I enjoy the panna cotta. As you might already know, a month ago I attempted to make some from scratch, using a recipe from the hallowed Silver Spoon cookbook, aka Il Cucchiaio D’Argento, with which Italians have been making proper chow (ciao?) since the ’50s. Only thing is I failed. Why? Because I overthought it, and used an ancient egg-based recipe. Yesterday, retribution came, with a nudge from the Big Yellow Cookbook and a stinky packet of Knox gelatin. When you cheat, panna cotta è spigliata! Good thing everybody cheats, even restaurants. Continue reading
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