I like when there's veal in them, but it's not listed, so i can continue to say 'I've never had veal, at least not intentionally' ...
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food The big badass pasta thread
- Thread starter Essegi
- Start date
Nice plate ... nice ratio, too ...
Oooooo, Nice plate 
Carbonara
That's purdy. Very well dressed.
I'm doing my first pasta dish, spaghetti bolognese, however you spell that due to my drinking.
Other ingredients included parsley, carrot and fresh chilli
Other ingredients included parsley, carrot and fresh chilli
the results
Looks Awesome !!
Lately i'm cooking a classic that i overlooked for some time: Amatriciana!
I checked a bit on the net the original recipe and i found similar ones but not all equals. I bet if you ask a random roman he would say that just he knows how to make it and nobody else.
I don't even know if hot pepper is part of the authentic recipe, but, who cares?
I picked a recipe that used 400g spagehtti, 100g guanciale, 75g pecorino di Amatrice, 350g San Marzano. Then pepper, salt, wine, hot pepper, even some oil to grease the pan.
I discarded oil and used more guanciale.
Some of the guests:
A late Bleeding Jigsaw SLP... Kept 2 plants and none bleeded... Given away some, all bleeded.
Heat wise is a low end super (but still definetly a super!).
I don't remember if i already posted those... My fav store bought pasta. So good!
All toghether:
Some things:
-guanciale. To be honest, with carbonara and amatriciana, forget bancon/pancetta... Guanciale is the way. For long i used pancetta and i was wrong. I've read that seasoned guanciale of Amatrice should be used... I can't get that so i'm fine with the one i find here (this one isn't the best i can get, but today couldn't get the other. Still works wonder).
- the cheese: usually i use Pecorino Romano. I've read that Pecorino di Amatrice is best because it's less salted. I found that one in a specialized cheese store (that's also a renowed cheese factory that produce excellent Grana Padano). This one is called Matru and i guess it's a good one and suited for amtatriciana... Costs more than twice than a Romano (i'll stick with Romano btw, is more available and for my taste result is just as good).
-home made tomato
-super cheap wine... For cooking is ok.
I like big pieces. A bit less than 1 cm thick, like 0.8.
Cooking with Bleeding Jigsaw SLP.... With some wine. And nothing more.
Recipe says to remove guanciale at some point... So why not?
Some recipes says to remove also fat... That's just crap imo. The liquid here is only fat. Why on Earth would i remove that goodness? So i placed tomato and cooked for some minutes.
Eventually i put guanciale back and left to simmer till spaghetti were cooked. I grinded a bit with a fork tomato and i forgot to remove pepper before that... So i could remove barely half (that i've eaten straight and was good!).
I had also grated some cheese, recipe said to strain spaghetti, mix with cheese then put da sauce. And so i did (i add a bit of cooking water while mixing cheese and spaghetti).
Ready to be topped with more cheese!
That never disappoints!
I checked a bit on the net the original recipe and i found similar ones but not all equals. I bet if you ask a random roman he would say that just he knows how to make it and nobody else.
I don't even know if hot pepper is part of the authentic recipe, but, who cares?
I picked a recipe that used 400g spagehtti, 100g guanciale, 75g pecorino di Amatrice, 350g San Marzano. Then pepper, salt, wine, hot pepper, even some oil to grease the pan.
I discarded oil and used more guanciale.
Some of the guests:
A late Bleeding Jigsaw SLP... Kept 2 plants and none bleeded... Given away some, all bleeded.
Heat wise is a low end super (but still definetly a super!).
I don't remember if i already posted those... My fav store bought pasta. So good!
All toghether:
Some things:
-guanciale. To be honest, with carbonara and amatriciana, forget bancon/pancetta... Guanciale is the way. For long i used pancetta and i was wrong. I've read that seasoned guanciale of Amatrice should be used... I can't get that so i'm fine with the one i find here (this one isn't the best i can get, but today couldn't get the other. Still works wonder).
- the cheese: usually i use Pecorino Romano. I've read that Pecorino di Amatrice is best because it's less salted. I found that one in a specialized cheese store (that's also a renowed cheese factory that produce excellent Grana Padano). This one is called Matru and i guess it's a good one and suited for amtatriciana... Costs more than twice than a Romano (i'll stick with Romano btw, is more available and for my taste result is just as good).
-home made tomato
-super cheap wine... For cooking is ok.
I like big pieces. A bit less than 1 cm thick, like 0.8.
Cooking with Bleeding Jigsaw SLP.... With some wine. And nothing more.
Recipe says to remove guanciale at some point... So why not?
Some recipes says to remove also fat... That's just crap imo. The liquid here is only fat. Why on Earth would i remove that goodness? So i placed tomato and cooked for some minutes.
Eventually i put guanciale back and left to simmer till spaghetti were cooked. I grinded a bit with a fork tomato and i forgot to remove pepper before that... So i could remove barely half (that i've eaten straight and was good!).
I had also grated some cheese, recipe said to strain spaghetti, mix with cheese then put da sauce. And so i did (i add a bit of cooking water while mixing cheese and spaghetti).
Ready to be topped with more cheese!
That never disappoints!
Essy.
Always brings it!
That last pic.
Thats food like they eat in mafia movies good!
Always brings it!
That last pic.
Thats food like they eat in mafia movies good!
Penney in Peanut Dill sauce.
Sriracha spice.
Sriracha spice.