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INDEX OF SOME BASICS IN ITALIAN COOKING

  • ABOUT PASTA
  • GARLIC MAYONNAISE - Aioli
  • BECHAMEL SAUCE
  • BROWN MEAT SAUCE OF NORTHERN ITALY - Sugo di carne
  • ITALIAN CHEESES
  • KNIFE SHARPENING
  • FREEZING BREAD
  • HOW TO CHOOSE AND COOK PASTA
  • HOME MADE PASTA WITHOUT EGGS - Pici, Strangozzi, Umbricelli, Strozzapreti
  • MAKING EGG PASTA AT HOME
  • MAKING SPINACH EGG PASTA AT HOME
  • MAKING YOUR OWN MAYONNAISE
  • MEMPHIS RUB
  • INGREDIENTS AND SPICES
  • RICOTTA - MAKE YOUR OWN
  • THE SOFFRITTO
  • SOURCES FOR INGREDIENTS AND UTENSILS
  • TECHNIQUES
  • TOMATO SAUCE I - Salsa di pomodoro
  • TOMATO SAUCE II -Passato
  • WHOLE TOMATOES WITH BASIL FOR CANNING - Pomodoro basilico
  • IMPORTANT UTENSILS
  • VINAIGRETTE SAUCE OR DRESSING
  • WINE

MM





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