#capunti

[moss-ridden-owl-creature]

Acini di pepe Agnolotti Al dente Alfabeto Al forno Alphabet pasta Anelli Anellini Anelloni Barbina Barilla Group Bavette Bavettine Biciclette Bigoli Boccoli Bucatini Buitoni Busiate Cacavelle Calamarata Calamaretti Campanelle Cannelloni Capelli d’angelo Capellini Cappelletti Cappelli del prete Capunti Caramelle Casarecce Casoncelli casonsèi Castellane Casunziei Cavatappi Cavatelli Cencioni Chifferi Ciriole Conchiglie Conchigliette Conchiglioni Corallini Corzetti Creste di galli Croxetti De Cecco Ditali Ditalini Divella Egg barley Elicoidali, Tortiglioni Fagioloni Fagottini Farfalle Farfalline Farfalloni Fedelini Fettucce Fettuccine Fettucelle Fideos Filini Fiorentine Fiori Foglie d’ulivo Fregula Funghini Fusi Fusilli Fusilli Avellinesi Fusilli bucati Garganelli Gemelli Gigli Girandole Gnocchi Gramigna Grattini Grattoni Lagane La Molisana Lanterne Lasagne Lasagne (Gravagna) Lasagnette Lasagnotte Linguettine Linguine Lumache Lumaconi Macaroni Maccheroncelli Maccheroni alla molinara Maccheroni al pèttine Mafalde Mafaldine Malloreddus Maltagliati Mandala Manicotti Marille Marziani Matriciani Maultasche Mezzani pasta Mezzelune Mezze penne Mezzi bombardoni Midolline Occhi di lupo Occhi di Lupo Occhi di pernice Orecchiette Orzo Orzo (also risoni) Paccheri Pappardelle Passatelli Pasta al ceppo Pastina Pearl pasta, piombi Pelmeni Penne Pennoni Perciatelli Pici Pillus Pipe rigate Pizzoccheri Puntine Quadrefiore Quadrettini Radiatori Rana Ravioli Ricciolini Ricciutelle Rigatoncini Rigatoni Risi Rombi Rotelle Rotini Sacchetti Sacchettini Sacchettoni Sagnarelli Sagne ‘ncannulate Sagnette Scialatelli Scialatelli or scialatielli Seme di melone Sorprese Sorprese Lisce Spaghetti Spaghetti alla chitarra Spaghettini Spaghettoni Spirali Spiralini (Scharfalini) Spätzle Stelle Stelline Stortini Stringozzi Strozzapreti Tagliatelle Taglierini Testaroli Torchio Tortelli Tortellini Tortelloni Trenette Trenne Tripoline Tripolini Troccoli Trofie Tuffoli Tufoli Vermicelli Vermicelloni Voiello Ziti Zitoni

That is an outrageous amount of pasta, my friend.

[foodies-channel]

🍥 Capunti in 4 textures

🍔YouTube || 🍟Reddit

[popradar]

Feast of the Seven Fishes

Photo: Rossella Pisano, courtesy of L'antica Pizzeria de Michele

The Feast of the Seven Fishes is a grand meal served on Christmas Eve. While the tradition originated in Southern Italy (named La Vigilia, as in the vigil to wait for the birth of Christ), it has gained even more popularity in Italian American households — and restaurants.

As the name implies, the meal is a seafood-centric feast, and we found a other eateries offering the meal in the L.A./SoCal area:

Drago Centro in downtown L.A. offers The Feast of the Seven Fishes Tasting Menu ($130.00 per person / Minimum 2 orders per table) from 4 to 9 p.m. on Dec. 24. Chef Celestino Drago's menu includes langostino carpaccio, citrus, and micro greens; octopus, squid ink panelle and garbanzo bean purée; tagliolini, mussels and clam ragu and courgetti flowers; and fillet of branzino and crab fish stew. 

