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2019年04月16日
Lentils and pasta in one delicious, traditional dish: Pasta e Lenticchie
This week’s recipe began with six words: Tortellini, Lentils/Collard Greens/Pork Sausage. Lifestyle website InsideHook asked six Michelin-starred Chicago chefs to name their favorite meals in town, and Lee Wolen at BOKA called out the pasta dishes at Daisies. Those six words were the full menu description of one of those pastas Serviced apartment Causeway Bay.

go-to-the-recipeI soon learned that pasta and lentils, Pasta e Lenticchie, is a beloved traditional Italian dish. Almost as soon, I learned that—like most beloved traditions—executions of this dish vary wildly. Spaghetti, broken or unbroken; short pastas (ziti, ditalini, orecchiette, cavatelli); tomatoes, no tomatoes; sausage, no sausage; cook the pasta with the lentils and milk, cook everything separate; very little sauce, almost soupy new hk company setup.

But I kept coming back to those six words, shorter than a haiku, but making a delicious promise: Tortellini, Lentils/Collard Greens/Pork Sausage. That was the mix of flavors and textures I could taste. For the presumably cheese-filled tortellini, I substituted penne rigate and grated Parmesan. But I stuck with the collard greens—their pleasantly bitter bite is similar to kale and Swiss chard, and I appreciate the earthiness they bring. Onion, garlic, thyme and a little tomato paste all combine to create a subtly complex, satisfying, rustic dish Apartment Hotels in Hong Kong.

This is the opposite of a one-pot meal. I had three pots/pans going on the stove at once. But don’t let that deter you—the separate parts are all forgiving in their timing and can wait for others to be ready. Also, every single step is easy. If you cook at all, you’ve got this.
[ 投稿者:signuplove18 at 11:27 | お友達 | コメント(0) | トラックバック(0) ]

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