Thread: Tagliolini al Barolo - what to do with it?

"Doug Weller" <[email protected]> wrote in message
news:[email protected]..
> I've bought some of this, looked on the net, and the only thing I can find
> is Italians wondering what to do with it -- the only thing I see suggested
> is seafood, and I'd rather not do that. Any suggestions? Thanks
> Doug
> --
> Doug Weller --
> A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
> Doug's Archaeology Site: http://www.ramtops.co.uk
> Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/
>

Try a Barolo( or any red) braised beef/lamb to go with the pasta. A marinara
would also be nice

gunner wrote on Sat, 13 Dec 2008 11:10:55 -0800:


> "Doug Weller" <[email protected]> wrote in
> message news:[email protected]..
>> I've bought some of this, looked on the net, and the only
>> thing I can find is Italians wondering what to do with it --
>> the only thing I see suggested is seafood, and I'd rather not
>> do that. Any suggestions? Thanks Doug -- Doug Weller -- A
>> Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
>> Doug's
>> Archaeology Site: http://www.ramtops.co.uk Amun -
>> co-owner/co-moderator http://groups.yahoo.com/group/Amun/
>>
> Try a Barolo( or any red) braised beef/lamb to go with the
> pasta. A marinara would also be nice

From wikipedia: Since tagliatelle are generally made as fresh pasta, the
texture is porous and rough, making it ideal for thick sauces, generally
made with beef, veal, or pork, and occasionally with rabbit, as well as
several other less rich (and more vegetarian) options; such as briciole
e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and
cheese - a less rich carbonara), or simply pomodoro e basilico (with
tomatoes and basil

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 13 Dec 2008 19:16:51 GMT, in rec.food.cooking, James Silverton
wrote:

> gunner wrote on Sat, 13 Dec 2008 11:10:55 -0800:
>
>
>> "Doug Weller" <[email protected]> wrote in
>> message news:[email protected]..
>>> I've bought some of this, looked on the net, and the only
>>> thing I can find is Italians wondering what to do with it --
>>> the only thing I see suggested is seafood, and I'd rather not
>>> do that. Any suggestions? Thanks Doug -- Doug Weller -- A
>>> Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
>>> Doug's
>>> Archaeology Site: http://www.ramtops.co.uk Amun -
>>> co-owner/co-moderator http://groups.yahoo.com/group/Amun/
>>>
>> Try a Barolo( or any red) braised beef/lamb to go with the
>> pasta. A marinara would also be nice
>
>From wikipedia: Since tagliatelle are generally made as fresh pasta, the
>texture is porous and rough, making it ideal for thick sauces, generally
>made with beef, veal, or pork, and occasionally with rabbit, as well as
>several other less rich (and more vegetarian) options; such as briciole
>e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and
>cheese - a less rich carbonara), or simply pomodoro e basilico (with
>tomatoes and basil

The pasta was very expensive and I don't want to overwhelm its taste - I
agree a thick sauce would be a good idea.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

"Doug Weller" <[email protected]> wrote in message
news:[email protected]..
> I've bought some of this, looked on the net, and the only thing I can find
> is Italians wondering what to do with it -- the only thing I see suggested
> is seafood, and I'd rather not do that. Any suggestions? Thanks
> Doug
> --
> Doug Weller --
> A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
> Doug's Archaeology Site: http://www.ramtops.co.uk
> Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/


Serve the pasta with sautéed mushrooms (an assortment of fresh) a small
amount of garlic and olive oil.

Use cheese sparingly if at all so as not to overpower the pasta.

I would be tempted to cook a few strands and taste to understand the flavor
of the pasta.

Dimitri

Doug Weller <[email protected]> wrote:

> I've bought some of this, looked on the net, and the only thing I can find
> is Italians wondering what to do with it -- the only thing I see suggested
> is seafood, and I'd rather not do that. Any suggestions? Thanks

It is just pasta flavoured with Barolo, so just serve it with something
going well with this combination, such as ragù of some kind, perhaps the
piemontese kind.

Victor

"Doug Weller" ha scritto nel messaggio
> I've bought some of this, looked on the net, and the only thing I can
> find> is Italians wondering what to do with it -- the only thing I see
> suggested> is seafood, and I'd rather not do that. Any suggestions? Thanks
> Doug

What exactly did you buy? A dried pasta made with Barolo? Don't know why
they would do that, but cook a piece and taste it and if it tastes of
anything special, then we can figure out what to do with it.

It may be available in specialty shops of Piemonte, but I have never seen it
in a food shop in Umbria.

Giusi wrote on Sun, 14 Dec 2008 11:50:04 +0100:

> "Doug Weller" ha scritto nel messaggio
>> I've bought some of this, looked on the net, and the only
>> thing I can
> find>> is Italians wondering what to do with it -- the only
> find>> thing I see suggested>> is seafood, and I'd rather not do that.
> Any
> suggested>> suggestions? Thanks
>> Doug

> What exactly did you buy? A dried pasta made with Barolo? Don't know
> why they would do that, but cook a piece and taste it and if it tastes
> of anything special, then we can figure
> out what to do with it.

I wonder how much difference the flavoring of the pasta makes, not that
I've ever tried that one. Colored pastas using spinach and tomato look
attractive before being cooked but the colors seem to wash out and the
taste is hard to notice except with the very simplest of sauuces.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > ha scritto nel messaggio > Giusi wrote on Sun, >>>
I've bought some of this, looked on the net, and the only
>>> thing I can
>> find>> is Italians wondering what to do with it -- the only
>> find>> thing I see suggested>> is seafood, and I'd rather not do that.
>> Any
>> suggested>> suggestions? Thanks
>>> Doug
>
>> What exactly did you buy? A dried pasta made with Barolo? Don't know why
>> they would do that, but cook a piece and taste it and if it tastes of
>> anything special, then we can figure
>> out what to do with it.
>
> I wonder how much difference the flavoring of the pasta makes, not that
> I've ever tried that one. Colored pastas using spinach and tomato look
> attractive before being cooked but the colors seem to wash out and the
> taste is hard to notice except with the very simplest of sauuces.

