I usually make something very similar that’s just olive oil, garlic, cherry and/or grape tomatoes and basil but next time I will try adding butter and make that topping. Yum!Thanks!
I found 'angel hair' (Barrila) approximately 20 years ago. The thought of using regular size pasta is awful. I'll never ❌ go back. My three adult kids, & my grandchildren all love angel hair. ✅ ♥️
We've made this pasta recipe several times. The first time we didn't have Campanelle and our local grocery didn't have it but we had Trottole on hand which was fine, but they mostly came apart when stirring the sauce and tomatoes in. The next time we used Rotini which was very good, then we used the Campanelle as suggested and it was also good. We all preferred the Rotini (or Fusilli) vs the Campanelle. You want something that can hold up to stirring the sauce without "unraveling" with stirring the tomatoes and sauce in. The Campanelle isn't as bad as the Trottole, but still not excellent. The topping however was a unanimous A+ and I used it for late night buttered noodles in the following days. And it is such an easy 20 minute dinner. Experiment and figure out what pastas you like and it'll be in your rotation!
Angel hair pasta, aka cappellini is a lovely pasta to use with a delicate sauce. My favorite is cappellini ala checca, a raw tomato sauce. In a bowl, throw in fresh raw chopped tomatoes, raw sliced or chopped garlic, a rough chop of fresh basil, extra virgin olive oil, salt and pepper; cover the bowl with plastic wrap, let it sit out on the counter to marinate for 30-60 minutes (or longer), then toss with the cooked and drained angel hair pasta, and top with grated Parmigiana Reggiano. If you don't like basil, substitute fresh Italian parsley. Simple and perfect...
In all of Italy braciole are chops (pork, veal or lamb chops) what you have shown are called INVOLTINI di carne (meat rolls). The recipe you showed for the INVOLTINI looks really great. Greetings from the Umbrian region of Italy.
I wish someone would tell me what to use if I don’t use alcohol in my cooking? I have just not used these recipes but would love to make this if I could use something in place of alcohol.
@@sandrah7512 That's quite right, but the quick answer is: after you cook it, there is no alcohol left. So you will not consume any alcohol. If you live in a place where there is no alcohol available, then may the gods bless you.
Whst youve made is a modified version of pasta allo scarpariello. (Without the topping snd -godforbid - no butter) . But you omitted one additional step of cutting the tomatoes in half. This really creates a sauce as the tomatoes break down easier. One thing i will try is topping it with ftied anchovies and capers. That sounds delicious. I am of sicilian descent, and though breadcrumbs on pasta is very common in sicilian pasta dishes, i personally do not enjoy that, Thanks!
Hey, I've been told they cheat a bit on the cooking thermometer, too. But, good catch. The important thing is to know what you are doing. I have a giant extremely heavy skillet that I'd use both for the browning and the braising. But I'd never need to make so much. In fact, I think I'd just use deli roast beef to make the rolls and trust to luck that they wouldn't fall apart.
