Italian Table Bread Version 1.0

Nick Stellino's Pasta Arrabiata

The other week on PBS, I saw Nick Stellino making pasta arrabiata, and I noticed that he did something differently than I normally do (and also noticed that he has an awesome watch collection based on what he wears in the episodes). I made a batch his way and liked the result; the key was not mincing the garlic.

Ingredients

• red pepper flakes
• garlic (chopped into chunks--not minced--this was the key)
• flat-leaf parsley
• passata
• chicken stock
• Romano cheese
• pasta cooked 3/4 of the way

Directions

1. Heat a skillet with olive oil. Add in red pepper flakes and sliced garlic (this size allows the garlic to soften rather than burn. When the garlic is just turning slightly golden, add in chopped parsley and fry for a few seconds. 
2. When the parlsey has fried it will lower the temperature of the oil. Add in the passata and chicken stock so that the sauce is soupy. Combine thoroughly, then add in the pasta and cook until al dente. The sauce will thicken to coat the pasta. 
3. Add Romano cheese and serve with a garnish of chopped parsley. 

Yeast Conversions

When I was making some Italian pane commune the other week, I needed to make some conversions with the yeast I was using (brewer's yeast). I found this site and used it as a guide.

In short: 1 cube of fresh brewer's yeast (lievito di birra fresco)  is approximately 25g and the equivalent amount of dry brewer's yeast is (lievito di birra secco) ~7g. Their standard rule of thumb: divide by 3 (or 3.29, if one wants to be exact). Recipes calling for lievito madre require a sourdough starter (water-flour mixture). The brewer's yeast sold in health food stores is no longer active and unsuitable for baking. I found European brewer's yeast in 6g packets at a store for home brewing and distilling.

Aranciata Rossa Cocktail

I've discovered more than one cocktail from CBS Saturday Morning, and I've been using Cappelletti lately and even had some Rossa Pelegrino in the fridge. Another take on the Spritz; I didn't bother to buy Amara Rossa.

Ingredients

• 3 oz. Prosecco Extra Dry (or Brut)  
• 1 1/2 oz. of Capelletti Aperitivo Speciale (drier than Aperol)
• 1/2 oz. Amara Rossa, an amaro made primarily from bitter oranges
• Top with San Pellegrino Aranciata Rossa soda

Directions

Add all ingredients to an over-sized wine glass with ice and stir. Add a twist of Bitter Orange peel to complete each one.

Here are a few other Cappelletti recipes that caught my eye: https://www.foodandwine.com/cocktails-spirits/cappelletti-spring-aperitif-cocktails. The rest of Jonathan Benno's menu can be found here.