Philadelphia Macaroni Company’s Post

😋❤️Watermelon Feta Salad 🥗 😋 ingredients and instructions below 👇🏽 🤤 😋Ingredients: 4 cups cubed watermelon 1 cup crumbled feta cheese 1/2 cup thinly sliced red onion 1/4 cup chopped fresh mint 2 tbsp olive oil 1 tbsp balsamic glaze Salt and pepper to taste 😋Instructions:👇🏽 Prepare Ingredients: Start by cutting the watermelon into bite-sized cubes, ensuring they are roughly uniform in size for consistent texture. Thinly slice the red onion and chop the fresh mint. Combine Ingredients: In a large mixing bowl, combine the cubed watermelon, crumbled feta cheese, sliced red onion, and chopped mint. Dress the Salad: Drizzle the olive oil evenly over the mixture. Follow with the balsamic glaze, ensuring an even distribution for balanced flavor. Season: Lightly season the salad with salt and pepper to enhance the flavors. Remember, feta cheese can be quite salty, so taste it before adding too much salt. Toss and Serve: Gently toss all ingredients to ensure even coating with the dressing and seasonings. Serve immediately to enjoy the fresh, vibrant flavors at their peak. 🙏🏽😁This refreshing Watermelon Feta Salad is perfect for hot summer days, offering a delightful mix of sweet, salty, and tangy flavors. Enjoy!🌎 #goldenarmyfitnessj #food #foodie

Have you ever tried Gnocco Fritto? Gnocco fritto, also known as crescentina, is a traditional Italian fried bread dish originating from the Emilia-Romagna region. Gnocco fritto is typically served hot, and it's often paired with savory ingredients such as prosciutto, salami, cheese, or served with various sauces, like tomato-based ones or soft cheese spreads. It can be enjoyed as a snack, appetizer, or even as part of a larger meal. It is made from a simple dough consisting of flour, water, salt, and sometimes a little bit of lard or oil. The dough is rolled out thinly and then cut into small, diamond or square-shaped pieces. These pieces are then deep-fried in hot oil until they puff up and become light and airy. The result is a crispy, golden, and slightly chewy bread. So next time you visit Bologna, Modena, Parma, or any town in Emilia-Romagna make sure to try some gnocco fritto! Make your own gnocco fritto with this recipe: https://bit.ly/3DzAoDm

Kathal (Jackfruit) Cutlet is a very tasty and delicious snack made with raw tender jackfruit, onion, few spices and some gram flour. These cutlets are healthy as they are made in very less oil. Check my link below for the full recipe. #foodie #foodblog #healthy #kathal #jackfruit #cutlet #homecooked #foodlove #foodporn #fridayvibes #recipeshare

Hello friends family and acquaintances today is NATIONAL CHEESE DAY! Moooove over whiners! June 4th is National Cheese Day! An encyclopedia of cheese will cover the alphabet and broaden your vocabulary. It will undoubtedly contain more varieties of cheese than what's found at the local grocer. Cheese is produced from the pressed curds of milk. The milk can come from cows, buffalo, goats, or sheep. Temperature and aging affect the flavor and texture of the cheese, as well as spices and other seasonings added during the process. The opportunity to go to a cheese tasting or visit a cheesemonger who is knowledgeable about pairings will improve your enjoyment of the cheese you choose. Does Stilton melt? Can you serve Chévre with a salad? Be sure to ask questions and provide your preferences. Your favorite wine might find a new sidekick. You might discover a smokey spread to go with bruschetta or a tangy cheddar to pack with lunch. In the United States, a road trip to Wisconsin isn't out of the question for quality and variety. But, they aren't the only place to find outstanding flavor and choice. Local delis have selections of domestic and imported cheeses, and independent shops offer a rotating inventory beckoning us to keep visiting to see what's new. Excellent as a snack on its own, cheese is also a perfect ingredient in pasta, soups, souffle, and many other recipes. We slap it on a sandwich cold, but why stop there when it can be grilled and melted.  When company comes to visit, nothing is better than a cheeseball, especially when bacon is added. #NationalCheeseDay #dallasharristips

There are so many things to love about a new season including the beautiful fresh produce and for me it's all about delicious plump, soft, juicy figs. My go to lunch at the moment is a fig & watermelon salad with finely shaved prosciutto and Manchego. Super easy to make and so yummy. INGREDIENTS 6 figs, cut into wedges 600 gm watermelon, thinly sliced and cut into rough triangles 6 slices of finely shaved prosciutto Thinly sliced Manchego Basil leaves, to serve Honey dressing 2 tbsp extra-virgin olive oil 1 tbsp white wine vinegar 1 tsp honey METHOD 1. For honey dressing, shake ingredients in a sealed screw-top jar to combine and season to taste. 2. Arrange figs, watermelon and prosciutto on a platter. Top with basil and Manchego, season to taste, and drizzle with dressing to serve.

