basta pasta ancora cookbook

Anita Augello’s Cookbook, Basta Pasta Ancora is Available Now!

  • SPIEDINI di SCAMPI IMPANATI
    Skewered Breaded Shrimp This recipe serves 4 and makes a good appetizer or even a tasty dinner when served with a side of vegetables, rice and a salad and is easily adapted to serve more than 4. 20 SHRIMP ½ CUP GOOD ITALIAN OLIVE OIL 1 CUP FLOUR 2 CUPS BREADCRUMBS SALT & FRESHLY GROUND BLACK PEPPER – to taste ½ STICK BUTTER 1-2 LEMONS – cut in wedges 2 EGGS – beaten with a little salt and freshly ground black pepper 4 SHISH KABOB STICKS – slightly soaked SPRINKLE OF GARLIC POWDER – optional   Peel the shrimp leaving the end of the tails on.  Put 5 shrimp on each skewer, sprinkle with salt, pepper and garlic powder and put aside.  Melt the oil and butter in a large frying pan over medium high heat.  Dip the shrimp skewers first in flour, then eggs and finally breadcrumbs.  Fry in the hot butter/oil mixture for 2 or 3 minutes on each side.  Serve with lemon wedges.     BUON MANGIATA!    Meet Anita Augello – The woman behind all of these Italian favorites.   Follow us on Facebook for more recipes and stories.
  • CACIO e PEPE
    You have often read what I have written about my family in Montefollonico. It is a quaint little hamlet in Siena and that is where my Father was born.  We always visit them when we travel there for business for our Italian Market in Dunwoody, GA (E. 48th Street Market). On this visit my cousin’s son, Lorenzo, who is now a well established young doctor, treated us to Cacio e Pepe.   1 LB SPAGHETTI 4 TBS EXTRA VIRGIN OLIVE OIL 2 TSPS BLACK PEPPER – freshly cracked ¾ CUP CACIO de ROMANO CHEESE – freshly grated* 1 CUP AGED PECORINO ROMANO – freshly grated   Bring a large pot of water to a boil, add salt, let boil for a few seconds and then add the pasta and cook until al dente. While the pasta is cooking, heat oil in a skillet over medium heat.  Add the cracked pepper and cook until fragrant, 1-3 minutes. Drain the pasta, reserving 1 cup of pasta water. Add ¾ cup of pasta water into the skillet with the oil and bring it to a boil. Using tongs, transfer pasta to the skillet. Sprinkle ¾ cup of each of the cheeses over the […]
  • Wishing you a Bountiful Thanksgiving!
      May the beauty and blessingsof Thanksgivingbring warmth and peaceto your home.May you be surrounded bythose you love. Wishing you a Bountiful Thanksgiving! Anita and Charlie AugelloAnd the Entire Augello Family.   BUON MANGIATA!    Meet Anita Augello – The woman behind all of these Italian favorites.   Follow us on Facebook for more recipes and stories.
  • Thanksgiving in Italy
    La Festa del Ringraziamento Although Thanksgiving is uniquely an American holiday nearly every continent has some version in their own culture though not celebrated necessarily in November.  These Thanksgiving events usually are a celebration of harvest. Italy, with its American influence because of the number of expats living there, finds itself in many areas awkwardly scrambling to celebrate Thanksgiving. Finding a turkey, “tacchino” in Italy is, at best, troublesome.  You just can’t go to your local butcher or “macellaio”. It is not always that easy.  They usually have to be special ordered. A chicken, yes, turkey, rare. Now for the pumpkin pie!  Unless you have grown your own pumpkins just try to find a can of pumpkin puree!  Potatoes, sweet or mashed “pure’ di patate” and green beans “fagiolini” are a snap. Pecan pie another mystery as pecans are very difficult to find in Italy. So too, you can probably check cranberry sauce off your list. However, if they are fortunate to be invited to the table of Italian neighbors, they just might enjoy Ravioli la Zucca  (squash ravioli) or rabbit stew! Maybe even Cappelletti in Brodo (cappelletti in broth) and Spongata a spiced nut tart for dessert. If they […]
  • THANKSGIVING THOUGHTS, AND TWO GOOD RECIPES
    Every Thanksgiving the scene is the same in almost every American household.  The ritual of the “Turkey”, the centerpiece of the day; how to cook it, how to baste it and how to stuff it.  That being said, stuffing I have come to realize is as sacred as your Nonna’s spaghetti sauce. Every family has their favorite.  Charlie and I grew up with different stuffing recipes, but over the years we have managed to adapt one that we all agree on, and our children always ask for. So, when I thought about Thanksgiving, I decided I would stay away from mentioning how we sometimes cover the bird in pancetta or how we make the stuffing. At the moment, I am still pondering on what pasta to serve before the turkey and the various accompaniments. There will be pasta.  Always has been and always will be! Instead, I decided to discuss something delicious to serve along with the pies, because here in our house one dessert and sometimes even two is not enough. Oh yes, those pies, apple, pumpkin, custard!  The list goes on and on.  Can’t have too many in this household. But this Pumpkin Cake Roll is a must.  […]