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Tips & Tricks
This section contains tips and tricks I learnt from my new cooking experience.
Some may seem “obvious”, but people who are learning to cook, it may be a “lightbulb” moment.
As this site also talks predominantly about Italian food, I’m also trying to educate new cooks (like me), things we do that we think are the standard procedures but are actually wrong, for example, adding oil into the boiling water to cook pasta.
Wonder if it’s sweet enough? Taste it!
Do you think this is salty enough? Taste it!
Is the pasta al dente? Try it!
That’s actually a good suggestion but the best I found? Pick up one small strand and actually taste it!
It’s a good idea to test the pasta about 2 minutes before “al dente time” - you have time to cook it a few seconds more. If you leave it too long and the pasta becomes too soft, there’s nothing you can do to get al dente again unless you cook from scratch again.
Then I had one at an Italian deli. Wow!
So here’s the low-down: where possible, get the prosciutto actually from Italy.
The other secret: get the “fiocco”, which is nearer to the back of the big piece of prosciutto that they cut from. Ask them to cut it very thinly for you.
You’ll like prosciutto a whole lot more!
I’ve been using anchovies as my salt. That is why you may see salt mentioned in the ingredients of a recipe but not actually used in a recipe. I’ve found 8 big pieces of anchovy fillets is just about enough saltiness for 4 people.
They are usually marinated in vinegar so they are not salty at all but sweet and tarty and just so yummy!
I like to wrap a slice of prosciutto around the white anchovies and….
Go on, give it a try.
Check these out:
Gamberi alla Brace con Limone e Salsa Aioli
My interpretation of a dish from the Qantas First Class Lounge's "retro menu".
Bucatini alla Salsiccia
Improvised from a simple Italian recipe - sausages with pasta. Super easy to make!
Pasta con Gamberi Tigre
Pasta coated in a spicy thick sauce with succulent tiger prawns...and it all came from a simple idea.