it is totally like a big spell book! ha. i'd never thought of that before.
to make the vodka sauce:
1/4 cup butter 1 thick slice of cured ham or pancetta (optional) 2 tbsp tomato paste 1 tbsp chopped italian parsley (flat leaf) 5 tbsp heavy cream 1/4 cup vodka
melt the butter in a pan, and add the ham chopped into little pieces, the tomato paste and the parsley, and season with salt and pepper. cook over medium heat for about ten minutes and stir occasionally, just making sure the paste doesn't stick to the pan. then stir in the cream and vodka and cook until the alcohol has evaporated off, maybe another 3-5 minutes. i ended up adding a little extra cream at this stage, to stretch the sauce a little further. pour it over the pasta and voila! i recommend a good, thin fettuccine that looks homemade in the package, though the recipe in the book calls for penne rigate.
you should be excited about italy! though cooking in the veneto is very different. it is fish-heavy....i went to venice several times and it was hard to find decent food because the tourist crowds are just intense. but what all the guidebooks say is totally true...just get lost wandering through the back alleys, staying away from the crowds, and you'll have a much, much better time.
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timeasmymeasure
what are you talking about? you don't sound dumb! at all!
Date: 2007-02-27 12:22 pm (UTC)to make the vodka sauce:
1/4 cup butter
1 thick slice of cured ham or pancetta (optional)
2 tbsp tomato paste
1 tbsp chopped italian parsley (flat leaf)
5 tbsp heavy cream
1/4 cup vodka
melt the butter in a pan, and add the ham chopped into little pieces, the tomato paste and the parsley, and season with salt and pepper. cook over medium heat for about ten minutes and stir occasionally, just making sure the paste doesn't stick to the pan. then stir in the cream and vodka and cook until the alcohol has evaporated off, maybe another 3-5 minutes. i ended up adding a little extra cream at this stage, to stretch the sauce a little further. pour it over the pasta and voila! i recommend a good, thin fettuccine that looks homemade in the package, though the recipe in the book calls for penne rigate.
you should be excited about italy! though cooking in the veneto is very different. it is fish-heavy....i went to venice several times and it was hard to find decent food because the tourist crowds are just intense. but what all the guidebooks say is totally true...just get lost wandering through the back alleys, staying away from the crowds, and you'll have a much, much better time.
ohhhh i am excited in advance to see your photos!