If you're clever, you can do the entire dish in one large pot, with a strainer set in the top. Toss with lots of garlic, olive oil, and butter, and serve with grated cheese and a dry white wine.
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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.
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