February 12, 20215 yr One of my favorite pasta dishes. Pene with broccoli in a light olive oil/chicken bullion sauce. This time I added a little garlic, bacon and parmesan cheese.
February 12, 20215 yr A favorite of mine too. See if you can track down some truffle salt and give that a whirl on the pasta. Looks al dente too so you get a pasta chef merit badge. Edited February 14, 20215 yr by Augsburger
February 12, 20215 yr Ooh, that sounds really good! Ordered. Seemed like a fitting place of origin as well.
February 12, 20215 yr All of my noodles seem to be al dente these days. Hey, I'm almost 60. 😒 Edited February 12, 20215 yr by swt61
February 14, 20215 yr On 2/11/2021 at 7:35 PM, Augsburger said: A favorite of mine too. See if you can track down some truffle salt and give that a whirl on the pasta. Looks al dente too so get get a pasta chef merit badge. Great call on the truffle salt Gregg! I think the pasta gets better after a day or two as well.
February 14, 20215 yr On 2/11/2021 at 7:35 PM, Augsburger said: I like wine. Good olive oil helps too. Edited February 14, 20215 yr by Augsburger
February 17, 20215 yr What else for Shrove Tuesday? https://www.theguardian.com/food/2020/feb/25/pancakes-how-to-cook-perfect-pancake-recipe
March 3, 20215 yr 11 minutes ago, swt61 said: I want to put that galette down my gullet. I made the shortcrust with Calvados instead of water which turns out to be a very good thing to do.
March 3, 20215 yr 3 hours ago, dsavitsk said: I made the shortcrust with Calvados instead of water which turns out to be a very good thing to do. Booze in crust is a good thing. Claire uses vodka in her pie crust
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