DICEY EATS IS BACK AND I FINALLY HAVE MY PHOTOS FROM ITALY TO SHARE WITH YOU. FROM PESCARA, PARMA AND MILAN I HAVE PICTURES OF EVERYTHING I ATE, DRANK AND COOKED IN THE WEEK I WAS TRAVELING. THERE ARE TWO ALBUMS SO MAKE SURE YOU CHECK OUT ALL OF THEM AND BECOME A FAN OF DICEY EATS ON FACEBOOK (THE LINK IS BELOW)
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| ZUCCHINI WITH SOPPRESSATA & BALSAMIC CIPPOLINI ONIONS |
IN THIS SHORT POST I HAVE SOME PIZZAS AND DE CECCO PERCIATELLI AND MEATBALLS JASON AND I COOKED BEFORE MY TRIP TO ITALY. OUR MEATBALLS CONSIST OF GROUND VEAL, EGGS, PARMIGIANO CHEESE, BREAD CRUMBS, SALT, PEPPER, CRUSHED RED PEPPER FLAKES AND DRIED PARSLEY. ONCE WE ROLLED THESE INTO EQUAL SIZED BALLS, WE PLACED THEM ON A SILICON MAT AND PUT THEM IN THE OVEN. WE ONLY PARTIALLY COOKED THESE SINCE WE FINISHED THEM OFF IN A POMODORINO SAUCE ON THE STOVE.
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| MEATBALLS BRAISING IN OUR POMODORINO SAUCE |
I STARTED A NEW JOB WORKING FOR DE CECCO PASTA A FEW MONTHS AGO. SINCE THEN I HAVE BEEN EXPERIMENTING WITH A VARIETY OF PASTA CUTS -- SHORT AND LONG -- THAT I AM NOT AS FAMILIAR WITH. FOR THIS DISH I USED PERCIATELLI, WHICH OTHER BRANDS CALL BUCATINI . THIS LONG CUT IS A SPAGHETTI-LIKE CUT WITH A HOLLOW CENTER. THIS HAS A DIFFERENT MOUTH FEEL AND ALSO THE SAUCE IS ABLE TO RUN THROGH THE CENTER.
THE LAST PIE OF THIS POST IS TOPPED WITH SOME DUCK PROSCIUTTO, BLUE CHEESE AND FRESH BASIL. I FINISHED THIS WITH A LITTLE EXTRA VIRGIN OLIVE OIL AND SEA SALT.
UNTIL NEXT TIME
~DE
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