great stuff.... "long may his lum reek" as they used to say :)
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great stuff.... "long may his lum reek" as they used to say :)
Tortellini, veg in Arrabbiata sauce. sprinkling of cheese
https://uploads.tapatalk-cdn.com/201...62e4e42e6a.jpg
A "sprinkling of cheese" indeed! But it's not parmesan... ;)
Otherwise it looks good, and so enjoy it! :)
Marco.
lol, didnt have any, just mild cheddar. beggars cant be choosers...delish it was. apple crumble for afters too:eyebrows:Quote:
Originally Posted by Marco
Once an Italian, always an Italian. :PQuote:
Originally Posted by Marco
I have been working on my ragu tagliatelle recently, keeping it ultra simple with no herbs, just carrots, celery, onion (sautéed in butter for at least 10 minutes, making sure not to brown it), chopped tomatoes & a squeeze of purée, glass of red wine, pork & beef mince, salt & pepper and a 3hr simmer. Maybe a dash of milk (or just splashes of water to stop it drying out) and maybe some pancetta / streaky bacon If I have it.
Sounds good - keep it simple (always working on the principle of 'less is more') and use the freshest, best quality ingredients you can find, is the key to authentic Italian cooking! :)
Marco.
Cheesy baked spud & baked beans here. Should be ready shortly. Yum!
Not doing anything fancy 'cos I'm on my own tonight.
Found a lovely, fatty piece of brisket, from ‘the point’, so after a sear, into in a slow cooker for over 14hrs. Loads of shallots, onion, carrot, celery, at least 6x garlic cloves, salt and pepper, good couple of pinches of fresh thyme leaves, beef stock, with the veggie / searing pot deglazed with just over 1/2 a bottle of Black Sheep ale. Thicken during the last 3hrs or so with a roux or some cornflour and water. Suet dumplings are now in, baked sweet potatoes in the oven and peas ready to be boiled. Trying not to be impatient with the dumplings...
Love brisket and dumplings too. I usually simmer mine in stock for a few hrs then let it cool in juice. Prefer a leanish bit this way.. that sounds a nice way and might give it a go.:)