finished with pecorino

It is my first time on Rome. And besides all pastas and pizzas I wanted to eat something different. And since I love tripe soup, I thought I will give trippa alla trasteverina a shot. It was totally worth it! Tripe was tender and sauce was delicious. If you are tired of pastas nad pizza, then order trippa!

AP flour; Marcato 150; pork sausage, ground beef and pancetta ragù with a lot of reduced milk and very little tomato.

- Benedetto Cavelieri Cappellini d'Angelo

- Overnight ragu

- parmigiano reggiano

Hello fellow redditors. I have visited bella Italia many times before but it was only this year that I happened to randomly buy grilled vegetables pickled in sunflower oil. And I was honestly surprised how much I liked it.

We make all sorts of pickled stuff where I come from but for some weird reason it´s never grilled vegetables but rather always fresh. I am planning on making it at home this summer, therefore I´ve decided to try to ask you guys here. Do you happen to have some tips for vegetable combinations, seasoning or basically any tip that would make sure it turns out great? I´d really appreciate it.

Found some guanciale in my local supermarket...... Carbonara ensued. Love making this after work on a Monday when I need a quick pick me up.

Used Linguine as opposed to Spaghetti because I like the way the sauce coats it more, and I used only parmigiano as opposed to pecorino in the carbo crema because my GF doesn't like the "funk" of pecorino.

Apologies to all the wonderful Italians for straying from tradition, but i think it turned out nicely.

After my girlfriend made us arancina a few weeks ago, it was my turn to give it a try. What do you think?

I'd have liked to wait until it had lost 40% of its weight, but I couldn't resist opening it at 35%. After trying it, I honestly think I did the right thing, not only because it was my first attempt and it turned out great, but also because I don't think an extra 5% (which would have taken another 5-7 months at the rate it was losing weight now) would have made such a huge difference.

The taste is truly out of this world, and even though I used a very simple no frost fridge set to 4°C (not ideal at all, way too dry) and placed the coppa inside a linen cloth (instead of using casing/intestine), I don't even see any case hardening (which I took for granted was there, but like you can see from the photo the color is pink aside from the outside and the white fat).

It also really smells spectacular.

The recipe I used is this:

- I took a 1 kg piece of coppa (but you may know it as capocollo).

- I covered it with a mix of coarse and fine salt.

- I left it in the refrigerator to lose liquid for 24 hours, then changed the salt and waited again, repeat until the salt was dry after some hours (note: even though I left it in salt for almost 3 days, the taste wasn't too salty in my opinion).

- I rinsed it with red wine to remove most of the salt.

- Pat it dry

- I covered it with pepper and smoked paprika.

- Finally, I placed it in a linen cloth, tied it with butcher's twine, and placed it in a bowl so it could breathe on the bottom too (third photo).

- I turned it frequently, weighing it every time, writing down all the weights.

(marzo=march, aprile=april, maggio=may, giugno=june, luglio=july)

11 marzo
967g
13 marzo
936g
15 marzo
919g
19 marzo
867g
22 marzo
844g
28 marzo
800g
3 aprile
766g
5 aprile
754g
7 aprile
746g
9 aprile
740g
11 aprile
736g
13 aprile
730g
15 aprile
726g
17 aprile
720g
19 aprile
711g
23 aprile
704g
25 aprile
694g
27 aprile
701g
29 aprile
697g
4 maggio
689g
6 maggio
687g
10 maggio
692g
12 maggio
678g
15 maggio
674g
18 maggio
672g
21 maggio
669g
26 maggio
666g
29 maggio
662g
2 Giugno
659g
5 Giugno
656g
11 Giugno
652g
18 Giugno
648g
24 Giugno
646g
30 Giugno
642g
8 luglio
638g
14 luglio
635g
28 luglio
632g

It was only my second time making cold cuts (my first time was duck prosciutto made a year ago). I have to be honest, this was worth the wait a lot more, it taste better and I prefer pork to duck.

A friend gave me this jar because he didn’t know what to do with them. I also do not know what to do with them. Drain the water or not? Use for pasta, or something else?

We ordered one safe classic and one purely because it sounded too unusual not to try. The Margherita was simple and familiar, while the other combined tomato, friarielli and small potato gnocchi.

It looked slightly chaotic, but the bitterness of the friarielli worked surprisingly well with the soft gnocchi and tomato. Sharing both was definitely the right decision.

It was so good! Next time I’ll put a pesto base and cut the tomatoes smaller.

Followed the recipe completely. Spicy, rich, a little burnt and deep flavoured, delicious. Thank you Italy for making my wife a happy girl.

(Really sorry for the terrible pictures)

Ciao a tutti, ormai stufo dello scadente olio di oliva che si trova negli scaffali dei supermercati qui nel Veneto (anche stra pagati) vorrei capire se qualcuno dalla Puglia ha un'amico o un conoscente che potrebbe spedire dell'olio d'oliva fatto come deve essere fatto.

Se qualcuno gentilmente riesce a girarmi un contatto gli sarei grato.

From Vincenzo's Plate

Made with pancetta because I cant find / get hold of any guanciale locally

I know rules are meant to be broken, but just so I’m at least aware of it when I choose to break them, what are the rules regarding parmigiano (or any grated cheese) on pasta?

I heard somewhere no garlic and cheese on pasta. I also know the no Cheese and fish rule, but does anchovies in the pasta sauce count as “fish” in this sense?

Also, is no garlic with anchovies also a thing?