Felicini in Manchester, an Italian restaurant which was recommended to me by one of the people of the ABF. It was my meal, penne pasta in a sausages and olives sauce. Buried in Parmesan, as you can see, I always bury pasta with cheese, unless it is macaroni and cheese, in which case I just have it like that. Before I go further, I wanted to quickly plug Felicini: they were professional and very efficient, serving me within and hour because I had to see a play. And the meal was delicious. It was quite nice and it inspired me to cook my own variation of this dish, which I did last weekend.
You can see the picture of said dish at the bottom right. I used British sausages, heavily garlic flavored.I bought them in a local artisanal food shop. The owner gave me a few advices about making the sauce: no more garlic as the sausages already had plenty, and a bit of balsamic vinegar. I cut the sausages in small bits, fried them, then added a tin of tomatoes. I added a tea spoon of sugar to get rid of the acidity of the tomatoes and poured a generous drop of balsamic vinegar. No olives, no onions or anything like this. Only tomatoes, sausages and of course the Parmesan on top of it all. I drank a Sicilian red wine with it. It was not authentic Italian gastronomy, but it was fairly close.
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