I had Penne Sancio Pancio in a little side street Trattoria in Milano 40 years ago and it stuck with me. I paid about $00.38 for the dish. It was absolutely delicious. The difference was that though made very much like this one, only they used smoky Spec and a yellow cheese like cheddar that they blended into the sauce, making a very cheesy, smoky tomato sauce. The speck was in 1/4" chunks. I'm going to try this recipe with modifications. It's the only reference I could find on the web.
ma queste morti a taglio sono necessarie ? Non è meglio trovare un sistema per evitare questa sceneggiata. Se l'astice fosse lo chef ...... non lo taglierei a vivo ma lo addormenterei con un sonnifero e poi..... lo taglierei. QUINDI IL RISPETTO ALLA PERSONA VA RIVOLTO ANCHE AGLI ANIMALI
VALDIGNE not all people like pecorino, and for me it doesn’t match the taste with salmon. Sorry my friend, but this is the way big chef Antonio Placido taught me to do it at his restaurant in Milano,Italy back in 1987.
One thing I didn’t like is when you sped up the video when you made the carbanera sauce. I couldn’t see the spices you used. Other than that it looks great. I appreciate you substituting the pancetta with turkey bacon.
Looks great!!!! You should use more fresh ingredients when cooking. Fresh spices makes a big difference and grate fresh Parmesan cheese also. Excellent job!!!!
