Rolling Love
Sinopsis Pasta Episode 1- 20 ( OST + Lyrics ) [ Korean Drama 2010 ]
Sinopsis Pasta Episode 1 - 20 + Pasta OST Download + Lyrics
Title: Pasta
Genre: Romance
Episodes: 20
Director: Kwan Seok Jang
Screenwriter: Seo Suk Hyang (Mr. Goodbye)
Broadcast Network: MBC , Mondays & Tuesdays 21:55
Broadcast period: 2010-Jan-04 (replacing Queen Seon Duk)
Genre: Romance
Episodes: 20
Director: Kwan Seok Jang
Screenwriter: Seo Suk Hyang (Mr. Goodbye)
Broadcast Network: MBC , Mondays & Tuesdays 21:55
Broadcast period: 2010-Jan-04 (replacing Queen Seon Duk)
Sinopsis Pasta [ Review ]
Drama Pasta ini berkisahkan tentang sebuah impian dan keberhasilan seorang wanita muda Seo Yoo Kyung ( yang diperankan oleh Gong Hyo Jin ) yang bercita-cita menjadi Koki yang Elit dan Profesional di sebuah Restoran “ La Sfera ”. Yoo Kyung memulai karirnya di Restoran La Sfera sebagai asisten Koki . Di sisi lain , ada juga Choi Hyun Wook ( yang diperankan oleh Lee Sun Gyun ) yang merupakan asistan koki di Hotel Sicily. Hyun Wook adalah seorang koki lulusan dari italia. Ia mengambil jurusan seni kuliner di Italia.
Yoo Kyung sangat bekerja keras di restoran La Sfera. Dia mengerjakan semua pekerjaannya secara profesional. Setelah 3 tahun bekerja sebagai asisten Koki, Yoo Kyung direkomendasikan oleh Kepala Koki Totti untuk menjadi koki. Hal ini dikarenakan Totti akan dipecat oleh CEO Restoran Seo Yoo Suk dan akan ada asisten koki dan kepala koki yang baru. Ternyata asisten koki yang baru adalah Jung Eun Soo ( yang diperankan oleh Choi Min Sung ) sedangkan kepala koki yang baru itu adalah Choi Hyun Wook yang sebelumnya pernah bertemu dengan Yu Kyung yang pernah membantunya menyelamatkan ikan yang didapatkan Yu Kyung dari hadiah undian. Yu Kyung kaget melihat Hyun Wook yang merupakan kepala koki yang baru. Bagaimanakah kisah Yu Kyung dan Hyun Wook akan berlanjut...???. Silakan Lihat Sinopsisnya berikut ini..:
Sinopsis Pasta Episode 1 - 20
Pasta OST Lyrics
Pemain Drama Pasta
- Gong Hyo Jin as Seo Yoo Kyung
- Lee Sun Gyun as Choi Hyun Wook
- Lee Ha Nui as Oh Sae Young
- Alex as Kim San
- Jang Yong as Seo Jong Gyu (Yoo Kyung’s father)
- Kim Dong Hee as Seo Yoo Shik (Yoo Kyung’s brother)
- Song Ok Sook as (Yoo Kyung’s mother)
- Byun Jung Soo as Kim Kang (Kim San’s sister)
- Choi Jae Hwan as Jung Eun Soo
- No Min Woo as Philip
- Hyun Woo as Lee Ji Hoon
- Baek Bong Ki as Min Seung Jae
- Heo Tae Hee as Han Sang Sik
- Yoon Yong Hyun as Kwang Tae
- Kim Tae Ho as Sun Woo Duk
- Lee Hyung Chul as Geum Suk Ho
- Jo Sang Ki as Jung Ho Nam
- Ha Jae Sook as Lee Hee Joo
- Lee Sung Min as Seol Joon Suk
- Son Sung Yoon as Park Chan Hee
- Jung Da Hye as Park Mi Hee
- Choi Min Sung as Ne Mo
- Ryu Seung Bum (cameo, ep9)
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copyright, 2008, Maria Liberati
Editor: Joseph Mc Veigh
If there is one course that Italians are famous for, it is dinner. The list of Italian dinners is exquisite and endless. There are so many great meals that everyone has an Italian dinner dish in their list of favorites. But one of the most remarkable aspects of Italian dinners is that they are not exotic or difficult to make. The basic ingredients like pasta and vegetables are simple yet tasty while the particular ingredients like the sauces and seasonings allow for experimentation and perfection. This week’s Famous Recipes article looks at two world renowned and loved pieces of Italian culture, the central Italian dinner food spaghetti and the flawless Italian actress Sophia Loren.
