Thursday, September 30, 2010

Can Cheese be Frozen?

"Can I do anything to help my cheese last longer?", you may ask. Well, there is something that you can do to help increase your cheese's life by over three months. Freezing hard cheeses is a great way to store cheese so that its shelf life is increased by a matter of months! However, soft cheeses don't take well to this method, so you're better off buying them when and if you are going to use them rather than in preparation for a day that is a ways off in the future.

Freezing cheese completely stops the molding process until you bring it back to room temperature. However, it does not get rid of any mold that may already be present on the cheese at the time of freezing. Freezing cheese is also a great way to save the money that you have surely invested in food products. If you've just spent one hundred dollars for food for the week, would you want to throw it away just because you couldn't eat it all? No, you wouldn't, and the same fact applies to cheese, as well. Freezing cheese is a great way to make sure that the food you buy lasts and keeps longer.

Written by Caitlyn Grisham

Tuesday, September 28, 2010

Do Creamy Cheeses Have More or Less Fat Than Hard Cheeses?

In the world of cheeses there are many different varieties to choose from and they are all different in their own way. Some are sharp while others are mild and, still, some have a creamier texture compared to others that may be of the drier variety. Some cheese lovers wonder, though, does creamy cheese have more fat than hard cheese? Contrary to popular belief, it does not! This is a difficult concept for some people to grasp because it conflicts with things that
they have grown up believing.

For example, ice cream (which has an inherently creamy texture) has more fat than milk. This is true, and it is one of the things that makes believing that creamy cheese has less fat than hard cheese hardly believable. Cheese that is creamy has had much more fat taken out of it, leaving it with much more water in its base than hard cheeses that have all (or nearly all) of the original fat left in the final outcome. Mozzarella cheese is a good example of this. Mozzarella is a soft, creamy, white cheese that is often used as a pizza topping, among other things. It's low in fat when compared to other cheeses such a Swiss cheese or Cheddar. Despite what some people would believe, creamy cheeses are, in fact, less fatty than hard cheeses.

Monday, September 27, 2010

One Great Pizza Recipe! Tofu & Cheese Curd Pizza

Everybody loves Pizza. This dish that was once considered as food for the poor is now an icon in the food scene. During the 16th century, it was sold in the street of Naples, Italy and was not thought of as a kitchen recipe for some time. By the end of 18th century, it was now being sold in Pizzerias located in the heart of Naples.

Today, there are countless variations to this popular dish; some with different crusts ranging from the super-thin to the inch-thick pan pizza crust; traditional toppings like Mozzarella, basil and tomatoes used in-tandem with more creative ingredients like tofu, cherries, pineapple and a lot more, are now common in Pizzerias found around the world.

Although traditional Neapolitan Pizza only calls for the classic toppings, one should not limit oneself in using all sorts of ingredients. However, there are certain ingredients, like cheeses, that should not be disregarded since these make up the qualities of a great pizza.

Quality cheeses are essential when cooking pizza. The most versatile cheese topping would have to be Mozzarella, prized for its high fat content and “stringy” quality; though other cheeses like Cheddar and Gouda can be mixed in to create a unique variation. In fact, one popular variety, the Four-cheese Pizza, utilizes four different types of cheeses.

The Tofu and Cheese Curd Pizza recipe below is a very unique and enticing approach to this dish. It has a light but creamy texture, perfect when served as a starter or appetizer

Tofu and Cheese Curd Pizza
Serves 4-6

  • 1 piece Frozen Pizza Dough, medium size
  • 1/2 Cup Tomato sauce, low-sodium
  • 1 piece Green bell pepper, cut into strips
  • 1 piece White Onion, cut into rings
  • 1 piece Tomato, ripe, cut into rings
  • 1 Tbsp Fresh basil
  • 1 Tbsp Fresh oregano
  • 1 piece Green bell pepper, cut into strips
  • 1 piece White Onion, cut into rings
  • 1 piece Tomato, ripe, cut into rings
  • 6 pieces Black olives, pitted and sliced
  • 1 Cup Cheese Curds, drained
  • 1 1/2 Cups Tofu, drained and cubed
  • 1/2 Cup Mozzarella cheese, low-fat, shredded

1. Preheat oven to 400 - 425F. Spray a cookie sheet with non-stick cooking spray and layer the pre-made pizza crust.

2. Apply a thin layer of tomato sauce to the pizza crust. Then, layer the tomatoes, onion, green bell pepper, basil, oregano and olives. Top evenly with the cubed tofu, cheese curds and mozzarella cheese.

