glorkon

Pasta Zozzone

https://lemmy.world/post/43832382

Mar 4 at 5:05amWeb
Show threadxepMar 4
There is really nothing in this world quite like the combination of Guanciale, egg yolks, and pecorino. Now I’m hungry.
Show threadLost_My_MindMar 4

I don’t know what a zozzone is. I don’t know what a guanciale is. I don’t know what a fennel salsiccia is. The only way I know what passata is, is if you used voice to text and it screwed up the word pasta. I don’t know what pecorino is. I don’t know what bain marie is.

Egg yolks…hey I know this one!

The point I’m trying to make here, is that I see the picture, have zero clue what it is, and am offended nobody has offered to make this for me before today.

Show threadadminMar 4
I can confirm that the offense doubles with every term you look up
Show threadPapaStevesyMar 4
How do you add pasta water if you haven’t cooked the pasta yet?
Show threadglorkonMar 4
Yeah, I forgot to mention pre cooking them. Thanks for spotting this.
Show threadPapaStevesyMar 4
Ah gotcha. In my head I was like, “I don’t keep leftover pasta water in my fridge and I’m not about to start.”
Show threadEquinoxMar 4
That looks lovely. I’d need to substitute a plain sausage, as I’ve an aversion to fennel, but I doubt that’s substantial harm done…
Show threadglorkonMar 4
Nah, you can absolutely use any type of salsiccia you like. I happen to love fennel seeds in the resulting dish so I use that type.