Jump to content

Search the Community

Showing results for tags 'Italian'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Categories

  • Help Articles

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 744 results

  1. Chris Amirault

    Ossobuco -- eG Cook-Off 44

    Welcome to eGullet Cook-Off XLIV! Click here for the Cook-Off index. We've just devoted a Cook-Off to braised brisket, and we're turning again to moist, well-cooked proteins for our next adventure: ossobuco. You will see it spelled a number of different ways out there, but Marcella Hazan refers to it as one word in her definitive Essentials of Classic Italian Cooking, so I'm going with that spelling. No reason to argue with Marcella, after all. Ossobuco is braised veal shank, named after the "bone with a hole" that used to be attached to the hind shank of a calf. (Let's all agree to stick to veal, and not have, say, halibut ossobuco. ) The classic Milanese version includes vegetables, tomatoes, wine, and broth, and is served with risotto alla milanese, perfumed with saffron, and with gremolada. Some of the versions out there are a bit wacky. In particular, The Silver Spoon Cookbook simmers the 2" thick shanks for 30 minutes atop the stove. Given that Hazan has 1 1/2" shanks in a 350F oven for two hours, I'm pretty sure the SSC is a waste of good veal. Indeed, I'd think that a much lower oven for longer would work wonders. There are more things to talk about here than just braising temps and times! For example, many other versions of ossobuco depart from the Milanese approach. In her out-of-print More Classic Italian Cooking, Hazan provides the recipe for Ossobuchi in Bianco, the white referring to a sauce lacking tomato. In The Fine Art of Italian Cooking, Giuliano Bugialli offers ossobuco Florentine style, with peas and pancetta, and Lynne Rossetto Kasper's Italian Country Table offers a home-style version with mushrooms, favas or snap peas, and more intense flavors such as anchovy, sage, and rosemary. We have one short discussion of ossobuco here, and an even shorter one on wine pairings here. Indeed, as is often the case with Italian food, the best discussion is the one shepherded by Kevin72, the Cooking and Cuisine of Lombardia, which muses on on the dish's origins and execution throughout. I'm wondering a few things myself. Some folks say that braised veal cannot be reheated, unlike other dishes that benefit from a night in the fridge. I'm also wondering what other sorts of sides -- polenta, say, or the Italian mashed potatoes that Hazan suggests for the ossobuchi in bianco -- would work and/or are traditional. So who wants to welcome the new year with some bones with holes?
  2. emmanuelkelvin

    Wine in pasta sauce

    I was making my own homemade tomatoes - based sauce for spaghetti but i used JACOB'S CREEK - CHARDONNAY for tomato sauce.. i wonder any suggestion for any white wine such as SEMILLON CHARDONNAY etc..
  3. A friend recently gifted me with a small jar of this incredible Bomba Calabrese. I thought I'd died and gone to spicy heaven. :wub: This particular brand is made by Gigi and is a product of Italy. The ingredients are: eggplant, pepper, hot chili peppers, mushrooms, artichokes, sunflower oil, olive oil, spices and salt. It is also not in chunks or pieces, but is easily spreadable. I found a few recipes for Bomba Calabrese online, but would like to try one that someone from eG recommends if possible. Barring that, I will make one of the found recipes and blenderize it perhaps. And also try to locate the product locally. I've contacted the distributor but not heard back yet. Thanks for any help.
  4. I look forward to some tips on the technique to cook a nice spaghetti Alio Orio? Thanks you, Alex
  5. Scott -- DFW

