Sunday, March 1, 2009

all'amatriciana et al

Yet another version of all'amatriciana; for this one, I cooked the guanciale VERY crispy first, used only fresh tomatoes, and added chopped kalamata olives. The result? Overly salty, not liquidy enough, too brown. Okay, but then I added tomato paste and water to the leftovers and it was great.

On the side: bok choy in Golden Mountain sauce, sesame oil, and ginger water, and a salad made of shredded red cabbage, thinly sliced endive, avocado, and lemon juice/olive oil/dill dressing.

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