It is chef Glenn D'Amore ( " love " in French). What a name for a chef. He did have/has a gifted palette, I suppose if you think of the big "picture" of food.
He also has a gifted "palate," which was my intended meaning in the previous post.
He did teach me how to make pasta alla carbonara( charcoal maker's pasta) with pasta of your choice, including bacon ( pancetta), cream, stirred eggs, parmesan cheese, black pepper and garlic.
Chef Mario Batali does a version w/ rigatoni , pancetta, and the rest, including olive oil and green peas. and plenty of shredded Parmigiana-Reggiano cheese, his all time favorite.He uses water to bring the pan sauce w/ pasta included to the right consistency.
When you are looking for something quick and delicious to make for your family or friends, you should remember this recipe. You can use American bacon instead of the Italian pancetta, and we all love what bacon does to a dish - exceptional flavor w/o too much meat. We eat plenty of meat in America, already.
Here the meat is used for flavor rather than as the "meat" of the meal. Don't forget the green peas.
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