Happy Chinese New Year all. Another post of food from SF - I'm almost done, I swear. I had lunch with my dad, and he made a couple of pastas using some jarred stuff he got in Italy.
tagliarini with sugo al cinghiale
tagliarini with crema di porcini e tartufo bianchetto and chopped black truffles
He used some fresh tagliarini from AG Ferrari in Laurel Village. "Sugo al cinghiale" means boar sauce. I actually liked it a lot... a little tangy with some small bites of boar meat. The truffle one used a cream thing from a jar and also some chopped truffles from a jar (albeit small jars... not sure what to call em). It actually tasted better than the whole truffles in water that my dad got off the shelf.
tagliarini with sugo al cinghiale
tagliarini with crema di porcini e tartufo bianchetto and chopped black truffles
He used some fresh tagliarini from AG Ferrari in Laurel Village. "Sugo al cinghiale" means boar sauce. I actually liked it a lot... a little tangy with some small bites of boar meat. The truffle one used a cream thing from a jar and also some chopped truffles from a jar (albeit small jars... not sure what to call em). It actually tasted better than the whole truffles in water that my dad got off the shelf.