Pompeyexile DavecUK Put ½ a kilo of cooked brussel sprouts in there, take away the pasta and you got me…. Flippin Nora! I wouldn’t want to be sitting in the same room as you an hour after you’ve eaten that🤢
Dusk Jony What meat are you using? I bought some guanciale recently as I’d read it was the legit thing to use but I wasn’t too impressed, pancetta was better IMO.
Pompeyexile Jony This homemade carbonara itilian way proper 👍 My other half got me a surprise 60th birthday gift of a trip to Rome several years ago (before the pandemic) and since then I have only ever made a carbonara the almost ‘proper’ way, except I use pancetta too not pig’s cheeks. Luckily for us, just around the corner from our hotel was a cheese shop and I bought half a wheel of Pecorino cheese and had the cheese man split it up and vacuum pack it for me… This is all I have left…
Jony Dusk pigs cheek is a little bland, so a little seasoning and a touch of smoked paprika. Leave it a day in the fridge, pancetta is OK smoked bacon or chorizo. Yes I know 😂 60 g pecorino and 60 parmigiana. 3 yolks 1 full egg.
Dust DavecUK Funny thing is hubby won’t eat pasta either but if I filled it up with sprouts, he would have been all over it. He had rissoles instead.
Pompeyexile Banoffee Cheesecake with ginger buscuit base… and a few raspberries just to use them up. Well, you have to have something to balance out Cuprajake’s and Elcarajillo’s healthy options😉
Pompeyexile Just two jars of the 10 of my Italian gravy (Sugo). Just-a like-a mama used to make! Tucked away in the fridge ready and waiting. 😋
Pompeyexile Blimey Cuprajake, that’s got to be the most unhealthy thing you’ve done…are you taking a leaf from my book?😉
Elcarajillo Dust Looking very tasty, did you manage to get the ‘ socorat’ on the the bottom( crusty/toasty bit ). Have you tried saffron ? expensive and quite an acquired taste. (a bit marmite)
Dust Elcarajillo Thanks. Not really no, just a little bit but I put that down to not using the correct rice, maybe? I bought some off Amazon as it isn’t easily found here so will use that next time, I also bought myself a nice Paella pan. I do have saffron, yes.
mathof2 I was in Venice recently and returned with a package of bigoli, a locally produced wholewheat pasta. The traditional sauce (salsa) is made with slowly sautéed onions, white wine and anchovies. Eccolo, Bigoli in Salsa, served on my London terrace:
MediumRoastSteam mathof2 bigoli, Nice one. My nona used to make bigoli at her home, from scratch, and dry the pasta in the attic. Served pretty much every weekend (and I’m sure more often in her household) when I went to visit. Fond times.
