I looked up Spaghetti alla Nerano in the meantime. Appears to be the recipe made popular by Tucci.
Looks fantastic. I miss those. We had a Döner joint in Asheville that was pretty decent but they closed shop during COVID. Hope they’ll be back. I think their concept would work better as a food truck than the former mall food court and restaurant in a brewery.
1 Like
A döner truck anywhere would make a killing, I think.
1 Like
Surprisingly good - MW + relatively aggressive sear gave a nice brown crust which kind of mimics deep fry quite well.
I assume you are referring to this kind of recipe ? - Yes, the CI one is very closely related
2 Likes
Have you ever tried shallow frying the zucchini? I’m wondering how it would compare to the microwaved version… I’ve made a similar dish using a recipe from epicurious that calls for shallow frying the zucchini first and the slices get a little crispy on the outside and soft inside: https://www.epicurious.com/recipes/food/views/linguine-with-zucchini-and-mint-234256
1 Like
So what’s the name of that place? In the event that we ever get to Berlin again.
It’s called Pamfilya, and is near Leopoldplatz in Wedding. I think I linked it in my Berlin Eatz thread over in “The Rest of the World” — which has a bunch of recs for anyone visiting Berlin 
2 Likes
Do people like that? It’s my #1 reason that I don’t like pasta salads that have sat longer than an hour or two. To my taste, the dressing soaking in totally changes the texture of the pasta from toothsome to mushy. My poor H - whenever we do pasta salad for dinner - he knows he is responsible to clean out all the leftovers because the rest of us won’t eat it again!
3 Likes
In this version, I think the pasta is supposed to be mushy. Here’s how NYT describes the texture, after instructing one to cook it for 2 minutes past al dente:
…until swoony and soft all the way through.
I tend to ignore directions I don’t like 
When we do blue box mac & cheese, the directions say to cook the pasta for 8 minutes. If I wanted baby food, I would just crack a can of Gerber’s. I don’t think we ever cook it for more than 5-6 min.
5 Likes
I haven’t tried it for such a pasta dish but in another dish where the crispy texture was more important. It would definitely also work for this pasta dish but with the creamy sauce the zucchini most likely wouldn’t stay crispy for a long time
2 Likes
I didn’t cook it that far either. I tend to ignore a lot of things which don’t sound appetizing.
2 Likes
Tonight was quick and easy - meatballs (Sam’s, fresh) simmered in jarred organic marinara and served over angel hair, with garden kale on the side. The meatballs were dense and sausage-y - not at all what I expected from the ingredient list. I’ll stick to homemade or TJ’s party meatballs.
14 Likes
Vietnamese rice noodle salad with shredded carrot, sliced tomato, cukes, corn, scallions, Serrano pepper, mint, basil, cilantro. Proteins were done in the air fryer (an impulse purchase by B a few years ago but we use it often enough to justify it) - shrimp and tofu, both marinaded in soy sauce/chili sauce. Tofu pressed and coated with cornstarch. Satisfying meal on a beautifully warm day (I love heat and humidity but it’s been bone-dry since we’ve been home from vacation…our local farms could probably use some rain right about now).
Yet another yucky photo. I caught B mid-meal/bite. But he is very accommodating.
I surprised Spring Onion with a “burger cake” from a local joint a couple of days ago. He’s almost done with it. B and I took a bite - surprisingly not overly sweet.
22 Likes
So cute. Sweet
1 Like
I want this!
1 Like
A day gone awry. Tomorrow’s boneless, skin-on chicken breasts became today’s Hail Mary, pan roasted with oven fries. Five minutes of effort with not a veg in sight, despite a backyard full of them. We ate at 8:00 p.m… I guess most people would do take-out on a day like this. This is our homemade version: greasy, salty, hot … with ketchup.
23 Likes
Another riff on a Ming Tsai recipe, this is turkey chipotle meatballs with rice and a snap pea broth. I did my best to make it look pretty although it’s not pretty food.
18 Likes
Lazy Wednesday. It’s becoming a habit. But hey – it’s vacay after all.
Dinner was an Italian/French/Portuguese snacky affair: taleggio, raschera & coppa, marinated zukes & eggplant from the Italian market, bufflo mozz / avocado caprese, SALAD with mustard vinaigrette, and one of our Lisboa conservas - delectable robalo aka dorade. Lovely bread from a local Italian bakery. Pistachio & French chocolate ice cream for dessert.
22 Likes
