They just seem like really great pasta and sauce wines, in whatever flavor combinations you choose. The two wines on offer are only loosely related to the story of the Timpano I didn't pair either with the dish, though the Fornacina was wonderful with the leftovers. Looking good! (photo by Oskar Kostecki) Cross-section. Maybe it was in the oven a bit too long, but still (photo by Oskar Kostecki) Assembly of the timpano. (photo by Nana Paturet) A six-hour sauce, improvised on a recipe by the great Instead of trying to illustrate with my feeble words, below is a small photo essay: Making garganelli by hand. Essentially a crazy casserole, it turned out to be so much more. My determination for long cooking projects found its apex a few weekends ago in the making of a Timpano, that glorious and fantastical creation from one of my favorite food movies, Big Night. Those two simple ingredients, with the addition of time, created a quite transcendental dish. A case in point was a recent obsession with La Genovese, a historic ragù from Campania that predates the arrival of tomatoes in Italy, the umami flavor instead being built by the deconstruction of beef and about five pounds of onions over the course of 12 hours. My sauces now take hours to make, in fact the longer, the more seductive the idea. Making pasta by hand is a skill I'm yet to trully perfect (only occasionally getting the consistency in the dough that I'm looking for), though it's not for lack of trying. Over time my cooking projects have gotten more ambitious. What I feel to be a wholesome and heartfelt affair, the joy I gather from making a meal for my friends and loved ones is becoming an irreplaceable source of solace. I've never been a good cook, and though I wouldn't profess to be one now, the improvements I've made in these past few months are the source of a personal pride, my own little victories.
#Grinds and wines movie#
"Il Timpano" - a still from the movie Big Night (1996) - directed by Stanley Tucci and Campbell Scott Two Food-Friendly Italian Wines ShareĮven before the current situation, for the past half a year I have been extensively cooking at home.
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