Comments on: Use the Forks Lucca https://www.saltshaker.net/20180107/use-forks-lucca Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 11 May 2018 13:11:57 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Carbonara Confessions https://www.saltshaker.net/20180107/use-forks-lucca#comment-260286 Fri, 11 May 2018 13:11:57 +0000 https://www.saltshaker.net/?p=23750#comment-260286 […] Casa Lucca, Asunción 4167, Villa DeVoto – Pappardelle – “properly made, real Italian one, that wasn’t made with cream. I think for me, this was the hit of the day, just because it was nice to see someone preparing the sauce correctly. 190 pesos.” Could have used some pepper, and a bit more egg yolk for richness, but, recommended. […]

]]> By: dan https://www.saltshaker.net/20180107/use-forks-lucca#comment-259807 Sat, 13 Jan 2018 22:53:51 +0000 https://www.saltshaker.net/?p=23750#comment-259807 In reply to Wayne Bernhardson.

None of the translations are exact, because the meat is cut differently here than it is in the States. Matambre can be flank or skirt steak. Entraña is hanger steak.

]]> By: Wayne Bernhardson https://www.saltshaker.net/20180107/use-forks-lucca#comment-259805 Sat, 13 Jan 2018 21:22:06 +0000 https://www.saltshaker.net/?p=23750#comment-259805 Isn’t matambre flank steak? Or was that entraña?

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