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Tag Archives: Pancetta
Broccoli has the Power to Divide
From an American president who famously told his country that having loathed broccoli all his life, he’d decided it would never be on White House menu’s for as long as he stayed in his Oval House. The broccoli farmers of … Continue reading
Posted in Alliums, Best Pasta, Blue Collar Gastronomy, Brassica's, Nonna's Cooking, Onions, Real Italy, Salad, Southern Italy, Techniques
Tagged Broccoli, Cime di Rapa, Friarielli, Gennaro's Delicatessen, Lazio, Naples-Campagna, Orecciette, Oval Office, Pancetta, President Bush Snr, Puglia, White House
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Thick or Thin and when to Tip
‘Fick or Fin’ makes a difference. Forget the Beckhams as in the old London cabbie joke.Just concentrate on enjoying ham, roast meat, cheese, etc to the optimum by how it’s sliced. Continue reading
Posted in Batterie, Blue Collar Gastronomy, French Markets, French supermarkets, Kitchen Equipment, Proscuitto Crudo, Slicing Machine
Tagged Ardennes Ham, Berkel Slicers, Black Forest Ham, Blue Collar Gastronomy, Gennaro's Delicatessen, Genuine Balsamic Vinegar of Modena, Grana Padano, Italian cooking, kitchen utensils, Mountain Cheeses, Pancetta, Parmesan, Simpson's-in-the-Strand traditions, Tipping
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Stale Bread = Blue Collar Gastronomy
What to do with stale bread – not white sliced, but real bread? The English have Bread & Butter Pudding and, for about two weeks’ only, Summer Pudding. The Americans have French Toast. Across Europe, stale bread figures large in too many … Continue reading
Posted in Blue Collar Gastronomy, Food travel, Kitchen Equipment, Kitchen Tips, Techniques, Traditions at Table
Tagged Blue Collar Gastronomy, Bread, Bread and butter pudding, Bruschetta, Cooking techniques, Fresselle, Gareth Jones, Gareth Jones Food, Kitchen Tips, Migas, Pan Catalan, Pancetta, Panzanella, Sopa di Ajo, Stale bread, Summer pudding, UK Food Industry
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The Charcoal Burner’s Wife
I am not cross referencing Heston Bee with this old style dish of Spaghetti with Eggs & Bacon. Nope, pasta in a wash of beaten whole eggs with grated Parmesan and Pecorino Romano, sharpened with tiny jewels of smoked pancetta or rolled coppa … Continue reading
Posted in Best Pasta, Blue Collar Gastronomy, Ingredients, Techniques, Traditions at Table
Tagged Ada Boni, Coppa, Guaciale, Pancetta, Peck, Spaghetti alla Carbonara, Whole Foods
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