I could deal with vegetarian food it it a) always looked like this and b) had the same wine lineup.
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Yeah but not in the mixture itself. How much salt does one have to add to your pasta water for the dish to be too salty? Yikes!
Step 2 says to add a large pinch of salt to the mixture. I don’t know how that would make it too salty, but maybe they thought a Tbl spoon was a large pinch??? I’m still making it for dinner tonight! 
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Too hot today to cook pasta in the kitchen, I’ll do it in the morning.
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Bad news for you, this dish isn’t even vegetarian lol
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Totally missed the pancetta. Totally explains why I liked it 
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Potentially relegating myself to the WB “What did you cook tonight?” penalty box with bbq’d boneless skinless chicken breasts. Corn, tomatoes, Mexican zucchini, summer squash, garlic, onion, serrano and carrots went into Mexican style rice. The chicken, vegetables and herbs are all locally grown/sourced and were picked up this AM at the farmer’s market.
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Not sure if you already made it, but I would recommend blanching the corn.
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@Carrie_Morgan Ranch Striploin Medallion Steak Sandwiches on toasted Ciabatta with caramelized onions and Humboldt Fog blue cheese.
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You left out the part where Naomi “added diced Granny Smith apples and found that rounded out the flavours quite nicely”
No! Do not add Granny Smith apples. Maybe it’s because my gummy just kicked in, but that sounds terrible.
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Sometimes you just want a loaded plate….
It was a tough food week for me, with two grueling days of business travel, little sleep, airplane food, hotel food, bad restaurant food, and zero wine. I was craving good meat and red wine. We went spelunking in the freezer and came up with a Pure Bred bone in saddle that had probably been in there for a few years - worth a shot! Turned out beautifully after a trim of its ample fat cap, and simple roast.
The vegetable gods have been good to us lately, and we piled it on with steamed local corn, the last of our English peas, yellow squash, cherry tomatoes, Little Gem lettuce, heirloom cucumber, and the end of a head of radicchio.
A bottle of 2015 Chateau Meyney was an excellent match, youthful but giving after an hour and a half in the decanter.
This meal was an explosion of flavor (and color), without much of anything done to it. Salt, pepper, olive oil, butter, and a basic dijon/olive oil/aged white wine vinegar/smashed garlic vinaigrette on the salad - nothing else, just let the base materials shine.
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A little late, but the first vignarola of the season. Stayed “classic” by trying to keep the veggies limited to peas, favas, and artichokes. As long as I can keep getting favas and peas from the farmers market/csa we’ll prob have this once a week, tbd if I peel the favas again, a lot of extra effort but end result is worth it imo.
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Roasted Boston Mackerel stuffed with olives, cherry tomatoes, garlic and hot pepper flakes
Red Dandelion greens sauteed with onions, garlic, pine nuts and olives
Wood Ear mushrooms sauteed with garlic and ginger
First time making Wood Ear
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I also liked the one where they didn’t have miso, so substituted with soy and Worcestershire.
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Made some mortadella, used pancetta instead of lardo for internal garnish and like how it worked out.
Pork shoulder and fatback.
Ground everything and put through a food processor with coriander/mace/cinnamon/dextrose/salt/curing salt #1 and ice until a paste and folded in pancetta, pistachios and black peppercorns.
Cooked in a circulator at 168F until 162F and chilled in ice bath then overnight in the fridge.
Happy with this one.
Made Kaiser rolls for bologna sandwiches.
No pics of the sandwiches but they were great. Also put the mortadella with fresh tomatoes and basil and I think that was the best combo.
The D&R was drinking beautifully, dark cherry and cinnamon with great acidity.
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Very impressive, Rob. I love mortadella.
Thanks! I’ve been working my way through On Meat by Jeremy Fox and I changed his recipe a bit for this one. It’s nice being able to control the salt on these types of things.
That is stellar.
Thanks! First time making emulsified sausage, really not that much to it. I’ll be making more for sure.