This experiment is correction of a cardinal sin. Upon first reading Mario Batali's "Babbo Cookbook", I cooked up a variation of this recipe without making it as intended first.
I eliminated things I figured weren't important and I didn't like, specifically celery and carrots.
Turns out that shit is important. And, more amazing, I liked them.
Chopped onions, celery and carrots together make up the Italian aromatic mix called Gremolotta. Or is it Gradiska? Anyway, it's a big deal and I kick myself for blowing it off last time.
One thing is, I couldn't find Pappardelle pasta (wide strips of flat pasta). Batali being Batali, his recipe involves making ones own pasta, and I'm not above that sort of thing, but I have no pasta roller. So I bought lasagna noodles, partially cooked them and sliced them into little sheets, then finished them in the sauce itself.
It worked, but I cut the pasta too big.
Finished with some shaved parmisan, fresh oregano and a bit of olive oil (extra virgin, of course).
A successful venture.
New rule: No fucking with a new recipe until I've made it properly once.
For Olive
14 years ago