Comments on: Penne with Tomato, Arugula & Burrata a la Marketman

By: Marga

Marga — Wed, 24 Nov 2010 04:11:27 +0000

Eric, Carbonell still has the best olive oil around. It’s the number 1 Spanish olive oil in the world. They have it in SM, Shopwise, etc. Basta when cooking you can never go wrong with Carbonell & Molinera. They are pantry staples!!!

By: kvd

kvd — Mon, 08 Nov 2010 05:02:05 +0000

I chanced upon burrata at Trader Joe’s. It was around $5…I’m not sure if it’s just as good though… They were also selling black caviar today. About twenty dollars for a really small, tiny jar..

By: shalimar

shalimar — Sat, 06 Nov 2010 00:38:42 +0000

We spent 4 months in Italy last summer… and managed to purchase amazing cheeses, from burrata, smoked mozarella, pecorino … ah bella italia..

But time for me to discover Spanish cheeses ;-)

By: HD

HD — Fri, 05 Nov 2010 23:14:34 +0000

Hi MM, nakita ko lang itong article na ito naalala kita. What are the chances kaya na yung articles mo dito ay napagkakitaan na din ng magazine na cooks source? https://www.edrants.com/the-cooks-source-scandal-how-a-magazine-profits-on-theft/

Sorry OT.

By: Marketman

Marketman — Fri, 05 Nov 2010 07:37:11 +0000

sunflowii, I put about a tablespoon (sometimes more) of rock salt in a large pot of boiling water for 500 grams of pasta (roughly 1 lb.)… kurzhaar, yes, I understand that Eataly strays from its roots, but it’s still a welcome addition to the nY food scene. I was certainly salivating at several of the items on offer, now far more commercially presented I’m sure, but they have to make money I suppose…

By: kurzhaar

kurzhaar — Fri, 05 Nov 2010 00:40:56 +0000

Visited the NYC Eataly and was a bit disappointed. Having been to the original Eataly many times since it opened, I was curious to see how the concept would translate. This branch was OK but definitely had more of a commercialized atmosphere to it. On reflection I guess this was unavoidable given that the focus of the NYC store seems to be on presenting Italian food to an American audience, rather than a focus on local specialities that completely lose their “local” nature when exported to a foreign country. And while the original Eataly is certainly fun (and I never miss going when in the area), it is the local markets that hold the greatest attraction to me…they may not be glammed up like Eataly is, but the interaction with the man or woman who made that salami or cheese or picked those peppers on marketday morning is irreplaceable. To Marketman, I think my favourite of your blog posts are those on the local markets you visit! :)

By: sunflowii

sunflowii — Thu, 04 Nov 2010 13:47:43 +0000

Hi MM,
How salty is WELL SALTED? I saw a cooking show once where she recommended that the water should taste as salty as ocean water. Is yours similar?
btw, looking forward to your posts on Eataly. was there too on a Sunday afternoon. grabe, had to line up just to get in. We’d just finished our lunch at Momofuku so we didn’t get to eat anything there. Hopefully the owners do keep their word and open one in Toronto soon.

Hi bettyq,
Thanks for the recipe! God bless you. =)

By: andrea

andrea — Wed, 03 Nov 2010 23:25:18 +0000

as always, dami na namang infos and recipes learned from Mr. MM himself and also from his readers, lalo na kay Ms. Betty Q. – one of my wishes is to be able to meet both of you in person.

By: Marketman

Marketman — Wed, 03 Nov 2010 21:38:00 +0000

Enrico MD, I guess it used to be Pepato, before it closed. But for basic dishes like this one, frankly, I tend to cook them at home as they are pretty easy and highly economical… In New York and other American cities, a small neighborhood place called Mezzaluna is where I first encountered and still enjoy a pasta dish very similar to this. In Rome, my goodness, this stuff appears to be on nearly every corner… :) Funny in a way how I can’t answer your question simply… I guess I haven’t ordered a plain pasta pomodoro in Manila in a while… Oh, Cibo, has a nice basic tomato pasta, but I find it is a little “restrained” compared with this “splurge-y and ebullient” version we tend to make at home… I have a tendency to slightly oversauce, a habit real Italians would wag their finger at. :)

By: Joji

Joji — Wed, 03 Nov 2010 16:27:41 +0000

Salamat po sa recipe.