A really big knife.
It’s intended for pizzas, but I am contemplating other uses.
And now, directly outside the window across from my door.
I was going to post this the other day. On Memorial Day I got together with a priest friend and seminarians (one going off to the Institute soon). Father had butchered pigs last week (not with my new blade) and he had some pork ready for consumption. While he roasted a loin, I made Pasta alla Norcina, which is done with cream and sausage.
Saute sausage and onion. Deglaze and simmer with white wine.
Start adding the heavy cream and simmer. A few springs of rosemary are nice.
Finish cooking the pasta in the sauce. Garnish with more rosemary and Pecorino Romano.
Served with chilled Orvieto.