"The key to cooking is your attitude. You must have complete confidence that whatever you do will be wonderful." That was one of the bits of advice that my late friend, Ismail Merchant, passed on to me in 1990.
People ask me all the time to do a "clean-out-your-pantry" recipe and this is my answer to that request. This pasta came about on one of those Sundays where I just couldn't drag my ass to the grocery store.
In Italy, several cities claim to have been the birthplace of this raw beef dish. As the most popular version of the story has it, the dish was invented for a countess, whose doctor told her to eat her meat raw.
Bulbous chunks of pure porcine pleasure, redolent of garlic and rosemary, coupled with the salty crunch of its cutaneous covering, constitute what is at once a cardiologist's nightmare and a carnivore's wet dream.