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I love these and make them anytime I have an abundance of spinach or silverbeet (silverbeet works fine in place of the spinach - the mixture may just be a little less fine) and usually serve them atop of pasta with a simple tomato-based sauce, with plenty more parmesan for good measure!
A fool-proof recipe for a classic pasta favourite. We used fusilli instead of trofie and freshly picked home-grown basil. Summer in a bowl!
Tonight we had some arancini, fried chicken thighs with porcini sauce & asparagus. A couple of weeks ago I made chicken with porcini - a Catalan dish - with 3 cheese risotto. We ended up with a lot of leftover sauce that was too nice to throw away and also quite a bit of risotto. The following day I added some flour mixed with butter to the sauce and reduced it until it thickened. Then I used the hand blender and it turned out into a very thick and rich sauce. Put it into small jars and into the freezer. With the risotto, I looked up a recipe to make arancini - never made them before - and made quite a lot of them and froze them to use later. Tonight, I deep-fried the arancini and served them with some fried chicken thighs with the porcini sauce. I also put a few baked asparagus on the side for a bit of green. Delicious meal.
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