Last edited by tomcat; 04-04-2020 at 10:52 PM.
Nice Tom, thing i always find staggering is the cost of what are essentially simple ingredients in Italian Restos - I love the food but baulk at what restos charge compared to eating the same food in rustic country surrounds in Italy, i never eat in them. I spent my first 8 years holidaying in Bordighera as the family had a place there.
...agree: I am fortunate enough to have Roman friends who have shown me their favorite trattorias on smaller side streets rather than the trendy establishments in Trastevere or the various piazzas. I feel most comfortable ordering in small mom & pop restaurants that offer limited seasonal menus, well-prepared meals, reasonable prices...and few, if any, tourists...
Majestically enthroned amid the vulgar herd
^ Bingo and the same advice travels well to almost any country with a culinary heritage.
EDIT
and yes the less on the menu the better.
What was the sauce?, please?
...just a basic tomato sauce: 4-5 medium tomatoes (blenderized with 2-3 tablespoons parsley), 6 cloves garlic (sliced), 1/4 cup EVOO, 2 chilis (with top-to-bottom slits), 1/4 teaspoon salt, 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 25 minutes uncovered.
I use this as a base for Puttanesca (adding anchovies, capers and olives) and a number of other sauces...some of which you may see here, Corona willing...
...^use onions if you prefer...Nonna was a garlic queen, however...the reason for the color change in this sauce is that the blenderized tomatoes/parsley mix was added to the juices from the cooked sausages rather than additional olive oil...
TC, have you ever done the sausage by taking it out of the casing? My neighbor Mrs Bettini taught me to do it that way, but I like seeing the way you did it as well. I will have to try your way soon..
This would give me serious heartburn, but it does look good, tc.
I've been cooking up a lot lately.. bra only at times too. Too much info, eh. lol
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