BBC Good Food

10 June 2011

Tested

"Surely the thing that sets this recipe apart is that it was originally concieved to use Guanciale, which is cure pork jowl. This is an incrediibly fatty strong flavoured cut. Using back bacon defatted is a complete nonsense. I'm sure the finished dish is perfectly delicious, but it certainly isn't amatriciana. "

25 March 2011

Tested

"Another mistake. Almost without exception, the typical serving portion for panna cotta is around 125 mls per person. This recipe, has 800 ml coconut milk and 400 ml milk plus sugar etc. AND there's a load of pineapple as well. I'd say the recipe as written was more than enough for 10 at the least. "

10 March 2011

Tested

"Replying to Shahida, No, this wasn't a mistake, classic madeleines are made exactly as described, though more often than not the flour and butter get carefully folded in rather than beaten. Just as for a sponge cake, the rising and lightness come from the beaten egg. "

04 March 2011

Tested

"Three mistakes in the recipe. Perhaps your proof readers should be more careful. 1 Para 4 in the method should be "plate" not "late". 2. ingredients list calls for pineapple cut into small pieces, method says "Arrange the sliced pineapple" 3. "then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden". A very common mistake, Simmering is not boiling. Simmering these ingredients for 5 to 10 mins will NOT result in a pale golden syrup. Recipe should say "boil slowly" which is what's meant."

20 December 2010

Tested

"Correctlt (ie in Amatricia) this recipe is made with Guanciale which is a very fatty cured cut of pork made from the jowl - like a bath chap. It's fried to render its fat and then half the fat is poured off. Bacon will be a poor substitute, Pancetta better. The recipe as given is very light on the chilli. Two more authentic recipes use 1 to 1½ tsp of chili flakes for rather less tomato. Parsley isn't essential, but I've seen recipes using some white wine cooked down. "