Wednesday 3 April
An Easter ham generates an awesome
amount of leftovers, and you must labor to find a use for every savory
scrap. To avoid the obvious (penne alla Saffi), we sautéed a pound
of sliced mushrooms, added many thin shavings of said ham, and doused the whole
with cream, boiling it down until our rigatoni were ready, when we stirred them in to
mix.
A natural.
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