Home made semolina egg pasta made with back yard eggs. Sauce made from onion, back yard basil, diced tomatoes, olive oil and herbs and spices.
An error was made. I pulled one of my pre cut bags of meat from the freezer to thaw. I use these for pizza, fried rice, lo mein and what not. I thought I had pulled chicken thigh meat. But it was pork. Oh no. The meal was ever so slightly different from planned.
Cost per person $1.70
Yum
I can see that messing with the known recipe, but the added savory flavor and the fat to help cut the acidity from the tomato was probably a blessing in disguise.
Pork and chicken are both savory, in fact I find pork is usually sweeter. Chicken thighs have plenty of fat, and cooking the tomato sufficiently reduces the acidity anyway.
Known recipe? I winged it. A pick of this and a handful of that. But now that you mention acidity a little lemon juice would have been good.
I just assumed since you’d expected that bag to be chicken that there was a more focused intention. Most of the time I’m the same way with cooking, just working with what’s available. Me and baking, on the other hand, we tend to keep our respective distance and it’s worked out ok so far.
I grew up in an Italian kitchen. If I post something Italian I’m probably just making it up as I go along.
I’m guilty of a bit of that with baking too. I’ll follow a cookie recipe but for bread I can pretty much wing it.
How’s cavatelli compared to gnocchi, OP?
Denser because it’s a pasta instead of a dumpling. It has a hollow center and isn’t made with potatoes. But this would be great with gnocchi too.
looks delish 🤤 can you drop a recipe? hehe i think it looks great with pork!
205 grams of semolina and two eggs. Mix, kneed until it holds together, plastic wrap and a stay in the fridge for at least 30 minutes to hydrate. Cut it into four chunks. Use your hands to roll those onto 3/8 thick snakes. Cut into 3/4 inch segments, use a chopstick to roll them on a gnocchi board (I made my own). Put on. A butcher paper lined baking sheet and cover with a lint free towel until cooking time.
Dice your protein, onion and tomatoes (or use a ~14.5 oz can of diced tomatoes), mince 1-3 cloves of garlic, chiffonade maybe half a cup of fresh basil.
Start boiling water for the pasta.
Saute the onions with a pinch of salt in olive oil until translucent. Increase the heat to medium high, add the protein and another pinch of salt, cook until done, add the garlic. Cook for 30 seconds. Deglaze the pan with a little of the tomatoes or tomato juice. Add some black pepper and red pepper flakes. Add the rest of the tomatoes.
Let the juice from the tomatoes come out, use a little pasta water if you need to keep it liquid. Add the pasta to the water. Cook until they float, transfer them to the skillet with the sauce,l and add more pasta water. Cook until the pasta is done plate. Maybe add some Parmesan.
