Thursday, May 29, 2008

In bianco

It is said that Italians feel that eating food in bianco (white food) serves to settle an upset stomach and give the internal organs a rest.
That is pretty much why I decided to make Spaghetti with garlic, onions & guanciale from Molto Italiano on Tuesday.
We have had a hectic week so I've been making lots of repeats (including that awesome chicken, sausage & sage dish), with a quick trip up to Oregon over the long weekend, so something simple was in order. This dish is basically Amatriciana without the tomato sauce. I used pre-cubed pancetta from Trader Joe's in place of the guanciale (it is on my list of things to do, really!... too many charcuterie plans, so little time). I found that it didn't really crisp up like I wanted it to... next time I'll just use good bacon. This dish was nice, but not spectacular. I also subbed parmesan as I was all out of romano (a situation that has now been remedied).
No picture, it was pretty un-photogenic and looked nothing like the picture in Molto Italiano.
Next up some new stuff, plus I'm baking an old traditional English/Australian pudding today. Yikes!

1 comment:

ntsc The Art of The Pig said...

Well one of the nice things about a lot of charcutere is that it just involves time.

My current ham has been hanging five months now.

My wife is trying to figure out what to do with 14 pounds of dry cured ham