There’s a name for this dish, it’s something that sounds mysterious and intriguing in it’s native dialect. A name, that the mere utterance of the word evokes the otherworldly sensations of being in an rustic old Italian kitchen, sunlight streaming through the windows, the Italian countryside in the distance and the deep caramel aromas of slow cooked onions, Sicilian anchovies and spicy Calabrian chilis .
Its a name…..
that completely escapes me at this moment.
-But luckily for you, I’ll never forget how to prepare this dish,
because it’s one of my favorites.
Percatelli, with caramelized onion, anchovy and chili sauce.
Pappardelle, alla Bolognese
Casarecce Integrale, with a roasted celery root, parsnips and sage cream