Sophia Loren needs no introduction. As an actress, she has epitomized talent, grace, and beauty. After starring in many great films, Loren expanded her career into other fields. Her cookbook Recipes and Memories is a sampling of her Italian roots with the foods she learned to love as a child and short memoirs that go along with them. One of her great recipes is Spaghetti Con Pomodoro Crudo (spaghetti with uncooked tomato sauce).
Sophia Loren’s Spaghetti Con Pomodoro Crudo
Ingredients:
1 1/2 pound spaghetti
2 pounds tomatoes, not quite ripe, chopped
1/2 pound fresh mozzarella, thinly sliced
2 medium red or Vidalia onions (or less), thinly sliced
1/4 cup pitted Sicilian green olives, roughly chopped
2 tablespoons drained capers
1/4 cup minced Italian parsley
12 chopped fresh oregano leaves
2 cloves garlic, crushed
Salt
Freshly ground pepper
1/2 cup extra-virgin olive oil
Freshly grated Parmigiano-Reggiano cheese (optional)
Directions:
Cook the pasta until just al dente.
While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste.
Pour the oil over and toss gently.
When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl.
Toss to combine, remove the garlic if desired, and serve.
Pass the cheese at the table.
For more great recipes, get your copy of the bestselling book -The Basic Art of Italian Cooking at http://www.marialiberati.com
Ciao for no,
Maria
http://www.marialiberati.com
Original Italian name: Tagliatelle alla Bolognese
Place of origin: Emilia-Romagna, Central Italy
Place of origin: Emilia-Romagna, Central Italy
People like pasta and the pasta is all about sauce. The traditional and the mostly famous one in Italy is a Bolognese sauce. However, different Italian provinces make various styles of this sauce. Our choice for the yesterday’s lunch was the Bolognese meat sauce cooked with minced beef and a white wine. The origin of this sauce is Emilia -Romagna, Central Italy.
In Bologna there are many variations on this classic sauce. For instance, minced beef might be cooked with a red wine or instead of minced beef it can be made of chopped chicken livers.
It is also very important to simmer all ingredients for a period of time because that is what gives the sauce its strong flavour.
Bolognese meet white wine sauce
Ingredients for sauce (serves 4)
1 onion, finally chopped
1 carrot, finally chopped
1 celery stick, finally chopped
350 ground beef
50 g belly pork
2 tablespoon extra virgin olive oil
150 ml (2/3 cup) white wine
300 ml tomato puree
2 tablespoon tomato paste
200 ml meat stock
oregano
salt and freshly ground black pepper
1 tablespoon grated Parmesan cheese, to serve
1 carrot, finally chopped
1 celery stick, finally chopped
350 ground beef
50 g belly pork
2 tablespoon extra virgin olive oil
150 ml (2/3 cup) white wine
300 ml tomato puree
2 tablespoon tomato paste
200 ml meat stock
oregano
salt and freshly ground black pepper
1 tablespoon grated Parmesan cheese, to serve
Ingredients for pasta
400 g tagliatelle pasta
Heat the oil in a large saucepan. Add the chopped onion, carrot and celery and cook gently for about 10 minutes until softened. Add the ground beef and diced belly pork to the pan with vegetables and cook over a medium heat until the meat changes colour, stirring constantly.
