Portland, April 25—
NOT THE MOST INTUITIVE combination, pasta and potatoes, but a good one. This recipe came from Chez Panisse Vegetables, and involves potatoes sautéed with rosemary and garlic and onions, then combined with the cooked pasta and wilted arugula. Salt and black pepper.
Barbera d'Alba, Paolina, 2006; Nebbiolo, Vietti, 2004
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