    The Fresh Pasta Topic

    Some of these questions may be answered in the upcoming eGCI pasta session. But, to get a head start, here are some questions that have arisen as I've made my first attempts at making fresh pasta. Any help is appreciated. 1) I've been using Hazan's recipe of 1 cup of flour (unbleached all purpose) to 2 large eggs. Doing so leaves me with a very sticky dough. I end up having to work in a lot more flour to get it to a rollable texture. So far, this has been a very time consuming process. Is there a faster or easier way to combine the eggs and flour? Or is a half-hour hand workout what I can expect every time? 2) I'm having trouble producing sheets of pasta, rather than long 1.5" to 2" strips. (I'm using the Kitchenaid rolling attachment, widest setting, low speed.) While the strips taste fine when cut and cooked, they pose some problems. First, they're very unwieldy (as in 5 to 6 feet long). Second, when fed through the cutters, because they're so thin they result in a lot more waste (because of the long irregular edges). And, third, their narrow width makes them unsuitable for lasagna, pappardelle, and all but the smallest ravioli. How can I produce wider sheets of pasta? 3) I've tried forming the "nests" that Hazan recommends for drying pasta. But, when I cook the nests, parts of them tend to stick together (and, therefore, remain undercooked and unattractive). I've tried letting the pasta dry a little longer before forming it into the nests, but tend to get the same result. Suggestions? 4) What about refrigerating unrolled dough for later use? Are there any problems (health or taste) with that? Should it be refrigerated before or after kneading? Would it need to be kneaded again before being rolled? How long will it keep in the refrigerator? Any info along those lines would be great. Thanks! Scott
  6. The Modernist Cuisine team is currently traveling the globe to research pizza and different pizza styles for our next book Modernist Pizza. Nathan and the team will be in São Paulo and Buenos Aires soon. We'd love hear from the eGullet community—what pizzerias should they visit while they're there? You can read more about our next book Modernist Pizza here. Thanks in advance, everyone!
  7. Anybody else's family make these? We make then on Holy Thursday every year. We roll out the dough into rounds, then stuff with a filling of basket cheese, romano cheese, pepperoni and eggs. Roll the dough into a half moon, brush with egg yolks and bake. We also make varieties with prosciutto instead of pepperoni and ones with crabmeat or shrimp so we can eat those ones on Good Friday.
  8. scordelia

    Florence in Winter

    My article was published (my first one!)! Hooray! And I do have some Florentine restaurant recommendations including the new Osteria del Pavone which is amazing--lampredotto ravioli is now a thing and it must be tried. http://www.classicchicagomagazine.com/florence-in-winter/
  9. liuzhou

    Antonio Carluccio - RIP

    This may not mean much to non-British members, but I'm sad to read this morning of the passing of Antonio Carluccio, the only "celebrity chef" I ever met and spoke with. Many years ago, I was standing outside his beautiful Italian deli in the northern fringes of Covent Garden, London admiring the wonderful fresh wild mushrooms on sale which were displayed by the open door and regretting that I couldn't afford them that day. As I was doing so, the man himself came out and stopped to chat with me. He was large of body and heart. At that time he was known mainly from his books and for his passion for (the then unfashionable) mushroom foraging, only later becoming a television star, too. Here are a few links. One to an obituary, one to a personal memoir from food writer Matthew Fort and one to a Q+A session with the maestro.
  10. Mulcahy

    Making Limoncello

    Here is my predicament: I love limoncello, but the yellow sugary syrupy stuff sold at most restaurants in NYC (notable exceptions: Babbo and Girasole) and at liquor stores is totally undrinkable. Where can I find the good stuff? (I live in NYC, but any recommendation would be appreciated). Let me also add that I have been too lazy to make my own, but am starting to think that is my only option. Please, please help me.
  11. Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
  12. smeems

