Wish me luck!
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Wish me luck! I'll try to do Pollo Arrabbiata tonight and see whether it pleases my lovely wife. She claims to enjoy my cooking at all times but I'm pretty sure she has backup plans for when I cook poorly.......
Next on the list is Calabrese Nduja Pasta!
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@mycotropic I love recipes that are more guidelines than rules. Seriously. I have the Napoli book from that series, and the only thing stopping me from cooking with it is every recipe is for six people. We are but two, and not in need of that many leftovers.
That recipe you're making sounds right up my alley.
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G gustavinobevilacqua@mastodon.cisti.org shared this topic
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I have three (and will stop now), Umbria is the best but Toscana is quite nice. Sardegna is weird and I haven't found anything to cook from it yet. You know about the website right; https://italyinbocca.com/
If you see any recipes that you'd like to try from their directory page and I have the book, just ask and I'll send you a picture of the page!
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If you need first hand suggestions about Piedmontese or Ligurian cuisine feel free to ask me.
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@GustavinoBevilacqua @GramrgednAngel
Are you suggesting that "PIEMONTE IN BOCCA" is a worthwhile addition to my collection? I mean this is quite a selling point;
"Similar to other Northern Italian cuisines, veal, wine, and butter are among the main ingredients used in cooking."
Also, grazie mille for your offer and if you share the recipe for a dish you like then I'll make it and share it with my family.
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It's not just "butter", but "butter you find after some hour of mountain walking to reach a shepherd whose cows ate edelweisses", a totally different experience!
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@GustavinoBevilacqua@mastodon.cisti.org @mycotropic@beige.party @GramrgednAngel@beige.party one of the key steps in cooking Bagna Cauda, is letting garlic and anchovies melt in fat.
Our cuisine was obviously designed by a mad time traveling cardiologist with a grudge against humanity. -
@bovaz @GustavinoBevilacqua @GramrgednAngel
Kind of how I view most every German recipe; "fry a pound of chopped onions in a pound of chopped bacon."
