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Roux recipe for mac and cheese3/3/2023 While some dishes are referred to as their sauce first and foremost (like primavera, cacio e pepe or carbonara), others are very dependent on the noodle primarily, like spaghetti and meatballs.įurthermore, some sauces more or less require a particular pasta shape or type in order to be properly enjoyed for example, I primarily eat bolognese with orecchiette, the little 'ears' filling up with copious amounts of sauce and positively walloped with grated cheese. Another "genre," if you will, is stuffed pasta - ravioli, cannelloni, manicotto, tortellini and tortelloni and agnolotti - which are excellent, but aren't necessarily the kinds of pasta you'd eat on a daily basis. ![]() The disparate components should work in tandem - allowing for a final dish that is greater than the sum of its parts. Pasta dishes, at their core, strike a perfect harmony between sauce, pasta and garnishes. The interplay between pasta and sauce can be a marvelous thing. ![]() ![]() However, some exponentially delicious sauces have "fallen through the cracks" in terms of cultural and culinary appeal - and it's time that that changes. Many are familiar with the customary stalwarts of the Italian and Italian-American pasta sauce lexicon, from bolognese and amatriciana all the way to vodka and alfredo.
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