Comments on: I’m Dreaming of Some Cured Pig’s Cheeks - Perciatelli Al’amatriciana http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/ Musings on Starters, Mains, Desserts and Second-Helpings... Tue, 02 Dec 2008 22:40:57 +0000 http://wordpress.org/?v=2.3.3 By: Roblou http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-6164 Roblou Mon, 27 Oct 2008 18:43:44 +0000 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-6164 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 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

]]> By: It’s Finally Our Turn - Weekend Herb Blogging Hosting. | We Are Never Full http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-5587 It’s Finally Our Turn - Weekend Herb Blogging Hosting. | We Are Never Full Fri, 10 Oct 2008 12:16:45 +0000 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-5587 [...] Pasta Al’Amatriciana [...] […] Pasta Al’Amatriciana […]

]]> By: Gnocchi alla Romana (Roman Gnocchi) - Those Romans Do It Again | We Are Never Full http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-4574 Gnocchi alla Romana (Roman Gnocchi) - Those Romans Do It Again | We Are Never Full Fri, 05 Sep 2008 14:47:58 +0000 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-4574 [...] Perciatelli (Bucatini) al Amatriciana [...] […] Perciatelli (Bucatini) al Amatriciana […]

]]> By: admin http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-3493 admin Mon, 04 Aug 2008 16:48:59 +0000 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-3493 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! 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 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-3486 amit Mon, 04 Aug 2008 11:58:56 +0000 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-3486 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. 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 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-3291 Tagine-Style Moroccan Lamb with Grilled Apricots & Olives | We Are Never Full Mon, 28 Jul 2008 20:47:25 +0000 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-3291 [...] 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 = [...] […] 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 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-2006 [eatingclub vancouver] js Sat, 14 Jun 2008 18:14:22 +0000 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-2006 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. 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 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-1464 admin Thu, 15 May 2008 02:48:01 +0000 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-1464 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. 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.

]]> By: Susan at Sticky,Gooey,Creamy,Chewy http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-1457 Susan at Sticky,Gooey,Creamy,Chewy Thu, 15 May 2008 00:03:19 +0000 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-1457 Amy, I was at my local Italian specialty store the other day and they had homemade guanciale! They found a guy that makes it locally and started carrying it in the store. I almost fainted when I saw it! I grabbed some and made your amatriciana recipe. There is only one word to describe it. Sublime! Thank you so much for the recipe. The last time I had something this wonderful was when I was in Rome 5 years ago! Amy, I was at my local Italian specialty store the other day and they had homemade guanciale! They found a guy that makes it locally and started carrying it in the store. I almost fainted when I saw it! I grabbed some and made your amatriciana recipe. There is only one word to describe it. Sublime! Thank you so much for the recipe. The last time I had something this wonderful was when I was in Rome 5 years ago!

]]> By: Miso-Glazed Salmon with Sesame-Scallion Salad: Kinda 80s Looking, But Delicious | We Are Never Full http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-1225 Miso-Glazed Salmon with Sesame-Scallion Salad: Kinda 80s Looking, But Delicious | We Are Never Full Mon, 28 Apr 2008 14:00:47 +0000 http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/#comment-1225 [...] PASTA (PERCIATELLI/BUCATINI OR SPAGHETTI) AL’AMATRICIANA (ROMAN CLASSIC PASTA DISH) [...] […] PASTA (PERCIATELLI/BUCATINI OR SPAGHETTI) AL’AMATRICIANA (ROMAN CLASSIC PASTA DISH) […]

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