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The beans are the protein in the first dish & there is Boarshead bacon in the carbonara.
Those dishes look great, I would just by the orecchiette dry, they would be tricky to make fresh, you need to be an old Italian lady to get the hang of making them fresh.
Those dishes look great, I would just by the orecchiette dry, they would be tricky to make fresh, you need to be an old Italian lady to get the hang of making them fresh.
I'm determined to do it so I can serve them at the restaurant I work at.
Those dishes look great, I would just by the orecchiette dry, they would be tricky to make fresh, you need to be an old Italian lady to get the hang of making them fresh.
oh come on fresh pasta isn't hard. maybe getting the shape right.
although we had family friends and he'd make potato gnocchi. I miss those.
oh come on fresh pasta isn't hard. maybe getting the shape right.
although we had family friends and he'd make potato gnocchi. I miss those.
Yeah getting the shape of the ears takes some practice, kind of like gnocchi. I do like dried pasta too because I like my pasta al dente and I can control the firmness easily with dried.
I've got gnocchi down, read a long article years ago about it & experimented until I got it perfected. They literally melt in your mouth & I've served them countless different ways.
We used to use a commercial brand orecchiette, I didn't like how al dente they were even after cooking so I stopped ordering it. Now that my interest is piqued doing them with fresh pasta, I will keep testing it until I've got it down so I'm able to present it to the owner for tasting & judgment. I literally answer to one person(owner) where I work so it's kind of nice that way & she let's me experiment.
I've never tasted any like that but it must be damn good to go to all the effort to perfect it. We had homemade salmon patties, baked potato, and peas for me and salad for her . . we live a simple life and eat like it. Maybe that's why the kids passed on dinner last night. Homemade tacos.
I rarely get to taste the end product which will be sent out for service, just the components like testing the gnocchi to make sure they will hold their shape when boiled & for proper seasoning. Being in Central FL means I've got access to fresh seafood year round & that tomato saffron cream sauce is so versatile that it can used for so many dishes, the color is almost fluorescent orange & flavor is phenomenal.
I had a few regulars request that I make them veal chop parm($60/ea), had the time so I made it happen. Sorry I don't have a plated finish product, just after it came out of the convection oven. Keep in mind this is on a half sheet pan, as you can see I can only fit two of them.
02-11-2021, 01:33 PM
