Nope, I'm from Ohio, USA. Why do you ask?
LoneGansel
joined 2 years ago
It's a tasty way of sneaking some greens into a meal. Post pics if you do make it!
Not terribly spicy since those ingredients get mellowed out early in the cooking process. You get the warmth but not the tingle.
Thank you! It's my own recipe. Below are the steps, let me know what needs explained!
Preheat a fry pan (stainless > nonstick > carbon/cast) on high while you bring saltwater to a boil.
Once the water begins boiling and pan is to temp, drop your pasta, coat the pan with high heat oil, and grind cayenne, paprika, and black pepper into the pan to fry for 2 minutes.
Once oil is infused with flavors, add diced onions and peppers and fry for 3-4 minutes.
Once pasta is droopy but still very undercooked (it should still snap when bitten), move it to the pan and season with onion and garlic powder (make sure to bring a lot of pasta water with you. I use tongs to transfer).
Stir to incorporate and then leave untouched in pan until the pasta begins to fry. Ladle over 1/2 cup of pasta water to deglazed the pan. Repeat until pasta is nearly cooked through, 1-2 additional times.
Add in 1/2 cup of heavy whipping cream then lower heat to medium. Season with thyme and oregano, then stir constantly until cream has reduced into a sauce.
Remove from heat and add in a handful of spinach. Stir until spinach begins to wilt. Serve immediately with black pepper and cayenne garnish.
Thank you! My favorite part is how easy they were to make! Kenji Lopez-Alt has a very simple recipe for them. I swapped out his cheese for melty mozzarella but used the same process.
Check out Tasting History's video on YouTube about it. The Americanized recipe for chicken Alfredo and the like are typically cream based, but the original recipe didn't include it.
It's great for a quick lunch or as a midnight snack after a night out for sure. A nice, lazy dish without a lot of prep work or ingredients.
This classic variation of the dish is based on the original recipe used by Alfredo: nothing but fresh pasta, butter, and Parmigiano Reggiano.
It is an American classic, no doubt about that.
Edit: phrasing
This was my first time trying it and now I realize it's just a tasty bologna style meat in a weird form factor. Even my cat likes it (though he really just likes the ham water). Spam hate is overrated.
It's a blend of pecorino romano, parmigiano reggiano, and provolone. The pancetta came diced but I think there was around 50 grams of it in total.
Since it's melted and mixed you could get away without using the imported Italian cheeses, but try to stick to blocks because the cellulose in preshredded cheese doesn't melt quite right.
To make this, I butter one side of bread and toast it on parchment paper on the top rack of my oven under the broiler until the milk protein in the butter has started to brown and the high points of the toast are just starting to get a deep caramel color.
While the bread is in the oven, I shredded about 20 g of each cheese and tossed it together with the pancetta, oregano, basil, thyme, and black pepper.
From there, I flipped the bread over so that the unbuttered side is facing up. If you're using good bread, the butter will have seeped through the holes to the other side. You then load all of the cheese mixture onto the untoasted side and broil for another 5 minutes or so. Finish with fresh thyme off the stem and enjoy!
Amazing work! Lots of inspiration to pull from here.
The second course sounds like it would be my favorite.
Ah, that's very interesting! It's definitely a fall favorite here in the Midwest as well. I used a spicy cream sauce to garnish but that version sounds very tasty. It's always fun learning how people from all over the world enjoy the seasonal foods. Thank you for sharing! :)