Comments on: I’m Dreaming of Some Cured Pig’s Cheeks – Perciatelli Al’amatriciana

By: We Are Never Full » Blog Archive » Beef Milanesas: An Argentine Alternative to Beef

Fri, 24 Jul 2009 23:53:15 +0000

[...] 1 jar Mezzetta Napa Valley Bistro Tomato Basil sauce or 1 pot of Amy’s marinara sauce [...]

By: Top Five of the Month: Pork Products | We Are Never Full

Top Five of the Month: Pork Products | We Are Never Full — Sun, 25 Jan 2009 17:10:58 +0000

[...] & Jonny’s Top Five Pork Products: 1. guanciale (cured pig’s jowls) - Jonny: switch out for Spanish cured lomo 2. chorizo (pimenton flavored [...]

By: Roblou

Roblou — Mon, 27 Oct 2008 18:43:44 +0000

Since you are makin me nutzo with descriptions of this recipe here are some places in New York that may have the stuff you seek, guanciale. Good luck, just give them a call.

Park Slope
814 Union St.
at 7th Avenue

P: 718.230.3180

Chelsea
Chelsea Market
75 Ninth Ave.
between W.15th/16th Sts.

P: 212.633.9090

Upper West Side
2127 Broadway
at W. 74th St.

P: 212.595.1888

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Fri, 10 Oct 2008 12:16:45 +0000

[...] Pasta Al’Amatriciana [...]

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Fri, 05 Sep 2008 14:47:58 +0000

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By: admin

admin — Mon, 04 Aug 2008 16:48:59 +0000

Wow, Amit. I am now heavily researching this one. You may have helped inspire my next guanciale recipe. Let’s hope to keep it b/w me and you until then. Sounds amazing. Thank you for the idea – it sounds like a religious experience to me!

By: amit

amit — Mon, 04 Aug 2008 11:58:56 +0000

i had baffo della umbria (guanciale fried with vinegar and sage) a couple weeks back. it was a religious experience. im in my last week in rome, will make a visit to Al Pompiere. thanks for sharing.

By: Tagine-Style Moroccan Lamb with Grilled Apricots & Olives | We Are Never Full

Mon, 28 Jul 2008 20:47:25 +0000

[...] Gourmet: It’s the Future Free Lunch for Inner-City Kids: Does Free Mean It Needs to be Crap? I’m Dreaming for Some Cured Pigs Cheeks addthis_url = [...]

By: [eatingclub vancouver] js

[eatingclub vancouver] js — Sat, 14 Jun 2008 18:14:22 +0000

Ooh, that pasta dish sure looks tasty! Now, if I can book a flight to Rome. . .

Our local supermarket sells pig jowls sliced really thin. The intended purpose is for these slices of jowls to end up in a hotpot. They’re not cured though.

Oh well, I’m just dreaming of pig cheeks after reading this. Pig cheeks, beef cheeks, veal cheeks, fish cheeks — all these are delicious.

By: admin

admin — Thu, 15 May 2008 02:48:01 +0000

Hey, Susan… NO WAY. I’m JEALOUS. Where do you live? If it’s w/in 5 hours driving distance from NYC, I may be up for a road trip! Thank you so much for making our recipe. I didn’t use a recipe, so it makes me feel good that someone else made what i made from scratch and liked it! YAY. We still have a little bit of guanciale left so me’s thinks I want to make it again! ahhhh, rome.