indigo_jones wrote: onefeathertail wrote:
Tonight I've been semi-ordered to make spaghetti bolognaise which consists of very high quantities of onion and garlic.
I won't be kissing anyone tonight.
My boyfriend (who is actually from Bologna) would have a heart attack at your whole description.
First off, Italians never serve the sauce with spaghetti -- it has to be tagliatelle -- and it shouldn't be exceptionally garlicy. But then, the Italians have a ton of weird rules. I love to cook, but I won't even think about making anything that is remotely Italian, for fear of hearing some sort of horrified complaint.
If I'm still feeling up to it, tonight we're having a variation of this matar paneer
dish, except we'll be having chicken instead of the paneer, because I don't know where to get paneer here.
I'm actually Italian-Australian, the recipe I'm using is my grandmothers. I tend to add more garlic than required, though, purely because I love garlic. It's an unfortunate habit I've had to take up calling it spaghetti bolognaise, because using the term "tagliatelle" usually just raises eyebrows and sparks confusion. Sometimes I use farfalle with the bolognaise too, just because I'm a rebel that way. I'm also butchering the spelling, but that's what we do here, butcher words.
You're right, though, there are a ton of strange rules my grandmother and mother throw out the window. Such betrayal. Don't ask me to speak Italian, though, you'll give me
a heart attack.
And that dish looks ridiculously delicious.