I cook with local, organic, and seasonal ingredients. I have a fondness for simple meals, with a touch of Provençal gourmet.
Mostly, I keep this blog because I know that you want to know what I had for lunch today.
Tuesday, August 4, 2009
I don't remember everything in this pasta dish, but the tastiest part was the whole brown mushrooms, cooked in some olive oil. Well, actually, the tastiest part was the cheese shaved on top: we had bought a romano with black peppercorns from Cheeseboard.