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Here is the Original Carbonara Recipe from the business card I got in 2022 at "Luciano - Cucina Italiana" in Rome.
Ingredients :
- 280g spaghetti
- 4 egg yolks
- 200g guanciale in 1cm cubes
- 30g grana padano, grated
- 20g pecorino romano, grated
Instructions :
- Cook pasta in boiling water like mentioned on package.
- Frying little guanciale cubes in order to make them crispy outside and soft inside.
- Whisk in a bowl the egg yolks, the grana padano, the pecorino and the melted fat obtained from frying guanciale.
- Let this mixture rest.
- Once pasta is cooked, mix? (mantecarla) the mixture, ground pepper, and the little cubes of guanciale in a bowl, add a little warm water, and mix to get it creamy.
- Plate the pasta, springkle pecorino cheese oon top, and grrind fresh pepper too.
- Serve at the right temperature, not too hot, not too cold, tepid.
Now, below are my personal notes on how to really make carbonara pasta like Luciano Monosilio.
EGGS
- 70g pasta per person seems a good amount since the ddish is very rich.
- Use only egg yolks (1 per person) if you want a richer, yelower colour, or use whole eggs if you want it a little more traditional.
PASTA
- Spaghettoni, thick spaghetti are prefered to spaghetti. They take longer to cook, it gives you more time to cook the sauce PLUS they are hardder to overcook. Worst you could do is cappelli, vermicelli. They would mush and soak up too much sauce anyways.
- Pasta pot should be wide more than tall, especially for cooking spaghetti/oni. Underseason the water ( a pinch is plenty). Water level should be 1/2 inch (1cm) over pasta. Stirring is mandatory.
- Undercook pasta by 2-3 minutes, this will compensate for the amount of time they spend in the bain marie afterwards.
MEAT
- Luciano cuts guanciale in cubes, not matchsticks. The card says 1cm cubes but it’s more than that. At least 1/2 inch / 1.5 cm if not 2, as they shrink a bit during frying. If you’ve ever cooked steak before, you know that obtaining perfect medium rare center is easier with a thicker piece. Overcook = dry. Cooked right = juicy.
- Don’t go high heat. Pork fat has a low smoking point. Also, the chunks are too big for this they would be burnt outside and raw inside. Go Medium high to sear first, and then low. Once they are crispy on the outside, get them off the heat. Room temperature is fine. Keep all that melted guanciale fat, we’re gonna need HALF OF IT, not all of it, for the sauce later on.
BAIN MARIE / DOUBLE BOILER METHOD
- Ingredients mix better if they are warm, and using a double boiler instead of just a frying pan, means it will be more gentle. We’ll have more control, and we’ll be able to stay below 65°C where eggs start cooking and cheese start creating lumps. Large heatproof bowl over simmering water, the bottom of the bowl can't touch water?
- Whisk hard to mimick the SABAYON technique. SABAYON is a foamy custardy dessert where eggs are whisked over a bain marie. This dish really is about the light/foamy/airy texture. Air bubbles enhance sensory properties.
- As you whisk : Drizzle pork fat in there. This is the same proccess as for HOLLANDAISE SAUCE. By gradually incorporating fat you create an foamy emulsion. Holanlldaise uses clarified butter but here it’s pork fat.
The rest you can most likely get it from my video. Practice. Practice and Hang in there. You got this !
Cp's for my tree. | The grid is 50x50, the middle 6 flaps ar… | Flickr
Cp's for my tree. | The grid is 50x50, the middle 6 flaps ar… | Flickr
Crane Bonsai Tree Folded by Me (Modified Steven De Clercq's Tree 1.0) : origami
IMG_20180412_104922 | 1 uncut square 50x50 cm dó paper. Desi… | Flickr
IMG_20180412_105531_20180412111129489 | 1 uncut square 50x50… | Flickr
My first own design! : origami
facile et mignon.
La séquence montrée n'est pas la plus directe, mais ça fonctionne.
Modèle typique de l'auteur. Plein d'épaisseurs et beaucoup de papier inutilisé.
Le résultat est quand même sympatique.
