Friday 2 December
After yesterday's meatfest, we went for a vegetarian meal, though in our opinion well-cooked eggplant is so tasty you won't miss that chunk of critter.
We cooked the sauce this way, but used fresh oregano leaves rather than basil; so the eggplant bits were sprinkled with dried basil leaves in exchange. The hit of vinegar was white balsamic, the pasta was rigatoni, and at the end we sprinkled in crumbled asiago cheese for that eggplant-parm vibe.
No comments:
Post a Comment