BASIL-BASILICO GREAT FRESH FROM THE GARDEN

I use basil in my cooking. It is supposed to have some medicinal uses but I just love the taste it gives to food. So I get some of the benefits anyway whatever they are. A variety of basil plants are grown worldwide. My Mom grew it so I carried on the tradition. It was used in each bottle of the homemade pomodoro passata. One little leaf per bottle!

I like to use it in simple ways. Fresh basil on slices of tomatoes drizzled with a little olive oil, salt and pepper to taste is a simple addition to the menu. At lunch or dinner it is good! Or just in a Canadian style tomato sandwich!

A simple summer sauce is using fresh tomatoes,  by crushing them in a pot with a few pieces of garlic diced and adding many pieces of fresh basil leaves and letting it simmer for about an hour. It is a quick sauce to use on spaghettini or regular spaghetti or any pasta of choice. Barb actually likes it on penne with some hot peppers added to give some kick!

If you do not have fresh tomatoes- a can of crushed tomatoes can work year round with some fresh basil.

I grow my basil in a container, handy to the kitchen on the back porch.

There is lots of information and history about the herb you can research. For me, I just like to eat it! And yes it smells good too!

MY BASIC HOMEMADE PASTA-THE EGG NOODLE

My favourite pasta dish is homemade egg noodle with ragu or meat sauce. Fortunately, the same dough can be used in several dishes- lasagna, fettuccine or spaghetti. It was a Sunday standard as my mother always had the time to make it for lunch. Italians liked to have their main meal at noon rather than later in the evening on Sundays so they could have la passeggiata- the leisurely walk- during the afternoon.

Weather always plays an important factor in making any homemade pasta. I do not recommend a hot, humid day as the dough has trouble drying properly. If made in the summer, using the basement with the cooler temperature would be advised or an air conditioned kitchen.

Serves 4
Preparation time- depends on experience. Can do the process in stages.
Cooking time- 3 minutes

INGREDIENTS

Flour- 1 lb (400-450 gms). I use All Purpose white flour but if you prefer, whole wheat flour can be used. Use your favourite brand of choice.

Eggs- 4 large eggs. Free range are best but regular commercial brands will do.

Pasta machine-I use the stainless steel one with three sections- flat, spaghetti, fettucine.

A counter top or table with clean tablecloths will be needed.

DIRECTIONS

Rub flour on the surface you will use. Keep the flour container handy.

Depending on how much pasta you want, determines how many eggs to use.

If you have not made fresh pasta previously start with 2-3 eggs. Normally, 1 egg per person will make fairly generous portions.

One cup (250 ml) of flour is needed for each egg used. This recipe calls for 4 eggs so 4 cups( 1000 ml) of flour.

By using a floured kitchen counter surface or in a large bowl, add your flour. Make a hole or well in the middle.

Add the eggs into the well.

Scramble the eggs in the middle with a fork. Start to toss the flour into the well with a fork, mixing the flour into the eggs. Toss the flour from the well walls into the middle.

As the mixture thickens, it comes time with very clean hands to start to knead the dough. The kneading process ensures all the flour and eggs are mixed together thoroughly.

Sometimes the dough is too sticky, so you may need to add more flour. Sometimes it is too dry and you may need another egg. Sometimes it is just right so you can proceed to the next step.

You want a ball of dough. You can continue making the egg noodle now. Usually I place the kneaded dough in a bowl, cover it and put it in the fridge to let it rest for awhile- 1 hour- before the shaping is started.

When ready to shape the dough, cut a section at a time from the big ball, making a small ball. Put the small ball in the flat section of your pasta machine. It needs to go through several times as you change the settings on the machine to bring it to the desired thickness.

If you are lucky, there may a little helper available!

When you have a long strip of dough, put it on a clean surface to dry. Continue to make the long strips of dough until all the original dough has been put through the machine.

Turn your strips as they dry to make sure both sides dry. When the strips are dry enough not to stick to the machine or too dry that they are brittle, it is time to shape into spaghetti or fettucine.

As the noodles come off the machine, place on a floured item such as a cookie sheet. I usually put waxed paper with some flour on top of the cookie sheet.

