The Trattoria Project and Spectaculars: Evaluation Two, Home-style Italian

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Sunday, May 18, 2008

Evaluation Two, Home-style Italian

Now that things are gradually getting back in shape, I have found time on a Friday evening to keep my tasting dinners going. That is with the help of two of my long time, almost blood related(ok, not really) and obviously food-loving friends.

Van and Vig

Van is the ex-navy lady specialist who didn't hesitate to give a full forced, body battering slap to my sorry ass when I once refused to leave a club because I had too much to drink. Also, she has a secret recipe for a sambal paste that is potent enough to raise the dead and it is something I strongly believe everyone should experience at least once in a lifetime. Lawfully inseparable to her is Vig, my partner in crime during the days working at a nightclub, mocking losers and getting stupidly delirious together when the booze is free. Vig is heavily traumatized by the pasta in Singapore, which is totally understandable, and therefore he won't be commenting on any of the pasta dishes.

They are testing three rustic home-style dishes, the very basics of the Italian cuisine, to see if my months of trial and errors has come to any good.


This is my take on a Pomodoro Bruschetta. I used a softer bread and an additional element to the tomato marinate. Topped with rocket leaves and shaved pecorino.

Van: 9/10. "Deliciously fresh. I'm not big with raw vegetables but this is really good. Although I must say I'd still prefer the crunchy type of bread."
Vig: 8/10. "This is a must have starter for any Italian restaurant, but I wished the portions were smaller. Keep the bread soft, it works."


Spaghetti Meatball. I screwed up one this one when I left the pasta too long to cook and it became a little under al dente. I was quite reluctant to serve it out but they insisted so here are the comments anyway.

Van: 8/10. "This meatball is satisfyingly light! Ones outside are too heavy."
Vig did not have any pasta, ate all the meatballs and the extra ones instead.

Adapted from Chef John's recipe at, this is the famous Chicken Parmesan. I made this because I was craving for some fried chicken but I got too full at the end to enjoy.

Van: 8/10 "Nice sauce. I'm happy with this."
Vig: 7/10 "CHEESY CHICKEN DELIGHT, now where's the beer?"

If you think you've a good palate and got what it takes to give a good critique, contact me at the side bar on the left and we might arrange something. See ya soon.


noble pig said...

Well, I think it all looks delicious. If you had a trattoria, I would come!

Nice site.

Uncle Dee said...

Why thank you your really kind. Well you'll be the first to know. Nice to see you here!