Re: Spaghetti a la Vigliacca
For those of us that can't cook, how about the location of the restaurant? Top secret?
Re: Spaghetti a la Vigliacca
It's in Tuscany, between Camaiore and Lucca, on the Via Provinciale.
I'll give you the name when you rent the house! ; )
Just kidding. It's called Purgatorio.
But it is close to the house--6k...
Re: Spaghetti a la Vigliacca
This is going in the rotation. Awesome. Thanks for sharing!
Re: Spaghetti a la Vigliacca
Magnifico.
Made it last night, the wife loved it. She wanted Parmesan on top, but we didn't have any so she had to go without ;)
I had basically everything involved in the recipe in the house already, but did make some slight alterations. I'm in Australia so we don't have the same brands of tomatoes as you, I used a local organic canned roma tomato, I only had about 2/3 of a head of garlic (and I was pretty happy with the amount of garlic at the end, and I really love garlic), and my white wine ran out on me at about 1/3 of a glass, so topped up the other 2/3 with a rose.
Really similar in taste to the standard sauce my nonna made - Calabrese, so chilli is regular ingredient, I don't think she would have used wine though, but she had the advantage of growing the tomatoes herself.
I am very happy to make this my new go-to sauce.
Re: Spaghetti a la Vigliacca
San Marz are my go-to. Will give this a whirl soon and report back.
Re: Spaghetti a la Vigliacca
excellent! glad it didn't bomb. i realized i've never really written out a recipe before, and while i cook a lot, i pretty much go by feel/smell/taste. i'll try to post some pics next time i make it. cheers!
Quote:
Originally Posted by
ABiCi
Magnifico.
Made it last night, the wife loved it. She wanted Parmesan on top, but we didn't have any so she had to go without ;)
I had basically everything involved in the recipe in the house already, but did make some slight alterations. I'm in Australia so we don't have the same brands of tomatoes as you, I used a local organic canned roma tomato, I only had about 2/3 of a head of garlic (and I was pretty happy with the amount of garlic at the end, and I really love garlic), and my white wine ran out on me at about 1/3 of a glass, so topped up the other 2/3 with a rose.
Really similar in taste to the standard sauce my nonna made - Calabrese, so chilli is regular ingredient, I don't think she would have used wine though, but she had the advantage of growing the tomatoes herself.
I am very happy to make this my new go-to sauce.
Re: Spaghetti a la Vigliacca
We made the sauce last night as well, also with a few substitutions. No parsley on hand so we subbed in some basil from the garden. We also at least doubled the pepper flake content, but as we know they lose potency over time.
Absolutely excellent. Thank you much John.
Re: Spaghetti a la Vigliacca
I'll make that in a week when we get back from vacation. This is how I like to learn recipes. You are infact the man.
Re: Spaghetti a la Vigliacca
"Let cool slightly (you'll know you used enough oil when the sauce/dish holds its temperature after coming off the stove) and enjoy. You still have a bottle of white wine minus a cup that you will drink with this."
I think this is the most overlooked step in preparing many sauces. They always taste better when the flavors have a chance to meld and develop together.
Thanks for this one I will be trying it soon.
Re: Spaghetti a la Vigliacca
My wife made this over the weekend, and it was heavenly! I thought the sauce really had that "Italian" taste which so many of the American-style sauces are missing. More importantly, my wife gave the sauce a thumbs up for both the taste and minimal prep hassle. She used a bit more oil because our pan was so wide and shallow, but it came out well and really absorbed the flavors. She's thinking of going with diced tomatoes next time instead of the whole ones.
Thanks for the recipe!
Re: Spaghetti a la Vigliacca
Just finished eat this (licking the dish I served it in!). Very good!
I have to compliment your recipe writing skills! First, you inspired me to make this. Second, you did a wonderful job describing the real TECHNIQUE here. Like you mention, there are only a couple of rather "normal" ingredients. But like so many wonderful dishes, its the way you put them together...
Re: Spaghetti a la Vigliacca
haven't tried this yet, but will soon. just wanted to add a plug to the tomotoes used. i've been a san marzano (not so much a brand as where they must be from) fan for years. you can generally find them at Whole Foods, and recently even the local albertsons started carrying them.
These tomatoes are so good i often do one with the olive oil, garlic, lots of fresh basil and san marzano diced on pasta...simple but good.
Re: Spaghetti a la Vigliacca
Made this last night, very good stuff. I added zuchinni, which broke apart and mixed nicely with the tomatoes.
And I'm with you 110% on electric stoves. Never, ever again.
:shaggy:
Re: Spaghetti a la Vigliacca
Thanks, John -- We were in Italy earlier this year and I've been winging a version of this since then.
Your version looks better, though. Good thing we like garlic!
Grazie!
Joe H.
Re: Spaghetti a la Vigliacca
John,
I made this last night with no substitutions. Just as you described, the sauce was a bit overpowering on it's own. As soon as it was mixed with the al dente pasta it was perfect.
Excellent recipe
Re: Spaghetti a la Vigliacca
I too made this last night, in preparation for eating tonight. Burned the garlic a bit - electric stoves are shit. Looking forward to a bottle of red and pasta.
Re: Spaghetti a la Vigliacca
I've done it twice. Throttled back on salt and red pepper. It's an easy way to make the house smell like you know what you're doing. Great meal.
Re: Spaghetti a la Vigliacca
I made this on Saturday and put it on homemade pizza dough, with backyard grown basil. I just need to start making my own mozzarell' and I can go off the grid.
Great recipe. The only change I did was throw it in the blender for literally 2 seconds to smooth it out for the pizza.
Used the rest tonight with pasta, more red pepper flakes, and a piece of chopped up chicken.
Thanks for posting.
Re: Spaghetti a la Vigliacca
if you are going to be picky about the tomatoes(and by all means, you should be) then please use good effing sea salt.
for my money quite possibly more important than the tomatoes.