    Hi everyone

    Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
  13. I first came to Venice in December 1981 while visiting my then girlfriend (later wife and ultimately ex) in Austria. She dragged me there despite my reluctance to go due to the overwhelming Saccharine sweet cliché that is Venice. 19 years old; w/o a pot to piss in. $150 budget for three days in Venice incl. the cheapest hotel we could find. Suffice to say I also learned that a 4 course meal in what appeared to be a hole in the wall can really torpedo one's budget during that visit. Still I fell in love with Venice- her reality far exceeds any cliché especially if one is willing to wander just a few meters off the beaten path. As it turned out my relationship with the city far outlasted the one with her. I was and remain enthralled by this city. I was fortunate to be able to visit frequently during the '80s while I was living in Austria. I moved back to the US in1990 and took a 14 year hiatus mostly due to having taken a great many financial steps backward when I returned to California. Nothing like a recession to put the brakes on any number of plans. Fast forward to 2004 when I returned to Venice with my wife Carrie for a little over a week- since then we've been back three times and will endeavor to do so for the foreseeable future. We booked this trip mid December since we had cash to pay for it and it seems that this is a great time to travel assuming one has steady income and the means to pay for it. The fact that we are here during Carnivale is purely accidental; we just looked at our calendars and picked a window that worked out for us both. Generally speaking I avoid this period like the plague since the omnipresent tipsy tourist lunacy is only magnified this time of year. Still, Winter is my absolute favorite time to visit Venice. Our last stay unexpectedly was in an apartment (the hotel said “you are here for 10 days why not stay in one of our apartments?”). Tough choice- small hotel room with iffy hot water vs. a 2 bedroom apartment with a full kitchen and an altana, a sort of rooftop deck/balcony that I believe is peculiar to Venice. Obviously a no-brainer to take the apartment. That trip was fantastic despite the fact that we kind of lost track of what day it was and managed to miss our flight home altogether. So we had a “bonus” day to enjoy which cost us 1,200 Euro each in airfare plus an extra night in the apartment. Worth every penny really! (ouch) The apartment we had last time was unavailable but adding “apartment” as a search criteria on expedia worked out just fine (more on that later). I've decided to put an account of this trip up mostly because I've been dying to write about Venice for years and hopefully won't bore you all to death with my ramblings. I'll probably not be posting on real time instead updating every couple of days as time allows. There will be a few pictures; few if any *in* restaurants most taken with my Iphone which is a blessing and a curse- the camera is low res and sometimes has interesting artifacts due, I believe, to slow shutter speed. I'll be tweeting as well- feel free to look me up on twitter (jonsavage). I'll also be not naming names for the most part as far as eating/drinking establishments are concerned. I'm a firm believer in the “figure it out as you go” school of thought and feel that targeting one place over another without foreknowledge unselfearned is folly. Instead I prefer a random walk stopping only where a place “calls out” to me. Screwy logic at best I know. Still this has served me well for a bit and applies even to where myself and friends from work have lunch. Think beginners mind and you'll be on the right track. Thanks for reading; any EG folk that might be in the neighborhood please also feel free to give me a shout via PM if you want to grab an umbra or whatever with us (usual disclaimers and EG legalese apply). Day 1 13-14 Feb (lost 8 hours in transit). 0300 wake up – off to freaking work but glad to have a job especially in this economy. 