Pour over the white wine and stir frequently until it has evaporated. Add the tomato puree and tomato paste, season with oregano, salt and pepper. Pour over a little meat stock and simmer for al least 1, 5 hour over a very low heat.
Cook the tagliatelle. Drain thoroughly. Pour the sauce over the pasta. Garnish with Parmesan cheese and serve at once.
Italian Pasta Recipes and Travel Italy from your Kitchen
Italian pasta recipes with pictures. These are free Italian food recipes where you can also share your own favourite Italian recipes with others.Traditionally pasta is served as a first course called Primo Piatti after the appetizerAntipasti and before your second course Secondi Piatti, which consists of seafood or meat.
These free Italian food recipes are here for you to use, but also the aim of this page it not only to take a recipe but it also allows you the chance to join in and leave one of your favourite Italian pasta recipes in return.
We hope that you will do just that. It doesn't require any special skills other than just typing into the form below. When you leave your pasta recipe, if you have taken it out of a book please mention the title and the author of the book. If you don't know the source, still feel free to submit your own pasta recipe.
Again these are quick and easy Italian pasta recipes. This is a pasta recipe that can be made for vegetarians as long as they eat fish, as the only meat is the anchovy component. We eat this quite often at home and love it.
We hope that you will do just that. It doesn't require any special skills other than just typing into the form below. When you leave your pasta recipe, if you have taken it out of a book please mention the title and the author of the book. If you don't know the source, still feel free to submit your own pasta recipe.
Again these are quick and easy Italian pasta recipes. This is a pasta recipe that can be made for vegetarians as long as they eat fish, as the only meat is the anchovy component. We eat this quite often at home and love it.
Italian Cooking Recipes for Macaroni
ITALIAN PASTA RECIPES - MACARONI WITH TOMATO SAUCE (Maccheroni al Sugo)
8 cups water
3/4 pound of macaroni
3/4 pound of macaroni
Boil the water until it makes big bubbles. Add salt, then break the macaroni and put it in. Cover the saucepan and boil for fifteen minutes. The saucepan should not be too small, otherwise the macaroni will stick to the bottom.
Prepare the sauce as follows:
Take a good slice of ham fat, and chop very fine with it a piece of onion, a piece of celery, and some parsley. Then put this into a frying-pan and cook until the grease is colored. (If desired, add a small lump of butter.) When well colored add two tablespoons of tomato paste dissolved in a little hot water. Boil all together for fifteen minutes.
Drain the macaroni, and put it into the frying-pan with the sauce, mix well with fork and spoon over the fire, so that the macaroni will be thoroughly seasoned, then add three tablespoons of grated Parmesan cheese, mix again, and serve.
If no tomato paste is available make the tomato sauce as follows:
Chop up fine one-quarter of an onion, a piece of celery the length of a finger, two or three basil-leaves, and a small bunch of parsley. Slice seven or eight tomatoes (fresh or canned), add salt and pepper, and put all on together to cook in four tablespoons of good olive-oil. Stir occasionally, and when it becomes as thick as cream, strain, and add the macaroni as before directed.
Drain the macaroni, and put it into the frying-pan with the sauce, mix well with fork and spoon over the fire, so that the macaroni will be thoroughly seasoned, then add three tablespoons of grated Parmesan cheese, mix again, and serve.
If no tomato paste is available make the tomato sauce as follows:
Chop up fine one-quarter of an onion, a piece of celery the length of a finger, two or three basil-leaves, and a small bunch of parsley. Slice seven or eight tomatoes (fresh or canned), add salt and pepper, and put all on together to cook in four tablespoons of good olive-oil. Stir occasionally, and when it becomes as thick as cream, strain, and add the macaroni as before directed.
