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Tinned mince
Broccoli and anchovy orecchiette
Spaghetti Carbonara but it has to have guanciale in it
Pesto
Rank and 90s as fuck.
Never met anyone who doesn’t like pesto. A timeless classic.
Tomato and ricotta is good with orecchiette too. Do you know anywhere that sells orecchiette? The dough is easy to make but it's fiddly to do the shapes.Tinned mince
Broccoli and anchovy orecchiette
Spaghetti Carbonara but it has to have guanciale in it
Tomato and ricotta is good with orecchiette too. Do you know anywhere that sells orecchiette? The dough is easy to make but it's fiddly to do the shapes.
I can never make it well. Don’t know where I’m going wrongOlive oil, garlic and chilli is class. Aglio e olio.
Came here to say this. Aglio Olio e Peperoncino. Using the very best olive oil you can getOlive oil, garlic and chilli is class. Aglio e olio.
And should never be cooked using creamCarbonara is not actually a sauce. it should be virtually dry.
I can never make it well. Don’t know where I’m going wrong
That's a great site, cheers.Good shout...the little one made a spinach and ricotta cannelloni last week, forgotten how nice the simple stuff can be.
As for orecchiette, haven’t looked for it for a while, but Sainsburys used to sell it in the taste the difference range, or here online which I use canny often for pizza ingredients
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I like it - she doesn't.Pasta alla norma's a good one as well Chris. Can't go wrong with aubergine.
It shouldn't like. I get what you're saying about it now being the sauciest of sauces, but it should be nowhere near dry. If it is you've overcooked it.Carbonara is not actually a sauce. it should be virtually dry.
For authentic carbonara the only thing binding it should be an egg yolk ,with the other ingredients of garlic, parmesan and a pancetta style protein.Any other additons with the exception of a spot of water from the cooking pot (though its not usually the done thing for this dish) to make it saucier is fine for personal taste but it is no longer Carbonara .I like it - she doesn't.
It shouldn't like. I get what you're saying about it now being the sauciest of sauces, but it should be nowhere near dry. If it is you've overcooked it.