Pasta: Difference between revisions

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[https://www.177milkstreet.com/stories/with-spaghetti-and-clams-the-sauce-is-in-the-shell by MILK STREET]

The bigoli emerges from the bronze die thick, rough and hot to the touch, snaking itself into coils that slink over the cook’s outstretched hand to form bundles of fresh pasta he arranges one after another in a tray. It’s one of the sexiest things I’ve ever seen, pasta so fresh and extruded with such pressure that it steams.

=====In Venice, Parmesan, Radicchio and Walnuts Marry to Create the Perfect Pasta=====

[https://www.177milkstreet.com/stories/in-venice-parmesan-radicchio-and-walnuts-marry-to-create-the-perfect-pasta by MILK STREET]

Morning sun splashing off the rippling canals turns the wine and Aperol spritzes into gems, the clustered glasses glowing golden and ruby. Venice, after all, is a drinking town. And by 10 a.m. the crowds gathered at bistro tables along Rio Della Misericordia—or River of Mercy—may well already be onto their second or third pour.

It’s part of Venetians’ deliciously peculiar relationship with bars, which open early and from which emerge dozens of cicchetti, small bites of savory nibbles nestled onto crostini or polenta. Baccalà mantecato, a pâté made from dried salt cod, is classic. But there also are tiny potatoes fried with rosemary. Hard-cooked eggs with anchovies. Dozens of cheeses. Mushrooms bathed in herbs and oil. Bitter greens sautéed with garlic and chili.

Pasta: Difference between revisions

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@@ Line 227: / Line 227: @@
 [https://www.177milkstreet.com/stories/with-spaghetti-and-clams-the-sauce-is-in-the-shell by MILK STREET]
   The bigoli emerges from the bronze die thick, rough and hot to the touch, snaking itself into coils that slink over the cook’s outstretched hand to form bundles of fresh pasta he arranges one after another in a tray. It’s one of the sexiest things I’ve ever seen, pasta so fresh and extruded with such pressure that it steams.
+=====In Venice, Parmesan, Radicchio and Walnuts Marry to Create the Perfect Pasta=====
+[https://www.177milkstreet.com/stories/in-venice-parmesan-radicchio-and-walnuts-marry-to-create-the-perfect-pasta by MILK STREET]
+ Morning sun splashing off the rippling canals turns the wine and Aperol spritzes into gems, the clustered glasses glowing golden and ruby. Venice, after all, is a drinking town. And by 10 a.m. the crowds gathered at bistro tables along Rio Della Misericordia—or River of Mercy—may well already be onto their second or third pour.
+It’s part of Venetians’ deliciously peculiar relationship with bars, which open early and from which emerge dozens of cicchetti, small bites of savory nibbles nestled onto crostini or polenta. Baccalà mantecato, a pâté made from dried salt cod, is classic. But there also are tiny potatoes fried with rosemary. Hard-cooked eggs with anchovies. Dozens of cheeses. Mushrooms bathed in herbs and oil. Bitter greens sautéed with garlic and chili.