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I made this about 10 days ago. Pretty much followed this recipe with few minor changes: chicken livers were switched to rabbit livers (all I had). Whole milk instead of cream and Uruguayan Reggianito Cheese instead of the 'real' thing.
It tasted good, but there were few things I learned from it.
After a few times, here is what I adjusted it. Cooked it on the stove another 20-30 min to reduce it even more. Got all the fat out (it didnt emulsify with milk and cheese for some reason). Then when I cook pasta, I undercook it by 2 min and mix it with sauce and adjust it by adding more cheese and few red flakes. Not to make it spicy, but to add just a hint of spice. Perhaps its not authentic, but to me, it seems to be needed.
It tasted good, but there were few things I learned from it.
- One, I need to use different type of pot than what I used, since it didn't evaporate as much as his.
- I need to use less fat than I used.
- I need to skim much more fat than I thought I need to
After a few times, here is what I adjusted it. Cooked it on the stove another 20-30 min to reduce it even more. Got all the fat out (it didnt emulsify with milk and cheese for some reason). Then when I cook pasta, I undercook it by 2 min and mix it with sauce and adjust it by adding more cheese and few red flakes. Not to make it spicy, but to add just a hint of spice. Perhaps its not authentic, but to me, it seems to be needed.