View single post by Skipdawg
 Posted: Wed Aug 15th, 2007 07:15 pm
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Skipdawg



Joined: Thu Mar 29th, 2007
Location: Washington USA
Posts: 14965
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 Now ya have me thinking about Naples. I had a chance to visit there when in the US navy back in 1986. Loved the place, the people and the food of course. ;)

Alessandro wrote:
Also, du sprichst und kochst Italienisch sehr guht....

jetzt ich habe hunger

I have a bit of the cooking bug also (no, not e-coli) and your recipe is absolutely correct. there is a variation called 'genovese', which has no tomatoe. My grandmother made it often (in Napoli) but I'm not sure the recipe. I bety you know it.  One of my favorite pastas now is 'alla caprese', with fresh bocconcini, basil and tomatoes, but I always seem to add sauteed mushrooms, as I can't hold back on mushrooms. Look forward to more recipes. We have to develop a pasta 'alla 3T', thiugh a pizza would be better suited (shaped like a dive watch, with the crust (in Naples known as 'cornicione' as a bezel).