I butchered a whole chicken, ground hominy and cheese into masarepa, and pickled the onions. My guanciale ragu was used as a substitute for the whole tomatoes in the tinga since it needed to get used up before the weekend.

Guanciale and chilis in adobo are a match made in heaven!

    • LoneGansel@lemmy.worldOPEnglish
      7·
      10 months ago

      Thank you! My favorite part is how easy they were to make! Kenji Lopez-Alt has a very simple recipe for them. I swapped out his cheese for melty mozzarella but used the same process.

  • WoahWoah@lemmy.worldEnglish
    21·
    9 months ago

    Of your posts on Lemmy, I consider this one of your most elegant and thoughtful dishes. Wonderful composition and presentation. Sophisticated, complex, with bold flavor choices that still presents as a crisp and tightly executed dish.