I wanted to add that this turned out really well. I would have liked to have cooked it for longer. Also, it calls for bacon and bacon is an odd thing in France. I ended up getting some kind of pork grizzle. yick.
Next time, I would tweak this recipe. I wish jot was darker like it is in Bruge...maybe molasses or dark chocolate. S. has warned me not to veer off recipes like I did with the toxic aioli...but, it's my style to do my own thing. I didn't follow this recipe exactly ( I rarely measure anything unless making bread or cake)...
S. was APPALLED, besides himself, that I put a little butter on the tagliateii. It was like I committed the biggest faux pas....however, he does not realize that my father taught me to but butter on everything. The noodles needed a little something. I reminded him that the french put olive oil on PIZZA! He says its not the same thing....
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