Quote:
Originally Posted by vash
i learned Sunday Gravy in college.
my friend, her name was Giovanna. she showed me.
very similar recipe. they all vary. i add some chopped anchovy to mine. and i NEVER simmer it on a stove top anymore. it goes in my dutch oven into a 300 degree oven. fire and forget.
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I use my all copper 8 qt All Clad stock pot. Being all copper you have fantastic heat retention so i dont have to use my Le Cruset Dutch oven. When I make fresh pasta it is with my Italian SIMAC 700 Pasta machine that I bought for $3 at a Thrift.
I at times will put in Bell Pepper or black olives and or Parmesan/Romano. All variations on a theme..