improvising when cooking

strumstrum

strumstrum

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well I have no spinich in, I forgot to brine my gammon overnight so that isn't ready to cook for ham so I have no ham.

but I did have ricotta and some chunky cut pancetta in the fridge.

so I fry up the pancetta and then put it through the mincer with a red pepper.. add pepper and oregano to the bowl and then mix in the ricotta... well wow what a mix..

so, I used pancetta, I didn't roast the pepper.. something I would never do when making a filling for my tortelli.. but boyo does it work, and it would make a damn fine mouse/terrine too.

DSC_1999_zps2baa2e3d.jpg
 
Some of the best things ever made are made from imagination .
 
Some of the very tatiest things ive ever cooked have come about from experimentation and just making something up.
 
gumbo-67 said:
Some of the best things ever made are made from imagination .
Click to expand...
Nikon_Nick said:
Some of the very tatiest things ive ever cooked have come about from experimentation and just making something up.
Click to expand...

true.

I am chuffed with this one, normally I would make spinach and ricotta and its use would be filled pasta wheras this one I have stumbled across would be superb chilled on a cracker/crusty bread/bruschetta or used to make a terrine, its has a salmon mousse vibe yet with minced pancetta.. very versatile.
 
Apart from baking, where I tend to stick to the recipe (and even then, with bread I'll vary it a bit) any recipe is, " .... more what you’d call‘guidelines’ than actual rules".

Dave
 
Tringa said:
Apart from baking, where I tend to stick to the recipe (and even then, with bread I'll vary it a bit) any recipe is, " .... more what you’d call‘guidelines’ than actual rules".

Dave
Click to expand...

Thanks for that, Captain ;)
 
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