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SPAGHETTI NERANO
“SPAGHETTI with ZUCCHINI”
SPAGHETTI NERANO – Recipe
Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.
Ingredients :
3 medium sized Zucchini, washed
4 tablespoons Olive Oil
1 tablespoon Butter
3 cloves Garlic, peeled and cut in half
¼ cup fresh Basil, washed and leaves torn in half
¾ cup of grated Caciocavallo Cheese
1 pound imported Italian Spaghetti
Sea Salt and ground Black Pepper
Slice the Zucchini into ⅛” rounds.
Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.
Place the Olive Oil in a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.
Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.
Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm toi the bite) usually about 10-11 minutes.
After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.
When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.
Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.
Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir.
Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.
Note : It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.
Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.
Excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL GUIDE by Daniel Bellino Zwicke … November 2020
POSITANO
The AMALFI COAST COOKBOOK / TRAVEL GUIDE
COMING NOVEMBER 25, 2020
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HERE are THE 10 BEST For The FALL and WINTER of 2020 / 2021
Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes.
This edition has been adapted for the US market. It was originally published in the UK under the title Veg.
From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food – pure and simple.
Whether it’s embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes.
Super-tasty, brilliantly simple, but inventive veg dishes include:
· AMAZING VEGGIE CHILI, comforting black rice, zingy crunchy salsa and chili-rippled yogurt
· GREENS MAC ‘N’ CHEESE with leek, broccoli & spinach and a toasted almond topping
· VEGGIE PAD THAI, crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle
· SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese
· SUMMER TAGLIATELLE, basil & almond pesto, broken potatoes and delicate green veg
With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there’s something tasty for every occasion.
Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it’ll taste utterly delicious. It will also leave you feeling full, satisfied and happy – and not missing meat from your plate.
PATI’S MEXICAN TABLE
The SECRETS of REAL MEXICAN HOME COOKING
The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.
Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.
Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.
Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.
Yes, Go to Hell is what it amounts to. Restaurant workers are hurting. We’re not making enough to pay our Bills. Outside dining is not the answer, we need indoor dining in restaurants to start, “Now!” Governor Cuomo has the nerve to talk about ex-President Gerald Ford metaphorically telling New York to Go to Hell back in the 70s, and he is the Governor of New York and what he is doing to the restaurant workers of New York City, is basically the same. Mayor Bill deBlasio and Govenor ANdrew Cuomo, by not letting restaurants open for indoor dining (which is desperately Needed), Mayor deBlasio and Govenor Cuomo are metaphorically telling the hundreds of thousands of New York City Restaurant Workers to “Go to Hell,” the same as President Ford in The 70s, no difference. Will you guys (Cuomo & DeBlaaio) please “WAKE UP,” we need to go to Work. “We need to make Money. We need to Pay our Bills! Please!”
You’re supposed to be our Mayor and Help us, not Hurt Us, and that’s what you’re doing Mr. Mayor deBlasio. What’s wrong with you. You keep gloating about the outdoor seating like it’s the great saviour of the restaurant business and it’s Hundreds of Thousands of restaurant workers who depend on going to work, and making our meager livings, just to barely put a Roof Over Our Head and some food on the table and not a whole lot more. We are people of meager means, we are not even of the Middle Class which barely exist any more. We are of the lower class in terms of the money we make, but can you at least please let us do that. Please open indoor dining so we (I) can all get back to work, and make my regular paycheck that just barely pays the bills, but it does at least do that, and I can pay my rent and but food, “which I can not do now. I only get $433 a week Un-Employment, which bring me up to $900 short to pay my Rent and buy food for the week. Mr. Mayor and Governor Cuomo, you two guys are keeping me from making my living. Do you guys want to pay my Rent?”
I used to stand by Governor Cuomo but now I’m starting to get tired all this BS everyday, and they way he sort of acts like a Dictator. The Moronic thing that Cuomo and deBlasio say, their excuses are getting to be to much. “What the Hell is Wrong with you Two Guys. We want to go back to work. Can you get that through your Thick Skulls?
“Mayor deBlasio and Governor Cuomo, stop telling us to “Go to Hell,” open indoor dining in restaurants in NYC. We NEED to Go Back to Work Guys !!!!”
#deBlasioCuomoSayGOtoHELLtoNYCrestaurantWorkers
“Duhhhhh” ????
#deBlasioGOtoHELLtoNYCrestaurantWORKERS
CUOMO is Beginning to Sound Like a DICTATOR
#CuomoGOtoHELLtoNYCrestaurantWORKERS
“Hello Mr. Mayor and Mr Governor, This Is NOT The ANSWER” !!!!
ALI – FRAZIER
MADISON SQUARE GARDEN
1971
The ALi – Frazier Fight 1971, pitted WBC/WBA World Heavyweight Champion Joe Frazier (26 W – 0 L)against The Ring Heavyweight Champion Muhammad Ali (31 -0) for the Heavyweight Championship of The World. It was billed as The Fight of The Century, and in the end it was certainly one of the greatest of all-time. Held at New York’s Madison Square Garden on March 8th 1971.
This fight was the first time the two fighters fought each other for the World Heavyweight Title. Joe Frazier won the fight in 15 Rounds on a Unanimous decision.
This fight was the first in a Trilogy of Fights for these two fighter, the second was The Super Fight in 1974, and the third time they met was the famed Thriller in Manila a year later in 1975, the 2nd and 3rd fights both won by Muhammad Ali.
Dave Anderson of The New York Times writes the following :
Ina classic 15-round flight, Joe Frazier broke the wings of the Butterfly and smashed the stinger of the Bee (Ali) at Madison Square Gaeden.
Defying an anonymous “lose or else” death threat, Frazier settled the controversy over the World Heavyweight Championship by handing Ali his first defeat with a savage attack that culminated in a thudding knockdown of the deposed titleholder from a hammer like left hook in the final round.
During the classic brawl, one man in the sellout throng of 20,455 died of a heart attack.
When the verdict was announced, Ali, also known as Cassius Clay accepted it stoically.
Hurried to his dressing room rather than the post fight interview area, Ali remained there for about a half hour.
Suddenly he departed for the Flower Fifth Avenue Hospital for X-Rays of the severely swollen jaw. He was released from the hospital after 40 minutes, and left un-bandaged.
“I always knew who the Champion was,” Frazier, his brow swollen above each brow, said with a smile.
Frank Sinatra was Ringside at The Fight
theDannyReport 