Whip it. Good.
Sep. 11th, 2012 11:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Spuma di Gota.
525 grams house-cured guanciale
425 grams ricotta
20 grams roasted garlic
Grind the guanciale through a small die. Then puree in a fud processor for 30 seconds. Add the garlic and ricotta and process for another 30 seconds, or until very smooth.
What worked: $deity, this was good. At room temperature, on crostini - it was piggy yet light, with the ricotta fluffing it up. I couldn't really taste the garlic, but I didn't want it overly garlicky.
We took it to a pig roast at a small winery, and were given a bottle in exchange for bringing an appetizer. A fabulous trade.
What didn't: The blade from the grinder slipped into the fud processor (unbeknownst to me). I heard it grinding a bit, but I couldn't see anything so I vaguely assumed that the fud processor wasn't seated correctly and tried to fix that, to no avail. Now I have some gouges on the plastic fud processor and nicks in the blade. (sigh) That meant that I didn't get it as smooth as I would have liked - there were still some meaty strands.
Will I make it again? Hells yes. This may make an appearance at next year's Saluminati meeting.
What I'm reading: CS Friedman, The Wilding
525 grams house-cured guanciale
425 grams ricotta
20 grams roasted garlic
Grind the guanciale through a small die. Then puree in a fud processor for 30 seconds. Add the garlic and ricotta and process for another 30 seconds, or until very smooth.
What worked: $deity, this was good. At room temperature, on crostini - it was piggy yet light, with the ricotta fluffing it up. I couldn't really taste the garlic, but I didn't want it overly garlicky.
We took it to a pig roast at a small winery, and were given a bottle in exchange for bringing an appetizer. A fabulous trade.
What didn't: The blade from the grinder slipped into the fud processor (unbeknownst to me). I heard it grinding a bit, but I couldn't see anything so I vaguely assumed that the fud processor wasn't seated correctly and tried to fix that, to no avail. Now I have some gouges on the plastic fud processor and nicks in the blade. (sigh) That meant that I didn't get it as smooth as I would have liked - there were still some meaty strands.
Will I make it again? Hells yes. This may make an appearance at next year's Saluminati meeting.
What I'm reading: CS Friedman, The Wilding
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Date: 2012-09-11 07:27 pm (UTC)That sounds divine!