Pasta thoughts,etc. (chicken, sugar, nutmeg, pepper)

[antiquesmountainapache]

OK . . . I started to make this one thread but it's really two. So here is thread one. I've used pasta and sauces, etc. a lot over the years but what I want to know are the equivalents of my "home southern cooking". Each region has things, like our cornbread dressing, that we just grow up learning to cook without recipes.

So for all of you who grew up in Italian families, have Italian heritage or are from a region known for pasta, I have a few requests.

1. What are your "go to" dishes?
2. What do you like for a family meal that makes good seconds and/ or freezes well?
3. What are your favorite pasta shapes and sauces?
4. What do "non - Italian" cooks do with their pasta that yould never dream of doing? (I'm thinking along the lines of the sugar in the cornbread for a Southerner).

Thanks so much in advance. I love the diversity of this forum and all of the great ideas we share. I'll post my next thread thought later.

[lubby]

I make my own sauce with meatballs, sausage and short ribs in them.I can freeze that.There isn't a pasta I met that I never liked LOL. I always have onions and garlic on hand, use them everyday, balsamic vinegar, olive oil,Italian seasoning, fresh or frozen basil,capers. I am 1/4 Italian but My husband is 1/2 sicilian. I use lot of fresh lemons juice in my cooking too. I make a pretty good lasagna both with red sauce and I make a spinach one no red sauce. I love to toss pasta with broccoli rabe, I use farfalle or rotelle for this.

[antiquesmountainapache]

Oh, thanks Lubby. Posts like yours are exactly what I'm hoping for!!! Please tell me what dishes have the lemon juice. Also, I'm interested in the spinach lasagna without the red sauce.

What are some differences between Sicilian and Italian cooking?

To all of our fellow posters . . . I am behind a bit (I think) on getting some recipes posted but I'm going slow as I'm getting some carpal tunnel under control. Frustrating . . . but what do you do? Anyway, it may take me a while but I always finish what I start out to do!

[lubby]

I make chicken picatta using lemon juice my recipe is on here somewhere. Not sure of the difference between sicilian and Italian cooking. I'll post the spinach lasagna tomorrow.

[lubby]

Spinach lasagna:

9 cooked lasagna noodles
10 oz box frozen chopped spinach (thatw first then squeeze out excess liquid)
16 oz whole milk ricotta ( I use polly O)
1/4 cup grated romano cheese
2 eggs
salt and pepper to taste

For the bechamel sauce:
1 stick of butter
1/2 cup flour
pinch of nutmeg
4 cups milk
1/2 cup fontina cheese or mozzarella grated or shredded

Cook lasagna noodles according to package directions then drain.

In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg and cheese. In another bowl combine ricotta, eggs, romano cheese,salt and pepper and spinach, Mix well.take a ladle of bechamel and coat the bottom of a 9X13 baking dish, layer 3 lasagna noodles side by side spread about 1/2 cup of the ricotta mixture onto the noodles, top with bechamel, repeat steps until noodles are gone. pour remainder of the bechamel on top and spread with a rubber spatula to smooth it out, then add the remaining 1/2 cup of cheese. Bake on 425 for 25 minutes.

[antiquesmountainapache]

Ooo . . . Lubby, the lasagna sounds so good! Look forward to making it soon. Thanks for posting.