Cooking Dominican Style Spaguettis

[Meemselle]

It's "espageti" If you try to sell it as Italian, Dominicans cringe.

Remember. "Espageti." With a half bottle of oil, some butter, canned sauce (NEVER FRESH!!!!) and a whole sh*t ton of Danes queso. Don't bother with parmesan.

And cook the holy be-jesus out of the pasta.

Oh. And serve it with beer. Not wine. And some papas fritas on the side.

Success.

 

[Meemselle]

Recipe emendation: cat-sup is probably EVEN BETTAH than canned espageti sauce. Just based on es-periencia.

 

[Chirimoya]

I buy Delaverde in DR when I can find it.

Our buddy Massimo (who you met, professional chef from Italia) cast a withering glance over the selection in Nacional and reluctantly pronounced De Cecco as the only brand he could stomach buying.

 

[AlterEgo]

Our buddy Massimo (who you met, professional chef from Italia) cast a withering glance over the selection in Nacional and reluctantly pronounced De Cecco as the only brand he could stomach buying.

DeCecco is very good pasta, I've never seen it in DR, but rarely shop at Nacional. Delverde is just as good, IMO. La Sirena carries it. The lasagna sheets are very good, and often sold out.

http://www.delverde.eu/pag/landing-prodotti-eng

Regards to Massimo!!

 

[Bronxboy]

Come on now.

This is delicious!!!!!!


[video=youtube;okDuPZwtTEE]x[/video]

 

[AnnaC]

I'll have to pay attention to what brand of pasta I buy when I'm in the DR because I've never been disappointed. Here in Canada I buy Italpasta or DeCecco. I've searched for years to find a ready made sauce but they all have this underlining taste and smell to them. Might be too much sugar. I like making my own. May not be the best but it's how my mother and grandmother made it.

BTW I've never had the pleasure of tasting Dominican Spaguettis.

 

[Bronxboy]

I know this Dominican lady in the Bronx that always brings to the BBQ's she goes to.

I forgot to tell Wishing that she also adds pieces of ham in little cube pieces. The dish is eaten at room temperature.

It has onions, green olives, and ham. I love it.

 

[bigbird]

DeCecco is very good pasta, I've never seen it in DR, but rarely shop at Nacional. Delverde is just as good, IMO. La Sirena carries it. The lasagna sheets are very good, and often sold out.

http://www.delverde.eu/pag/landing-prodotti-eng

Regards to Massimo!!

How do these compare to the fresh pasta you can buy in the supermarkets? I switched over to the fresh stuff a few years back and just can't do the box thing anymore. I prefer it so much I freeze it in the states and bring it down on the plane.

 

[AnnaC]

How do these compare to the fresh pasta you can buy in the supermarkets? I switched over to the fresh stuff a few years back and just can't do the box thing anymore. I prefer it so much I freeze it in the states and bring it down on the plane.

Just a personal opinion but nothing compares to fresh pasta.

 

[AlterEgo]

How do these compare to the fresh pasta you can buy in the supermarkets? I switched over to the fresh stuff a few years back and just can't do the box thing anymore. I prefer it so much I freeze it in the states and bring it down on the plane.

Just a personal opinion but nothing compares to fresh pasta.

Absolutely true. I have a pasta machine in NJ. I thought about bringing one to DR but we don't eat much pasta there.
One grandmother taught me to make it by hand but the other had 11 kids so bought it by the case.

 

[jeb321]

Exactly Mike. I do not know why either. Sounds pretty awful. But then again typically terrible Dominican cooking.
Make a real Italian sauce, and, it can be white or red. Pretty sure most dominicans have not a clue. Seems you cannot remove a dominican from the only things they can out together, olives, onions, garlic green peppers and salami. Wonder how many havever tasted italian spaghetti sauce.

 

[jeb321]

Pasta de Tomate, sofrito with onions, garlic, peppers, vinegar and olives, added evaporated milk to the sauce at the end.

Aye aye aye

 

[jeb321]

The official recipe with a wonderful intro by our very own Jane J.

http://www.dominicancooking.com/561-espaguetis-spaghetti-a-la-dominicana.html

Ugh. I only say this after much experience with any food that is not rice, beans and pollo. Just sayin....

 

[jeb321]

Well, first of all, I'm making Italian spaghetti, not Dominican, so the 'chemicos' are a little different. We usually have a basil plant, but I also bring down dried basil [La Sirena sells fresh basil, labeled Laurel]. Ditto rosemary and parsley, also sold dried at La Sirena. I do the cooking/slight browning of the peppers, onions and garlic [in that order] in extra virgin olive oil - that I also bring with me [Usually one of the big cans of Filippo Berio EVOO].

She also calls Old Bay, etc [all premixed spices] 'chemicos'.

All you seem to be doing is cooking a sofrito. Please do not use the word Italian anywhere near this.

 

[jeb321]

I know this Dominican lady in the Bronx that always brings to the BBQ's she goes to.

I forgot to tell Wishing that she also adds pieces of ham in little cube pieces. The dish is eaten at room temperature.

It has onions, green olives, and ham. I love it.

Except It is Not spaghetti (the real spaghetti that is). Again Bronxboy you are eating Dominican. It is the only way
they know.

 

[Xavier_Onassis]

I think that 8-9 minutes works pretty well for me. But I am at 43 feet above sea level.
This is with Argentine or Uruguyan pasta that they sell here in Miami. 8-9 minutos is printed on the package.
Ronzini advises 10 minutes for al dente. The angel hair I did not realy intend to buy at the Family dollar says 8 minutes.
I confess I trust my fork and teeth more than my watch. Usually I am making a salad, butchering innocent tomatoes, onions, avocado, garlic and lettuce and the occasional dwarf bok choy while the pasta is boiling.

 

[AlterEgo]

All you seem to be doing is cooking a sofrito. Please do not use the word Italian anywhere near this.

Honey, I've been cooking Italian food since I was a girl at my immigrant grandmothers sides. Not everything I mentioned goes into every sauce. It's not even close to sofrito, which I also make, learned from my Dominican inlaws decades ago.

 

[dv8]

Honey, I've been cooking Italian food since I was a girl at my immigrant grandmothers sides.

hell hath no fury like an italian scorned. :laugh:

 

[AnnaC]

I normally don't eat pasta out except when I'm in the DR especially at Da Elio in Dominicus. Even their simply tomato pasta dish is delicious.

 

[Wishing you well]

Except It is Not spaghetti (the real spaghetti that is). Again Bronxboy you are eating Dominican. It is the only way
they know.

Hence Dominican Style spaghetti with salami and ham. Dominican contribution to the Italian cuisine if I must.