ITALIAN PASTA RECIPES - MACARONI WITH MEAT AND SAUCE (Maccheroni al sugo di Carne)
Take one-half pound of beef without fat. Prepare the ham fat as in the preceding receipt, chopped up with onion, celery, and parsley. Cut the meat into several pieces, put it with the fat, etc., into a frying-pan. Add salt and pepper. Cook until the meat is colored, then add two tablespoons of wine, white or red. When the wine is absorbed add two tablespoons of tomato paste dissolved in hot water. (Or tomato
sauce as in preceding.)Boil all together for five minutes, with cover on the saucepan, then add one cup of boiling water, and allow it to simmer until the meat is thoroughly cooked--about one-half an hour. Boil and strain the macaroni as before, and pour over it the sauce from the meat. Mix well, and serve with the meat in the middle and the macaroni around it, with cheese (grated Parmesan) sprinkled over it.
This dish can be made with veal or mutton instead of the beef.
ITALIAN PASTA RECIPES - MACARONI WITH BUTTER AND CHEESE (Maccheroni al Burro)
Boil and drain the macaroni. Take four tablespoons of table-butter, three tablespoons of grated Parmesan cheese, add to the macaroni in the saucepan, mix well over the fire, and serve.
ITALIAN PASTA RECIPES - SICILIAN MACARONI WITH EGGPLANT
Slice one eggplant and put it under a weighted plate to extract the bitter juices. Then fry the slices delicately in lard. Make a ragout of chickens' hearts and livers as follows: Put two tablespoons of butter into a saucepan, fry the hearts and livers, and when cooked add two tablespoons of tomato paste, thinned with hot water (or a corresponding amount of tomato sauce). Cook for fifteen minutes.
Prepare three-quarters of a pound of macaroni, boiled and drained, then put it into the saucepan with the hearts and livers, add the eggplant and three tablespoons of grated Parmesan cheese. Mix well together and serve.
ITALIAN PASTA RECIPES - MACARONI "ALLA SAN GIOVANNELLO"
While three-quarters of a pound of macaroni are boiling in salted water prepare the following:
Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side.
Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side.
Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.
ITALIAN PASTA RECIPES - RIBBON MACARONI (Pasta fatta in Casa. Fettuccini)
2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt
Put the flour on a bread-board. Make a hole in the middle of it, and break the eggs into it. Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a paste which you can roll out.
Then take a rolling-pin and roll it out very thin, about the thickness of a ten-cent piece. Leave it spread out like this until it has dried a little.
Then double it over a number of times, always lengthwise, and cut it across in strips about one-half inch wide. Boil two quarts of salted water, and put the ribbons into it, and cook for ten minutes, then drain.
Serve with the meat and sauce as in the recipe for Macaroni with Meat and Sauce, or with the tomato sauce and cheese only, as desired.
Then take a rolling-pin and roll it out very thin, about the thickness of a ten-cent piece. Leave it spread out like this until it has dried a little.
Then double it over a number of times, always lengthwise, and cut it across in strips about one-half inch wide. Boil two quarts of salted water, and put the ribbons into it, and cook for ten minutes, then drain.
Serve with the meat and sauce as in the recipe for Macaroni with Meat and Sauce, or with the tomato sauce and cheese only, as desired.
Italian Cooking Recipes for Vermicelli
ITALIAN PASTA RECIPES -VERMICELLI WITH OLIVE-OIL AND ANCHOVIES
Take one-half pound of vermicelli, boil in salted water and drain. While boiling put into a saucepan three anchovies, cut up fine, with four tablespoons of olive-oil. Fry the anchovies in the oil, then put the vermicelli into the saucepan, mix well for a few moments on the fire, then serve.
ITALIAN PASTA RECIPES - VERMICELLI WITH OLIVE-OIL, OLIVES, CAPERS, AND ANCHOVIES
Take one-half pound of vermicelli and cover it well with salted water. Cook for about ten minutes. While it is boiling put into a saucepan four tablespoons of olive-oil, three anchovies cut up fine with six olives (ripe ones preferable) and one-half tablespoon of capers. When these are fried add the vermicelli (well drained), mix well, and put the saucepan at the back of the stove. Turn the vermicelli over with a fork every few minutes until it is thoroughly cooked.