1000 Carrie picks me up in a taxi and off to LAX we go, Free at last! LAX is showing its age. The last major renovations I recall happened in preparation for the 1984 Olympics so traffic and passenger volumes are increased straining what infrastructure is there. I hate flying not due to fear but rather as a result of not being able to move around much for 10+ hours at a stretch. We go checked in with mercifully short lines. Maybe Friday the 13th is a good day to fly or perhaps the current recession is really making a difference as far as discretionary travel is concerned. We did a little duty-free shopping and were happy to discover that there was Udon available in the int'l terminal. While not haute cuisine it certainly represents a refreshing alternative to most other airport food. We found free wireless at LAX as well and duly got our last EZ internet fix for the next 2 weeks. Internet access in Venice is spotty at best but is improving (more on that later). 2 or three cocktails later we grabbed a quick smoke and braved our way through security. This line was also the shortest I've experienced since 9/11. The TSA folks were actually really friendly (is that a good thing?) and after a brief crisis when the conveyer belt inside the scanner thingie ate my wife's glasses we were finally on our way. The flight itself was uneventful and boring in the extreme. We arrived in Frankfurt with almost 2 hours to spare and were pleased to find Camel sponsored smoking spots (sort of like a well ventilated aquarium). Nicotine fix resolved we went through passport control and got tagged for excess cigarettes to the tune of 3.80 Euro/pack. Good thing he did not look in my carrry on bag 'cos the cigars nesteled in it would have probably gotten expensive as well. We found our gate and grabbed another smoke prior to boarding. Those smoking booths are kind of odd in that there is a very subdued atmosphere in them with very little if any conversation taking place. I felt tempted to ape a monkey in a glass cage but (fortunately) my wife suggested that that would probably not be a good idea. Still the temptation to do so remains strong; perhaps I will be able to get away with such behavior in a few more years when I reach a certain age. in any case the atmosphere in the cubes was funereal at best (puns intended). We arrived at VCE right on time, no more passport controls oddly enough, and made our way to the water taxis/Alilaguna. The Alilaguna service runs frequently and runs around 13 Euro, quite the bargain as compared to the motoscarfi where the going rate is 95 Euro. We like the Alilaguna as we can ease our way back into the city with hardly a ripple. The weather was beautiful in the way that only a Venetian Winter can have. Approaching Venice. Eventually we arrived at Arsenale where we were to meet the apartment person at 1630. When we reserved the apartment the language was non-specific, only allowing us to choose the general area it would be in and also some amenities. We chose Castello because that district is a little less crazy than say San Marco or San Polo and generally seems more sane and down to earth. We'd stayed there before as well so had a reasonable comfort level re: getting around, supermarkets bars etc. as well. 1630 came and went. No sign of our apartment contact. A few minutes later my phone rang and it turned out Giulia was at the other Arsenale stop. We sorted ourselves out and walked to the apartment which was just 50m away. The stairs were a bit of a challenge after having been awake for 28 hours;– the apartment is on the 3rd floor (2nd for american readers) – the stairs are a straight excruciatingly steep shot. Coming home twisted or leaving the apartment even slightly tipsy for that matter is clearly not a safe option unless we wish to test the limits of our health insurance. Imagine a gangway up the side of a container ship at high tide and you get the idea. The apartment itself is lovely. 4 burner stove with adequate BTUs to do the job and a nice externally vented hood. A dishwasher (why?) but no oven. Guess I'll be braising rather than roasting this trip. Some apt. rental paperwork completed we took a quick inventory of what was on hand in the flat and ventured out to buy some groceries before the stores closed for the day. Markets are generally closed on Sunday's here so this was a fairly important task. My knife roll made the trip intact so +1 to luck. We headed down a random street; a few moments later we were at the coop market I knew from our last trip and stocked up on a few essentials (Havana Club Anejo Riserva (a rare and illegal treat for US citizens), pasta, coffee, bread, cheese, Vino Novello (kinda late I know but I love this wine and it was on sale, garlic, eggs and some assorted salumi to tide us over until Monday. On the way back I noticed a new bulk wine store where wine is very nearly cheaper than water. At 2 Euro on average per liter they have several varieties