In part 4 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei stresses the importance of cooking with an understated extra virgin olive oil that won’t overpower the vongole. [Read more...]
4th #vongole video – extra virgin understatement
20 September 2009 By Leave a Comment
3rd #vongole video – bronze die pasta: the rough cut with the right grooves
In part 3 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei explains why he and his vongole sauce cling to a bronze-cut pasta that’s been pushed through a bronze die. [Read more...]
20 September 2009 By Leave a Comment
