Tuesday, 27 October 2009

Post 121: Belgian Spaghetti Bolognaise

Now, more awake amongst you would probably be aware that Spaghetti Bolognaise is more traditionally an italian dish and one native to either the Walloon or Flanders ends of Belgium. However, if you ever have the fine fortune to find yourself down-time Ghent or Antwerp and you're a bit over moule frite-ed then a Belgian style Spaghetti Bolognaise could be just the job.

So, how's it differ from it's italian cousin? - Spaghetti: well that's just spaghetti, tomato-ey mince sauce, yeah all much the same, although the Belgians tend to do theirs with a fairly light touch; no bubbling down for hours required.

Here comes the main difference. In Italy, for serving you'd get a light sprinkle of parmesan. In Belgium, you'd get several hefty spoons of grated gouda. The intent seems to be to include the cheese in the dish's texture - and possibly to make up for the lightness of the sauce.

Really good when you've got a hangover, even thought I say so myself.

No comments:

Post a Comment

Go on leave me a message (but don't be mean):