Thursday 21 January
We had some roll sausage left over
from Monday, and the stems of four big portobello mushrooms we had plans for
tomorrow. So we minced and sautéed the
stems, crumbled the sausage into the pan, deglazed with white wine to make it
all soften up, and added cream and pecorino romano to make an Alfredo sauce for
fettucine.
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