3. Bake for about 10 – 12 minutes or until surface is brown and crust is crisp. Serve immediately.

Cooking Tips:
- For a crunchy texture, fry the tofu in canola oil until golden brown before topping on pizza.
- When a deep-fried cheese curd is preferred, dredge in flour or batter then deep-fry before using as pizza topping.
- Use firm tofu instead of silken since the latter will cause the pizza to be mushy.
- Make sure to dry both the cheese curds and tofu since these are very watery and will cause your pizza to sog. Drain for at least 3 hours then pat dry with a kitchen towel.
- Substitute cheese curds with cottage cheese if unavailable.

-Written by Gab Castellano

Saturday, September 25, 2010

Is it Safe to Cut the Mold off of Cheese?

Cheese molds. It's unfortunate, but it happens and most people will proceed to throw away the entire block of cheese because of a small piece of mold. However, you don't have to waste that yummy piece of cheese just because it has a bit of mold growing on it! Cheese itself has mold compounds involved in its creation, so it is safe to eat the rest of the cheese if you cut off the bit that has begun to grow the mold. If the mold begins to grow on soft cheeses such as cottage cheese or ricotta, then you should throw it out. Soft cheeses are not comparable to hard cheeses because the mold will spread and infect the entire carton of soft cheese. If you have hard cheese, though, it is perfectly safe to cut off the infected piece, along with another inch or so for insurance
purposes, and eat the rest of the cheese without worrying about it being a health liability. When you cut the mold off of the piece of cheese, be sure to keep the knife out of the mold itself to avoid cross contaminating the good pieces that are still left over, though!

-Written by Caitlyn Grisham

Thursday, September 23, 2010

Is There Healthy Low Fat Cheese?

Cheese is a great source of healthy fats, protein, calcium and phosphorus, but is it really as low fat as some companies would like you to believe? Yes and no. Low fat cheese can be found all across grocery stores in the United States and otherwise. It is a great way to incorporate cheese, and the nutrients that it provides, into a daily, low fat diet. Low fat cheeses are generally not the best tasting things on the market. In fact, they tend to have a rubbery consistency that is like chewing on a rubber tire. There are some exceptions however, and low fat cheeses on the market are getting better and better as time goes on.

So far, the cheese with the lowest fat is Mozzarella. It comes in
natural versions, where the fat content is untouched, and it also comes in low
fat and skim varieties where you can get as little as fifteen percent of the
normal fat content.

If you are looking for something that is not milk based, you
can try rice or soy alternatives to milk cheese that often have lower fat and
calorie content than normal cheeses. You truly have many options if you are
looking for low fat cheese.

-Written by Caitlyn Grisha

Wednesday, September 22, 2010

Around the World: Cheeses of Different Cultures

Cheese is something that just about every country in the world has experienced or has created at least once. With a wide range of flavors and textures, cheese can satisfy almost anyone if they can find the right variety! Not surprisingly, it has been found in many different cultures all around the world. Some countries use different methods to achieve interesting flavors and aromas, but they all create cheese, nonetheless.

For starters, India has some of the most aromatic cheese ever created. Bandal, one of India's signature cows milk cheeses, is one of those aromatic cheeses. It is made by separating the curds using lemon juice and draining the mixture into baskets where, shortly thereafter, it is smoked. It is very soft in texture and it rather resembles a small, crusted bread from a distance.

Mexico also some great examples of cheese that has been impacted by the cultures in the country. Anejo Enchilado is one example of a cheese that is certainly out of the ordinary. It is easily grated and shredded, sort of like Parmesan, and is made from Goat's milk. It has a
mild, yet slightly spicy, flavor and is surrounded by a red, spicy rind. With it's hard and dry texture, it melts but does not lose its shape when exposed to heat.

In Tibet, only one cheese that is native to that area is made but it sure is an interesting one! Made from yak milk, (yes, yak milk!) it is molded and wind-and-sun dried to create a hard block of cheese that boasts a strong flavor and creamy texture.

