by Kevin Coupe
Grub Street has a story about how Marc Forgione, the chef at Peasant - a restaurant described as being an institution in New York's Nolita neighborhood (north of Little Italy) - has come up with something innovative. It is a familiar dish with an unusual presentation.
Spaghetti carbonara served in a quart mason jar.
Actually, not just served in the mason jar…
Here's how the story describes it: "Our spaghetti carbonara materialized not in a bowl but inside a quart-size Mason jar, which the server proceeded to shake like a Hemingway daiquiri before spilling its contents onto a plate." Forgione says that "it’s one of the best ways to emulsify egg yolk into the sauce and allows you to do it tableside.”
Grub Street adds, "A few more tweaks — supplementing the traditional guanciale with braised pig’s ears, infusing egg yolks with smoked olive oil — further distinguish the dish from what you get in Rome."
First of all, I'm hungry.
Second of all, I'm sort of intrigued. I make a really good linguini carbonara, but I'm wondering if I should try the whole jar thing.
Third … this is such a great example of how a little bit of innovative thinking can make something traditional into something almost brand new … and certainly something that can capture the customers' imaginations.
Carbonara made in a jar? Now that's my idea of an Eye-Opener.