Cheek continued

 

Finally I made  bucatini all'amatriciana. It was so good we ate it twice in one week. I admit it just looks like some spaghetti with tomato sauce and cheese but it is so much more. And the key ingredient is good fatty cheek - guanciale.

Scallops

In Paris markets you can buy scallops  still in the shell and alive. They don't get much fresher than that Often the price is slightly cheaper if you buy 3 kilos but as it is difficult to work out how much you'll get weight wise once they are shucked and cleaned so I don't even bother. I just buy by number thrilled to be able to buy scallops that haven't seen the inside of a freezer.