Ingredients
-
Salmon - 3 fillet
-
Garlic - 5 cloves
-
Shallot - 1 large
-
White onion - 1 medium
-
Sweet pepper - 3
-
Scallion - 3 pieces
-
Chili pepper - 1
-
Lime - 1/3
-
Tamarind - 1 1/2 tbsp
-
Butter - 1 tbsp
-
Sugar - 4 tbsp
-
Salt - 1 tsp
-
Fish sauce - 3 tbsp
-
Water - 7 tbsp + ( 3 tbsp to add to tamarind)
-
Salad
-
Purple cabbage
-
Spinach
-
Cilantro
-
Sweet pepper
-
White onion
-
Shallot
-
Cucumber
Instructions
- Clean the salmon, dry it, sprinkle salt to both sides of the fish
- White onion, sweet pepper, shallot, lime, garlic, shallot, chili pepper, and cilantro will need to be finely chopped **will use half when cooking the sauce, and the other half will be fried for later use)
- Add 3 tbsp of water to the Tamarind, microwave for 30-45 seconds till soften, then mask it to release the meat from the seeds
- Combine garlic, chili pepper, sweet pepper, fish sauce, tamarind paste, and water, then add cilantro, set aside
- Fry the left over garlic, shallot, sweet pepper, scallions, and white onions, set aside
- Add 1 tsp of cooking oil to the same frying pan to sear the salmon
- Give each sides of the salmon a minute or two until golden then add butter and tamarind sauce
- Cook the salmon in the Tamarind sauce until fully cooked then remove the salmon
- Let the sauce simmer for 5 - 7 minutes
- Now add back the fried veggies
- Simmer for an additional few minutes until sauce is somewhat thickened
- Prepare the salad
- Add Tamarind sauce, toss it, then add the salmon
- Top the salmon with some more sauce
Super facile à faire. C'est très bon aussi :)
Ça serait parfait pour mettre dans mon sous-sol.
Les plans sont disponibles ici.
À faire pour ma belle-maman qui adore ces chiens !
Edit je lui ai offert pour ça fête. Elle était très contente et très émue.
Pleins de conseils pour améliorer ses pizzas
J'ai fait ça pour mes rideaux mais dans la douleur. Il faut que je pratique ça pour que ça devienne plus naturel.
Ce modèle est facile à plier. La seule partie compliquée réside dans l'insertion de la flamme dans la fusée.
Cet artiste est vraiment incroyable !
Ingrédients
- 400g de queue de saumon
- 3 tbsp de gochujang
- 3 tbsp de sauce soja
- 1 tbsp de sauce soja noire (sucrée)
- 1 tbsp de graines de sésame
- 1 tsp de piment de cayenne en poudre
- 1 tbsp de miso
- 1 tbsp de miel (de manuka de préférence)
- du gingembre frais (au goût)
Instructions
- Couper le poisson à contre-filet (environ 1cm d'épaisseur).
- Mélanger tous les autres ingrédients.
- Ajouter le poisson et mélanger pour que tous les morceaux soient couverts du mélange.
- Filmer au contact.
- Mettre au réfrigérateur une nuit.
- Mettre au déshydrateur à 135°F pendant 6 à 8 heures.
- Ajuster le temps de déshydratation en fonction de la texture désirée.
Edit : après avoir goûté, je ne suis pas convaincu. Le goût est bon mais la texture n'est pas satisfaisante.
Ingredients
- 1 lb Flank Steak Beef (Eye Of Round, Top or Bottom Round cuts work as well)
- 2 tbsp Low Sodium Soy Sauce
- 2 tbsp Brown Sugar
- 1 tsp Sesame Oil
- 1 tsp Gochujang Paste
- 0.5 tsp Onion Powder
- 0.5 tsp Garlic Powder
- 0.5 tsp Cayenne Pepper Powder
Instructions
Prepare The Beef
- Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
- Slice beef into 1/6" – 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
- Slice away ANY excess fat.
- Place beef into a sealable baggie.
Prepare The Marinade
- Combine all ingredients in a bowl and mix thoroughly.
- Pour the marinade over the beef in the baggie.
- Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
- Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.
Dehydrate The Beef
- Set your food dehydrator to 165°F (74°C).
- Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
- Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
- Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.
Store The Jerky
- Store in an airtight container with a food safe oxygen absorber for 1-2 months.
- Once opened, consume within 1 week.
Comment garder ses plants de piments vivants en hiver.