Wine, Food, and Blues in Croatia
2020 Hvar, Croatia: When our sister-in-law Allie asked if we were in for some wine, food, and blues in Croatia, we enthusiastically agreed, “Yes! We are IN.”
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Tag: Pasta
Fettuccine with Anchovies and Garlic
Mark and I discovered fettuccine with anchovies and garlic at Edo Squid in Richmond, Virginia, and immediately knew we had to figure out how to make it at home. A lot of people freak out over anchovies but give this a chance.
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Sugo con Costolette di Manzo
Sugo con Costolette (koh-stoh-LEHT-tah) di manzo is Italian for Sauce with Beef Ribs, a popular Sunday comfort food in Italy. Many people refer to it as simply Sunday Gravy. We like our sugo served over pasta or Goat Cheese Gnocchi. If there happen to be any leftovers, we gently reheat the sauce in a covered saucepan on the stove. Comfort food, indeed!
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Spaghetti Carbonara
Authentic spaghetti carbonara is easy to make, but the ingredients and technique are pretty precise. Guanciale (GOO-on-cha-lay) and pancetta are close enough in nature to interchange because they are both cured in a smoke-free environment. Guanciale is salt-cured pork jowl or cheek, deriving its name from guancia, which is Italian for “cheek.” Its salt curing process traditionally includes curing the pork jowl or cheek with a variety of spices. Pancetta is pork belly cured with salt and pepper.
Continue reading “Spaghetti Carbonara”Authentic spaghetti carbonara is easy to make, but the ingredients and technique are pretty precise. Guanciale (GOO-on-cha-lay) and pancetta are close enough in nature to interchange because they are both cured in a smoke-free environment. Guanciale is salt-cured pork jowl or cheek, deriving its name from guancia, which is Italian for “cheek.” Its salt curing process traditionally includes curing the pork jowl or cheek with a variety of spices. Pancetta is pork belly cured with salt and pepper.
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Lasagna
The first time I saw lasagna prepared, it was at my friend Scarlett’s house in the mid-1990s. As she pulled all those noodles from the boiling water and placed them neatly on waxed paper, I was both impressed and intimidated, realizing I needed an easier way. As it turns out, dry noodles layered with the sauce in the lasagna pan is incredibly easy. I use canned crushed tomatoes for their predictable moisture content. It not only guarantees that the noodles will cook to al dente, but that the dish will set up to the desired level of firmness.
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