Monday 6 April
We still had a bowl of herbed goat
cheese spread that Barbara had whipped up for dinner with the Santens a couple
of weeks ago, so we decided to cook it into a cheesy pasta.
All we had to do was boil a pot of
penne, melt some butter in another pan, add heavy cream to heat and thicken,
and stir in the spread plus a pile of grated asiago and pecorino romano. It was only tre formaggi, not quattro,
but the herbs (sorrel, oregano, garlic chive) raised it to a higher, greener level.
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