Manuele Bettio wrote:
Sorry mate but I cannot be very helpful in this matter...
The best thing I can do is pasta with tuna fish:
You cook the spaghetti, you open a can of tuna and put the tuna in the speghetti, and mix all
They are delicious, the secret is the Spaghetti, that has absolutely to be Italian!
........So what I have to Teach you Italian Blokes to Cook Italian
Manuele Bettio wrote:
Alternative to this is:
get somebody who can cook and ask to cook for you
I would if I could find someone better
No Volunteers ATM
OK Seriously, YOU MUST TRY THIS,
it is Mickey Mouse & Super Easy IMO, but My Italian Cook Book says it is a little difficult Penne Pasta with Creamy Seafood Sauce
20 minutesCooking Time
Serves 4 to 6 depending on how much Pasta you Cook.INGREDIENTS
500 to 650grams of Marinara Mix (Calamari, Fish, Mussels, Prawns, etc)
2 Cups of Chicken Stock (2x Chicken Stock Cubes & 500ml of Boiling Water)
A little Olive Oil
1 Large Brown Onion (2x Small) sliced top to base
2 or 3 Cloves Garlic, Crushed & Diced
3/4 Cup of Cream
2 Tablespoons Lemon Juice
350 to 500grams of Dried Penne Pasta (amount depends on 4 to 6 people)
2 Egg Yolks (Beaten)
1 Tablespoon Chopped BasilMETHOD
NOTE; If you are using Seafood not prepared as a Marinara Mix, you will need to Peel & Devein Prawns, Cut Fish into 3cm Cubes removing any Bones, Clean Scallaps & /or Calamari, Cook Mussels in the Chicken Stock, etc.
BUY Marinara Mix if it is available, so much easier & Cheaper, ONLY Au$9.50kg at my Super Market
1; Bring Water to the Boil in a Saucepan with a little Olive Oil (to prevent sticking) ready for the Pasta.
Add the Pasta when it is Boiling.
2; In a Wok, or Deep Non Stick Pan, quickly Stir Fry the Marinara Mix for about 1 to 2 minutes in a little Olive Oil.
Add the Chicken Stock, bring to the boil, & simmer for another minute or two.
Drain the Stock & Set Aside, same with the Marinara Mix, Place in a bowl & Set Aside.
3; In the same Pan, Melt the Butter, add the Onion & Garlic.
Cook over Medium Heat until the Onion is Tender (Soft & Translucent).
4; Add the Stock, Cream & Lemon Juice.(NOTE: If using dried Basil, add it now)
Bring to the Boil, then reduce heat to medium & simmer for 5 to 8 minutes, or until the sauce has reduced by half.NOTE; Mix a little Cornflour & cold water, & add it stirring if you need to help it thicken
5; Check your Pasta is almost ready to serve.
6; Add all Seafood to the sauce, return to simmering point.
As soon as the Pasta is ready, remove from heat & drain.
Remove Seafood Sauce from Heat & quickly stir through the Beaten Egg Yolks & Basil.
Pour over the Hot Pasta & serve immediately.
I "NAILED IT" the first time I did it last night, & the Boys Loved it
Give it a try