New arrivals and Fr. Z’s Kitchen

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.


About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. dplentini says:

    Great looking knives, Father. Where do you purchase them? I’m looking to upgrade my own set. Thanks in advance!

  2. This was a great purchase.

    Right now it is 52% off!


    I had the French knife already. I put it there for scale.

  3. Those eggs give a new meaning to “robin’s egg blue”. Beautiful!

  4. Fr PJM says:

    Pasta alla Norcina. I guess the closest I’ve gotten to that, eating not making, is “a la carbonara”. That looks so good!

  5. VexillaRegis says:

    Aaawwwe!! Whos cute eggs are those?

    [The color leads one to suspect a Robin.]

  6. dplentini says:

    Thanks for the link, Father!

  7. acbprop says:

    I have that giant pizza knife! I got it from my hometown pizza place, Marion’s in Dayton, Ohio. They use it to cut their super thin pizza into tiny squares, as do I. But I’ve not found other uses for it.

  8. Diana says:

    all of that looks amazing! :)

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