Hursty New to me but do love anchovies, will give it a try. Any recommendations for decent anchovies? Does everyone just buy whatever tin or jar they first come across or is there anchovies and proper anchovies?
Along_the_Wire Hursty Ortiz anchovies. You want them salted, not marinaded. I stick anchovies in most stew-type stuff
seanc80 Interesting points about Anchovies and bacon in a spag bol. Noted. Sorry to sound crass but a layer of Philadelphia on a lasagne is supposed to be the bees kness too. Never tried it though. Footnote - Anybody that puts carrots in a lasagne should be sectioned.
Along_the_Wire seanc80 carrots are part of the holy trinity of Italian cooking - along with celery and onions.
bosstrabs seanc80 Sean, you’re proper mental sometimes, son. Carrots are part of the base of a proper Bolognese sauce (albeit not big chunks like some cunts lob in). Philadelphia is not part of any lasagne recipe.
Dubman Along_the_Wire I always use that. I reckon at about 30% of the meat content. I also chop it the same size as the mince.
mono-stereo Yeah carrots required in the soffritio, obviously not big fucking chunks of carrot as that would be disgusting.
Dubman Smallman1 I don’t always put cheese on top of my lasagne. A good bechamel sauce flavoured with thyme & bay leaf is all that’s needed.
bosstrabs Smallman1 Si would be one of those planks who uses Sharwood’s Sweet and Sour jars and Uncle Ben’s rice too.
-si- bosstrabs How the fuck would that rustle up a cracking spag bol, dave, you mad man? Also, why is spud small-pouch attempting to join in the bants? Has he forgot about the photo again?
Smallman1 Can imagine Si in Norn Iron closing his eyes and thinking he was in Tuscany after a mouth of Dolmio infused bolognese.
