These are the last 2 dinners I've had. I've been eating greens every dinner for a while now, happened to take pics of these dishes. First up, ricotta fried with Tammy's breadcrumbs & arugula added to a saute of garlic, hot peppers, curry powder, steamed, then the pan deglazed with balsamic vinegar. Second, arugula added to a saute of garlic, pimiento chilies, curry powder, with fresh pasta and chickpeas added at the end, a little balsamic vinegar, and fried ricotta on top.
All of the professional cookbook recipes for greens say you should blanch them before the saute. Recipes like that annoy me -- waste of water and energy. Saute-ing briefly and then covering the pan for a couple of minutes works just fine.
Super Macro + on camera LED light = no weird colours
Breadcrumbs + ricotta = love
Official WWI fork made my Rock Island Arsenal. Old is cool.
Pasta and chickpeas is a classic soup. Tasty as an entree, too.
Moulin Rouge is a pretty good movie.
Super Macro + on camera LED light = no weird colours
Breadcrumbs + ricotta = love
Official WWI fork made my Rock Island Arsenal. Old is cool.
Pasta and chickpeas is a classic soup. Tasty as an entree, too.
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