Feral Cooks

Good food shouldn't be tame

Mushroom and Taleggio Sauce (Sugo di Funghi e Taleggio)

February 26, 2021 By Karl Leave a Comment

Make this! It’s delicious. I found this recipe on the Pasta et al blog, and it’s a winner.  I recommend using a high-quality, wide pasta, and actually, I think it would be better to double the entire recipe, so there’s plenty for a big batch of pasta. And the first step is roasting a head…

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Filed Under: Italian, Pasta, Vegetarian

Soupe Crasse (Cheese and Bread Soup)

November 13, 2020 By Karl Leave a Comment

This is a really good, but rather expensive, soup because the Taleggio cheese used in the recipe is about $18 a pound. Yeah, that’s kind of a lot, but it’s really worth it. If you’re making this for 2-4 people, you could split the recipe in half. The full recipe supposedly serves 8-10, which is…

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Filed Under: Appetizers & cheese, Italian, Soup, Vegetarian

Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)

September 25, 2020 By Karl 2 Comments

This is a tasty, but slightly greasy and salty dish that uses a cousin of bacon–in this case, pancetta. To be most authentic, though, you’d want to use guanciale–is cured pork jowls–which is kind of hard to find in our local grocery stores. Hence, the pancetta. There are many recipes for this online, and the…

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Filed Under: Italian, Pork

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Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

Recent Posts

  • Kari Ayam (Spicy Chicken Curry)
  • Mushroom and Taleggio Sauce (Sugo di Funghi e Taleggio)
  • Secret Cookies that Aren’t So Secret
  • Japanese Potato Salad
  • Chrissy Tracey’s Fried Oyster Mushrooms

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