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.

Always thinking!

An ingenious way of covering and simmering.

It tasted superb.

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