelette with naans, empanadas, grapefruit and strawberry yogurt.

Desayuno campero

Bon apétit!

Stay distant. Stay safe. Say beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Buona Domenica con una gnocchiatta dal 29 alla Tony Soprano

Dear readers and fellow bloggers:

As we have detailed in the previous posting we prepared today a gnocchiata of the day 29 with a sauce of San Marzano tomatoes, meatballs and sausages. What do you think?

Preparando la noqueada del 29

Our son captured this image precisely when we were about to taste one of the meatballs.

Noqueada Tony Soprano II

Do you think it’s ready? Did you notice the melting Burrata cheese in the middle?

Noqueada Tony Soprano

Well, we are going to honor this dish by siting down for a nice pranzo di domenica.

Buon apetitto!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

 

Marinating the pork loin chops

Dear readers and fellow bloggers:

Good afternoon. we take advantage of the forced Social Isolation to practice cooking techniques that, for lack of time or sheer laziness, we have ignored before in the kitchen. Marinating the meats with spices prior to consumption is a great technique, not only to give them a lot of favor, but to conserve them better in the cold like our ancestors did.

Our dear grandmothers told us that, being poor peasants in the Basque region, Piemonte and Campania, our folks did not have the advantage of a frigidaire, let alone a freezer. They used huge mounds of salt to store the meats in a fresh part of their humble houses. Going back in time, we are re-learning those old cooking tactics to improve our dishes.

Lomitos marinados I

In a rectangular tupper, we put 2 cups of Barbera Extra Virgin Olive Oil, an outstanding product of Sicilia;  then we added some Turmeric, Garlic and Oregano sprinkles plus a generous dose of Pepper.  We just put that batch in the fridge but we will cook some for our son Gian Luca later. We will keep you posted as to how they will finally look like in La Bestia  (nickname of the fabulous Cuisinart pan that we are using)

Lomitos marinados II

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us. Don’t leave me alone.

Buona Domenica a tutti voi con questa salsa Dotta Plus

Dear readers and fellow bloggers:

Good afternoon. Today the sky has been stubbornly grey and rain pouring intermittently in this “Banana Republic of South Florida”, for which we decided to prepare a hearty pasta. What’s better than cheese-filled agnolottis with a Bolognesa sauce with the plum San Marzano tomatoes and Burrata cheese? We used a few elements that we had bought in the Whole Foods supermarket of Downtown Miami; with just a few bucks you can eat like a prince. The forced Social Isolation has made caged tigers in the kitchen out of us.

Elementos para una salsa Bolognesa

The most important thing is to prepare all the major elements of the sauce-(veggies and meat-s) separately and not dump everything in the tomato sauce to cook slowly; we must avoid the burned fatty acids that are inevitably formed when you sauté on the pan. The colander is the best safeguard for your family’s stomachs and arteries. Use it in earnest.

 

Agnolottis con salsa Bolgnesa y queso Burrata

What do you think, folks? Would you care for a little tasting of this homemade dish?

Agnolottis con salsa Bolognesa y queso Burrata

Buon apetitto !

Plato de Bolognesa

Stay distant. Stay safe. Stay beautiful.

 

 

 

 

 

 

Stay distant. Stay safe. Stay beautiful

Happy Sunday with spinach and cheese agnolottis in a Dotta sauce with veggies, minced meat and burrata cheese

Dear readers and fellow bloggers:

Good afternoon and Happy Sunday. Today we prepared one of our favorite pasta dishes with the unique Rana agnolottis and Bel Gioiso burrata cheese. Of course this is what we usually call “bolognese asauce” that bears the name of the prestigious university town: Bologna  (the second oldest college in the Eastern Hemisphere, after La Sorbonne) But as we are inveterate snobs, we used its Italian nickname: La Dotta, the Doctoral one.

Petates para la salsa bolognesa

We used these articles from our latest visit to the Mary Brickell Village Publix, which amounted to approximately U$ 50, which is quite reasonable for a Sunday dinner for 4. Cooking healthy and delicious dishes at home is not only entertaining but also thrifty.

Agnolotti alla Bolognesa con frmaggio burratta

The burrata cheese is in fact a ball of traditional mozzarella that contains cream inside (see the elongated ball on the left hand side of this picture) When the dish is ready, you must put one or two balls in the middle to heat it up; once it bursts open ( the one on the right hand side) it spews all that delicious cream all over your pasta.

Isn’t this luxuriously, impossibly, guiltily decadent? Well, we only live once, folks.

Agnolottis listo pa'l morfi

Bon apétit! Buon apetito! Buon apetitto!

Tonight’s menu: sautée salmon with a spaghetatta in a Bechamel sauce of Mascarpone and Hearts of Palms

Spaghetatta con salmon y salsa Bechamela de palmitos

These are the basic elements for the deliciously creamy Bechamel sauce with Mascarpone cheese and Hearts of Palms that we bought at the Mary Brickell Village Publix last week.

Elementos para la spaghetattaAnd this is the end result. A simple dish with just four easy stages. Ideal for the dummies in the kitchen like moi. Unfortunately we had to postpone the launching of our You Tube page about homemade cooking due to the logistical débâcle provoked by the pandemic. However, we are already making all the preparations in stride for sometime in the Fall.

Bon apétit! Buon apetitto! Buen apetito!

Spaghetatta con salmon y salsa Becahmel de palmitos