Oh yes. Oh yes indeed! :)Quote:
Originally Posted by Marco
Printable View
Oh yes. Oh yes indeed! :)Quote:
Originally Posted by Marco
Lol - does the 'chef-ay' description meet with your approval too, sire?:D
Marco.
Gotta love your knife, this Tojori Santoku has been serving me well for five years. Together with my Global Vegetable Knife and Opinel Bread Knife and paring knife, it is part of The Essential Four [emoji4][emoji106]
https://uploads.tapatalk-cdn.com/202...086d25df6b.jpg
Sent from my iPhone using Tapatalk
This was probably one of the best Tom sauces I have ever made.
Made it up as I went along.
Red wine, sweet smoked paprika, red chilli, organic ketchup, tin chopped tomatoes with basil, red wine vinegar, lots of fresh garlic, ev olive oil, Tom purée, Angus beef meatballs, salt, soy sauce, parmesan, pepper, onion, whole nocellara olives and love.
Served on spaghetti or possibly linguini tossed in ev olive oil.
Not a looker but what a taster!
https://uploads.tapatalk-cdn.com/202...abea182361.jpg
Actually, I think it looks pretty good! You can tell that the sauce is tasty because the colour is nice and rich:)
Golden rule though, if you want to be authentic... Spag should never be served on a flat place, only in a bowl;) Make it easier to eat that way, too...
Marco.
Well I make no claims for authenticity for a made up as you go along recipe.
The pasta was DeCecco spaghetti and not linguine.
Anyway, 100% baked breakie. So much less mess than frying. Arguably better anyway.
https://uploads.tapatalk-cdn.com/202...4e6caed2b4.jpg
No I must say, for me the sauce does look good (verging on very good), contrary to what you think, and De Cecco make the best dried pasta:)Quote:
Originally Posted by User211
Brekkie looks good, too!
Marco.
Missed an ingredient in the sauce, some chopped thin sliced Spanish chorizo.
One thing I liked about that recipe was the small Angus meatballs. It fits better with spaghetti than bigger ones, and there wasn't too much meat as a result.
For me, spaghetti with tomato based sauces aren't really an attractive dish. Some fresh basil leaves would have lifted the looks to at least provides some colour contrast.
And yes that pasta is good. I hesitate to say the best dried pasta I have had, though.
Yeah, best available in a supermarket. I can tell you though that De Cecco is pretty much the de facto standard in households in Italy. Barilla is also very good and a popular favourite.
I'd disagree that tomato sauce pasta dishes aren't attractive, but that's a personal taste thing. However, they can be enhanced with some careful presentation. In that respect, serving any dried (non-filled) pasta in a bowl, rather than a plate helps, as you can twirl/pile it up, to give the finished dish a 'fuller' appearance.
The general rule though, if you want to be authentic, is serve dried pasta in bowls and fresh (filled) pasta on flat plates, the latter simply because it's easier to eat whole pieces of filled pasta that way (opposite applies with spaghetti), and in a bowl it doesn't show it off properly:)
Also (although as always it's down to personal preference), the right way to apply the sauce, so that every bit of pasta (in this case spaghetti) is properly coated, is to pour the sauce into the same pan containing the pasta (after it's been boiled to an 'al dente' consistency and drained), pop in a knob of butter along with some freshly ground pepper, and toss everything together, so that all the ingredients combine and mix thoroughly, coating every strand of spaghetti, then simply pour the contents into a bowl and apply freshly grated Parmesan on top (and/or fresh basil leaves if necessary).
Plus, when heating up the sauce, always add a good tablespoon full of the pasta water (which should be well salted and contain a little olive oil), and which will also help add flavour. That's how Del and I do it (and also most Italians):cool:
Marco.
Today's luncheon... To start, Gravadlax of Scottish smoked salmon with a dill vinaigrette and Parmesan crumbles, fresh capers and a salad of pickled cucumber, red onion and chilli:
https://imagizer.imageshack.com/v2/xq90/922/rxsLnQ.jpg
Followed by pan-fried Gressingham duck breast in a red wine and fresh cherry sauce, with mashed potato, greens and rainbow carrots:
https://imagizer.imageshack.com/v2/1...923/4cm3zr.jpg
https://imagizer.imageshack.com/v2/1...922/CRc6zH.jpg
:cool:
Marco.