Here are some basic tips that apply to cooking almost every Italian dish--
* Is there really difference between Barilla and Great Value pasta? Yes. Really. When the cost difference is less than $1, go with the pasta made by Italians. Sun-dried or bronzed pasta is the best, but it isn't often on many mass-market shelves in the States. Is there a difference between the package of $7 pasta and package of $2 pasta? Not that much!
* When cooking pasta, al dente is perfection. Al dente literally means "to the bite" and describes pasta that is still firm but not hard. You usually can't go wrong following the cooking directions on a pasta's packaging.
* You should ALWAYS cooked pasta in water "as salty as the sea." This usually means adding A LOT of salt to your water (probably 3-4 Tbl for a normal size pasta pot).
* Don't rinse pasta, unless it's to be used for a cold salad. The starches on the pasta help thicken sauce and absorb flavor. The starches also make it stick together, so cook pasta at the very end so that you're able to immediately mix it with sauce.
The Three Brodo--
(stock or broth)
These homemade broths are integral to the vast majority of Italian dishes. They definitely add an incredible flavor when you make them from scratch, but in case you don't want to invest the time or money, canned or bullioned broth works just fine in most cases.
Brodo di Verdure (Vegetable Stock)
Serves 4-6
2 potatoes, coarsely chopped
2 onions, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
1 celery stick, coarsely chopped
3 cherry tomatoes, coarsely chopped
salt
Place all vegetables in a large saucepan and pour in 1.5 liters (2 1/2 pints) water. Add 3 generous pinches of salt and bring to a boil. Lower the heat and simmer gently for about 20 minutes. Remove from the heat and leave to cool slightly. Strain into a bowl, gently pressing on the veggies.
Brodo di Carne (Meat Stock)
Serves 4
1 3/4 pd (800g) lean beef, cut into cubes
1pd, 5oz (600g) veal, cut into cubes
1 onion, coarsely chopped
2 carrots, coarsely chopped
3 1/2oz (100g) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
salt
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Remember that slow cooking and gentle simmering are key in a good stock. Skim any fat that rises to the surface and add the vegetables. Add 3 generous pinches of salt. Lower the hit and simmer, covered, for about 3 1/2 hours. Remove from the heat and strain into a bowl. If left to chill, remove solidified fat from top before using.
Brodo di Pollo (Chicken Stock)
Serves 4-6
1 chicken, skinned and trimmed of fat
1 onion
1 carrot
1 celery stick
salt
Place the chicken and the vegetables in a large saucepan and add 3 generous pinches of salt. Cover with water. Bring to a boil and then simmer for at least 2 hours. Strain into a bowl when done. If left to chill, remove solidified fat from top before using.
*As context for how important brodo is in Italian cooking, I had friends who went to a cooking class once and they spent 30 minutes talking about how to correctly make broth. When he was talking about making Chicken broth, he emphasized how important it is to use a female chicken (yes, the packages are marked) and that it's even better if the chicken has an egg inside. Of course, those birds are illegal for sale in Italy, but if you "know people" you have the culinary edge!
