Essegi said:If it it's too liquid not all is lost: grate above some aged cheese like Grana, Parmigiano or Pecorino Romano. It will dry and be even stronger in taste!
Essegi said:Just a suggestion: if you find speck... Try with it! Or maybe bacon, but i believe that speck is better here. It's really well suited for that. Bresaola is killer too (and expensive) but maybe more difficult to use than speck that tastes stronger.
I suppose any aged cheese will do to grate it above.lucilanga said:I only thought of too much milk by comparison with #136 consistency.
It was my instinct add more cheese too, but in the end I let it be.
I see where you are going with the cheese suggestions, of course I can get none of what you suggested, however I can find some local varieties here.
Bacon sounds good, sometimes is similar to speck.lucilanga said:Speck .. hrm .. nope! cannot get it here, I could find some bacon, actually wife suggested something similar too.
Bresaola I can definitely get that here, it's called Brési and I also very like the idea.
Brési pairs very well with Comté, and I can get longer aged Comté.
Expensive? It think it might be, I honestly do not remember.
I must say that's a very damn good suggestion!
All in all a very nice recipe, very quick and easy to do it. Thanks!
Essegi said:Simplest pasta possible:
Fresh orecchiette with butter, pecorino romano and moruga powder.
Thanks. Something my buddy makes, i'd say right in the middle between bacon and ham here's a picgrantmichaels said:Nice ... looks awesome ...
Bacon or ham or ? ...
FreeportBum said:Thanks. Something my buddy makes, i'd say right in the middle between bacon and ham here's a pic
How couln't i?FreeportBum said:I hope Essegi approves. lunch today
FreeportBum said:My hens have finally started to lay. I hope Essegi approves. lunch today
I don't think I have ever made fresh pasta without eggs, I may have to try it. duck ragu sounds great . carbonara is one of my favorite dishes to eat and make. My specialty would have to be butter poached lobster ravioli with fresh made ricotta, I could eat them for breakfast lunch and dinner!Essegi said:How couln't i?
Just a thing: have you tried to make pasta without eggs since you stuff with yolk?
I'm not saying it's better, just wondering if it could be.
Just because once i ate egg pasta with carbonara and wasn't an improvement over regular pasta.
Also try that with guanciale! In carbonara it works much better than bacon, maybe here too!
Or maybe not, but it's nice to experiment.
For egg pasta try duck ragù!
Here seems a good recipe: http://country-house-al-castello.com/en/portfolio-items/bigoli-with-duck/
Quite hard to find in english since all results used tomato and i've never seen tomato in that.