In Italy, one of the most famous and popular cheeses is Mozzarella di Bufala. A smooth textured cheese with a very mild and creamy flavor. Although Mozzarella di Bufala is very difficult to find in the United States, Mozzarella made from the milk of cows is one of the most popular cheeses in the states. A startling fact that may interest you about Mozzarella cheese is that it has been said that almost every American has tasted Mozzarella cheese at some point in his/her life.

Cheese is something that certainly molds to cultures and traditions in countries around the world and it will never become obsolete so long as the cultures stay prominent in their areas.

-Written by Caitlyn Grisham

Tuesday, September 21, 2010

Why Swiss Cheese Has Holes in it

Many times people ask the question: "Why does Swiss Cheese have holes in it? Swiss cheese is one of the most well known cheeses that is currently on the market today and most people recognize it by its easily distinguishable holes that pepper entire blocks of the stuff.

Most people don't stop to think about why one of their favorite cheeses has holes in it when, in fact, it's a legitimate question that deserves to be addressed properly. Swiss cheese starts
out just like any other, with bacteria being introduced to milk. The milk begins to curdle as the bacteria thrive on it and produce something called lactic acid.

Lactic acid is also known as milk acid, for obvious reasons. As the bacteria eat away at the milk, they not only produce lactic acid but carbon dioxide as well. It is this compound that causes the holes. Trapped inside the rind of the cheese, the carbon dioxide begins to form bubbles in the finished cheese product. Some variations of Swiss cheese can have multiple holes as large as a
small walnut!

The longer the cheese is left to ferment, the larger the holes will be in the cheese as a whole. Some Swiss cheeses are named after the size of the holes that they boast. Certain types of Swiss cheese are made from pasteurized milk while others, such as Swiss Emmental, are left to be made from unpasteurized milk.

No matter what sort of milk is used, the bacteria curdles it and creates curds which are then pressed into molds and soaked in brine baths. It is the brine bath that forms the rind around the Swiss cheese and allows the carbon dioxide to start forming the hole that so define the cheese. Swiss cheese is so unique because, with any other loose cheese the carbon dioxide would have escaped through the rind and not created the holes at all.

-Written by Caitlyn Grisham

Monday, September 20, 2010

The Difference Between Mild, Medium, Sharp, and Extra Sharp Cheddar Cheeses

There are so many types of cheddar cheeses out there for your tasting convenience that it can be difficult to distinguish between them. After all, one look through a supermarket aisle and you are sure to see at least fifty different types of cheeses, ranging from mild to sharp and some even go so far as to boast different locations such as "New York Cheese", "Vermont Cheese", and "New York Cheese".

So, some people may be wondering, is there really a difference between sharp and mild cheddar cheese varieties? Yes, as a matter of fact, there is. Sharp and mild cheddar cheese, first of all, have completely different taste factors. Sharp cheese tends to be acidic and it has a slightly tangy taste that most people say is an acquired taste. Milder cheeses tend to be less "in your
face" with their flavoring and they have a much less tangy background flavor. In reality, it's the amount of time in which the cheese is aged that determines whether it is sharp, medium or mild.

Mild cheddars are aged between two and three months. Sharp cheddars are aged for around twelve months. Extra sharp cheddar cheese is aged for eighteen months and Premium cheddar is aged anywhere from two to five years.

As the cheese undergoes the aging process, it becomes sharper and sharper. The longer the cheese is left to age, the more crumbly it gets and it dries out. This is so because the whey in the cheese has begun to evaporate and continues to do so over time. Both sharp and mild cheddar cheeses are made from the same ingredients, but not always in the same location. Contrary to some people's beliefs, location does make a difference in the acidity and taste of cheeses. The cows that produce the milk for cheese eat different things at different locations where they are raised. This results in different undertone flavors in the milk that is sent off to be turned into
cheese. As the cheese is made, the flavors from the milk still linger, resulting in slight differences in the outcomes depending on where the milk was obtained.

Some cheeses can come out tasting slightly sweet and others can have bitter flavors, usually in the sharper cheeses as they are aged longer, that can be a turn off for newer cheese tasters. In the end, there are just too many types of amazing cheddar cheeses on the market to break them into groups based solely on their flavors and locations. Try them all!

-Written by Caitlyn Grisham

Sunday, September 19, 2010

We've Achieved Top-Rated Seller Status on ebay!