That black squid ink stuff tastes of it. Sometimes pasta made at home with
things included taste of them, but then you'd never do anything strong on
them.
Barolo is expensive here, so it's weird to me to make pasta with it. I
certainly don't braise pot roasts in it just so I can use the name.

Giusi wrote on Sun, 14 Dec 2008 19:03:49 +0100:

> "James Silverton" > ha scritto nel messaggio > Giusi wrote on Sun,
> >>> I've bought some of this, looked on the net, and
> the only
>>>> thing I can
>> find>>> is Italians wondering what to do with it -- the only
>> find>>> thing I see suggested>> is seafood, and I'd rather
>> find>>> not do that.
>>> Any
>> suggested>>> suggestions? Thanks
>>>> Doug
>>
>>> What exactly did you buy? A dried pasta made with Barolo?
>>> Don't know why they would do that, but cook a piece and
>>> taste it and if it tastes of anything special, then we can
>>> figure out what to do with it.
>>
>> I wonder how much difference the flavoring of the pasta
>> makes, not that I've ever tried that one. Colored pastas
>> using spinach and tomato look attractive before being cooked but the
>> colors seem to wash out and the taste is hard to
>> notice except with the very simplest of sauuces.

>That black squid ink stuff tastes of it. Sometimes pasta made at home
>with things included taste of them, but then you'd never do anything
>strong on them.

I have a vague recollection about the squid ink stuff but I don't think
I've ever tried it. What's its official name?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" ha scritto nel messaggio
> Giusi wrote >

>>That black squid ink stuff tastes of it. Sometimes pasta made at home
>> >>with things included taste of them, but then you'd never do anything
>> >>strong on them.
>
> I have a vague recollection about the squid ink stuff but I don't think
> I've ever tried it. What's its official name?

> James Silverton

I don't think it has one official name. You put put ink in anything you're
making. I don't like it.
I have made pasta with artichoke powder and served it with butter and
parmigiano. That was good.

Giusi wrote:

> Barolo is expensive here, so it's weird to me to make pasta with it. I
> certainly don't braise pot roasts in it just so I can use the name.

You have mentioned that before. Just how much does it cost there?

Dave

Dave wrote on Sun, 14 Dec 2008 20:12:07 +0000:

>> Barolo is expensive here, so it's weird to me to make pasta
>> with it. I certainly don't braise pot roasts in it just so I
>> can use the name.

> You have mentioned that before. Just how much does it cost
> there?

Around here, I haven't seen Barolos as inexpensive as Australian
Shirazes but the prices have been about $15 upwards (very!)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton <[email protected]> wrote:

> I have a vague recollection about the squid ink stuff but I don't think
> I've ever tried it. What's its official name?

In Italian, it is "nero di seppia", nothing official or unofficial about
it.

Victor

James Silverton wrote:
> Dave wrote on Sun, 14 Dec 2008 20:12:07 +0000:
>
>>> Barolo is expensive here, so it's weird to me to make pasta
>>> with it. I certainly don't braise pot roasts in it just so I
>>> can use the name.
>
>> You have mentioned that before. Just how much does it cost
>> there?
>
> Around here, I haven't seen Barolos as inexpensive as Australian
> Shirazes but the prices have been about $15 upwards (very!)

That is what I would expect, but I am waiting to see what Giusi says.

Dave

"Giusi" <[email protected]> wrote:

> "James Silverton" ha scritto nel messaggio
> > Giusi wrote >
>
> > > That black squid ink stuff tastes of it. Sometimes pasta made at
> > > home >>with things included taste of them, but then you'd never
> > > do anything >>strong on them.
> >
> > I have a vague recollection about the squid ink stuff but I don't
> > think I've ever tried it. What's its official name?
>
> > James Silverton
>
> I don't think it has one official name. You put put ink in anything
> you're making. I don't like it. I have made pasta with artichoke
> powder and served it with butter and parmigiano. That was good.

Why are you crossposting this to uk.food+drink.misc?

Are you trying to food a British group with unwanted American postings?


** Posted from http://www.teranews.com **

Following up to James Silverton

> I wonder how much difference the flavoring of the pasta makes, not that
> I've ever tried that one. Colored pastas using spinach and tomato look
> attractive before being cooked but the colors seem to wash out and the
> taste is hard to notice except with the very simplest of sauuces.

Yes, I have stopped bothering, concealing flavour inside seems pointless.
--
Mike... . . . . . .
remove clothing to email, Google groups blocked

Following up to Giusi

> That black squid ink stuff tastes of it.

yes, that one works.
--
Mike... . . . . . .
remove clothing to email, Google groups blocked

"Dave" > ha scritto nel messaggio > Giusi wrote:
>
>> Barolo is expensive here, so it's weird to me to make pasta with it. I
>> >> certainly don't braise pot roasts in it just so I can use the name.
>
> You have mentioned that before. Just how much does it cost there?
>
> Dave

Last bottyle I was given was over euro 40.

"Victor Sack" > ha scritto nel messaggio > James Silverton >
>> I have a vague recollection about the squid ink stuff but I don't think>>
>> I've ever tried it. What's its official name?
>
> In Italian, it is "nero di seppia", nothing official or unofficial about
> it.
>
> Victor

Is that not the name of the flavoring rather than the pasta? I've seen
everything from orecchiette to tortellini made blackish.