of very passable table wines. Apropos table wine- don't discount the 1-2 Euro tetra pack per liter stuff until you've tried it. Yet another reason to love this place. Funny thing is I get lost everywhere but in Venice. I'm capable of losing my way while on the way home from work just a 3.7 mile drive but here I never do. Odd since I don't lose my way in the one place I really should. To balance that out my wife never loses her way at home frequently runs into a spot of bother here. Go figure. We were both starting to feel wiped out and grabbed a bite at a place on on the waterfront right by the Aresnale vaporetto stop. The food was OK but not memorable but then again it was not the sort of place we'd normally eat at and it certainly fulfilled its purpose. We fell into bed and I hoped that having been awake for the better part of 30 hours would ensure that I'd not be up at 0 dark thirty and wandering the streets as I am wont to do here. Don't get me wrong I love wandering around when the city is asleep but sleep is a good thing. More to follow tomorrow. I'm already 4 days behind (writing this on the afternoon of 18 Feb.). The view from our apartment on the evening of our arrival.
  14. My husband and I are thinking about traveling to Italy in the next few months. I'd like to start the trip with a cooking/wine class/tour lasting approximately 4 - 6 days. We're planning to limit our visit to northern Italy, probably flying into Milan. We'd like to spend significant time in Genoa. Any experience with this? I've been checking out some websites but I'd rather hear first hand experience from fellow eGulleters. Has anyone taken cooking classes while on vacation?
  15. The pizza-consumption idiosyncrasies topic has been a goldmine of ideas for related topics. One thing I wanted to start getting to the bottom of is a taxonomy of non-pizza, pizza-like things. I happen to like stromboli a lot. I assumed it was a real Italian pizza variant but Wikipedia says it comes from Philadelphia in the 1950s. I also hear that "pizza rolls," which are sometimes like stromboli, I gather, and sometimes like egg rolls with sauce-cheese filling, are gaining popularity. What else is out there?
  16. Hi there Italian chefs around the world - Two years ago (while visiting my family in New York - we live for 25 years in California)) we went to New York and ate in an Italian Restaurant in Syosset Long Island, New York (Steve's Piccola Bussola) and ordered their Chicken Cacciatore. It was unbelievable, so savory and tender and juice and it had 4 lean and juicy (no skin, no fat, no gristle) rollups wrapped around what looked like a small (about 1-2" rib bone) (in chicken???_ was able to get some of the recipe because I called them 2x, but after 5 tries at various times, I am giving up. He (the chef) said they used thighs - but the thighs I know are fatty and tough so I don't know where they got it. He said they buy the whole chickens and cut it up, so I guess they can get rid of the fat,skin and gristle that way. One, because I am never able to get their dark brown sauce (don't know how they do it because having a brown sauce by working with chicken, mushrooms, wine and onions is an enigma. Their sauce is not sweet, or sour just rich and savory. I saw the kind of sauce that it was when I saw the recipe of Hubert Keller's Beef Borguignon on TV, but it looked soooo difficult and was made with meat, not chicken. That has meat rollups sitting in a dark brown sauce. Help! I want to learn how to make that. The initial recipe that they gave me was this: Take chicken and cut it into pieces the size of a meatball with or without the bone. Take olive oil and make very hot. Brown. Add 2 cups chicken stock, salt and pepper, parsley, and simmer for ½ hour. After brown, put until broiler and brown some more. In another skillet, put mushrooms, onions, little tomato sauce, and when sizzling and hot, add white wine (or Marsala) and cook in pan – ½ hour. Add butter to thicken – but do not boil after butter melts Said I can also put a little tomato sauce in there - maybe it was tomato paste. After ready, marry the two and cook another 15 minutes all together (or not) – just eat it. Below is a photo of Steve's Chicken Cacciatore - I know it looks like beef, but this is chicken!
  17. I'm thinking of making this on Saturday for four people. Recipes? On the grill? Sear in a pan? What cut? What would you serve with it? I need the kind of sage advice only eGullet can provide.
  18. Suzi Edwards

