I love tagliatelle it’s probably my favourite, ribbon pasta in general.
gbssn_10101
Guanciale, chicken liver….. 😂😂😂😂
Why not mozzarella and some leaves of basil?
_qqg
Looks good, not bolognese ragu strictly speaking — here’s my critique:
Olive oil — not really used traditionally, more like: butter – also no guanciale (wouldn’t be used in Bologna) — but some diced lard or better yet pancetta, which renders with the vegetables in addition to the butter; the skin may be thrown in for further flavor and consistence — it releases collagen (remove before serving — but don’t throw away, it’s delicious); – no water but beef stock; – salt, pepper, some nutmeg and a couple bay leaves for spices, in with the meats; – too much, *way* too much tomato, and tomato goes in last; – milk is ok, after browning and deglazing the meat; – chicken liver is actually ok — chicken gizzards in general: liver, heart, stomach, well cleaned and diced finely — some local variations -a bit radical and gradually gone out of fashion- included a mostly if not wholly gizzards ragu — even with the comb, wattles and “beans” (ahem, testes) from roosters, and eggs from hens — but that was def hardcore.
lihr__
Look yummy!
I agree with other comments about some of the ingredients being a little unusual. I would like to know the source of the recipe.
TopazWarrior
Ancient – lol! No tomato-based sauce is ANCIENT because they are a NEW WORLD food – NOT EUROPEAN!
DonConnection
why no garlic, parsley, thyme, rosemary, etc?
pollywog
Too much liver added, that’s going to taste like Alpo.
ballsofstyle
I always feel like that dude is not actually Italian, but trying really hard. He can imitate dishes but he doesn’t seem to actually understand it
8 Comments
I love tagliatelle it’s probably my favourite, ribbon pasta in general.
Guanciale, chicken liver….. 😂😂😂😂
Why not mozzarella and some leaves of basil?
Looks good, not bolognese ragu strictly speaking — here’s my critique:
Olive oil — not really used traditionally, more like: butter – also no guanciale (wouldn’t be used in Bologna) — but some diced lard or better yet pancetta, which renders with the vegetables in addition to the butter; the skin may be thrown in for further flavor and consistence — it releases collagen (remove before serving — but don’t throw away, it’s delicious);
– no water but beef stock;
– salt, pepper, some nutmeg and a couple bay leaves for spices, in with the meats;
– too much, *way* too much tomato, and tomato goes in last;
– milk is ok, after browning and deglazing the meat;
– chicken liver is actually ok — chicken gizzards in general: liver, heart, stomach, well cleaned and diced finely — some local variations -a bit radical and gradually gone out of fashion- included a mostly if not wholly gizzards ragu — even with the comb, wattles and “beans” (ahem, testes) from roosters, and eggs from hens — but that was def hardcore.
Look yummy!
I agree with other comments about some of the ingredients being a little unusual. I would like to know the source of the recipe.
Ancient – lol! No tomato-based sauce is ANCIENT because they are a NEW WORLD food – NOT EUROPEAN!
why no garlic, parsley, thyme, rosemary, etc?
Too much liver added, that’s going to taste like Alpo.
I always feel like that dude is not actually Italian, but trying really hard. He can imitate dishes but he doesn’t seem to actually understand it