Jan 17 2011
I have to say that I’ve learned quite a bit from my Project Foodblog experience:
-Step-by-step pictorial blog posts get the attention of more readers – probably because they are more helpful
-Taking time to set up a true photo shoot for a meal can produce amazing results
-Making a good cooking video is easier said than done
What I enjoyed most about the experience was getting to know myself and my new limits and being introduced to new recipes.
This recipe is one of those recipes. For years I had considered making it, but often decided against it because of lack of knowledge. So, when bell’allimento made a cooking video for Project Foodblog demonstrating just how simple it was, I had to get right to it.
First I dug out the bacon that we smoked with some friends last winter, then rummaged through the refrigerator for the other ingredients – which most of us would always have on hand. I used Pecorino cheese instead of Parmesan because my son is lactose intolerant and can only eat goat and sheep cheeses – Pecorino being a sheep cheese. And, I whipped this recipe up in a mater of 20 minutes. It’s quick and delicious.
Check out bell’allimento’s video recipe here.