Posted in Cheese, Formaggio Kitchen Cambridge, Main Dishes, Pairings, Recipes, tagged Aria, cooking, Fontal, food, guanciale, Mulino Marino, Nostrale di Elva, pizza, pizza Val d'Aostana, recipe, Recipes, speck on January 27, 2011 | 3 Comments »
Potato, speck, garlic, Fontal, parm and arugula pizza.
Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so delightful, and since there was no place to go, we made pizza. Pizza, beers and movies. Classic. However, instead of ordering from the mediocre pizzerias in my neighborhood, we decided that it would be more fun to make it ourselves! (more…)
Posted in Italy, Meats & Charcuterie, tagged Amatriciana, bacon, Carbonara, food, guanciale, Italian cooking, Italy, Meats & Charcuterie, pancetta, pasta on June 10, 2010 | Leave a Comment »
Guanciale done three ways...
I wish I could say that my first introduction to guanciale was in Rome, perhaps at one of those little family restaurants in a tiny alley just off the Campo dei Fiori…
The Pasta alla Carbonara was so amazing I just had to ask what
was in it. They explained to me that the secret ingredient
that makes carbonara better in Italy was guanciale.
Alas… no. (more…)
Posted in Meats & Charcuterie, Staff Events, tagged bacon, food, guanciale, lardons, liver, Meats & Charcuterie, mousse, pâté, sausage on February 4, 2010 | Leave a Comment »
The first round!
Just thought I would share a few photos from the staff charcuterie tasting we had at the shop on Tuesday night…
Guanciale lardons
Julie, our brilliant in-house charcutière, took staff members on a tour of some of the different products she makes. This involved a lot of delicious eating (and drinking!) as well as some serious discussion. We talked about the differences between mousse and pâté (the former does not contain any meat, only liver), about nitrates and nitrites and about the role of salt in curing, to name only a few topics that came under discussion… (more…)
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