Some of us have cooked it before, and some cooked it for the first time this week. What's your favourite way of cooking it?
Mine, if I'm feeling decadent, is to cook it al dente. then add butter, cream, grated parmigiano reggiano, sea salt, freshly ground pepper, and maybe a bit of fresh thyme, sage, oregano or parsley, or a combination. It's also really good with the tomato concasse!!
So, what's yours?
Mine, if I'm feeling decadent, is to cook it al dente. then add butter, cream, grated parmigiano reggiano, sea salt, freshly ground pepper, and maybe a bit of fresh thyme, sage, oregano or parsley, or a combination. It's also really good with the tomato concasse!!
So, what's yours?
Practice safe lunch. Use a condiment.