Yesterday I made pasta for the menu below, and had left over the ragged ends, the maltagliati or badly cut bits.
When I went to the Federal Plaza market this morning to get mushrooms to stuff with bacon and garlic (also see below), the mushroom people had morels of all things, for $60 a pound. I asked for $5 worth and promised that I wouldn't share them with anyone.
So, lunch today is pasta fresca maltagliata, with morels sautéed in butter, tossed with an egg and topped with a flurry of parmigiano. And a glass of wine, naturally.
1 comment:
Babe all you need is a few drops of white truffle oil on that pasta and you're on cloud 9!
All this food looks amazing! =)
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