Monday, 13 February 2012
Pasta Bolognaise: Twisted Classic
"It is always the great classic recipes that get most twisted around"
-Alessandro Circiello, of the Italian Federation of Chefs.
Well, Mr Circiello- I stuck to the instructions in Keda Black's Classics cookbook, so as far as I'm concerned the only thing twisted around in my dish was the pasta. But what I expected to be a nighmarish culinary ordeal turned out to be a pretty simple affair- I just followed the instructions. The only complication was rearranging the utensils in my minuscule kitchen so that I could chop the onion and garlic whilst standing under the extractor fan. No tears from me.
An ingenious way of covering and simmering.
It tasted superb.