Best 2 San Giuanniello Pasta From Bari Recipes
In the heart of Bari, Italy, lies a culinary treasure that has captured the taste buds of locals and visitors alike: San Giuanniello pasta. This delectable dish, also known as "pasta al forno," embodies the essence of Bari's rich culinary heritage, blending traditional flavors with a touch of innovation.
Our comprehensive guide introduces you to the authentic recipe of San Giuanniello pasta, providing step-by-step instructions and a detailed ingredient list. We also delve into variations of this classic dish, such as the vegetarian and seafood versions, ensuring that every palate can find its perfect match.
With vibrant descriptions and mouthwatering images, our article takes you on a culinary journey through the streets of Bari. Discover the secrets behind this beloved dish, from selecting the freshest ingredients to mastering the art of layering pasta, sauce, and cheese.
Whether you're an experienced chef or a home cook looking to impress your loved ones, our guide to San Giuanniello pasta will equip you with the knowledge and confidence to create this culinary masterpiece in your own kitchen.
SAN GIUANNIELLO PASTA FROM BARI
By Leda Locuratolo Manzari from Bari Italy Chez Juan Ortega de Balboa.Pasta in a Red Tomato Sauce When fisherman were ready to come back to home they would signal with a latern and wifes prepared a quick tomatoes sauce called marinara,from the sea.
Provided by John Ortega
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a pan, add the chopped garlic, anchovies, and capers.
- Cook till garlic starts to turn slightly brown, and then add the tomato sauce,and cook for five more minutes, then put the cooked pasta into the sauce and mix well and serve.
Nutrition Facts : Calories 1200.8, Fat 60.9, SaturatedFat 8.6, Cholesterol 8.5, Sodium 1234.4, Carbohydrate 137.2, Fiber 8.5, Sugar 9.2, Protein 27.7
PASTA FROM BARI
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil for the ziti. Add the ziti and allow it to cook until al dente, about 8 minutes.
- While the ziti is cooking, place the sun-dried tomatoes in a small bowl, cover with boiling water, and allow them to soak for 2 minutes. Meanwhile, combine the mozzarella, cherry tomatoes, basil, olive oil and garlic in a large bowl. Drain the softened sun-dried tomatoes, chop them fine and add them to the other ingredients in the bowl.
- When the ziti is done, drain it well, then add it to the mozzarella mixture in the bowl, toss the ingredients together and season with salt and pepper. Serve while still warm.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 10 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 323 milligrams, Sugar 3 grams
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcrowd the pan when cooking the pasta. This will prevent it from cooking evenly.
- Cook the pasta until it is al dente, or slightly firm to the bite.
- Use a generous amount of olive oil when cooking the vegetables. This will help to prevent them from sticking to the pan.
- Season the pasta and vegetables with salt and pepper to taste.
- Add the grated pecorino cheese just before serving. This will help to create a creamy sauce.
Conclusion:
San Giuanniello pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pasta. With its simple ingredients and bold flavors, this dish is sure to please everyone at the table.
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