buckytom
Chef Extraordinaire
welcome, ragno. great recipe, much like your english.
i've had locally made guanciale (made by italian americans here in the suburbs of nyc) and you're right; it is fantastic!
and yes, peccorino romano is certainly a step above regular parmesan in sharpness and flavour.
now, if i could only get my hands on freshly made buffala di mozzarella, i'd be in heaven. just 2 days later, and it's not the same thing. all of the subtle sweetness is gone.
can i ask you for your recipe for fresh pastas? for a basic sugo di pomodoro and the like?
ti ringrazio anticipatamente.
i've had locally made guanciale (made by italian americans here in the suburbs of nyc) and you're right; it is fantastic!
and yes, peccorino romano is certainly a step above regular parmesan in sharpness and flavour.
now, if i could only get my hands on freshly made buffala di mozzarella, i'd be in heaven. just 2 days later, and it's not the same thing. all of the subtle sweetness is gone.
can i ask you for your recipe for fresh pastas? for a basic sugo di pomodoro and the like?
ti ringrazio anticipatamente.