Pasta: Difference between revisions
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[https://www.seriouseats.com/the-right-way-to-sauce-pasta by J. Kenji López-Alt 26/8/23 serious eats] | [https://www.seriouseats.com/the-right-way-to-sauce-pasta by J. Kenji López-Alt 26/8/23 serious eats] | ||
You see, this isn't the kind of Italian restaurant where one would go to order grappa. It's the kind of Italian restaurant where the house wine comes in a box and the parmesan comes pre-grated in a shaker on the table. It's the kind of Italian restaurant I imagine Billy Joel crooning about. I actually kinda like these sorts of restaurants, in a cheesy way (literally and figuratively). I like ripping off chunks of overly soft and saturated garlic bread, and the waiters who come around with the oversize pepper mill, as if it can rescue limp baby spinach (with dressing always served on the side). And then there are the meatballs as big as your face, and the extra-extra-fried calamari with its ramekin of tomato sauce for dipping. | You see, this isn't the kind of Italian restaurant where one would go to order grappa. It's the kind of Italian restaurant where the house wine comes in a box and the parmesan comes pre-grated in a shaker on the table. It's the kind of Italian restaurant I imagine Billy Joel crooning about. I actually kinda like these sorts of restaurants, in a cheesy way (literally and figuratively). I like ripping off chunks of overly soft and saturated garlic bread, and the waiters who come around with the oversize pepper mill, as if it can rescue limp baby spinach (with dressing always served on the side). And then there are the meatballs as big as your face, and the extra-extra-fried calamari with its ramekin of tomato sauce for dipping. | ||
=====13 Homemade Pasta Sauces to Make When You're Tired of Marinara===== | |||
[https://www.seriouseats.com/homemade-pasta-sauces-beyond-marinara-11887613 by Emily Johnson 17/1/26 serious eats] | |||
his collection of recipes features our best versions of the classic pasta sauces you crave, so you can treat it as an advanced class in Italian saucemaking. Start, perhaps, by nailing delicate emulsifications in sauces like carbonara or alfredo. Next, play with several Bolognese methods to decide which is your favorite—a combination of every kind of luxurious meat, or a simple ground-lamb variety. Finish by understanding that Genoese pesto made with the mortar and pestle really is superior in flavor. | |||
