Sunday, January 15, 2012
Stir cookbook, a number of times. I was also fortunate enough to have this dish at one of the chef's restaurants in Boston, Sportello (I also ate at another of her restaurants, No. 9 Park, which was one of the best meals I've had in my life). Watching them make it at the restaurant, the pasta and sauce are obviously both made earlier in the day, but as they construct your dish, in goes a nob of butter and a handful of Parmesan, followed by a final topping of parm before it's served to you. It's like meat butter, and it's fabulous. Both my mother and I had the dish, and if our bellies would have allowed, the bowl would never have ended. This recipe takes the better part of a day to make, so start it early. The active part is probably only 1 hour (after which you can leave it to do its magic), but it needs to (and wants to) simmer most of the day. Trust me - your dinner mates will thank you for it. No short-cuts.