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This was so delicious...you cut it up with a fork and then enjoy it with your hands.
Bastilla is a classic Moroccan plate usually served after a salad course. This flaky filo crust is packed with ground chicken, eggs and almonds and baked - when ready it is dusted with powdered sugar and a touch of cinnamon.
An incredible combination that I highly reccomend you try (although the place itself can sometimes not be the best of experiences).
Our First Order...SOLD!
These are the Classic Italian style Fresh Sausage...
These were some samples I HAD to try for quality assurance purposes...
Nice binding & protein extraction...sausage & beer...what could be better...
(my girlfriend enjoying them with me!!)
Sticky Rice & Mango at Ruen Pair on San Pablo...
Check out this battery of Balsamic Vinegar in various wood barrels. The people here surely know what they're doing!
And Yes, this really is in America (Sonoma, CA area). Interested??
The theme ingredient tonight was Paccheri di Gragnano. I purchased this pasta up the road from my flat on Solano in Berkeley at A.G. Ferrari (an overpriced Italian market that sometimes has the perfect specialty ingredient).
I first was introduced to Paccheri while on stage in Nusco (Avellino area of the Campania region in Italy). There, my chef at the time, Antonio Pisaniello would make them with the most seasonal ingredient available. Often for me it was with crema di zucca (gourd or pumpkin) and sometimes with a black truffle sauce.
Paccheri are really great and through my experiences this pasta is best enjoyed when not fully cooked and more on the al dente side. Often times the pasta is layed out into a bowl and usually tossed with the sauce or even finished to cook with the sauce it is served with.
In my preperation I left the sauce off of the pasta and only mixed it through once I started to enjoy my plate.
Continue reading "Paccheri Con Funghi Porcini e Salsa di Pomodoro" »
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