Preparing something Milanese (or Milanesa) style means dredging thin slices of meat in flour, eggs, and seasoned breadcrumbs and frying them. In this recipe, a rib-cut pork chop is the meat used, but it can be made with beef, veal, or even chicken. Get the Recipe 02of 30 Pasta e Ce...
Pastatime now. Yes, Italian pasta is another gift of Italy to the global gourmet and spaghetti happens to be its best avatar.Spaghetti Alla Carbonarais one of the most popular dishes of Rome. This dish is best served as a non-vegetarian fare with black pepper, eggs, pork jowl and Pecorin...
It is amusing, for instance, to see how Chioni has recorded the recipe for spaghetti alla amatriciana, a Roman primo made with tomatoes and guanciale (‘jowl bacon’). The ingredients and method are all correct but he’s transcribed the dish as spaghetti alla madrigiana. To Chioni’s ...
Traditional spaghetti alla carbonara uses guanciale, which is cured pork jowl/cheek. Unlike bacon, it's not smoky. It's sold in both rolled and slab form. If you would like to use it for this recipe, buy it in slab form and dice it. You can also use pancetta, which, like bacon,...