TATEKITCHEN
Ragu alla Bolognese
Ragu sauce! yeah!
This is one of my favorite sauce. I make this sauce when I got red wine left. Did you know Ragu sauce contains a lot of fiber? As you can tell, I use a lot of vegetable. Those veges give great flavor and natural sweetness to the sauce.
Bolognese with Eggplant
Bolognese with eggplant!
What do you think? I think this combination can be as strong as tomato and basil.
Spaghetti alla Puttanesca
The Neapolitan 101 !
Puttanesca is one of the biggest italian dish represents.
This is quick and easy dish and should be salty, piquant and hot. Saltiness comes from anchovy and olives. Piquancy comes from tomato and capers and the heat comes from red chili pepper!
Homemade Sangria
This recipe is from a dad of friend of mine in Barcelona.
Simple is the best! (as always)
I see many restaurant in Boston serve sangria with pineapple and rhyme and other fruits.
Spring Vegetable with Cream sauce Pasta
Nothing is better than seasonal ingredients.
Spring vegetable is one of my favorites!!
Those ingredients bring natural sweetness to your plates.
I would recommend using smooth cream sauce and short pasta, which get caught with sauce well for those spring veges
Risotto di Vongole e Fungi
I had been missing white sauce by the time fight was over. This amazing risotto brings you to heaven for sure. I would recommend choosing italian rice for risotto because it is just perfect for this dish.
Squid and Sea Urchin with Lemon Pasta
Luxury Pasta again!! Simple is the BEST.
Spear squid and female sea urchin are best match for this pasta. I would recommend using a really good EVOO because that is going to accelerate flavor.
Luxury Seafood with Tomato Cream Pasta
This is absolutely luxury pasta.
Sakanaya (Japanese Fish Market) in Allston MA provide me with those great ingredients.
Those seafood are sashimi grade, so don't cook too much.
You can cook with butter if you want.
Linguine alle Vongole Rosso
Spaghetti alle vongole Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania Contents.
Linguine alle Vongole Bianco
I personally prefer bianco more than rosso. Pasta al dente means that has been cooked so as to be firm but not hard. Usually, 1 minute before its direction.