Thanks to all of those who have been a part of our ebay history. We achieved power seller status last February, now we are a top rated seller! Thanks again for being a part of our success online! Check out our ebay feedback profile here.

Saturday, September 18, 2010

10 Cheddars Under $10: Featured in Cheese Connoisseur Magazine

If you picked up the latest (Fall 2010) issue of Cheese Connoisseur you may have noticed some of Cheddar Cheeses were featured in the article "10 Cheddars Under $10". We are so pleased to have been a part of this article and great publication that we are giving everyone 10% off all Cheddar Cheeses - yes that includes cheese curds! This offer is valid until September 30, 2010, when you use coupon code CHEESYTIMES during checkout. As stated the magazine is a wonderful publication and if you are a true cheese connoisseur you'll definitely want to check it out!

Friday, September 17, 2010

Types of Milk used in Cheese Making

In basic terms, the process of making cheese is simply removing the liquid from the milk. A starter culture is added to fresh milk to change the lactose into lactic acid, which curdles the milk separating the liquid from the solid. In some cheeses, enzymes are added to further coagulate the milk. Curds (cheese solids) are then separated with the whey (liquid) by means of cutting it into small pieces and pressing it into molds. This process is a determining factor when deciding on the type of cheese to make. Some cheeses are then aged for some time, which could range from a couple of months to years, or until the proper ripeness and flavour is attained.

Cheese making is a complicated process to do. One could hardly purchase milk from the nearby grocers and try to make Mozzarella di Bufala at home; unless you have a small cheese mill hidden in your basement. In fact, only a handful of cheeses like paneer and cottage cheese can be made at home.

Different factors are responsible when making certain types of cheeses; the actual cutting of the curds, the enzyme to be used, the aging process, and the type of milk used are just a few to be considered. Although cow’s milk is widely used for cheese making, milk harvested from buffalo, goat and sheep are also popular. The milk should contain high amounts of protein for it to be considered for cheese making, since casein, a milk protein, is what make up the curds. Below are descriptions of the different types of milk and the kinds of cheeses that are made from it.

Buffalo Milk – Perhaps the most popular cheese made with this type of milk is the Mozzarella. Buffalo milk has high fat content, making it ideal for mozzarella production. Unfortunately, water buffalo milk is not easy to come by, making it a prized commodity in the dairy industry.

Cow’s Milk – Probably the most common type of milk used for cheese making – which could be credited due to its abundance and stability. It is very versatile, containing just the right amount of fat and protein. Cheddar, Muenster, Mozzarella, Colby Jack, Swiss Cheese, Parmesan, Gouda, Gruyere, Bleu, Appenzell, Asadero, Camembert, Cambozola, Bel Paese are just some of the cheeses produced using Cow’s Milk.

Sheep’sMilk – Due to its high lactose content, sheep's milk is hardly consumed as is, but is commonly used to make dairy products like Yogurt and cheese. Well-known cheeses made from sheep milk include the Feta, Roquefort, Manchego, Pecorino Romano, Berkswell, Castellano, Malvern, Meira, Olde York, Serat, Orla and Yorkshire Blue.

Goat’s Milk – Goat’s Milk or chèvre as it is called in France, is more similar to human milk and is very low in potassium, making it safer for people with kidney disorders; thus it is often consumed by people who are ill or have low tolerance to cow’s milk. Cheeses made from this milk include; Bucheron, Chabis, Clochette, Couronne Lochoise, Chabichou du Poitou, Valençay, Pyramide, Mato, Crottin de Chavignol, Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Castelo Blanco, Brunost and Caprino just to name a few.

Select Cheeses – Milk from other animals are also used; however as of this moment, these are not that popular and is only available in selected stores. For instance, Caravane is a brand of cheese found in South Africa and is made from Camel’s milk. Airag is a cheese from Turkey and is made of Horse’s milk. Tibetan cheese made in Tibet is produced from Yak’s milk.

-Written by Gab Castellano

Saturday, September 11, 2010

How to substitute Cheeses when Cooking

When cooking, it is inevitable to replace a few ingredients once in a while. This is due to reasons like; unavailability of certain ingredients, cost constrains, or simply replacing with healthier alternatives. The key factor when swapping ingredients is to determine that the replacement can fulfil and will still be able to come up with worthy results. Therefore characteristics like flavor, fat-content, chemical balance, texture and color should be kept in mind.

