Pasta: Difference between revisions

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[https://www.177milkstreet.com/stories/orecchiette-pasta-crunchy-broccolini-sauce by MILK STREET]

Da Scalo rolls hunks of the dough into thin ropes, and cuts each into ½-inch chunks. Then—with a quick flip of a small knife—one at a time she drags each chunk across the table, transforming it into the tiny cup-like orecchiette pasta for which Puglia (the heel of the Italian boot) is known. They will dry on a screen in the sun for an hour before being bagged and sold to passersby and local chefs who whir past on scooters.

=====From Sicily, the Real Pasta con Fagioli=====

[https://www.177milkstreet.com/stories/from-sicily-the-real-pasta-con-fagioli by MILK STREET]

Accessed only via up-down-side-to-side-over-and-again gut-wrenching roads, the business until recently was owned by the Mafia, the vintages named for the family’s children. Because of course. Yet neither the drive nor the lineage seems to bother the winery’s cook, Piera Ferruzza, who’d agreed to teach me rustic Sicilian cooking.

At the moment, she’s more focused on her beans—plump, brown borlotti that have simmered for an hour with chopped yellow onions and rosemary, the first and richly aromatic stage of pasta con fagioli, which she is preparing for me and Salvatore Messineo, the retired stolen art investigator to whom the Italian government entrusted the winery when it was taken from the Mafia. Because of course.

Pasta: Difference between revisions

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@@ Line 245: / Line 245: @@
 [https://www.177milkstreet.com/stories/orecchiette-pasta-crunchy-broccolini-sauce by MILK STREET]
   Da Scalo rolls hunks of the dough into thin ropes, and cuts each into ½-inch chunks. Then—with a quick flip of a small knife—one at a time she drags each chunk across the table, transforming it into the tiny cup-like orecchiette pasta for which Puglia (the heel of the Italian boot) is known. They will dry on a screen in the sun for an hour before being bagged and sold to passersby and local chefs who whir past on scooters.
+=====From Sicily, the Real Pasta con Fagioli=====
+[https://www.177milkstreet.com/stories/from-sicily-the-real-pasta-con-fagioli by MILK STREET]
+ Accessed only via up-down-side-to-side-over-and-again gut-wrenching roads, the business until recently was owned by the Mafia, the vintages named for the family’s children. Because of course. Yet neither the drive nor the lineage seems to bother the winery’s cook, Piera Ferruzza, who’d agreed to teach me rustic Sicilian cooking.
+At the moment, she’s more focused on her beans—plump, brown borlotti that have simmered for an hour with chopped yellow onions and rosemary, the first and richly aromatic stage of pasta con fagioli, which she is preparing for me and Salvatore Messineo, the retired stolen art investigator to whom the Italian government entrusted the winery when it was taken from the Mafia. Because of course.