MMM! | Finally, an Italian Market!
The Details: We toasted the bruschetta, then rubbed garlic cloves over it, added the fresh mozz and put it under the broiler for a second. Then, added the prosciutto—it will melt right on to the mozz, but not dry out in doing it this way. The tomato pasta was house-made at Laurenzo’s and the rest of the sauce was a one-pan creation.
The Verdict
- Bruschetta: 5 stars
- Pasta with Shrimp: 3 stars
- Would You Eat It Again? Bruschetta, definitely. Pasta, maybe with some tweaks.
- What Would You Change? While we loved the “idea” of the tomato-flavored pasta, it wasn’t what we were hoping for. I think the texture was a little gummy and the flavor wasn’t intense enough. Also, from a visual standpoint, it was “off”, because the spaghetti sort of looked like carrots, creating a disconnect between what you were seeing and what you were tasting. Next time, I’d probably opt for a traditional non-flavored pasta and throw in some tomatoes instead.
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Vince:
September 9th, 2011 at 6:37 pm
Oh. My. YES!!!
You have no idea how happy this post just made me.
This requires a feast when I return. I’m looking for good recipes as I type!
ps. that bruschetta and pasta look delicious.
Amatriciana with Tagliatelle Pasta | MANGIA! MEMOIRS:
September 26th, 2011 at 10:33 am
[...] use pancetta instead of guanciale, since I probably won’t be able to find it in Miami, unless Laurenzo’s Italian Market has [...]