A Quote by Bill Rancic

I cook a lot of Italian food. Bucatini Pomodoro is my best: it's a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy. — © Bill Rancic
I cook a lot of Italian food. Bucatini Pomodoro is my best: it's a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.
I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.
If I'm feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that's it. It reminds me of my mum.
For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.
I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.
My default-setting Italian recipes that I always fall back on are the ones that we had as kids, like spaghetti vongole, which is tomato and clams with spaghetti.
I say to my industrialist friends, when you have guests from out of town, I don't care how important they are, you should feed them the essence of Italian culture: spaghetti, bread and olive oil.
I'm a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I'm going to some place and it's a potluck, I'm always the one to bring dessert!
Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
Noel [Charles, husband] and I love cooking. He does his cooking and I do mine. I'm the traditional English cook, with a twist now and then. Because I was married to an Italian, I'm also pretty good at Italian food. Noel, he can cook anything, so can Julian.
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
I got married on a beach in Italy. It was very romantic getting married in Italian. But I've no idea what we agreed to.
Before I cook, I always have to put on music that parents listened to while cooking. I remember waking up in the morning and seeing my dad making breakfast with music and cutting up the tomato and singing to it and just handling food with such care. So when I cook, I put on salsa, vallenato, cumbia, or anything that reminds me of Colombia.
A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.
When I grew up in Italy in the 1950s, it was still very agricultural. Food was very important; produce was very important. Everyone made their own olive oil. It took me a long time after I moved here to understand that Americans are much further away from their food.
My parents always used to complain about my eating habits. I was different. I was wrong. Everything had to be plain or boiled. I was 14 before I ate pasta with tomato sauce. My dad would take me to the best restaurants, and all I would eat was rice with olive oil.
This site uses cookies to ensure you get the best experience. More info...
Got it!