[thechat] Smokey ingredient
Martin Burns
martin at easyweb.co.uk
Thu Feb 27 04:52:01 CST 2003
On Thu, 27 Feb 2003, Drew Shiel wrote:
>
> I've recently discovered the joys of risotto, since moving house has
> brought us close to a shop that stocks decent arborio rice. I've been
> working from a tomato and onion recipe, and trying different variations on
> it - so far the best has involved some bacon, cut into small pieces,
> lightly fried, and cooked along with the rest.
>
> I think the taste needs something smokey in it, but I can't think of
> anything smoked that won't affect the flavour in other ways.
Classically, you'd use Speck (smoked proscuttio - French equivalent:
lardons):
http://www.menu.it/eng/scheda_ricetta.cfm?id_ricetta=37
Yes, it's basically very smoky bacon cut into cubes.
Cheers
Martin
--
"Names, once they are in common use, quickly
become mere sounds, their etymology being
buried, like so many of the earth's marvels,
beneath the dust of habit." - Salman Rushdie
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