What did you have for dinner II?

#2,826
#2,826
Boca Vol said:
My wife's family is Italian...and when she makes gravy the whole house smells incredible.

Your recipe can't be bad with those ingredients! With that:

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Splendido!

Close enough, but no cigar vs. the meals I had in Italy... but very good.
 
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#2,827
#2,827
NEVolFan said:
Splendido!

Close enough, but no cigar vs. the meals I had in Italy... but very good.
Click to expand...

Well done! That's quite a task to try to pull something off that's been perfected for hundreds of years. :hi::good!:

I have a friend who brings his Gandmother's gravy to our golf trip and try as I might I can't replicate the flavor. There is just something missing. The only thing I can think of is let the little bit of tomato paste really caramelize with the garlic to get the "deep" flavor.
 
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#2,828
#2,828
NEVolFan said:
Splendido!

Close enough, but no cigar vs. the meals I had in Italy... but very good.
Click to expand...

Tifwiw. Next time try adding a little pork, pancetta specifically.

Try using a different white wine.

Try heavy cream instead of milk. The place in Milan may have used buffalo milk.

Try a couple of pieces of dried mushrooms, like porcino.

Try using butter instead of oil.

Try adding a little Parmigianino reggiano cheese about 30 minutes before its done.

They probably used fresh homemade tagliatelle, and put some of the water in the sauce.

They could have done 1, some, all or none of this. :)
 
#2,846
#2,846
The last leftover chicken enchilada cut into sections and served amid twice-cooked taters with onions & peppers - surprisingly tasty together.
 
#2,850
#2,850
Throw Together Thursday aka What's in the fridge/pantry, and what can we make with it?

Pasta with Shrimp dish.
~1 lb of medium/large white shrimp
2/3 of the trinity (green pepper, onion - no celery)
2" square of Pecorino Romano cheese
1/2 teaspoon garlic butter
1&1/2 tablespoons Ricotta cheese
4 slices bacon
4 handfuls of mostaccioli rigati noodles
1/2 cup unoaked(?) Chardonnay
olive oil

While the noodles were cooking to al dente...
Milled the pecorino romano
Sauteed diced onion & pepper in a tablespoon of bacon drippings, the 1/2 teaspoon of garlic butter, and a tablespoon of olive oil
added the wine and turned up the heat to reduce a bit
Reduced the heat, added the shrimp
When shrimp almost done, added ricotta & stirred to blend in
Added ~1/2 cup of the pecorino romano & blended in
Strained the noodles, tossed them in a drizzle of olive oil, added these
Stirred the mixture to blend and bring to even heat (shrimp perfectly done)

Served in bowls topped with pecorino romano cheese, crumbled bacon, and freshly milled black pepper

The wife liked it. I may just make this again. On purpose.
 
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