Italian night
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wrote on 8 Aug 2020, 22:45 last edited by
Italy is everywhere!
I have a feeling I'm going to evangelize this recipe. The sauce is amazing, especially for something so simple. The flavors of tomatoes picked yesterday I guess.
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Both sound delicious!
I just cracked open the Italian red too, Opti. Got a case of this stuff on deep discount - $6 a bottle and it's really quite good. I think it got cut to half price because the screw cap is really hard to open. I can handle that. Cherries, tar, violets and a little taste of fennel.
wrote on 8 Aug 2020, 22:47 last edited by@Mik I'll have to check that out. Six bucks is a steal! I bought the cheapest Sauvignon Blanc at my local place, which was Dark Horse. Not a bad cheap wine. Very crisp.
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Both sound delicious!
I just cracked open the Italian red too, Opti. Got a case of this stuff on deep discount - $6 a bottle and it's really quite good. I think it got cut to half price because the screw cap is really hard to open. I can handle that. Cherries, tar, violets and a little taste of fennel.
wrote on 8 Aug 2020, 22:53 last edited by@Mik said in Italian night:
Cherries, tar, violets and a little taste of fennel.
Tar? Did you say tar???
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wrote on 8 Aug 2020, 22:53 last edited by Mik 8 Aug 2020, 23:04
Yep. It's pretty common in fuller bodied Italian wines.
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wrote on 8 Aug 2020, 23:01 last edited by
The most simple original thing I do to pasta (rigatoni or penne) is add butter, olive oil, garlic powder, grated pecorino, oregano, red pepper flakes, and salt. It’s not really a meal but a bachelor special. Tastes awesome.
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wrote on 8 Aug 2020, 23:03 last edited by Mik 8 Aug 2020, 23:03
Sounds delicious. I like it with just olive oil, garlic, salt and pepper and some crushed red pepper. Simple and satisfying.
I'm trying to master Cacio e Pepe, which is a lot more difficult than it looks to get the sauce right without the cheese clumping up.
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wrote on 8 Aug 2020, 23:07 last edited by
Mine: EVOO, salt & pepper, red pepper flakes and very light parmesan.
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wrote on 8 Aug 2020, 23:09 last edited by
Sounds delicious! We had salmon burgers with corn on the cob.
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wrote on 8 Aug 2020, 23:17 last edited by
Yep. You need this recipe. Delicious.
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wrote on 9 Aug 2020, 12:59 last edited by
Back in the dim mists of time, Mik might have meant something else with his thread title...
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wrote on 9 Aug 2020, 13:28 last edited by
No Italians. But the was this one French girl.
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Both sound delicious!
I just cracked open the Italian red too, Opti. Got a case of this stuff on deep discount - $6 a bottle and it's really quite good. I think it got cut to half price because the screw cap is really hard to open. I can handle that. Cherries, tar, violets and a little taste of fennel.
wrote on 9 Aug 2020, 16:45 last edited by@Mik said in Italian night:
Both sound delicious!
I just cracked open the Italian red too, Opti. Got a case of this stuff on deep discount - $6 a bottle and it's really quite good. I think it got cut to half price because the screw cap is really hard to open. I can handle that. Cherries, tar, violets and a little taste of fennel.
If u want to see a great movie which features Abruzzo , watch “The American” with George Clooney.
And they even serve a Montepulciano d’Abruzzo in one of the scenes.
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wrote on 9 Aug 2020, 16:53 last edited by
Montepulciano is, I think, the most versatile food wine ever. Only Zinfandel comes close. But I love Italian wines, and even French cuisine started in Italy.
