ISO: ISO LisaLA - Lisa have a look at Post 16336 above as a continuation of out quest for the perfect

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My favorite? Get on a rapido out of Florence to Bologna, stroll down the street

until an aroma grabs you by the olfactory nerves and drags you bodily into a restaurant. Point at the menu and gesticulate toward the antipasta table and smile (a lot) and eat (a lot) and drink (not so much because you have to find your way back to the train station and Firenze) and Sigh Happily.

 
I need 10 minutes...Just need to write a letter for dh re: food in freezer and wait for dryer smileys/smile.gif

 
I checked out Claiboufne's recipe for Bolognese and it pretty much is how I make it. However I ...

think he has more canned tomatoes than any Italian recipe I've seen. Maybe the tomato paste and about 1 cup of crushed canned tomatoes. I crush 'whole tomatoes in juice' as so many diced products contain too much calcium chloride which prevents the tomato from melting into the sauce. Also the chicken livers are vital to the authentic taste; try them, you'll like them.

 
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