Wednesday, September 30, 2015
Messisbugo's maccheroni alla Napoletana
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About Me
- Ken Albala
- Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
5 comments:
Hi Ken, does Messisbugo say to cook these in duck broth, or is that your choice on this? Just curious. Thanks, Donna
Yes, look right at the text. Chicken or duck. Yummy!
OH, no I take that back. He just says in fat broth and then serve with chicken or duck on it. In either case, this seems like a fair interpretation.
Interesting read, thanks for sharing
Wow, it is very interesting info. I have never seen such a pasta here in Dubai. I need to find it and try to prepare the dish. Thank You!
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