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Article #672Re: Mmmmadeo
From: Meg Worley
Date: Sat, 18 Feb 2006 17:13
Date: Sat, 18 Feb 2006 17:13
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1863 bytes
Re the spaghetti alla bottarga I had at Madeo, JXS notes: >From "A Mediterranean Feast" >by Clifford A. Wright >William Morrow & Company > >Ingredients: >1 pound spaghetti >Salt >1/2 cup extra virgin olive oil >1 large clove garlic, crushed >2 to 3 ounces bottarga, finely grated >3 tablespoons very finely chopped fresh parsley leaves (optional) > >Just like that? This was more subtle than that. For one thing, it had breadcrumbs -- from a rosemary bread, I'm guessing. Also, the sauce (really just the pasta-coating; there was no sauce on the plate) was more complex than good old evoo+garlic, although I couldn't identify all the flavors. >After many years of drought, I begin to suspect that LA is no longer >an island without good pasta. Well, although Bottega de Marino on Larchmont is pretty mediocre in the sauce department, their homemade fettucini is wonderful. Hmmm, I wonder if they sell it take-out.... Rage away, meg -- Meg Worley _._ meg@steam.stanford.edu _._ Comparatively Literate
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X-Google-Thread: 115ce9,7489f07c5d810fe6 X-Google-Thread: fe8e7,7489f07c5d810fe6 X-Google-Attributes: gid115ce9,gidfe8e7,public X-Google-Language: ENGLISH,ASCII-7-bit Path: arc1-ca.pugleaf.net!g2news1.google.com!news2.google.com!news4.google.com!newsfeed.stanford.edu!shelby.stanford.edu!steam.Stanford.EDU!meg From: meg@steam.Stanford.EDU (Meg Worley) Newsgroups: la.eats,ba.food Subject: Re: Mmmmadeo Date: Sat, 18 Feb 2006 17:13:13 +0000 (UTC) Organization: Stanford University, CA 94305, USA Lines: 37 Message-ID: <dt7kj9$og7$1@news.Stanford.EDU> References: <dt3did$hv8$1@news.Stanford.EDU> <v06dv11d1v0ct6402200bsd2ru9130uvhj@4ax.com> NNTP-Posting-Host: steam.stanford.edu X-Trace: news.Stanford.EDU 1140282793 25095 171.64.71.20 (18 Feb 2006 17:13:13 GMT) X-Complaints-To: news@news.stanford.edu