Tonite, leftover tomato sauce with a bit of freshly cooked, al dente penne. You HAVE to put the parmeggiano on right after you drain (to melt a bit) and become between the sauce and the noodle. You HAVE to do it this way to get it right. don't try it the other way ever again! THIS is the proper succession. Some fresh, chopped basil, made it a nice early summer pasta.
Insalata had just olive oil, reduced balsamic, crushed parmeggiano, little sea salt and course ground pepper.
Bon Appetit!
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