ITALIAN PASTA RECIPES -VERMICELLI WITH FISH
Boil one-half pound of vermicelli in salted water, drain, and mix with two tablespoons of olive-oil and a little chopped-up parsley. Then set to one side to get cool.
Take five smelts, split them, take out the bones, and fry them slightly in one teaspoon of olive-oil.
Butter a pan and sprinkle it with bread crumbs. Then put into it one-half of the cold vermicelli. Pour over this some thick tomato sauce (one tablespoon of tomato paste cooked in two tablespoons of olive-oil). Then put in the smelts cut in two, some anchovy, a few capers, and three or four ripe olives chopped up with one mushroom.
Then add the rest of the tomato sauce, then the other half of the vermicelli, and on top a layer of bread crumbs. Season all well with salt and pepper. Put the pan into a moderate oven, and cook about an hour and a quarter, adding a little olive-oil when necessary, so that it will not dry up too much.
Any fish may be used instead of the smelts, cutting it into thin strips.
Authentic Italian Recipes for Spaghetti
ITALIAN PASTA RECIPES -SPAGHETTI ALLA PUTTANESCA (Whore's Spaghetti)
Apologies for the title of the dish, but it developed the name because the dish was cheap, fast and easy! When you make it yourself, you will find it is all those things!
4 tomatoes
45 g can anchovy fillets
12 stuffed green olives
2 cloves garlic
1/4 cup olive oil
1 tablespoon fresh basil, chopped
pinch chilli powder
1/2 cup parsley, chopped
salt and pepper to taste
400g Spaghetti
Cook the spaghetti as directed on the packet. In the meantime, peel and chop tomatoes. Slice the olives, drain and chop up the anchovies, peel and crush the garlic.
Heat the olive oil in a pan and add the garlic. Cook over low eat until it just starts to change colour. Be careful not to burn. Add tomatoes, parsley, olives, anchovies, basil and chilli powder. Cook for a few minutes longer. Season to taste.
Drain the spaghetti when cooked and toss through the sauce. Serve with a simple green salad.
ITALIAN PASTA RECIPES - SPAGHETTI WITH TUNA FISH
While one-half pound of spaghetti is boiling in salted water prepare the following:
Take two ounces of tuna fish and cut them into small pieces. Put them into a saucepan and fry them in their own oil. This oil is generally sufficient, but should it not be, add another tablespoon of olive-oil.
When the tuna have been fried add a teaspoonful of chopped parsley and four tomatoes, peeled and the seeds removed, and a pinch of pepper. Let the tomatoes cook thoroughly. When they are cooked put the spaghetti into the saucepan and move them about with a fork and spoon until they are thoroughly mixed with the sauce and the tunny. Then serve.
See more Pasta Recipes Here:
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Do you have a great Italian food recipe for pasta? Share it!What Other Visitors Have Said about these Italian Pasta Recipes
Click below to see contributions from other visitors to this page...Whore's Spaghetti - Puttanesca 
Puttanesca Recipe (Spaghetti with Anchovies, Olives and Capers)
A puttana in Italy is a prostitute. The reason why this Southern Italy dish is named ...
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Puttanesca Recipe (Spaghetti with Anchovies, Olives and Capers)
A puttana in Italy is a prostitute. The reason why this Southern Italy dish is named ...
Click here to write your own.
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Needles to say, pasta is a true Italian original. We Japanese love pasta, and there is a surprisingly large amount of Italian restaurants in Japan.
Today, I would like to introduce the recipe for “spaghetti Napolitain”. Spaghetti is of course a kind of pasta, but it may be hard to call this item purely “Italian”. This is Japanese style spaghetti. Formerly, there were many Japanese style western food restaurants. Just after western recipes arrived in the old days, people were slow in getting used to genuine western food. Sometimes it was difficult to find western ingredients. So, Japanese chefs adjusted the recipes to take advantage of the ingredients available, and to please the Japanese palate. Spaghetti Napolitain is a masterpiece and reminds people of good old Japan (^^).
Let’s take a look at the video of “Cooking With Dog”.
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