Lasagna and carbonara recipes galore~trash-talking chefs~a pasta memory with Fanny Singer and her Mom, Alice Waters~another egg laid in the kitchen~Port wine and Her Majesty Queen Elizabeth II
Wow ~ so much to savor in this post, Wayne. Thank you for the kind mention. I was super suspicious about that modern take on spaghetti con le vongole, but it was SO good. The classic is also wonderful. Please, please do yourself the favor of making it with fresh clams in the shell. Most clams we get these days are farmed and have very little grit. It's worth the extra bit of labor to steam them open and use the fresh clam meat and their juices in your pasta. No comparison! On Bolognese: the best I ever had was my mom's ~ she made lasagne verde (with spinach noodles). I believe the Parma version is the one that uses plain (spinach-free) egg noodles. Here's an article I wrote about lasagne some years ago for the Washington Post that includes her recipe. It's similar to the one you posted, but a bit more decadent (if such a thing is possible): https://www.washingtonpost.com/lifestyle/food/real-lasagna-is-a-culinary-marvel-worth-every-minute-of-your-time/2017/12/22/5fb12de2-e50b-11e7-833f-155031558ff4_story.html
Domenica, you are so sweet to write these words! From my early days, I always thought I should have been born in Italy, given my fondness for its incomparable food. Fresh clams: I'm on it! Your Post article: I happily tracked it down in the Cape Cod Times where it was reprinted from the Post. So illuminating and thorough. Thanks.
And it's a very good thing I wasn't drinking anything when I read this comment or I might have spewed liquid all over my computer! :) The food does look very tempting, however, even to this vegetarian. :)
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Wow ~ so much to savor in this post, Wayne. Thank you for the kind mention. I was super suspicious about that modern take on spaghetti con le vongole, but it was SO good. The classic is also wonderful. Please, please do yourself the favor of making it with fresh clams in the shell. Most clams we get these days are farmed and have very little grit. It's worth the extra bit of labor to steam them open and use the fresh clam meat and their juices in your pasta. No comparison! On Bolognese: the best I ever had was my mom's ~ she made lasagne verde (with spinach noodles). I believe the Parma version is the one that uses plain (spinach-free) egg noodles. Here's an article I wrote about lasagne some years ago for the Washington Post that includes her recipe. It's similar to the one you posted, but a bit more decadent (if such a thing is possible): https://www.washingtonpost.com/lifestyle/food/real-lasagna-is-a-culinary-marvel-worth-every-minute-of-your-time/2017/12/22/5fb12de2-e50b-11e7-833f-155031558ff4_story.html
I'm about to make lasagne verde. And I'm all ears for your WaPo tips from 2017!
Excellent!
Domenica, you are so sweet to write these words! From my early days, I always thought I should have been born in Italy, given my fondness for its incomparable food. Fresh clams: I'm on it! Your Post article: I happily tracked it down in the Cape Cod Times where it was reprinted from the Post. So illuminating and thorough. Thanks.
Everything sounds delish. Guess it must be lasagna season as my cousin texted me the link to a recipe for white mushroom lasagna yesterday.
Thx! Tis' lasagne season. It's in the air, on the land, and coming across the sea . . . .
My condolences on the loss of your ceramic Staub oval baking dish. And thank you for all the internet archeology work! :)
It's good that these emails arrive in the morning, because otherwise I might be tempted to lick my phone.
And it's a very good thing I wasn't drinking anything when I read this comment or I might have spewed liquid all over my computer! :) The food does look very tempting, however, even to this vegetarian. :)
Well, now. Recipes to make while talking on your phone . . . recipes for foods you can slather on your phone . . . I can see some possibilities here.
NOT recommended! There are 25,127 bacteria per square inch on a phone! No licking!