jaykush
mmmm hash
as opposed to the italian grandmothers week of tomatoes cooking on the stove.
mmmmmmm just thinking about it makes me hungry. my friends mom used to make sauce this way. i think it cooked for 3-4 days.
as opposed to the italian grandmothers week of tomatoes cooking on the stove.
i also am highly amused by those "traditionalists" who can't understand that neither tomato nor hot pepper(chile) are traditional foods of italy. NONE of these recipes existed before the mid 18thc.
So how do you folks make tomato sauce from fresh tomatoes?
Perhaps this is the step I have been missin, an why I feel I have to cook em so long. I attempt to cook em to the consistency I'm after, instead of physically or mechanically alterin em.
I'll try that next round an see how that goes.
But I'm never gonna get any better ifn I don't keep tryin.
I just about crapped in my pants Jay..friggin awesome job..
how can one go wrong with cream, shallots and prosciutto with that beautiful pasta..
I'm making some homemade pancetta next week..my first try..it's been hard finding pork belly but think I found a source..I'll be posting on the meats tread
While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.
What's brown butter?