Pasta: Difference between revisions
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[https://www.seriouseats.com/roasted-zucchini-tomato-pasta-vegan by J. Kenji López-Alt 10/8/18 serious eats] | [https://www.seriouseats.com/roasted-zucchini-tomato-pasta-vegan by J. Kenji López-Alt 10/8/18 serious eats] | ||
A couple months back I was having dinner at Emilia Romagna, a fantastic Italian restaurant in my wife's native Bogotá, Colombia. We ate great antipasti and fantastic handmade pasta with sauces ranging from hearty meat ragús to lighter vegetable-based preparations. But the one thing that stuck out to me was the ratios: There was so much sauce, to the point that there was almost more sauce than pasta. I talked with the chef—Daniel Castaño, a Colombian native who spent time honing his craft at Mario Batali's restaurants in New York—about what was up. | A couple months back I was having dinner at Emilia Romagna, a fantastic Italian restaurant in my wife's native Bogotá, Colombia. We ate great antipasti and fantastic handmade pasta with sauces ranging from hearty meat ragús to lighter vegetable-based preparations. But the one thing that stuck out to me was the ratios: There was so much sauce, to the point that there was almost more sauce than pasta. I talked with the chef—Daniel Castaño, a Colombian native who spent time honing his craft at Mario Batali's restaurants in New York—about what was up. | ||
=====5 Pro Chefs Make Their 5-Ingredient Pasta Recipes===== | |||
[https://www.bonappetit.com/video/watch/test-kitchen-talks-5-pro-chefs-make-their-5-ingredient-pasta-recipes by bon appetit] | |||
Join Brad Leone, Melissa Miranda, DeVonn Francis, Chrissy Tracey, and Zaynab Issa in the Bon Appétit Test Kitchen as they each prepare a tantalizing pasta dish with only 5 different ingredients. | |||