Calogero Drago's Celestino Ristorante in Pasadena offers a Feast of the Seven Fishes Prix-Fixe À la Carte Menu on Christmas Eve, from 4:30 - 9:30 p.m.

Michael’s on Naples in Long Beach offers an exclusive tandem tasting menu for their feast (five courses, offering two options per course) is priced at $90 per person or $140 with wine pairings. Items include a tagliatelle (hand-cut chickpea dough, Dungeness crab, calamari, prawns and Livornese style broth) and Branzino Ripieno. Reservations are recommended; available from 5 to 9 pm Christmas Eve. 

L’antica Pizzeria da Michele in Hollywood has a seven-course pasta tasting menu available Christmas Eve from 10 a.m. to 8 p.m. with the last seating at 6 p.m. Dishes include spaghetti vongole (clams), black squid ink capunti with bisque sauce rapini and scampi and paccheri with slow-braised short rib and onion sauce. Tasting menu is $90 / $135 for the wine pairing.

Vicini in West LA's feast includes spaghetti bottarga, branzino, cioppino and more. Seatings at 5 and 8 p.m. Seven courses is $90, $45 for wine pairing.

by Christine N. Ziemba

[binsofchaos]

Cavatelli

What it is: These “little hollows” look a lot like small seashells, and are often made with the side of the thumb or two fingers.

What you need: A wooden surface. For the textured version, also known as gnocchetti sardi or malloreddus, grab the back of a fork, a fine cheese grater, meat mallet, crystal rocks glass, or the side of a ridged ramekin!

How it’s made: Roll a portion of dough into a rope about ½ inch in diameter, and cut it into ½- to 1-inch pieces. With the side and pad of your thumb, firmly push the dough forward across a wooden board or textured surface to create a hollow interior. Don’t be shy with the pressure—you want them to be as hollow as possible to grab that sauce!

How to pair it: With robust meat or vegetable-based sauces, often spicy, and topped with cheese. A combination of broccoli, garlic, and chili is a classic and delicious option.

Capunti

What it is: Capunti, which means “dug into,” is a rustic, hand-formed pasta from Puglia that resembles the inside of a pea pod.

What you need: Your hands!

How it’s made: Roll a piece of dough into a long rope and cut it into roughly 1-inch pieces. Roll each piece back and forth between your hands while putting more pressure on the ends so they become tapered. Line up your three middle fingers across the thicker center and dig them into the dough, then drag it firmly towards you in a single, confident motion. The dough should flip over and have a deep imprint of your fingers.

How to pair it: With just about anything, from vegetable-forward sauces to a spicy sausage ragù. Or check out my recipe for this luxurious roasted garlic sauce!

Orecchiette

What it is: If I had to pick a favorite pasta, these “little ears” would be it. While orecchiette are found throughout central and southern Italy, they’re particularly well-known in Bari, where there’s a community of women who have been making the shape for generations. The deep ridges on the exterior are perfectly designed for grabbing sauce. What you need: A wooden board and a serrated butter knife.

How it’s made: Roll out a rope of dough and cut it into about ¾-inch pieces. Holding the butter knife firmly at a 45-degree angle, drag the dough towards you using the serrated edge until it curls on itself like a piece of cavatelli. Invert the dough over your thumb to expose the rough interior and, if needed, stretch it a bit into a small cup-like shape. The more pressure you use with the knife, the more visible those ridges will be!

How to pair it: Often with a combination of cime di rapa (broccoli rabe) and sausage, though it also pairs well with vegetable sauces and meat ragu.

Busiate

What it is: Sicilian busiate are a hollow spiral-shaped pasta reminiscent of a telephone cord. Historically, busiate were made by rolling the dough along a busa, or local reed. Today, it’s traditional to use a long metal rod known as a ferretto. Me? I bought a knitting needle and some wooden skewers from my local crafts store and they work great.

