Remove the leaves of parsley from the stem and finely chop the leaves, set aside. When you’re satisfied with your varying sizes of crumb, you may stop hitting the crackers with the rolling pin. Pound the crackers repeatedly with a rolling pin- you’re going to want larger shards and smaller bits and bobs for a mix of textures. Meanwhile, put your Ritz crackers in a zip top bag. Warm the skillet over medium-high heat, occasionally flipping until bacon is browned and most of the fat is rendered. Place strips of bacon in a small, cold, nonstick skillet. Grate all of your cheese, except the parmigiano, using the large holes on a box grater (this is a lot of work and you want to do this early, do NOT use pre-grated cheese because there are anti-caking agents that will mess up your sauce). 9 Ritz crackers (or similarly buttery cracker)Ĥ-5 fronds (stalks? Stems with leaves?) of parsleyĨ oz of dried elbow macaroni noodles (I like Barilla, they have lots of nice edges and ridges)
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