There are a number of fermented chili pastes in Chinese cookery--doubanjiang 豆瓣酱 from Sichuan, for one, brings the heat and umami, and is available in the USA. I like to serve zozzona with the giant rigatoni, although I wish I could be good, affordable guanciale for it. I also make my own pasta for special dishes, and Chinese noodles are fun to make, too.
So no offal? Liver, heart, spleen, intestines etc. Not available in the US? I assume he is talking about nduja which is fermented, and available online.
The chef making Rigatoni alla Zozzona is hard to take seriously. Cooking with a teflon pan and a metal spoon? Really in a commercial Restaurant??? My GOD
Love the demo of simple at-home pasta making. (And please keep J. M. Hirsch's cocktail videos coming!)
There are a number of fermented chili pastes in Chinese cookery--doubanjiang 豆瓣酱 from Sichuan, for one, brings the heat and umami, and is available in the USA. I like to serve zozzona with the giant rigatoni, although I wish I could be good, affordable guanciale for it. I also make my own pasta for special dishes, and Chinese noodles are fun to make, too.
Do you mean 'Nduja, the Calabrian chili and pork sausage spread, when you talk about the chili paste?
21:38 I saw a UA-camr called Wishbone kitchen cook this recipe a few months ago. Soon as I saw it I knew it was gonna blow up
Is the Pasta with Spicy Tomato and Pancetta Sauce in the Milk Street Cookbook 2024? I'm not seeing it. Thanks!
So no offal? Liver, heart, spleen, intestines etc. Not available in the US? I assume he is talking about nduja which is fermented, and available online.
Becareful when lovely old ladies offer up their ‘secret recipe’….they invariably leave out a key ingredient😅😅😅😅😅
What happened to the rest of the presenters?
The chef making Rigatoni alla Zozzona is hard to take seriously. Cooking with a teflon pan and a metal spoon? Really in a commercial Restaurant??? My GOD