Orange County Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
dapotato
Do you remember what the ingredients were Enoteca's Gemelli dish? MH and I were in Vegas a couple months ago and he had the same dish and really liked it. I?ve been trying to recreate it, but I didn?t taste the original dish, so I?m bombing left and right on my sad little recreations.
I recall that it was super simple, and MH said it contained olive oil, some Romano (maybe?) cheese along with sausage and broccoli raab. Did it have any sauce or herbs in it?
BTW, I?m enjoying your blog, and I loved your candy store entry. I have a My Melody stick- on mirror on my cell, lol. It?s so juvenile but I love her.
TIA!
DD1
Re: dapotato
first, i think the house made sausage was VERY good and flavorful...better than the italian sausage you get at normal grocery stores/i have a ton of in my freezer. i think it was more of a mild than spicy one.
butter + olive oil, i think--it was on the greasy (but tasty grease!) side. the sausage grease was up in there for sure, too. the greasy yummy was the sauce.
broccoli rabe for sure--this was very tender crisp but had a lot of the grease flavors, so i think it was tossed in after the sausage was done cooking.
romano for sure. maybe a little parmigiano reggiano, too?
no herbs that i remember except LOTS of fresh, cracked black pepper.
hope this helps! let me know when i should be over to test your next batch...
Aww, thanks for all the info! I took another stab at the recipe last week before I saw your response, and it was another bomb, urgh.
I have to hold off on my next attempt at the recipe for a few weeks (or maybe months) because I?ve traumatized MH with my attempts at recreating the magic of this particular dish. It?s also going to take me a while to find broccoli rabe, which is so hard to find. Apparently they don?t sell it at 99 Ranch Market or Vons, so I used asparagus in the recipe last week.
Thanks again for letting me pick your brain for the ?recipe.? I feel much more confident that I?ll get it right next time, or maybe the time after next, ha.
BTW, did you try the pizza at Enoteca? That?s what I had when we were there and I thought it was just okay. I was expecting the same type of crust used at Pizzeria Mozza and was disappointed to find that it was something different.
my pleasure! mmm...food.
nope, we only did deep friend apps, pasta, and gelato/sorbetto that night. glad we didn't try the pizza then. we haven't been to mozza yet. dang grad school budget is putting a major cramp in our eating lifestyle.