[Granny McSmith]

Anyone else watch this? I thought it was good - some mouthwatering recipes, some a bit surprising. No garlic in Bolognese sauce? Who'd have thought?

(Couldn't find another thread on it - if there is one, mods please merge )

[SeasideLady]

Thought it was very good - nice girl wasn't she ? I'm definitely going to try that bolognese method - looked delicious.

[DFI]

Originally Posted by Granny McSmith

Anyone else watch this? I thought it was good - some mouthwatering recipes, some a bit surprising. No garlic in Bolognese sauce? Who'd have thought?

(Couldn't find another thread on it - if there is one, mods please merge )

Some Italians can get very proprietorial about "authentic" cuisine. Indeed, there is no garlic in an "authentic" bolognese sauce, or any herbs either, but I've yet to taste an "authentic" bolognese that tasted better than one with garlic and herbs in it. And you should apparently always serve it with tagliatelle, not spaghetti. Sorry, but I'll take taste over authenticity every time.

Many Italians will also tell you its a cardinal sin to serve fish and cheese together. But lobster thermidor and cod mornay are classics of French cuisine, so who's doing it right?

[Glengavel]

She was a bit irritating. And sneering at tinned tomatoes but then adding stock cubes!!!

[guestofseth]

I loved the programme simple cooking but not overly simple like many cookery programmes are these days, some great recipes which I will try as soon as I can. I liked Michela as well, not overly perky and annoying but still entertaining and I love her accent.

Originally Posted by DFI

Some Italians can get very proprietorial about "authentic" cuisine. Indeed, there is no garlic in an "authentic" bolognese sauce, or any herbs either, but I've yet to taste an "authentic" bolognese that tasted better than one with garlic and herbs in it. And you should apparently always serve it with tagliatelle, not spaghetti. Sorry, but I'll take taste over authenticity every time.

Many Italians will also tell you its a cardinal sin to serve fish and cheese together. But lobster thermidor and cod mornay are classics of French cuisine, so who's doing it right?

Neither, there is no right or wrong in cooking hence why different cuisines have different and often contradictory "rules". Also I never have bolognese with spaghetti it's far too thin.

Originally Posted by Glengavel

She was a bit irritating. And sneering at tinned tomatoes but then adding stock cubes!!!

She didn't sneer at tinned tomatoes, she used them in a previous sauce, she just said that in a bolognese tomato paste is best (as instructed by the Italian woman.)

[alternate]

They sure did add a lot of cheese to everything.

[DFI]

Originally Posted by guestofseth

Neither, there is no right or wrong in cooking hence why different cuisines have different and often contradictory "rules".

My point exactly. If it tastes better when you add garlic, who cares whether it authentically shouldn't have.

[Granny McSmith]

Originally Posted by Glengavel

She was a bit irritating. And sneering at tinned tomatoes but then adding stock cubes!!!

I thought she was charming. And she didn't sneer.

I'll certainly be trying her recipes as she gave them, to compare with my usual Bolognese (garlic, tomatoes)

I don't think I'll be making pasta, though. Life's too short. I'll just buy it.

[jabegy]

Yes, I watched it, thought it was very good, she's a lovely girl, it's nice to see somebody different. I shall certainly be watching next week.

[degsyhufc]

Originally Posted by DFI

Some Italians can get very proprietorial about "authentic" cuisine. Indeed, there is no garlic in an "authentic" bolognese sauce, or any herbs either, but I've yet to taste an "authentic" bolognese that tasted better than one with garlic and herbs in it. And you should apparently always serve it with tagliatelle, not spaghetti. Sorry, but I'll take taste over authenticity every time.

Many Italians will also tell you its a cardinal sin to serve fish and cheese together. But lobster thermidor and cod mornay are classics of French cuisine, so who's doing it right?

My sentiments exactly.
Gino D'Acambo always bangs on about not cooking garlic and onions together.
Yeah, so the rest of the world and most of Italy is wrong then
(speaking generally)

[Meldrewman]

Originally Posted by degsyhufc

My sentiments exactly.
Gino D'Acambo always bangs on about not cooking garlic and onions together.
Yeah, so the rest of the world and most of Italy is wrong then
(speaking generally)

I think Gino's purity of cooking has taken a bit of a backward step since he became a "celeb" (especially after "I'm a Celebrity ..."). I quote his fish finger sandwich as an example!

[ICanBeBothered]

she kept pronouncing PAPPARDELLE as PARPADELLE. Her Italian is otherwise very good. Maybe it's a private joke in the family (e.g. children's pronunciation) and she was dared to call them that on national TV!

In any case, let me assure you that it is PAPPARDELLE.

She is a charming young lady and I'm sure many people will be inspired to try making their own pasta.

[alternate]

I can see making filled pasta but don't good restaurants just buy dried pasta anyway rather than making fresh.

[Mrs Mackintosh]

I grew up in an Italian household and my family's way of making a bolognese sauce was very similar. Mum never used garlicor tomatoes (only puree) and she certainly never used stock cubes. The stock for the "sugo" as she called it used chicken giblets. That said, I make it now with garlic and passatta and it's different but it's still delicious.

