Top Ryde Shopping Centre, Ryde NSW 2110
Bar Angolo menu offers a vast selection of authentic Italian dishes, accompanied by dazzling cocktails, great wine or beer, followed by mouth watering desserts. Our menu offers a greate range to please every appetite.Read More
Bar Angolo Top Ryde Function’s Menu caters for all your party needs. From Birthdays to work place events, engagements to all your celebration needs we have a function menu great to suite your need or budget.Read More
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. A common belief about pasta is that it was brought to Italy by Marco Polo.
Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes. It can be made with flour from other cereals or grains, and eggs may be used instead of water.
Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are widely available in supermarkets.
Born in Rome on 15 June 1920, Alberto Sordi began his career as a theatre actor in 1936. Famous for dubbing over the voice of Oliver Hardy, he made his cinema debut at the age of nineteen and played his first leading role in "The Three Pilots (I tre aquilotti)" (1942) by Mario Mattoli.
He went on to develop a gallery of almost entirely negative characters whose malice was at times exacerbated by a hint of gratification, roles he always carried through with unsurpassed virtuosity.
Good to cover the balls with plastic wrap and chill in the refrigerator for 20 minutes – To make the meatballs, combine the minced beef, breadcrumbs, chopped onion, lemon rind, parmesan cheese, egg and salt and pepper in a bowl. Mix with your hands until well combined. Shape the mixture into small balls and allow to rest.
The BBQ must be nice and hot before you add the steaks – This ensures maximum flavour and tenderness. The steak should sizzle as it makes contact with the heat. If you’re cooking a thick steak (or like your steak well done), move it to a cooler part of the barbecue or lower the heat to moderately-high as it cooks.
Extended overnight rise is the key to a flavorful crust, irrespective of what recipe you use – The single biggest flaw in most pizza dough recipes is the failure to allow the dough to rest overnight in the refrigerator. This gives the enzymes time to go to work, pulling out subtle flavor trapped in the starch. The long rest also relaxes the gluten, allowing you to shape the dough much easier.