ordered it for next week
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Cool, did you get some sage and parsley, too?:)
The sauce also comes best with continental butter, such as President (as it's not as salty/rich as British varieties, and has a lighter, creamier flavour): https://www.sainsburys.co.uk/gol-ui/...ed-butter-250g
Oh, and DON'T even think of using spreads or marg!:spew: ;)
Marco.
No mate, please **DON'T** use ghee, as it'll be too oily and heavy. Add some President butter to your order (as shown above), and it'll be perfect.
Would you like the princess to write out the recipe for the sauce?:)
Marco.
You don't need a lot of butter, mate. For one portion, probably 25/30g, max. It's just to coat the pasta, really. It's not meant to be swimming in it. Look at my plate again above:)
Your ghee idea will ruin it, honestly. It simply doesn't belong in Italian cooking.
Marco.
i might go for summat else then... butter is inclined to make me ill. not sure what it is in it tho as i love it.. shall see how im feeling. any other suggestions??
Actually, mate, just been talking to Del and she said ghee should be fine if you don't use too much!:)
Marco.
No worries, as I said you just want to coat the pasta thoroughly, with a little extra on the side. It's not meant to be a 'runny sauce', like with a tomato one or something.
Ghee just didn't seem right to me, but consultation with the expert proved differently, lol!
I'll ask her to write down the method she uses tomorrow, to combine the sage and parsley with the butter (or in your case, ghee) . She's in her princess room at the moment on Facetime with Sophie.
Marco.
Paella, mainly cooked by Tamzin with a bit of supervision by dad, very tasty.
https://uploads.tapatalk-cdn.com/202...e16e5c3a8e.jpg
https://uploads.tapatalk-cdn.com/202...1d0935d37b.jpg
Went out shopping today, so lunch was Eggs Royale (that is, Eggs Benedict with smoked salmon) with a cup of Jamacan Blue Mountain coffee at a local eatery:
https://www.jamaicablue.co.uk/store/chelmsford/
Your paella looks tasty as well. :)
...but you forgot to take your camera!:ner:;)
I'm going to start imposing fines for posts made here, devoid of pics. In that respect, see this room in a similar way to the classifieds, lol!
Jeez, when you're out with Happy, borrow her smartphone for less than 2 mins (your food won't even get cold), which is the time it takes to snap a pic, upload it to your chosen image-hosting site, and post it here, all with the ONE device - and if you don't know how, LEARN!:D
Marco.
Btw, Granty, to make your sage, parsley and butter sauce (as per yesterday), use approx 5 leaves of sage and 2 sprigs of parsley. Chop it all up finely and pop it in a frying pan (although you won't be frying anything).
Add approx a tablespoon of your ghee, stir it together and warm up on a medium heat (bring the heat up slowly, you don't want to burn the sauce, stirring occasionally to amalgamate all the flavours), and when it looks ready, simply pour it onto your (already cooked pasta), and btw, those Girasoli don't take much cooking before they're ready (al dente), so keep an eye on them, and finish with some freshly grated Parmesan, cracked black pepper, and a few whole sage leaves to garnish...
Remember, you don't want the pasta swimming in the sauce, as with the butter it'll make the dish too heavy and greasy, so just enough to coat the pasta thoroughly, with a little left over on the side to dunk in some bread!
Job done, and enjoy!:cool:
Marco.
Nduja, tomato and basil penne
https://uploads.tapatalk-cdn.com/202...3d399e55e5.jpg
Dunno, not tried it before. Might be ok, but whatever you do, DON'T use dried herbs, as they're not the same thing at all and will taste crap.
Pity, as we've got two massive sage plants in our garden:doh:
Marco.
Penne look good:)
I'm having veal escalopes in a fresh lemon and parsley sauce, with new potatoes, fresh spinach, and whatever other veg Del feels likes cooking!:D
Pics to follow...
Marco.
See how it goes, mate. It should be decent, but not the same as using fresh sage. Did you get the parsley ok?:)
Marco.
Gammon tonight, one of my favourites. :)
https://uploads.tapatalk-cdn.com/202...caaa8a87f5.jpg
As discussed, pan-fried veal escalopes in a fresh lemon and parsley sauce, with baby new potatoes, fresh spinach, asparagus and mangetout:
https://imagizer.imageshack.com/v2/1...922/or2nRe.jpg
...washed down with a rather nice bottle of Beaujolais Villages:cheers:
Marco.
Churz, chaps!:)
Fresh pasta sauce (pomorola) being made, using the last of the tomatoes from our polytunnel:
https://imagizer.imageshack.com/v2/1...924/wGRG1m.jpg
Reducing down slowly...
https://imagizer.imageshack.com/v2/1...924/8YShPg.jpg
And after a couple of hours, with skins blended in and ready to use:
https://imagizer.imageshack.com/v2/6...923/7765mA.jpg
:cool:
Marco.
delish
Yesh, it's just a touch better than Dolmio!:D
And cost next to hee-haw...
Marco.
Fantastic! Looks very nice. :)
Cheers mate, and in use... Firstly, pasta cooked 'al dente', with a knob of butter added, then stirred through for some extra flavour and sheen, along with freshly-ground black pepper:
https://imagizer.imageshack.com/v2/1...922/67HaOu.jpg
Sauce heated, with a little pasta water added, and ready to serve with some fresh basil leaves:
https://imagizer.imageshack.com/v2/1...924/G4YoQl.jpg
And the finished dish... Rigatoni con sugo di pomodoro e basilico, gratinata con Parmigiano Reggiano fresco:
https://imagizer.imageshack.com/v2/1...924/8Ds0DU.jpg
Just as it would be served in Italy!
:cool:
Marco.
Tasty dish.
Cheers mate, it was. We're just waiting now on your Girasoli with butter and sage!:)
Marco.
Luvly bit of pasta guv :D
I made a similar sauce with cherry toms but added sliced roast pork, mushrooms and chilli paste
https://live.staticflickr.com/65535/...2a330e77_o.jpg
Cheers, dude. I'm liking that pork dish - looks really tasty!:drool:
Marco.
Pasta all round tonight!
https://uploads.tapatalk-cdn.com/202...ea3040d07b.jpg
Lol... Sauce looks tasty! Can I give you a wee tip, though?
Spag bol works so much better served in a BOWL, than a plate. It's not only easier to eat, as you can use the edges of the bowl to help twirl the strands into a ball with your fork [the correct way, as no-one in Italy uses a spoon], but it's also easier to mix the sauce in with the pasta - plus everything stays warmer for longer, too!:)
If you want to do things properly, then this is the golden rule to follow:
Dried pasta (any shape) = serve in a bowl.
Fresh FILLED pasta (any shape, ravioli, tortellini, etc) = serve on a flat plate.
You would also serve fresh UNFILLED pasta, such as tagliatelle, in a bowl. Just if you're interested, otherwise ignore me and carry on as normal:D
Marco.
No comments, daftee?:)
Marco.
Lol@ told you off:D
Oh yes, you're a very BAD boy:spank:
How do you manage to eat it though, don't you just end up chasing the spaghetti around the plate?:hmm:
Anyway, Sue knows what to get you now for your Xmas!:lol:
Marco.
cooking up some beef meatballs today.
https://uploads.tapatalk-cdn.com/202...ce3a2d38c8.jpg
These are quite good -
https://www.amazon.co.uk/Royal-Genwa...4035305&sr=8-4
Indeed, or even just use some deep soup bowls:)
Marco.