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very good but very dry. next time i would either sub 1 48oz. can of fire roasted diced tom with juice, or use the fresh plum tom and add a 12oz, can of tom juice. i will also add minced garlic and copped Kalamata olives.It can actually become a gratin by adding 3/4 cup of 1/2 and 1/2 right before the final cooking stage.

By zutellt | 

July 17, 2009

Not only did I mistake prosciutto for the pancetta, I forgot to add the basil leaves (OK, so I'm not the next FoodTV star), but it was delicious!! I assumed it was prociutto because pancetta is usually so thick. I will try it as written next time, but if you -- screw up -- like I did (or can't find good pancetta), my mistake works.

By zutellt | 

July 19, 2008

By zutellt | 

July 10, 2008