technically Fileja Calabresi, but spewing that three times fast is a mouthful of marbles gone horribly sideways, plus ain’t alliterative! in any case, is spaghetti epitomized to the nth degree… and then some!
danssauce is a culmination of time+effort… as well as my superduperchefskillset!!
… and for all ya foodies out there… shite def don’t get better than this!!
hi… my name is al! al dente! the REALDEAL al dente!! hmm… jealous Tiff K, lol? I HOPE yer kicking yerself right now, lol? AND, btw… day/weather turned out to be absolutely beautiful! was no excuse/reason ya couldn’t have done a meatball/spaghett drive-by!
… and, yes, I did say spaghett!
… quickie post, as I’ve been non-stop, busting’ my balls!
I haven’t been posting many food posts, certainly not like I did in the past. I’m lazy, even w/ this one. I omitted important pics. It’s my home made sauce, and hand made meatballs – I play around and tweak them ever so slightly occasionally. This time, instead of breadcrumbs I used day old bread. I put the loaf out on the counter to make it more stale (drier, easier to work with), and then broke it up, crumbing it. I also grilled the meatballs on my Weber grill using hardwood lump charcoal. I did it not so much for the flavour, I mean it definitely adds a different dimension … my main motivation was not wanting to create a splattering, greasy mess in my kitchen which I’d have to clean, and this worked beautifully browning (blackening really) the meatballs. And, yes this is the glory pic that is missing. Then it was a matter of tossing them into the sauce, simmering for an hour or two. Oh, I also used Barilla extra long spaghetti (comes in a bag, not box) for fun too!
… sorry Stones, lol! Shoulda read Goat’s Leg Spaghetti … but who the hell’s ever heard of that shit, lol?! Made this a few days ago, I bought goat shanks (front leg) from my fave Indian meat purveyors … and treated it/made it osso buco style! Was awesome, so tender and surprisingly, mild tasting … did I just invent something?! Mangia mangia!
Great, great restaurant on Dundas … had the best fucking time!! We ordered the WHOLE menu … minus 4 starters, and 1 main, lol!! After dinner, we walked up to College St. for gelato … was so pleasant, despite the humidity … the walk I mean, the gelato was through the mofo roof sublime too!! A few pics y’all!!
Campagnolo Wednesday, July 17, 2013 Menu
Veal Carpaccio
Burrata
Bone Marrow
Spaghetti
Fettucine
Lamb
Trout
… and the damages
Cooler temps precipitated this … plus I had all the ingredients (pretty much), AND love using fresh herbs from my garden while I’m still able to – so the deal was sealed.
Italian spaghetti (loops around – VERY long):
Homemade sauce gently simmering away:
Pan sautéed shrimp in white wine, butter sauce – fresh oregano too:
Handfuls of whole basil leaves thrown in at the very end (along with the shrimp):
Combined with the pasta (this is KEY), NOT simply spooned on top:
Vino – red, any good Italian wine … Bread – crusty, peasant loaf … and YES Cheese (give a rat’s ass ’bout any seafood pasta rules we’ve all heard to the contrary. I’m eating a tomato based pasta, I’m grating cheese, and generously too, lol) – Grana Padano, Parm-Regg, or Romano Lupa. Good Italian eating … it don’t get no better folks!! 😉
danistrulytheman 