[jcafcw]

Watched it as a lover of Italian food and it made me a bit guilty for using the dried pasta and pre-made sauces and lasagne.

Michela is a bit gorgeous isn't she?

Good programme all round.

[belomb]

Originally Posted by SeasideLady

Thought it was very good - nice girl wasn't she ? I'm definitely going to try that bolognese method - looked delicious.

THIS. I have always put a tin of tomatoes in my bolognase. Went Tesco shopping today and am going to do one tomorrow using that method. Also going to try making my own pasta; didn't know it was that easy!

Going to do the pea/lemon one as well, but with thinly stripped courgette rather than asparagus. OM NOM.

[belomb]

Oh, and whilst I'm doing that bolognase method, I actually refuse to miss out the garlic. I'm a garlic addict (I eat about 30 cloves a week. HA, this is actually NO LIE) so the thought of it without garlic makes me cry.

And no, I don't smell - my body has become used to it. People I work with have specifically told me they don't know how I don't smell.

One major plus point is that I never get bitten by any insects, ever....!

[Woodentop]

Originally Posted by Mrs Mackintosh

I grew up in an Italian household and my family's way of making a bolognese sauce was very similar. Mum never used garlicor tomatoes (only puree) and she certainly never used stock cubes. The stock for the "sugo" as she called it used chicken giblets.

Quello è giusto e bene.

[niceguy1966]

Originally Posted by Granny McSmith

I don't think I'll be making pasta, though. Life's too short. I'll just buy it.

I've been making my own pasta for about a year after watching a chief at a food festival do it live. Mix 90g flour with an egg, and leave for 30min. The mixing takes 5 mi n Max.

[Glengavel]

Originally Posted by Mrs Mackintosh

I grew up in an Italian household and my family's way of making a bolognese sauce was very similar. Mum never used garlicor tomatoes (only puree) and she certainly never used stock cubes. The stock for the "sugo" as she called it used chicken giblets. That said, I make it now with garlic and passatta and it's different but it's still delicious.

I use onion, garlic, pancetta, minced beef, oregano, basil, tomatoes (skin and pulp removed), tomato puree and red wine and a pinch of demerara sugar to counter the acidity of the tomatoes. As a comparison I think I'll try it with chicken livers instead of pancetta, and also with a bit of carrot and celery.

I've come a long way with SpagBol since a can of Campbell's Spaghetti Bolognaise sauce!

[Mrs Mackintosh]

^^ Slurp!

[PhoenixRises]

Originally Posted by Granny McSmith

I thought she was charming. And she didn't sneer.

I'll certainly be trying her recipes as she gave them, to compare with my usual Bolognese (garlic, tomatoes)

I don't think I'll be making pasta, though. Life's too short. I'll just buy it.

I was surprised how close my Bolognese was to the "Authentic" well at the beginning at least. I don't use garlic, but I don't use onion either. But then the tinned tomatoes were frowned upon and I thought "oops" I have known spaghetti is the wrong pasta to use with the meat sauce for quite some time, I mean just try the different types and you can see why thicker pasta is better.

I am definitely going to try some recipes especially the Bolognese with puree instead of tinned toms.

The pasta looked easy and quick why not try making your own, takes less time to cook than dried stuff so minus that time from the time it takes to make it and you probably end up with 10 - 20 minutes more for making your own.

I really wish she had down a traditional Lasagne though because I want some good tips on making that dish, without the need of cooking a day in advance and reheating.

[Granny McSmith]

Originally Posted by niceguy1966

I've been making my own pasta for about a year after watching a chief at a food festival do it live. Mix 90g flour with an egg, and leave for 30min. The mixing takes 5 mi n Max.

Originally Posted by PhoenixRises

The pasta looked easy and quick why not try making your own, takes less time to cook than dried stuff so minus that time from the time it takes to make it and you probably end up with 10 - 20 minutes more for making your own.

.

It's not the mixing, it's the rolling out! And then it's got to be air dried. I see pasta as a fairly quick meal, and all that would make it a bit more of an effort than I'm prepared to make.

[PhoenixRises]

Originally Posted by Granny McSmith

It's not the mixing, it's the rolling out! And then it's got to be air dried. I see pasta as a fairly quick meal, and all that would make it a bit more of an effort than I'm prepared to make.

Fair enough I'm just thinking of the sense of achievement I will have of making the pasta from scratch. Plus I could make some nice variations - Herby Pasta (Just add 3 tablespoons of finely chopped fresh herbs), Tomato Pasta (add couple tablespoons of tomato purée and less egg) or wholemeal pasta (use wholemeal flour along with white flour)

This would be great additions to a meal I think

[degsyhufc]

I think the old lady grew up in post war Italy when canned goods were the norm and puree was probably cheaper or more available than tomatoes.

There are probably regions that would choke at the fact that the sauce used concentrate and not fresh tomatoes.

I've seen shows where Italian restaurants have given their authentic family recipies and there were no fresh ingredients used at all.

It was tomato puree, tomato sauce (passata), then onion powder, garlic powder, dried urbs, pre-grated smeely foot parmesan etc.

Probably these recipies come from the grandparents who went to America and at that time it was cheaper and more convenient to use store cupboard ingredients rather than fresh.