I have a shelf in my pantry devoted to spices. Each is labeled with the date that I opened it, and after six months I usually throw it away and buy a new one. The potency diminishes and I like to be sure my spices are very flavorful. This habit rings true with crushed red pepper flakes which are significant to good arrabbiata sauce. Giada's recipe calls for 2 t. but my family can only handle a scant 1/4 t. Arrabbiata is just marinara with pancetta which I substitute with bacon and red pepper flakes.
I'm a purist and use Giada's marinara sauce which takes a bit of time to make but so versatile.
No comments:
Post a Comment