Eastside Road, April 13, 2010—
WHITE PASTA; WHITE CAULIFLOWER; white garlic, white bread. We're eating en blanc, but it's not because we're under the weather: we've never felt better, either of us. It's a whim, perhaps. Lindsey toasted some bread crumbs lightly; cooked the penne in the usual way, lightly sautéed the caulflower pieces with crushed garlic, then tossed it all together. I like the varying crunchinesses, the different bite of the pasta and the cauliflower, the aromas of caulflower and garlic not mixing so much as whirling round one another.Cheap Nero d'Avola
2 comments:
Not white pasta but whole wheat, anchovies, pickled onion (because I had no capers) and quite a bit of chopped parsley from the garden too.
Memory's not so good.
Now, now…
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