    Homemade Pesto

    i made some pesto on saturday and was wondering how long people would keep it for in the fridge. my partner is happy to scrape mould off stuff (bleurgh) and he says it will keep until saturday. i don't believe him... any ideas?
  19. Christy Martino

    Buon giorno!

    Ciao! I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, love for food and cooking has been one of the mainstays in my family home life growing up. And I’ve always loved the dishes my parents prepared during special occasions, and even on regular days. And of course, I love cooking (and eating) Italian food and I have a few recipes from my mother, but I'd really love to collect some more, especially the traditional ones. And if anyone can contribute some historical background to each dish, that would be really great. Grazie mille!
  20. Stephanie Brim

    Cooking with "The Babbo Cookbook"

    Pardon me if there's already a thread, but I haven't seen one in all my searching and I'm really interested in this book. I happened to pick it up at the library on Saturday and I've been looking through it with various feelings since. I think most of it is wonder. I've never seen anything I'd rather eat more of than what's in this book. There are some particular selections which look especially incredible right now: The acorn squash sformato; the sweet pea flan; the goat cheese truffles; the asparagus vinaigrette; the duck liver ravioli; the pumpkin lune; the spaghetti with sweet 100 tomatoes; the penne with zucca; the gnocchi with venison and rosemary. My list goes on and on and about half the recipes in the book are on it. Not to mention the pasta recipe he gives, which I plan to try this evening. To give you an idea of how crazy I am, I don't have a pasta maker. I would love to know if any of you have made things from this book. Today is just the pasta, but I plan on making more than enough for at least 3 dishes for Adam and I. For a first dish, I may start with the beef cheek ravioli, though I plan to use brisket due to the fact that I highly doubt that here, in this tiny town in Iowa, I'll be able to find cheeks. I do plan to ask, though. Then we'll go to the tortelloni with dried orange and fennel pollen, though the pollen is going to be hard to source around here, though. And then the one that intrigues me the most because, as most of the people on my father's side of the family, we love the weed: asparagus and ricotta ravioli. I plan to make the ricotta from whole, lightly pasteurized milk. My grandmother grows asparagus, but I tend to go the more labor intensive route; here in Iowa, it grows in the ditches along the highways in massive quantities in the early spring. The wild really does have a better flavor than the store bought variety, but home grown tends to be about the same. I can just get the wild stuff about 2 weeks sooner. One other interesting thing about the book is that he mentions rhubarb being a 'nostalgic childhood memory', and I heartily agree. Both my grandmother and my great grandmother on my father's side grew it at home, and when my husband and I were looking for a house a few years ago I almost went with this one just for the four large plants that produced relatively large amounts of the stuff. As a child I used to eat the stalks raw, dipped in a little bowl of sugar, as a snack. If you don't like rhubarb in my family you're looked at a little funny. Hubby still doesn't get it. Anyway, this is getting much longer than it was supposed to be. Looking through this book made me yearn to live somewhere I could more easily get the ingredients used. Sourcing the things or coming up with suitable substitutions is going to be interesting and fun.
  21. I am led to believe that World Pasta Day 2016 is to be on Tuesday, October 25 this year. So, with this in mind, what are the eG cooks planning on "cooking up" in celebrating the day? I will start the ball rolling. I am going to make my standard egg yoke pasta sheets, rolled out on my now seldom-used manual pasta machine and use them in making lasagna, using my old and reliable bolognese sauce recipe layered with béchamel sauce and a sprinkle of grated Parmesan. And with the left-over egg whites I will make a few meringue bases for portioned pavlova - Spring is here in the Southern Hemisphere and berries and fruit are starting to appear in the shops!
  22. This is one of my all time favorite desserts. Have had several versions of this. What should a novice home cook know about this dessert? Is there a basic recipe that could be of help here? Where should one go for the best of its kind in the US? Where in the world could one get a sampling of some of the best panna cottas?
  23. Just found out that a member of eGullet, @Cia has begun to post his short videos on Italian culinary culture on YouTube. Only one to date but I know there are more in the pipeline. While made by an Italian based in Italy the narrative is in English. Here's the first instalment:
  24. Paul Bacino

    Homemade Ricotta

    I have seen a few recipes.. Some use Lemons , some use Vinegars, some use buttermilk some used whole milk. So it appears that different ways exist? Yesterday i made some for the first time. 2C Heavy Cream 1C 0% Milk pinch of sugar pinch of salt zest of 1/2 lemon and juice ( about 2T ) Cooked to 175 and added acid, let set about 30 mins. drained in a tea cloth, over night. What I noticed, it didn't drain as well in the tea cloth, this seems more like a cream fresh? Really creamy ( not grainy but not the curds that i expected. Not hot enough before acid? would be better drained through a cheese cloth? Doesn't taste bad, maybe a bit lemony. So I'll have to watch where I use it. Help and what is your go to recipe?
  25. Basilgirl

    Spaghetti Carbonara

    I want to make carbonara tonight. In the past I've used a recipe from the Betty Crocker cookbook (red); it's called Cheesy Spaghetti or something. Mario's recipe uses only pancetta, spaghetti, parmesan, eggs & pepper; Marcella's has garlic, white wine, parsley, parm & romano; Lidia's has onions, parm & chicken stock. Mario claims his is the authentic version. I'm confused. Should I go back to Betty?????
×