I now decided to go at least twice months eating in a Restaurant, also being at home. I like cooking too much, but input from another cook is always good, otherwise after while, I might become boring with my dishes.
Like this standard sauce ;-). It is excellent for nearly all white meet and pork
Recommended Wines: Divina Villa Black Label, Divina Villa white label, Nuricante Umbria Grechetto
Sure, not too tannic wines, because of the sauce and because of the white meat. I had a bottle of Mimoso from Catello di Montegiove. This is a blend of Montepulciano and Sagrantino, but very smooth, fitted perfectly. But a good structured White is clearly possible.
In my opinion Umbrian Sausages should never be eaten without a bottle of San Giovese. You need a bottle, because they are always so salty, that you need a glass at least for half a sausage....well you could drink water, but...
I am preparing now to move and want to consume as much as possible from the food I have and to buy as less as possible.
I had an aging piece of guanciale, which needed to be processed, some ham in big slices and 3 potatoes, an open package of "Gluten Free" pasta from Cannabis.
Friggitelli is a classical dish from the Italian cuisine. It is made from a special pepper, which is smaller than the normal bell pepper and elongated. They are panfried as a whole and I like the nearly burned taste of friggitelli.
Should I show the lamb head before cooking?
For a while in my life I was thinking that only those people have the right to eat meat, who also are willing to kill an animal (and see a bloody head of a dead animal)
Italian are principled, at least in their opinions on food 🙂 .
They get really upset about the German way of having bread, butter and cheese or ham. They abhor the combination fat and fat as butter and cheese, I admit this. And even ham is fat.
But: the Romans deep fry Ricotta ad Mozzarella. Isn't this fun? Adding fat by deep frying to already fatty cheese? :-).
Recommended Wines: Nuricante Umbria Grechetto, Assisi Young, Martavello
I drank Tili Young and it fitted well. Tili Young is strong but a bit spicy and youthfull. I would not have a too noble red with this dish. I really can imagine a good structured white as the Nuricante. And obviously also my Martavello Swiss Knife would fit.
This is another spring recipe. Fresh garlic you only get in spring. Asparagus you get now more often, but the little, best wild ones, only in spring and this is its season! Pork cheek (guanciale) is always in my fridge. I get into an existential crises if it is missing, same with spring onions as long as they are available.
These noodles got their name, because I found the main ingredient - fresh garlic- on a veggie stand along the SR71 from Montefiascone to Viterbo. Along the same street I found also the other ingredient: pork sausage from a farm with butcher shop.