Bottom layer parmigiana reggiano with Giuseppe balsamic vinegar, evoo, and pepper with Italian sausage, shiitake, carrot, Thai peppers, garlic, red onion, 32oz of chicken stock, 1tbsp of gochujang, 1tbsp of lehua blossom honey, 2 tbsp of sherry vinegar, parmigiana reggiano rind, Pinot noir, chickpeas, fennel seeds, fermented peppercorns, gochugaru, garlic powder, thyme, oregano, raos marinara, flavor town cherry tomatoes with the second layer more parmigiana reggiano, third layer sfoglini trumpet pasta, and last layer grated pleasant ridge reserve and pepper
by djmasterx5000
14 Comments
Ops Guest : “You feeling Italian or Korean food tonight?”
OP : “Why not every country between the two?”
Damn OP very curious on this fusion.
What the fuck
I don’t have a problem with hybrid/ fusion stuff. Two observations: 1. Usually you “dress” pasta with the sauce, but here you have put plain, unsauced pasta on top of your sausage stew. 2. You have a lot going on here, maybe too much.
That looks like shit, and now will be the reason why I leave this sub.
I love it. It’s inventive and has lots of umami flavor, bet it really packs a punch.
For fucks sake OP.
How do you like the breville poly science?
I love Raos! So delicious.
I don’t care about the shiitake, but the pasta is not finished in the sauce and that’s sad.
Oooof.
You use jarred pasta sauce in your sauce???
This has to a troll post
He was shit talking about your shit take
That serving vessel is impractical. How are you meant to incorporate the sauce into the pasta? Dumb.