What you need: A rolling pin and thin knitting needle or wooden skewer

How it’s made: Flatten a portion of dough with a rolling pin into a ¼-inch plank, then cut it into 1/2-inch strips. Roll the strips into thin ropes and cut them into about 4-inch lengths. Position each piece vertically on a wooden surface, then place the knitting needle at the top at a 45-degree angle—it should look like an upside-down V. Holding the bottom end of the needle in place, roll the other end with the dough in a wide, downward curve. It will naturally coil into a spiral. Gently twist the needle to release. Busiate can be kept on a dry dish towel or semolina-floured tray for several hours or overnight to maintain their shape.

How to pair it: With pesto trapanese (a tomato- and almond-based pesto) or any lighter, vegetable-based sauce.

Lorighittas

What it is: Traditional lorighittas, which look like small braided rings, are made only in the Sardinian village of Morgongiori. The pasta is so delicate that its production hasn’t been mechanized—but don’t let this deter you! They may be time-consuming to make, but they’re worth every effort and are especially gratifying as a group activity.

What you need: Dexterity and patience!

How it’s made: Roll a piece of dough into a long, very thin rope. Wrap the rope around your three middle fingers twice and pinch ends together to seal. Remove your fingers and hold the loops delicately where they cross. Starting at the bottom where the ends are sealed, gently twist the strands together like you’re winding a watch. It’s helpful to watch this Pasta Grannies YouTube video for the full effect. Place the lorighittas on a dry dish towel or semolina-floured baking tray for several hours or overnight so they maintain their shape.

How to pair it: A tomato-based sauce, often with chicken, and a dusting of Pecorino.

[zampulla]

BUON POMERIGGIO BELL'ANIME ❤️😘🥰 Stamattina sono stata svegliata dal rumore degli ingranaggi del mio cervello che avevano iniziato ad elaborare qualcosa. Volevo preparare qualcosa di buono e nuovo. Un primo che prevedeva l'utilizzo delle mani di sana pianta....impastare. L'azione più soddisfacente e distensiva che caratterizza la mia vita. Ho avuto un imput molto forte e sono andata a sbirciare tra i meravigliosi post di un profilo che parla pugliese quello di @lacortepaola99 . Dentro c'è tanta roba, non solo video e post ma storia, tradizione e amore. Ora..credo hai colpi di fulmine soprattutto dopo aver mangiato questo particolare tipo di pasta... gradita alla grandissima da tutta la famiglia. Si tratta dei capunti...solo semola e acqua come vuole la tradizione, ma per saperne di più ti consiglio di visitare il profilo di cui parlavo ⬆️ Unica cosa non pugliese il condimento...un buon sugo all'amatriciana con buon guanciale croccante e una bella spolverata di pecorino...da restare a bocca aperta 👍🏻 Stanotte arriva la Befana...da me non credo anche se l'idea di una sua visita mi farebbe felice.. voglio crederci ancora 🥰 Buon proseguimento di giornata amiche/ci ❤️😘 #capunti #puglia #bontà #tradizione #amatriciana #primopiatto #food #foodfotography #darkfotography #sweetcandymary #foodblogger #fotografia #arteamodomio #amore #sempre❤️❤️❤️ (presso Cinecittà, Lazio, Italy) https://www.instagram.com/p/CYWiFVosdA7/?utm_medium=tumblr

[recipedeveloper-blog]

It is Sunday so that means It’s Pasta Day in my family. We normally call it Sund...

It is Sunday so that means It’s Pasta Day in my family. We normally call it Sund…

[ad_1]

It’s Sunday so meaning It’s Pasta Day in my household. We usually name it Sunday Sauce day however in the summertime #sundaysauce takes on a special that means. It’s often a lighter extra various kind of pasta being served. Within the colder months I have a tendency to return to the extra conventional selections. For immediately, although, we’ll get pleasure from this model : : Capunti…

[portalinowebblog]

