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Pasta alla Gricia

3/21/2021

1 Comment

 
This recipe is Roman and very simple, but classic!!  It's like a sister recipe to cacio e pepe and carbonara, sans the egg component and it's traditionally made with spaghetti or rigatoni. Since pecorino romano cheese and guanciale are both very salty, there's an exception here and you do not need to salt the pasta water.

If you don't live near an Italian market or can't find guanciale, you could try using cubed pancetta or even thick cut bacon as a substitute.
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What you need:
  • 1/2 lb pasta of choice
  • 2 tbsp olive oil
  • 1 cup of diced guanciale (cured pork cheek)
  • 1/2 cup reserved pasta water
  • 1/2 tsp freshly ground black peppercorns
  • 2 cups pecorino romano cheese, finely grated
What to do:
  1. Bring a large pot of water to a boil and cook the pasta according to package instructions.
  2. Heat the olive oil in a pan on low-med heat and cook the diced guanciale until it starts to brown and crisp, about 10 minutes.
  3. Remove the guanciale but leave the oil and grease and leave the heat setting on.
  4. Add the pepper to to the grease, then add 1/2 cup of pasta water and increase the heat to medium until the pasta water boils. (It's important to use pasta water because it's starchy and combines with the pork fat in order to create the luscious sauce.)
  5. Once the sauce starts to boil, add the cooked pasta, guanciale and almost all of the cheese - reserve a little cheese for topping.
  6. Quickly mix everything together over the medium heat to melt the cheese into the pasta water and pasta until combined. Don't be afraid to play with and adjust the ratio of cheese:pasta water so that it's to your liking. (The key is to keep it hot so the cheese stays melted and doesn't curdle.)
  7. Top with more cheese and black pepper before serving!
1 Comment

Chicken and Rice Casserole With Cripsy Cornflake Topping

3/3/2021

10 Comments

 
Every year around Christmas time, my grade school would host a weekend holiday shopping boutique in the gymnasium. Card tables set up row by row with folks from my hometown selling theee most random stuff. I went with my mom every year - started off helping her sell pumpkin pies at the bake sale table and then at a certain point we just attended as guests. However, I never went to shop - I went for the chicken casserole that was served out of the lunchroom every year.

This stuff is pure magic. Not the prettiest, I'll admit. But it's damn good. Comfort scooped into a bowl and topped with love that is crunchy cornflake cereal and melted margarin.
Picture
What you need:
  • 2 large or 3 medium sized chicken breasts
  • 1 cup white rice (not instant)
  • 1 1/2 cup of chopped celery
  • 2 10.75 oz can Campbell's condensed cream of chicken soup
  • 1 cup mayo
  • 2 cups cornflake cereal
  • 1/4 cup melted butter
What to do:
  1. Preheat the oven to 325 degree F.
  2. Bring a medium pan of salted water to a boil and cook the chicken breasts in it until the center is no longer pink.
  3. Remove the breasts, cool and shred them and set aside. Reserve 2 cups of the water.
  4. Add the 2 cups of water, celery and rice into a skillet and cook until the water is absorbed.
  5. Add the chicken, cream of chicken and mayo to the rice and celery and stir. Transfer to a 9 x 13" baking pan.
  6. Top with the cornflakes and drizzle with melted butter before baking for one hour.
  7. Let it cool for at least 10 minutes before serving!
10 Comments

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