Quote:
Originally Posted by Franco Cozzo
Anyway there's still restrictions on canned tomatoes locally at the moment, is now difficult to properly make a base for bolognese sauce.
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Have the idiots also bought out all the sugo and passata?
It's not even ragu season yet. I bet those old Italians that make their own will set up tables on the road side any week now
It's difficult times indeed because a lot of my cheap eats are gone. Resorting to pesto sometimes instead now as a base - when I can get pasta.
When I do get some pasta it's carbonara, aglio e olio, primevera etc.
Or something like a recipe that I can chuck in a couple of diced fresh tomatoes in like a pasta al pomodoro plus garlic, olives and whatever is in my pantry.
I've learnt a new recipe: Pasta alla Gricia it's like a egg-less carbonara or a tomato-less amitriciana. E: I'm thankful for cheese availablity!
