u/TalluDymme

- Morelli Spaghetti (with wheat germ) 😋

- zuchini (local farm sourced)

- percorino sardo

- parmigiano reggiano

- 1 garlic clove

- 1 calabrian chili pepper

- Tuscano EVOO

- Benedetto Cavalieri Orecchiette

- Fresh Sausage from Trinacria (100+ year old Italian shop in Baltimore, MD)

- Broccolini (from local Jenny's Farmer's Market)

- 2 cloves of garlic (crushed)

- 1 Calabrian Chili

- pecorino romano

- 1 happy tummy 😋

Special note: I used a new DOP canned tomatoes (Russo instead of Strianese) for my weekly Sunday sauce to test if I like it better, but, I messed up my taste test by also using a new fancy red wine vinegar...so now I don't know if it was the canned tomatoes, or the vinegar that made the sauce better! 🤦🏾‍♀️

What's your favorite DOP canned tomatoes?

Quality ingredients (Guanciale, Pecorino Romano, Pecorino Sardo, Grana Podano, Tellicherry Black Pepper, 2 egg yolks, Mancini spaghettoni) really make this simple dish shine.

I have a happy tummy 😋

I tried making pesto again with the good advice I received on my post of my first attempt (including MORE BASIL 🙃, less cheese, more EVOO). I used every leaf from 2 live basil plants which yielded 3 packed cups of basil leaves amd this time I blanched the basil prior to putting all the ingredients into the mortar and pestle. While the outcome was a greener, more earthy pesto, I enjoyed the flavor of my first attempt much more. This batch came out a little more bitter and more oily. The pasta water didn't emulsify with the pesto and pasta like the first time.

Correction and advice are welcome ☺️. Benvenuto 🙏🏾

Just hoping for a visual review, and any tips or suggestions on how to improve. ☺️

500 g Paccheri

2 lbs white mushroom (minced and sauteed)

1 lb spinach (sautéed and minced)

1 clove garlic

12 oz ricotta

Grated pecorino Romano

Grated parmesano reggiano

Grated fresh mozzarella

3 cups of homemade sauce (this batch of tomato sauce was stewed in the oven for 6 hours - made with roasted tomatoes, garlic, red bell pepper, parmesan rinds and basil)