Spaghetti is a classic and easy dish. There’s something very fulfilling about watching hard noodles transform into something delicious and edible in a matter of minutes. This recipe spices up traditional spaghettis with the use of pepperoncinis and pancetta (dry, cured meat similar to bacon but closer to the French “lardon,” as in lard). A slight adaptation from Lidia Bastianich’s original recipe, this is a delicious meal sure to please.
Archive | September, 2010
Who would have thought that potatoes were not considered to be a food during the 17th century? Yes, the French have deemed these crops only as a hog feed. But thanks to Sir Antoine-Augustin Parmentier, his studies and stunts have proved that potato is indeed edible.
This recipe, inspired from Fast Food My Way by Jacques Pepin, is just that: fast food. But you’ll find no greasy burgers or artery clogging fries here. Instead fresh tomatoes, tuna, olives, and anchovies are on the menu. This recipe can be a real crowd pleaser: it’s a simple and quick fix, yet the finished product is delicious and aesthetically pleasing.