Bucatini all'Amatriciana的做法: 用料: 意面Bucatini一盒(1Lb)，半磅意大利腌咸肉pancetta(切成较薄的片，如没有可用中国腊肉代替，但要肥一点儿的)，两杯basic tomato sauce，三瓣蒜(切成薄片)，一个红洋葱(顺丝切成半英寸宽条)，1小勺碎辣椒末，一点儿parsley碎叶， Pecorino Romano chesse，盐与黑胡椒粉。
将锅在中低火上预热，倒入pancetta翻炒至油快出尽，捞出pancetta，锅内留部分pancetta的油。放入蒜，红洋葱与辣椒末，炒至微黄，再加入pancetta，盐与黑胡椒粉，炒几下，加basic tomato sauce，稍煮十分钟。拌入煮好的Bucatini中，撒上擦碎的Pecorino Romano chesse，parsley碎叶。(这次没有parsley，我用了Italian basil。)
总结：意大利食品店的店主说用其他的pasta也可以这么做，不必拘泥于bucatini. 也不必一定用parsley，用basil 或是oregano等都可以。我最后用的是parmasen cheese,味道没有Pecorino Romano cheese 那么重。看各人的口味了。
Tiramisu
很早以前就存了很多种提拉米苏的做法，可是怕肥，一直没敢做。很多女生都喜欢做提拉米苏，我想除了喜欢它的香醇美味，还喜欢它的含义吧：pick me up.不过后来我在网站看到另有一种说法是lift me up.我想lift me up 的含义更广一些。
这个做法来自food network.
Ingredients: 2 cups espresso (480ml) 1/3 cup sweet Italian vermouth (180ml) 40 x Italian ‘Savoiardi’ Lady finger cookies 1.1 lb. fresh mascarpone cream cheese (500g) 5 x eggs 5 tbsp of sugar (75ml) Bittersweet chocolate for shaving :
Separate the yolks from the whites into two different mixing bowls. In the bowl with the yolks, add sugar and beat yolk mixture with an electric mixer until consistency is creamy. Add mascarpone cream cheese and mix thoroughly. In the other mixing bowl, beat egg whites until they turn into fluffy white peaks. Carefully fold white peaks into the creamy yolk mixture. In another bowl, mix together espresso and vermouth. Dip cookies in the coffee mixture for a few seconds, making sure they are wet outside but still somewhat dry in the middle. Arrange dipped cookies in one tightly packed layer on the bottom of a cake pan. Pour 1/2 of the cream on top of the cookies and spread evenly. Add a second layer of soaked lady fingers, then evenly spread the remaining cream on top. Plastic wrap the cake pan and leave Tiramisu to rest in the fridge for 3-4 hours. Before serving, sprinkle with chocolate shavings.
