We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
We are fortunate to have a pasta shop nearby. They make fresh daily, and make takeout meals too.
While I have never seen any meaningful difference between dried spaghetti, linguine, and things like that, fresh ravioli and gnocchi do matter. These Italian guys make excellent ravioli (many varieties, from pumpkin to mortadella, to cinghiale) and the fluffiest gnocchi.
Last week Mrs. BD decided to cook up a nice Italian supper for her Dad who had just been allowed to leave the old folk's home. I think it was also in gratitude to me for getting rid of at least a third of my stuff (excess boots, clothing, etc.) as we slowly move back into our refurbished living quarters. I noticed that lockdowns for old folks are terrible for them. They lose muscle and balance. For no reason, at this point.
Apperitivo: Olives and marinated artichoke hearts.
I have made OssoBuco several times with my stovetop pressure cooker.
Last summer I tried to make an OssoBuco dinner for my family using my electric pressure cooker (Instant Pot). When I opened the pan everyone ran screaming from the house. THE SMELL WA HORRIFIC! IT SMELLED LIKE A WORKING TANNERY!!! When I put the meat/bones into the pot it did not look like there was more fat, or ligament, or anything than I had seen before. But, this time the smell was outrageous!!! Do you have any suggestion about how the beef/bones should be scraped off, or the fat removed?
Our (semi-) local fresh pasta place makes everything with semolina and eggs. You can tell the difference with the linguini and spaghetti, compared with the store-bought stuff made with water. Pasta al'uovo is tasty enough by itself that you almost don't need a sauce.