Is spaghetti bolognaise really made with earthworms?!
Question: Is spaghetti bolognaise really made with earthworms!?
how do they get them so thin !?Www@Enter-QA@Com
Answers:
yes its true - they stretch them to almost breaking point then dry them to make spaghettiWww@Enter-QA@Com
-Spaghetti is made of semolina and water!.
-The recipe, issued in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and (optionally) milk or cream!. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, while chicken or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the Soffritto of small amounts of celery, carrot and onion!. Prosciutto, mortadella, or porcini fresh mushrooms when in season may be added to the ragù to further enrich the sauce!. Milk is frequently used in the early stages of cooking to render the meat flavors more "delicate" but cream is very rare in the everyday recipe and only a very little would be used!. All agree that the longer Ragù alla Bolognese cooks the better, a 5 or 6 hour simmer is not unusual!.
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-The recipe, issued in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and (optionally) milk or cream!. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, while chicken or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the Soffritto of small amounts of celery, carrot and onion!. Prosciutto, mortadella, or porcini fresh mushrooms when in season may be added to the ragù to further enrich the sauce!. Milk is frequently used in the early stages of cooking to render the meat flavors more "delicate" but cream is very rare in the everyday recipe and only a very little would be used!. All agree that the longer Ragù alla Bolognese cooks the better, a 5 or 6 hour simmer is not unusual!.
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No, you're thinking of the French dish "Verre de Terra," which is made using earthworms!. Literally translated "Verre de Terra" means "bowels of the Earth" which doesn't sound exactly appetizing!. I have a copy of the recipe, but I've never prepared that dish!. Frankly, it takes a lot of preperation and I doubt I could find anyone who would want to sample it, and I don't want to try it by myself!. Not only that, but earthworms are more expensive per pound than the best cuts of beef!.Www@Enter-QA@Com
If it was i would not eat it but spaghetti is made by stretching and stretching!. You can do it at home if you want but its a skilled job but don't put earthworms in it as they will pull apart whilst spaghetti will not until you have the right length!. Enjoy to your hearts content but without stomach problemsWww@Enter-QA@Com
OMG
you seriously asking this question!?
they get them thin with the factory machine thingsWww@Enter-QA@Com
you seriously asking this question!?
they get them thin with the factory machine thingsWww@Enter-QA@Com
Don't be silly, Earth worms are too short and fat!. It's tapeworms!Www@Enter-QA@Com
Magic!. Simply magic!Www@Enter-QA@Com
No its made with spagetti! Not worms!. whoever told you that must think your gullable!!Www@Enter-QA@Com
***sigh*** im hoping this a feeble attempt at humourWww@Enter-QA@Com
Yes, yum yum!.Www@Enter-QA@Com
yes! a long breeding programme that allows no fatty foods in their diet!.Www@Enter-QA@Com
they use it for the sauce, hence the bright red colourWww@Enter-QA@Com
are you talking about china!?Www@Enter-QA@Com
!.!.!.!.!.no Www@Enter-QA@Com