Caserecci www.caserecci.com Caserecci, negozio on line di prodotti gastronomici e prodotti tipici della Puglia. Conserve, conserve in olio di oliva, olive tipiche della Puglia, patè e creme, confetture, confetture insolite, confetture tradizionali, condimenti e sughi, olio extravergine di oliva, pasta tipica pugliese, gnocchi, capunti, cavatelli, orecchiette, biscotti, pasticceria, focacce, taralli, friselle, formaggi e latticini, farine, ceci, fagioli, fave sgusciate, lenticchie, piselli, farina integrale, farina di riso, farina di mais, orzo perlato, confezioni regalo

[riccardopastoreblog]

Capunti con broccoli, patate e peperoncino . . . #pasta #capunti #broccoli #chilli #pepper #homecooking #cooking #dinner #cena #repas #night #vegetables #vegetarian #vegetable #vegfood #pastafood (at Milan, Italy)

[missscriptor-blog]

Lost in a sea of capunti without a paddle. Purple Rain Soundtrack + Making Course One Pasta For Thursday's Pop-Up = Magical Evening. #scriptorcoquit #capunti #canoe #threeseatercanoe #pasta #pastaia #pastarian #pastafresca #eeeeeats #eatfeastly #feastly #feastlyla #food #foodie #fattaamano #italy #dumpling #handrolled #nonnalife #cheflife #truecooks #truenonnas #todaywasagoodday #thatonetimeatpastacamp #amanoamaro #popup (at The Banzai Institute)

[blazkuha]

Homemade #italian #pasta #capunti with #asparagus and #crispy #smoked #bacon 😋🍴😋 #maninkitchen 🔝 👏 #foodblogger 😎 👓 #Slovenia 😘 #foodshare #yummy #italy #cousine #tbt #picoofday #photooftheday #foodie #instafood #igfood #blog #chef #foodpic

[feng-shway]

raw

ig: capunti

[dioscuriwine]

Capunti con sugo di olive, tonno e capperi

Ingredienti:

500 gr di capunti o cavatelli

1 confezione di sugo alle olive

1 spicchio d'aglio

160 gr di tonno al naturale https://www.dioscuri1938.com/negozio/filetti-tonno-naturale/

Una manciata di capperi

Prezzemolo

Procedimento:

-In una padella versare un filo d'olio e lo spicchio d'aglio , unire il sugo alle olive, cuocere per qualche minuto a fuoco basso insieme al tonno sgocciolato e spezzettato e ai capperi dissalati e tagliati a metà. A fuoco spento aggiungere una generosa spolverata di prezzemolo fresco lavato, asciugato e tritato al coltello.

-Lessare i capunti ben al dente e farli saltare in padella insieme al condimento in modo da amalgamare bene il tutto e impiattare.

#ricetta #tonnoalnaturale #dioscuriwine

[mikimiki79-blog]

Cena a base di pesce..... Antipasto : cestino di pomodorini pachino, olive taggiasche! Capperi e salmone affumicato. Primo : capunti a l sugo di pesce spada e formaggio di capra ; secondo : filetto di branzino in gabbia con pomodorini; dessert : torta di mele e mascarpone

[donnadilanga]

View this post on Instagram

A post shared by Roberta Ferraris (@donnadilanga)

Impastiamo per fare orecchiette e capunti, con Mina. #exploreuk #scapetravel #sloways #igerspuglia #foodtraveller (presso Tre Archi) https://www.instagram.com/p/CekqoyZpq72/?igshid=NGJjMDIxMWI=

[yearofsimplefood]

Capunti with Roasted Garlic and Miso Sauce, Food52. A little tricky to shape but worked out beautifully in the end!

[elysealife]

Capunti con pesto di rucola, salsiccia, pomodorini @aziendalapietra e lamelle di mandorla. Cena d’autunno @sorelle_barnaba #leseratequellebelle #amicizi #puglia #food #monopoli #ottobre2020 #ely_sealife (presso A passo d'olio Sorelle Barnaba) https://www.instagram.com/p/CGIvMjUsEAZ/?igshid=yz7knfnwpo4u