MrBaklava-
I'm pretty sure @giofox88 does have a blog (warning: does contain offensive plates), the Cunza sounds epic. No, your a cunza etc
@>>>>>>
That chicken looks delish, living the dream. -
Thank you for your credit, I'm honestly flattered, but as @inchpincher is saying I need better plates before writing a blog!
No seriously, I thought about that and I still am thinking, but I want to understand if I could have enough consistency to keep it constantly updated (and get prettier dish ware to achieve prettier pictures). I started with Snapguide so far, I'll let you know when I move on to a proper blog.
In the meantime I keep experimenting and pleasing my endless appetite.
Courgettes and ricotta pancakes with tender stem broccoli and baked cherry tomatoes for tonight dinner. Leek, mushrooms and gorgonzola quiche for tomorrow lunch.
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inchpincher
giofox
Last night I had friends over and I wanted them to experience a very typical Italian dish from Modena: Tigelle with Cunza.
Tigelle are a flat bread made with a bit of animal fat (pork) in it and baking powder, so slightly softer and tastier than regular flat breads. Not the point here.
Cunza, aka, Modenese Pesto, is a mix of
Chop the meats as finely as you can and then mix with chopped rosemary, crushed garlic, salt and pepper. Mash the whole thing as much as you can (soreness or boredom, whichever occurs first). Let rest in the fridge.
Serve the hot flat bread in small pieces with the Cunza in a bowl for people to share, cold out of the fridge. The heat will melt it as you spread it and unleash the flavours.
Additionally can be topped with freshly shaved parmesan and freshly ground black pepper.
It is as fat and unhealthy as it is described above, and you will feel guilty for days after, but is just so fucking good!
I didn't take pictures of mine, but it looked similar to this, only open with parmesan and black pepper on top.