Cheeses are very complex when it comes to flavor and texture. One could not only substitute cheddar for mozzarella or Colby jack for provolone, since these largely vary in characteristics. In fact, using the wrong cheese even has extreme implications in some recipes. A lot of cooks out there find themselves in a dilemma since some cheeses are not even available in their area.

Below is a short guide and description on how to replace hard-to-find cheeses with the more common variants but can still yield acceptable results. I do not guarantee best results but I assure you that these will still do justice to your recipes.

Gruyere - is a hard yellow cheese made from cow's milk. It is sweet and slightly salty, but the flavor that varies with age. It is mostly used as melting cheese, bearing a chewy and stringy texture when melted. It has a distinguishing light and savoury flavor but does not tend to overshadow other ingredients. When utilized for melting, a cheese mixture of 75% Mozzarella and 25% mild Cheddar cheese yields similar features.

Brie – is a soft cow’s cheese and is pale in color. It is very soft and savoury in flavor, bearing similarities with Camembert cheese in texture. The latter can be used as substitute for cooking while cream cheese is sometimes preferred for baking applications.
Provolone - is a semi-hard cheese with flavours ranging from semi-sweet to a slightly sharp and piquant taste. More common substitutes vary depending on the purpose; Most people use mozzarella for melting, Muenster and Swiss cheese when going for flavour, and sharp Cheddar or parmesan to add some sharpness to it.

Cottage cheese - is a product of cheese curds and has a mild flavor. It is drained, washed to remove acids to give it a sweet flavour, but not pressed, so some whey remains and the curds remain loose. Cheese curds or Ricotta are the best alternatives to this cheese. Feta is sometimes used but it has a more salty and pickled taste to it.

Bleu cheese - is a general classification of cheeses that have spotted or sometimes veined mold into it. The color of the mold is dependent to the make of cheese; but is usually blue, blue-gray or blue-green in hue. One unique characteristic of this cheese is that distinctive smell. Roquefort, Gorgonzola and Bleu are just some of the variants of blue cheese and can be used alternatively.

Grana Padano - is a hard, fatty cheese which is cooked and ripened for at least 9 months. Parmesan cheese can be used however Grana Padano is less crumbly, milder and less complex in flavor; which is why it is preferred by some since it cannot overpower other ingredients.

Colby – is similar to Cheddar, but is softer, moister, and milder as compared to the latter. Due to its mild flavor, Monterey Jack or Gouda is best used in place of it. In fact, when equally mixed together with Monterey Jack, you can make your very own Colby jack cheese.

Emmental - A yellow, medium-hard cheese which is piquant and sharp in flavor and has large holes that are a characteristic of this cheese. It is a type of Swiss cheese so substituting it with any kind of Swiss cheese will work just fine.

-Written by Gab Castellano

Monday, September 6, 2010

Six Tips when Cooking with Cheddar Cheese

"Somerset cheddar is close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut" – Joseph Harding

The father of cheddar cheese, Joseph Harding was neither a chef nor a food critic by profession however; he can best describe what good cheddar would, or should taste like. Due to industrialization, a lot of cheddar out there taste far from the traditional variants. Therefore, a lot of us really don’t know what actual cheddar taste like.

Cheddar is a very versatile group of cheese for cooking, in a sense that it has a wide range of flavors. Different variants offer different profiles so choosing one that is best for your dish is the key. As a rule of thumb, always remember that the quality of the cheese directly affects the outcome of the dish. In fact, this applies to all cheeses; most especially to cheddar and Italian cheeses like mozzarella.

Mild Cheddar
If you need a smooth and creamy cheddar, then this is your best bet. Mild Cheddar is often low in fat and melts better however; it lacks that sharp, earthy and pungent flavor which is sought after by most connoisseurs. In good thought, one can take advantage of this when making mellow-flavored dishes since these are hardly overpowering.

Aged Cheddar
Aged cheddar is usually referred to cheddar that is aged for a year or more. This added process contributes the sharp taste of this cheese. Relatively, the longer it is aged; the sharper the flavors so do keep in mind when applying to your cooking. You could blend it together with milder cheeses to create a toned-down version. Aged cheddar tend to be crumbly in texture and sometimes high in fat so it works great for toppings or grated over pasta.

