My new favorite recipe. From the book Downtime: Deliciousness at home by Nadine Levy Redzepi.
Have a spoon and a good baguette ready, the sauce is to die for.
https://www.wineberserkers.com/content/?p=5769
ENJOY
Martin
My new favorite recipe. From the book Downtime: Deliciousness at home by Nadine Levy Redzepi.
Have a spoon and a good baguette ready, the sauce is to die for.
https://www.wineberserkers.com/content/?p=5769
ENJOY
Martin
Is passata paste? What’s the Noilly Prat? Looks great.
NO
Its the italian word for strained. MUTTI is a good brand for strained tomatoes.
Noilly Prat is a dry vermouth from France. In contrast to the italian version based on herbs. Cooks use it for sauces.
P.S. I corrected the recipe
I presume Spanish chorizo, not Latin American chorizo.
YES, spanish chorizo is easy to find in Berlin.
just re-cooked tonight…such good. Now is time for Bouchot Mussels.
Delicious. I like to add cannellini or any other good white bean to make it a bit more filling, and they taste great too.
Beans? Interesting.
I served it with Linguine, classic.