Please
forgive the pun. We had a nice
blob of leftover mushroom and bacon farro from Saturday, which we reheated with
a splash of white wine. To go with
it, we defrosted a packet of thin-sliced medallions of pork, patted them with
fresh thyme, salt and pepper, and sautéed them briefly until they were brown -
such thin slices only take a minute or two to be done.
On the
side, a fresh salad of cucumber, thin-shaved fennel, parsley, scallions, oil
and tarragon vinegar.
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