Continuing with the equation of
spicy food+hot weather=relief
I decided to bring in one of my (and quite a few of our patrons) favorite Roman classics today:
A spicy sauce made traditionally of guanciale a dry-cured pork jowl bacon, toasted garlic, chili flake and tomato.
We substitute our house made pancetta for the guanciale, and throw in a little Mama Lil’s peppers along with the chili flake,
but the flavor in the result is about as close as you can get to being in Rome!
and if the sweating doesn’t cool you off enough, we now have nice, chilled Proletariat Rose
-you can order it by the glass, the half liter, the liter, or,
for the right price you can just lay on your back directly under the spicket. (some restrictions may apply)
Cavatelli, with toasted Walnut-sherry cream sauce
Spaghettini, with basil-mint pesto