In prison, dinner was always a big thing. We had a pasta course, and then we had meat or fish. Paulie did the prep work. He was doing a year for contempt, and he had this wonderful system for doing the garlic.He used a razor, and he used to slice it so thin that it used to liquefy in the pan with just a little oil. It was a very good system. Vinnie was in charge of the tomato sauce.
GOODFELLAS (1990) dir Martin Scorsese
ok so for the recipe you need a metric fuckton of basil . just a whole lot . we dont measure anything but like ~3 standard size bowls of it . and for that amount you add around 3/4 of a cup of pine nuts but again you just throw it in until it tastes right. add like 3 cloves of garlic and a little olive oil then food process until it starts to break up . add ~8 more cloves of garlic and slowly add olive oil until it gets kind of smooth but not liquidous- like a really shittily executed smoothie almost? then you add as much parmesan as you can fit in the thing and blend until smooth . lil bit of salt and no other spices . usually we put it over penne or fusili but i think its best over rice pasta or rigatoni if you cant find that. fuck you meemaw
Salvadoran Pupusas As Made By Curly And His Abuelita
for 18 pupusas
½ head green cabbage, cored and shredded
1 small white onion, sliced
2 medium carrots, grated
4 cups boiling water
1 cup distilled white vinegar
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon vegetable oil
1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
1 teaspoon salt
1 medium tomato, diced
½ green bell pepper, diced
1 small white onion, diced
4 cups masa harina
2 teaspoons salt
3 cups cold water
1 cup grated mozzarella cheese
1 cup refried bean, cooked
1 tablespoon vegetable oil, for frying
Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido to an airtight jar or container.
Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.