Tonight's Dinner by Adam Liaw

Author:Adam Liaw
Language: eng
Format: epub
Publisher: Hardie Grant Books
Published: 2021-10-27T00:00:00+00:00

TIP Like mushrooms, eggplant has a spongy structure that absorbs a lot of oil when fried. As that structure breaks down, the absorbed oil is released – so don’t be tempted to keep adding more oil when frying eggplant, as you’ll end up using way too much. Microwaving the eggplant first, as we do in this recipe, will stop it absorbing so much oil in the first place.

Rigatoni with zucchini & pancetta

This simple rigatoni dish was inspired by my youngest brother, who lived in Rome for many years with his Italian partner before moving out to the countryside. His favourite part of life in Rome was when a bit of pancetta or guanciale would find its way inside a tube of pasta in his rigatoni alla Gricia. This recipe is inspired by him, and by how he always adds a pat of butter to his cacio e pepe.

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