The legend tells that in medieval times at Barco Bibbiano, in the province of Reggio Emilia, but at the time under the Diocese of Parma, was born Parmesan, as we know it nowadays. In the reality, there are also written testimonials of the Roman ages, or more recent Decameron of Boccaccio.
Stortini GAROFALO n.19 300g,
extra virgin olive oil,
salt and pepper.
In plenty of salted water boil Stortini GAROFALO, when they are al dente lift with a “schiumarola” (perforated ladle) and passing them in a bowl still dripping of water, sprinkle with good olive oil, sprinkle with grated parmesan cheese, chopped basil and a generous fresh ground pepper, stir quickly and serve immediately.
You can complete the dish with a nice tomato red, not too ripe, open a half, private seeded and cut into cubes.
Another sauce provides to dress the pasta in the bowl with steaming green and tasty oil and garlic chopped or sliced, in this case, the cheese should be pecorino or eliminated at all.
Origins of the center-north, the Capellini have a name that is immediately evocative to light hair, almost childish. In fact, are also known as angel hair or Capelvenere, because of their delicate and elegant shape.
200g Capellini GAROFALO n.22,
lean flesh of beef 500g,
meat 150g minced veal,
a stale sandwich,
1 stick of celery,
1 bay leaf,
grated Parmesan cheese,
salt and peppercorns.
Prepare the broth by placing the flesh of beef in a pot with a couple of liters of cold water slightly salted. Bring to boil, add the vegetables cut into large pieces, the flavors, and some grain of pepper.
Allow to simmer over low heat for about an hour and a half foaming occasionally. Set aside the meat that will serve for other uses and filter the broth into a colander.
Wanting a perfectly defatted broth, let cool completely in refrigerator for several hours, and then with a spatula collect the fat that will be on the surface.
Knead the ground meat with the wet sandwich, add the egg, salt, a bit of parmesans cheese and mix well the batter which should be smooth and consistent.
With slightly wet hands form small balls and place as on a plate.
Shortly before going to the table bring to boil the broth filtrate and degreased, gently let fall into the balls,resume the boil, salt, after a few minutes, pour the broken GAROFALO Capellini and bring to cooking.
Pass the soup in a bowl and heated (filled with hot water and emptied) and serve with Parmesan cheese separately.
To get good meat broth should be made lightly salted cold water and slowly bring to a boil.
Conversely if you want to get a good boiled meat to be used as a second dish, the meat should be immersed in water that already bubbles.
In this case, if you desire that also the broth is tasty, I recommend to put in salt cold water over the herbs and vegetables cut, also nervetti or some piece of meat or the bone of the knee.
When the water begins to boil put inside the piece of meat well-connected, so that remains in shape and can then be sliced.
Entering into boiling water creates a kind of outer crust which will prevent moods of meat disperse in water, and boiled meat will remain juicy and flavorful.
During the Medieval Times bread was often used in place of pasta in broth. In fact at the time the dishes were not very common, there were few and almost always made of metal, reserved only among the nobles and the rich, while for all the others "the plate" was made up of a large, wide slice of bread which where supported as the flow rates. At the end of the meal, the bread was soaked with juice and seasonings and was donated to the servants who put it in pot with vegetables and broth to obtain a tasty hot dish.
300g Orzo GAROFALO n.26,
2 coasts of celery,
a carnation clove,
extra virgin olive oil,
pepper in grains.
In a saucepan with high edges with a little oil, wilt the onion cut in half and battened with carnation cloves, the white of leek, tomato, carrot and celery pieces and parsley.
After about 15 minutes when the vegetables are brown, pour 2 liters of water, add a small bay leaf, a grain of pepper, salt and cook for about an hour foaming occasionally.
Then filter the broth through a colander, put it back on the fire, make sure of the salt and the boiled al dente GAROFALO ORZO.
Pour the soup into a warmed bowl and serve with grated Parmesan cheese separately.
it is a good idea to warm the bowl before you pour the soup, to avoid that the bowl, in contact with the cold container, gets cold giving way the heat.
To warm the bowl, not having in the house the appropriate warmers, it would be appropriate to fill it with enough boiling water and leave for a few minutes, the time required to forfeit heat.
Emptied, and possibly dry, when you pour the soup.
Among the variety of tomatoes the most prized is San Marzano, elongated, firm-fleshed, sweet-sour flavor and bright red color, with few seeds and that, when it is at the right point of ripeness, hunts very little water. Was named red gold, for the wealth that brought to the Sarnese Nocerino agro farmers, particularly towards the end of the nineteen Century when Francesco Cirio planted in the area the first industries that produce the canned peeled tomatoes. Unfortunately today, these tomatoes are almost impossible to find for the high cost of production, in fact it is necessary high inputs of labor for the care that the plants require. Fortunately started a long action to recover and preserved that has succeeded in obtaining recognition of PDO (Protected Designation of Origin) from the EEC.
Semi di Melone GAROFALO n.20 300g,
preferably San Marzano,
50g seasoned cheese (caciocavallo),
extra virgin olive oil,
salt and pepper.
Cut the tomatoes into pieces, gather them in a saucepan with a slice of onion, a touch of garlic, a piece of celery, a few leaves of basil and parsley and cook on lively fire for about ten minutes until they are broken.
Then pass them to passaverdura (FOOD MILL), restore them in the casserole with a little oil and salt, stretch with water and bring to boiling.
Simultaneously cook SEMI DI MELONE GAROFALO in boiling salted water for no longer than two minutes, drain and pour in the boiling sauce, add a little of minced basil and finish cooking. The soup should be rather brodosa (it is therefore appropriate to keep the water from cooking the pasta to add it if necessary) and the tomato should not be dense and full but slow and faded. Pass the soup in a bowl, mix the grated cheese, a generous fresh ground pepper and serve hot.
The system of cooking the pasta in milk is the legacy of the Medieval Times when cooking pasta, prepared only by hand, was a fine dish reserved for those who had many servants. The first macaroni were usually cooked in a rich and fatty broth meat, which in the days of abstinence was replaced by milk or water and butter. Among the most ancient Italian recipe book The Art of Coquinaria Maestro Martino da Como, manuscript of 1450, which contains the first historical recipes for macaroni, here's one to make vermicelli: Vermicelli - distemper pasta and filial breaking in thin pieces with fingers as a vermicelli, and put it to dry in the sun, and they will survive two or three years. And when you want to cook it do it in meat broth, or chicken fat for one our time. And then do the soup with grated parmesan and spices. If it’s not meat time you can cook it with milk of goat.
200g Farfalline GAROFALO n.23,
one liter of fresh milk,
salt and pepper.
Put the milk on the fire, bring to boiling, add salt and pour the GAROFALO Farfalline, stir, return to the boil then cook over low heat so the pasta absorbs much of the milk.
While the pasta cooks beat the eggs in a bowl with salt, pepper and plenty of grated parmesan cheese, pour the cooked al dente and still hot Farfalline with milk residue, and turn several times so that the eggs rapprendano??.
Complete with fresh chopped parsley and serve with more Parmesan cheese separately.