based on a article from 8/2005 Saveur (“My Nantucket” by Sarah Lydon) and modified by Helen Rennie Bluefish with Gin and Scallions Votes: 0 Rating: 0 Rate this recipe! Print Recipe This recipe is from a now dead recipe url that I had from 2008 or so, but I was able to resolve it via the wayback machine – helenrennie.com …
a pretty simple texas bbq sauce
This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005).
While cooking shad roe isn’t difficult, sous-vide makes shad roe ridiculously simple to make with consistent results – although it’ll take a lot longer.