AN ALL-TIME FAVORITE SPAGHETTI
DEFINITION <ul><li>Spaghetti  is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour...
ETYMOLOGY <ul><li>Spaghetti  is the plural form of the Italian word  spaghetto , which is a diminutive of  spago , meaning...
ORIGIN <ul><li>Pasta in the West may first have been worked to long, thin forms in Southern Italy around the 12th Century....
PREPARATION <ul><li>Spaghetti is cooked in a large pot of salted, boiling water (about 5 liters for 2 persons) which is br...
PREPARATION CONTINUED… <ul><li>A widely noted, finished consistency of pasta is called  al dente  (Italian for  to the too...
SERVING <ul><li>An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various ...
TRIVIA: <ul><li>The world record for largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a restau...
Filipino Style Recipe <ul><li>Spaghetti Ingredients:  </li></ul><ul><li>1 kg. spaghetti noodles </li></ul><ul><li>1/2 kg. ...
Cooking Instructions <ul><li>Cook spaghetti noodles according to package instructions. </li></ul><ul><li>In a sauce pan or...
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Dave spaghetti it1

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Dave spaghetti it1

  1. 1. AN ALL-TIME FAVORITE SPAGHETTI
  2. 2. DEFINITION <ul><li>Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally most spaghetti was 50cm (20ins) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30cm (10-12in) lengths. </li></ul>
  3. 3. ETYMOLOGY <ul><li>Spaghetti is the plural form of the Italian word spaghetto , which is a diminutive of spago , meaning &quot;thin string&quot; or &quot;twine&quot;. </li></ul>
  4. 4. ORIGIN <ul><li>Pasta in the West may first have been worked to long, thin forms in Southern Italy around the 12th Century. The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market. </li></ul><ul><li>In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of extremely soggy noodles and a tomato sauce diluted with broth) and it wasn't until decades later that it came to be prepared with garlic or peppers. Canned spaghetti, kits for making spaghetti, and spaghetti with meatballs became popular, and the dish has become a staple in the U.S. </li></ul>
  5. 5. PREPARATION <ul><li>Spaghetti is cooked in a large pot of salted, boiling water (about 5 liters for 2 persons) which is brought to boiling. Then one or two spoons of salt are added and after a minute or so the pasta is added. After 10 to 15 minutes (the timing is most often written on the packaging of sundry brands and thicknesses) the spaghetti is drained of water with a colander ( scolapasta in Italian). </li></ul>
  6. 6. PREPARATION CONTINUED… <ul><li>A widely noted, finished consistency of pasta is called al dente (Italian for to the tooth ), soft but with texture, sometimes even with bite in the center. However, spaghetti is sometimes cooked to a much softer consistency. Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghettis (both of which may be called angel hair spaghetti in English) which take less time to cook. </li></ul>
  7. 7. SERVING <ul><li>An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano, and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan, and Asiago cheese, are often added. </li></ul>
  8. 8. TRIVIA: <ul><li>The world record for largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a restaurant in Garden grove, Buca di Beppo, outside of Los Angeles successfully filled a swimming pool with more than 13,780 pounds (6,251 kg) of pasta. </li></ul>
  9. 9. Filipino Style Recipe <ul><li>Spaghetti Ingredients: </li></ul><ul><li>1 kg. spaghetti noodles </li></ul><ul><li>1/2 kg. ground beef </li></ul><ul><li>1/2 kg. ground pork </li></ul><ul><li>1/4 kg. hotdogs, diagonally sliced </li></ul><ul><li>1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup) </li></ul><ul><li>3 pieces laurel leaves (bay leaves) </li></ul><ul><li>1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup) </li></ul><ul><li>2 green bell peppers, diced </li></ul><ul><li>2 onions, chopped </li></ul><ul><li>1 head garlic, minced </li></ul><ul><li>3 tablespoons of cooking oil </li></ul><ul><li>1 cup of water </li></ul><ul><li>Salt and pepper to taste </li></ul><ul><li>1/2 cup grated cheese </li></ul>
  10. 10. Cooking Instructions <ul><li>Cook spaghetti noodles according to package instructions. </li></ul><ul><li>In a sauce pan or wok, sauté garlic and onions in cooking oil. </li></ul><ul><li>Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes. </li></ul><ul><li>Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes </li></ul><ul><li>Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes. </li></ul><ul><li>Optional: add hot sauce e.g. Tabasco for more spice if desired. </li></ul><ul><li>Serve with the cooked spaghetti noodles and grated cheese on top. </li></ul>
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