Where Does This Guy Shop?
From Babbo, Mario Batali's cookbook of recipes from the restaurant of the same name.
"Fennel pollen was very difficult to find when I first tasted it at Macelleria Cacchini in Panzano, but now it seems ubiquitous."
(Yes, I know it's on the internet. That's not the point. I can buy pig cheeks off the internet, too, but they aren't exactly ubiquitous.)
"Fennel pollen was very difficult to find when I first tasted it at Macelleria Cacchini in Panzano, but now it seems ubiquitous."
(Yes, I know it's on the internet. That's not the point. I can buy pig cheeks off the internet, too, but they aren't exactly ubiquitous.)
posted by Maureen McHugh at 11:36 PM
7 Comments:
Piggily Pollen?
My problem with Mario in a nutshell. He has the damnedest ideas of what ingredients are available in the provinces.
I'm still looking for pancetta and rabbit loins, with or without the flap intact.
I've always been able to get pancetta, and we have a really good Italian grocery here. But yeah.
I was going to make ox tail ragu with gnocci tonight but ox tails are hit or miss. Right now, no ox tails.
Well, yeah, but you can substitute--say veal shanks--
Laura Queen of Improv
But the whole pint of the oxtails was to find something comparable to osso bucco that didn't involve veal! (She whined.) But like I said, oxtails are just hit or miss. There are lots of times they're available.
Fennel pollen is ubiquitous at my house, but only in season (fennel growing in my garden).
Well, today I bought oxtails, so tomorrow, with luck, I will post about gnocchi with oxtail ragu.
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