Sunday, August 29, 2010

The Italian Job

The beauty of the Italian cuisine, to me at least, is that it can be as meticulous and fancy or as simple and easy (read lazy) as you wish. For this one, I just rendered the fat from the bacon bits and ham rind then later sauteed the garlic and mushroom before putting in the rigatoni (cooked as per the package instruction) for a quick toss. There it was a simple and rustic Italian fare: rigatoni with garlic and sliced mushrooms swimming in lovely salty aromatic pork fat from bacon bits and ham rind.

Yes, more porky fattiness.

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