Not as good as it was. Better than it will be.
That looks delicious.
I've been considering the Traviglini Gattinara for a while but it's a little out of range. Love Nebbiolo though. Yours is quite old. Must have been good.
Keith- It is. LWing- I'm trying to track down the '97s but it's tough. This wasn't so bad price wise but then I know how tight you are.
Big Night also invented the "foodie movie." Great flick. More American chefs need to take Primo's advice and stick w/ their roots.
Cooking pasta fagiloi to the Big Night Soundtrack with a couple glasses of Gattinera consumed over the stove is the most fun I've ever had with my clothes on. Matteo Salvatore makes me wanna propose to Rossellini.
"Mo ve'la bella mia da la Muntagna"http://www.youtube.com/watch?v=o9SF3N_8MgY
An amazing dish. There is no secret about it's provenance though. Everybody in Duluth knows it.MLmlanesepic.blogspot.com
you got some nice handwriting
Loved reading the recipe from a handwritten note! I am so glad you didn't transcribe it. Sounds delicious!
M Lane - Uff da.ADG- Everything I got is nice.bmackintosh- It's even better after a few days in the fridge or a week in the freezer.
Much as I hate to admit it, I gotta hand it New York sometimes. Gattinara just ain't so easy to come by aorund here. Yum...
And we discovered Vikings...ovens and stove tops.Sauce from a smeared and lovingly used hand-written recipe: all the proof you need that you are on the right side of history. I'll be there.-DB
Love this recipe...copied right out of Mark Sussman's "Campagna Table." A classic!
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