O.m.g.
Who else got the fabulous May 2011 bon appetit Italy Issue? This is the pasta on the cover, from an amazing article called "Pasta Perfect: a BA cooking manifesto." bon appetit, this is what you should be doing every issue: putting together an article based on skills the home cook can use to elevate the featured dish to restaurant quality. One of my favorite quotes: "It's a unified, flavor-packed dish, not a bowl of noodles with a bunch of sauce dumped on top." So true! Why have I never noticed that I dump at home, but restaurants blend sauce and pasta together?
And the gushing continues: never again will I underestimate a simple pasta with pomodoro sauce. The sauce, made with only olive oil, onion, garlic, tomatoes, crushed red pepper, basil and parmesan, was simple and classic, yet also tangy, spicy, creamy and fresh. The sauce took a bit of time to put together, but for me, from now on, this is it. No cheating, no substitutes.
Next up from this article? The cacio e pepe. Can't wait!
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