I genuinely love your videos, so please take this as feedback not criticism. I feel like guanciale is not an entry-level cooking ingredient, I’ve never seen it in a regular American grocery store before. Maybe Whole Foods? Same with good parmigiana reggiano. You can find it fairly easily grated or flaked, but it’s less available in block form. I guess it’s a semantics issue I’m having. For me, easy cooking for someone who doesn’t feel at home in the kitchen should include common, easily accessible ingredients that you don’t need to go to a high end grocery or speciality shop to find. Maybe offering common substitutions? Like bacon or grated PR?
Having given that feedback, if I do ever come across guanciale, I totally want to try this. It looks heavenly. Thank you for always being a source of culinary inspiration. I was hooked by your peasant food series, as my first generation Italian American grandparents cooked many dishes like that. ❤😊
When I make elegant dishes like this. I sometimes feel that my effort and skill and prep and shopping are lost on my hungry guests. They would eat a warmed over hot dog if they are hungry enough.
Now and then the algorithm blesses me with your delicious dishes, usually when I’m looking to make something different. ❤❤❤❤ (clearly, I do not possess a high cooking IQ)
surprised there wasn’t unicorn oil or dragon horde embryo garlic or kraken flakes or some other completely inaccessible ingredient. maybe that’s what you meant by low iq cooking. omg am i a low iq cook?!
The beauty of Marcella Hazan's tomato sauce, and the whole point of it, is its total simplicity. She just uses canned Marzano or fresh ripe tomatoes, 1 onion (which you remove at the end and use for something else), unsalted butter and salt. THAT'S IT! No guanciale, lemon zest, olive oil, basil, extra water or chunks of parmesan (though you can grate some on top to serve, if you like). Associating this quite different recipe with Marcella's famous sauce demonstrates the low culinary IQ which Ms Larkin is trying to appeal to. Marcella was such a purist, she would be upset, if she were still with us, that this mash-up attempts to bask in her glory. And Ms Larkin forgot to remove the pieces of lemon zest. If you process these in the sauce, you'll end up with an unpleasant flavour and bits of peel in your teeth. Go to Marcella's divine original recipe, and discover its perfection!
39 Comments
❤
😍
Yum. I love your videos. They relax me.
I genuinely love your videos, so please take this as feedback not criticism. I feel like guanciale is not an entry-level cooking ingredient, I’ve never seen it in a regular American grocery store before. Maybe Whole Foods? Same with good parmigiana reggiano. You can find it fairly easily grated or flaked, but it’s less available in block form. I guess it’s a semantics issue I’m having. For me, easy cooking for someone who doesn’t feel at home in the kitchen should include common, easily accessible ingredients that you don’t need to go to a high end grocery or speciality shop to find. Maybe offering common substitutions? Like bacon or grated PR?
Having given that feedback, if I do ever come across guanciale, I totally want to try this. It looks heavenly. Thank you for always being a source of culinary inspiration. I was hooked by your peasant food series, as my first generation Italian American grandparents cooked many dishes like that. ❤😊
What was that aromatic again? Missed it. Guanchales?
What is guanciale?
Snob
Everyone loves penne
When I make elegant dishes like this. I sometimes feel that my effort and skill and prep and shopping are lost on my hungry guests. They would eat a warmed over hot dog if they are hungry enough.
Is this called Aurora Sauce?
Lemon peel with white part is not zest. 🤔
Teach us how to make tomatoes not in can, but fresh. All the ew inside those cans makes me 🤢
CQ. 😂❤
No garlic?
Coco does it again 😊
Now and then the algorithm blesses me with your delicious dishes, usually when I’m looking to make something different. ❤❤❤❤ (clearly, I do not possess a high cooking IQ)
Oh yes please! This is one very flavorful sauce! I’m saving this one!! Thank you so much for elevating my cooking flavors and techniques!
My tin of anchovies feels left out.
I love your videos! I also love your recipes and cookware!
Cooking IQ.
My family doesn’t eat pork. I wonder what I could substitute guanchiale with…
IQ?
What do you use for drizzling olive oil? Extra virgin olive oil?
Recipes? Do you have a cookbook?
You are such an excellent teacher.
❤
Onolious 😊
But why take the onions out though?
Why not blend the onion too?
Yes, I agree, your presentation style is relaxing and fills me with confidence.
please make a cookbook
What’s (sounds like: gwan- chelly)?
Yum!
surprised there wasn’t unicorn oil or dragon horde embryo garlic or kraken flakes or some other completely inaccessible ingredient. maybe that’s what you meant by low iq cooking. omg am i a low iq cook?!
The beauty of Marcella Hazan's tomato sauce, and the whole point of it, is its total simplicity. She just uses canned Marzano or fresh ripe tomatoes, 1 onion (which you remove at the end and use for something else), unsalted butter and salt. THAT'S IT! No guanciale, lemon zest, olive oil, basil, extra water or chunks of parmesan (though you can grate some on top to serve, if you like). Associating this quite different recipe with Marcella's famous sauce demonstrates the low culinary IQ which Ms Larkin is trying to appeal to. Marcella was such a purist, she would be upset, if she were still with us, that this mash-up attempts to bask in her glory. And Ms Larkin forgot to remove the pieces of lemon zest. If you process these in the sauce, you'll end up with an unpleasant flavour and bits of peel in your teeth. Go to Marcella's divine original recipe, and discover its perfection!
Luv your glasses! …and the pasta looks delish, too!
Keep the onions blended in the sauce!
I am going to use that phrase “dont have a high cooking IQ “ to my MIL 😂
👍🥰💛🌟🙏