"It
is always the great classic recipes that get most twisted around"
-Alessandro
Circiello, of the Italian Federation of Chefs.
Well,
Mr Circiello- I stuck to the instructions in Keda Black's Classics
cookbook, so as far as I'm concerned the only thing twisted around in
my dish was the pasta. But what I expected to be a nighmarish
culinary ordeal turned out to be a pretty simple affair- I just
followed the instructions. The only complication was rearranging the
utensils in my minuscule kitchen so that I could chop the onion and
garlic whilst standing under the extractor fan. No tears from me.
Always
thinking!
An
ingenious way of covering and simmering.
It
tasted superb.
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