Thanks for the recipie! Since the recipie calls for a large quantity of onions, would "Tropea" onions be adequate also? Since Tropea onions are Indigeneous to the Calabria region, would using them detract from the recipie? Also, since beef shanks have the same connective tissue plus marrow, would that be acceptable? As for the pasta shape, how about the "candele" shape?
Tropea onions won't distract but keep in mind that they will be sweeter and make the sauce sweeter overall, which I think is good too. Candele and ziti are essentially the same except that candele are wider, so there wouldn't be much of a difference. The same goes for the meat, choose whatever cut you like as long as it is something that requires a low and slow cooking time to extract all of the collagen and richness while also being a flavorful cut. I think shanks would work great.
![[LIVE] : ONE ลุมพินี 83 วันนี้!! คู่เอก "พันฤทธิ์ vs ซุปเปอร์บอล วันของโอม MBK"](http://i.ytimg.com/vi/1b4pkKHa_Fk/mqdefault.jpg)
Thanks for the recipie!
Since the recipie calls for a large quantity of onions, would "Tropea" onions be adequate also? Since Tropea onions are Indigeneous to the Calabria region, would using them detract from the recipie?
Also, since beef shanks have the same connective tissue plus marrow, would that be acceptable?
As for the pasta shape, how about the "candele" shape?
Tropea onions won't distract but keep in mind that they will be sweeter and make the sauce sweeter overall, which I think is good too. Candele and ziti are essentially the same except that candele are wider, so there wouldn't be much of a difference. The same goes for the meat, choose whatever cut you like as long as it is something that requires a low and slow cooking time to extract all of the collagen and richness while also being a flavorful cut. I think shanks would work great.