this post was submitted on 06 Jul 2023
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[–] HKPiax@lemmy.world 6 points 1 year ago (1 children)

Basic knowledge if you’re Italian, but impressive if you’re not. Kudos.

“Spadellare” the pasta when it’s almost cooked with the hot sauce in a separate pan is the easiest way to make your pasta go from “home grade” to “restaurant grade”.

[–] exododo@lemmy.fmhy.ml 2 points 1 year ago (1 children)

I'm spanish, but I try to respect traditional cooking techniques and the way each region treats their products. Because I'm aware I don't know better.

[–] HKPiax@lemmy.world 2 points 1 year ago

I can appreciate that approach (which I also follow): start from tradition to understand the dish, and once you’ve got the gist of it, put some personal twists in it. Makes sense for a lot of stuff.