I was introduced to the Naked and Famous by a bartender at the Double Standard after I told him I love mezcal and he just somehow knew I love aperol too.
Well I don't have aperol (or yellow chartreuse) at home... so this is a Naked and Almost Famous:
mezcal
jager
orange cheong
lime juice
bitters
Look away if you have tryptophobia, but I ordered the sampler Sporkful pasta shapes, and this is the quattrotini, which I instantly looked at and thought.... HONEYCOMB PASTA. It's perfect guys - having never actually made it with rigatoni before, I imagine these quattrotini stand up much easier.
Except she'll have to wait until the morning to get unmolded and consumed because while she was baking for almost an hour, I whipped up an ugly delicious bowl of pasta with the "scraps."
These bebes get piped full of ricotta with a touch of garam masala and then drowned in a simple ish tomato sauce with fennel and more garam masala and then finished with a blanket of mozz.
Scrap masala tomato sauce, livened up with preserved lemon, capers, anchovies, and garlic, to dress my scrap pastas.
Eaten by slipping my chopsticks through two of the little holes so I can scoop up more sauce in the middle hole... while watching Taste the Nation.
emptied items:
1 can of tomatoes
box of pasta
capers
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