Watch this New York Times Video--->HEREThe ragu contains various cuts of pork product, and Jill describes each cut...using herself as a model.
She cracks me up.
(It's so something I would do.)
Oh, I'm getting ahead of myself.
In the video you can watch Jill Santopietro, cook and recipe tester for The New York Times, make a Neapolitan ragu with chestnut polenta in her tiny New York City kitchen. The dish is called "Eggs in Purgatory."
To be sure you understand the cuts...
"The more fat , the merrier!"Love her.
But, seriously, folks...this gal has it going on. (You can tell from her curled fingers while slicing that she's no stranger to a kitchen.) She gives details while explaining the recipe - including why she chose a tall pot rather than a wider pan.
I'm going to keep an eye out for other videos. Jill is cute, smart and witty - just the kind of person who can impart sage cooking advice while entertaining the viewer.
Be sure you catch her quip after the end credits.
*wink*
Ready for more? Click HERE for her recipe on Tangerine Sherbet.