The pasta can be cooked immediately or put in the freezer to be used at another time. The pasta on top of the waxed paper can be rolled nicely and stored in bags in the freezer for use at a later date. It is work to prepare this item, so I usually make extra and love to give  some to my "Working Mom" daughters that they can cook at their convenience.

When you cook the noodles, put in a boiling pot with some salt added. Once the pasta rises to the top, it is done. It cooks very quickly unlike the packaged ones. Add your sauce of choice to the cooked pasta. The taste is so good. Molto buono!

I will be writing about my ragu or meat sauce in a future blog. If you have any questions, just write a comment or email me at abns@rogers.com.
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MY BASIC TOMATO SAUCE

I learned and began to enjoy  cooking when helping my Mother to prepare meals when I returned home from school and especially from university many moons ago. Most of the recipes that will be included in my weekly blogs will mainly consist of dishes she prepared and are representative of the regional fare from the Ciociaria region of Italy which is in the region of Lazio situated between Rome and Naples. This region of Italy is included in what is often referred as " Il Mezzo Giorno" or the middle section. From this area south and including Sicily, Olive Oil is always used for cooking. The Tomato is the "King" of produce and used in a great many of the recipes . Additionally, in North America we regard eating as a necessary ritual for survival, whereas in Italy it is considered a passion, held in the same esteem as the three Ss-Sex, Socceer, and Striking! So when cooking Italian, put a little heart in it.

I decided for my first recipe blog to feature one of my favourite dishes and probably one of the best known and also easiest to prepare.

SPAGHETTI WITH BASIC TOMATO SAUCE

Serves 4
Preparation time 5 minutes.
Cooking time 20 minutes

INGREDIENTS
1 lb (450 gms) Spaghetti
1 28 oz. canned whole plum tomatoes
or ripe peeled plum tomatoes( San Marzano if available or Roma) (pureed)
4 tablespoons Extra Virgin Olive Oil
1 clove-finely minced garlic
1 medium cooking onion-diced
2 teaspoons- finely chopped parsley
3 or 4 leaves from fresh chopped basil (optional)
1 teaspoon- salt
1/2 teaspoon fresh ground pepper
Note: When I make it for just my wife and me, I like to bump it up a little by adding a teaspoon of dried hot chili pepper (pepperoncino) or a fresh one finely diced.

DIRECTIONS

Heat large sauce pan over medium heat.

Cover bottom with olive oil.

Add garlic and onion-saute for 4 to 5 minutes or when they just begin to turn brown.

Add parsley and basil.

Add the pureed tomatoes- Note you may puree the tomatoes by hand individually as you place them in the saucepan or you may puree them with a potato masher. Easiest yet is to place the whole tomatoes in a bowl and thoroughly puree or mash them before you start cooking your sauce.

Add the salt and pepper adjusting to your taste.

Stir all the ingredients and bring to a boil.

Turn the heat down to low and let simmer for 15-20 minutes.

While the sauce is simmering, place a large cooking pot containing 4-5 litres of water over high heat and bring to a rolling boil. Add a tablespoon of salt then add the pasta. Stir thoroughly to prevent it from sticking. Cook uncovered and adjust the heat to a medium boil stirring the pasta occasionally until the desired tenderness of the pasta is reached.

The cooking time may vary with the thickness of the spaghetti selected but the time which may range from 5 to 10 minutes is usually printed on the package of your choice. Note: However, the time listed on the package are times needed to cook the pasta " Al dente" which is how the majority of the people of Italy prefer their pasta. My family prefers the pasta more tender so we normally cook it for an extra one or two minutes.

Just take a couple of strands of the spaghetti with a fork and taste it.  Adjust the boiling time to your liking.

Drain the the pasta thoroughly and place it on a serving platter. Add the sauce and stir thoroughly. You are ready to eat-mangiare!

Note: I personally do not use any grated cheese to top off the pasta when cooked with this basic sauce or any sauce which contains any fish in the ingredients. But if it is to your preferred taste " Tu gusto preferito"- Go for it! The three most common cheeses Italians use on their pasta are Romano, Pecorino and my favourite- Parmiggiano!
                                                          
                                           

                                                             BUON APPETITO!