Today is national Spaghetti Day (US) The word ‘spaghetti’ is derived from the word ‘spago,’ meaning twine or string. The first dish made from pasta was in Sicily, dating back to 1154. According to historians, this recipe was different from the pasta that we know today, which resembled lasagna more. The sticky starch (amylopectin) is a highly branched, soluble polysaccharide. If your cooked tagliatelle sticks together, ending up looking like a ball of yarn, amylopectin is the starch doing the sticking. The not so sticky starch (amylose) is a starch molecule that becomes gelatinized at temperatures above 65 degrees Celsius. It’s tightly packed, not as branched a molecule, compared to amylopectin.  It is insoluble in water and acts as an emulsifier, blocking tiny fat molecules, helping even the oiliest of sauces bind to the pasta. The protein mainly comes from egg, a little from the flour, but protein is an important part in pasta making. As it cooks, it forms a sort of string bag that holds the starch granules in place. To accomplish this, the goal is to form a net around both types of starch before the “not so sticky” starch gels, and floats away from your pasta #water #pasta #foodbusiness #foodandbeverageindustry #scienxe #sciencecommunication #foodscience #spaghetti #cooking #italianfood

JANUARY 4th - National "Spaghetti Day" (US) The origins of spaghetti are still controversial: an hypothesis is that Marco Polo brought back a culinary invention from the East, another hypothesis is that it is an Arab delicacy along trade routes, but also a native Sicilian delight dating back to the 12th Century Pasta is essentially made with four ingredients — water, (eggs), wheat, and salt. The first dish made from pasta was in Sicily, dating back to 1154. According to historians, this recipe was different from the pasta that we know today, which resembled lasagna more. Another significant difference was that it was cooked differently. That being said, there is no evidence of pasta after this, up until the 14th century. Another element that baffles historians is the exact origin of modern pasta. It is believed to have originated in Italy, but many are of the consensus that Marco Polo was the one to bring it back from his adventures in China, thus making China the original creator of pasta. Either way, after it made its way to Italy, the locals started making pasta from hard wheat shaped into elongated strands. This is where modern-day spaghetti comes from, although the original was closer to vermicelli in terms of texture. The word ‘spaghetti’ is derived from the word ‘spago,’ meaning twine or string. Just like in Italy, spaghetti is cooked around the world to “al dente,” which means that it is just soft enough to be bitten into easily, and quite chewy. Because of the chewy texture that is soft but firm, spaghetti can easily handle tomato sauce. Most spaghetti dishes are tossed in meaty tomato sauce, topped generously with freshly grated parmesan. #spaghetti More information below

Copycat Olive Garden Alfredo Sauce Ingredients: 1 package of your favorite pasta (penne recommended) 1 stick unsalted butter 1 minced garlic clove 1 pint heavy cream 1 cup freshly grated Parmesan cheese 2 tbsp cream cheese 1/4 tsp salt (adjust to taste) 1/2 tsp white pepper Instructions: Cook the pasta according to package instructions to your preferred level of doneness. In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about two minutes. Pour in the heavy cream and add the cream cheese. Heat this mixture until it begins to bubble, but be careful not to let it boil. Stir in the Parmesan cheese until it completely melts into the sauce. Season with salt and white pepper. Adjust these to your liking; you may not need to use the full amounts. Combine the hot Alfredo sauce with the cooked pasta, ensuring it's evenly coated. Serve immediately to enjoy a meal reminiscent of Olive Garden's classic Alfredo sauce.

#Manna🍴 Bell pepper Bruschetta with Coriander Pesto • • Recipe ⚠️ Ingredients Coriander - 1 bunch Garlic - 2 nos Salt - to taste Cashew - 10 nos Parmesan cheese - handful Oil - to blend Bread slices Bell pepper - a bowl of medium dice Mozzarella cheese - 1 no medium dice • • Method •Blanch coriander and pass it through running water once the coriander comes to room temperature squeeze the excess water. • In a mixer add coriander, garlic, cashew nuts, salt, parmesan cheese and oil to blend. • In a bowl add bell pepper, cheese, salt a dash, pesto and parmesan cheese •Toast the bread slice add the topping and cook it in the oven until the cheese is melted. • • •Bruschetta • Bell pepper bruschetta • Coriander pesto • • If you think the video was useful to you, do drop a like and comment. 😍