But it was my idea to use the pancetta and asparagus. Boiled the frozen Wild Mushroom and Truffle Ravioli. Sautéed some pancetta in garlic olive oil with fresh ground black pepper, added the asparagus, until the veggies were cooked but still crisp. Served it all over the ravioli with a little grated parmigiano reggiano. Italian bread, a glass of vino bianco. Cena e pronta!.
8 comments:
Dio mio, Frank, you are just a fountain of recipes and improvisations. I'm totally impressed. I think you missed your calling, truly.
PS, what the hell is pancetta?
And THRUFFLE??
Pancetta is a bacon, but not smoked and is in the deli counter and is sliced to order like a salami or ham. Slightly salty and good sauted with black pepper. I do like to improvise.
Personally, I've never seen a truffle. I understand that they are a fungus that grow underground and that they use pigs to sniff out, mostly in France, and they are like $1,000 a pound. Naturally the ravioli had only the essence of truffle or powdered truffle or something, but they were very tasty.
And - exactly what was that call I missed? Damn cell phone battery.
LOL.
Yeah, I know what truffles are. But the box says THRUFFLE.
Catanzaro may be a good cook, but he's shit for spelling.
You have a sharp eye, I didn't notice. Duh. This says more about me than I care to admit.
On the other hand, it's Leon's fault. After 22 years reading the writing of a dyslexic, I don't notice insignificant spelling errors.
LOL
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