Sunday 9 October
There was about one portion of the Boeuf à la Niçoise still left after all our depredations, and we also had four or five portobello mushrooms from last week's shopping that we hadn't found a use for. So when in doubt, make a pasta sauce. We sautéed the chopped portobellos in olive oil, then added the stew to the pan, and muddled in the rigatoni when they were done. It had the hearty overtones of pappardelle alla lepre, without any of the same ingredients.
No comments:
Post a Comment