Herbed Cheddar
Some chopped herbs are sometimes mixed together with the cheese before aging, revealing a different but appealing twist to the classic. Do take note that the cheeses actually taste a lot like the herbs so make sure the herbs you used don’t disagree with each other. Experiment with different flavors when adding to pasta dishes to always keep your taste buds active.

Color of Cheddar
Contrary to belief, real Cheddar is cream white in color. However, annatto oil extract is added during the process to add more color to it. Cheese mills found today, use food color since it is very convenient. Look more into the texture of the cheese rather than the color since these determine the quality of the cheese.

Infused and Smoked Cheddar
Smoked cheddar is a traditional cheddar infused with smoke. When properly executed, the taste can be very robust and will compliment any dark meat dishes and sauces. Cheddar infused with other flavorings like garlic and chili peppers is also popular nowadays. These are most likely used for salads and sandwiches so as to highlight the infused ingredient.

Storing Cheddar – When keeping aged cheddar, make sure to keep it away from moist areas. Always keep in an air-tight container and never store in the open.

-Written by Gab Castellano

Thursday, September 2, 2010

New Domain Acquired

We just acquired and the site will start forwarding to our site to purchase Cheddar Cheeses shortly. It's catchy and certainly easy to remember like our Mozzarella domain name which in Italian means beautiful Mozzarella.

Wednesday, September 1, 2010

Italian Cooking with Cheese: Polpettine di Provolone Recipe

Cheese plays a vital role in the Italian kitchen. During Roman times, cheese making was the only way to preserve highly nutritious milk before refrigeration. As a matter of fact, The Roman Empire adopted cheese making from the Middle East settlers, and refining the process into an art form. When the empire collapsed, cheese making regions became isolated. They started to develop their own unique types of cheeses, giving us the different kinds of cheeses found today. Because of this, Italian cooking revolved around this certain ingredient.

Fried Mozzarella is one example of a South Italian classic dish which utilizes fresh Mozzarella di Bufala. This cheese has a very light and creamy taste thus best-suited for as an appetizer. Provolone, also an Italian cheese, is used for cooking, dessert applications and sometimes for grating. Recipes like the Provolone Balls (Polpettine di Provolone) are standby of Italian cuisine, responsible for the classic spaghetti and meatballs. This cheese is also a must when making a traditional lasagna. The unmistakably piquant flavor of Parmigiano Reggiano, somehow similar to Swiss cheese, makes it ideal grated on top of pasta dishes. The Italian cheese basket, is a bowl made out of cheeses, which you can fill with pasta and a thick sauce, although sometimes risotto and gnocchi is used.

Italian cooking is very simple and rustic, relying more on the freshness and quality of their ingredients rather the technique involved. Fresh herbs and cheese is a must when doing Italian dishes. It is also an incredibly neutral cooking style therefore; substituting some hard-to-find Italian cheeses with some good, quality cheddar will still turn out a very pleasant dish.

The Polpettine di Provolone recipe below can give you an idea how this rustic, cooking style works.

Yields 4 servings

  • 2.5 Pounds sharp Provolone
  • 6 ounces day-old bread or breadcrumbs
  • 2 cups Ready-made tomato sauce
  • 1/4 cup parsley, finely minced
  • 5 pieces eggs
  • freshly ground nutmeg
  • Salt and pepper
  • Oil for frying
  • All- purpose flour
  • freshly ground nutmeg
  • Salt and pepper

Grate the cheese and the bread. Put the breadcrumbs through a strainer, making sure that there are no large pieces. Combine them in a bowl with the cheese and the minced parsley. Season the mixture with a pinch of nutmeg, a grind of pepper, and a little salt.

Mix in three eggs. The mixture should be quite stiff so turn it out onto a floured counter top and divide it into 3 equal parts. Roll them under your palms to shape like balls, flattening them so they are about a half-inch thick. Dust with flour each balls.

While preparing the balls, set your oil to heat on the stove. It should be fairly hot but not smoking.

Beat the remaining eggs in a bowl. Dredge your cheese balls in the egg, and fry them for a couple of minutes, or until golden. Drain them on kitchen towel paper and serve them hot with the tomato sauce and pasta.

Italian Cooking is a good starting ground for beginners learning how to cook. Like most Italian dishes, this recipe is very easy and simple to do. Make this as an activity you can do with the kids; you’ll be surprised how this can whip up their appetites.

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