Italian 75 Food
ITALIAN 75
Steps:
- Fill a cocktail shaker with ice cubes and add the gin, lemon juice and agave syrup. Shake vigorously until chilled, about 10 seconds. Strain into a champagne glass or coupe and top with Prosecco.
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- Cacio e Pepe. Of Rome’s four iconic pasta dishes, Cacio e Pepe is the king despite its seemingly simple recipe with just three ingredients. Beyond the two ingredients (cheese and pepper) in its name, Cacio e Pepe’s only other ingredient is pasta.
- Pasta Carbonara. Numerous Roman dishes date back millennia to the days when the Roman empire dominated much of the world. Pasta Carbonara is not one of those dishes.
- Pasta all’Amatraciana. Hailing from the outer Lazio village of Amatrice east of Rome, Pasta Amatriciana unites tomatoes with guanciale. It’s also the answer to how to take something good – Pasta alla Gricia (see below) – and make it better.
- Pasta alla Gricia. Gricia first made its appearance in the Roman pasta ouvre in the 1300s, centuries before tomatoes arrived in Italy. There are no onions in Gricia, no garlic and, obviously, no tomatoes.
- Pasta alla Genovese. Pasta Genovese is an Italian pasta dish with a twist. While the name implies a Genoa origin in the northwestern region of Liguria, the dish actually hails from Naples in Italy’s southern Campania region.
- Pasta Puttanesca. Many of the best Italian pasta dishes don’t have clear origin stories. This is the case with the four great pastas in Rome (see above) and it’s also the case with Puttanesca.
- Spaghetti alle Vongole. Althgough Spaghetti alle Vongole was invented in Naples, the simple dish that pairs spaghetti with clams is available throughout Italy.
- Gnocchi alla Sorrentina. Gnocchi alla Sorrentina is a popular Italian pasta with roots in Sorrento, a charming seaside town located just 30 miles from Naples.
- Lasagne Verdi al Forno. Lasagna is an Italian dish that dates back centuries. Although food historians trace the layered pasta dish back to Naples in the Middle Ages, it’s popularity spread throughout Italy up to the Food Valley in Emilia-Romagna and beyond.
- Tagliatelle al Ragù. Tagliatelle al Ragù is the shining pasta star of Bologna, a city so food-focused that it earned the nickname La Grassa (the fat one) within Italy.
ITALIAN 75 - LIMONCELLOKITCHEN.COM
Web Dec 28, 2022 The Italian 75 cocktail is a delicious cocktail that is bubbly, elegant and easy to make. This gin-based cocktail is inspired by a French 75, but uses Prosecco, …
From limoncellokitchen.com
3/5 (2)Total Time 5 minsCategory DrinksCalories 245 per serving
From limoncellokitchen.com
3/5 (2)Total Time 5 minsCategory DrinksCalories 245 per serving
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