A simple but very tasty sauce, which tastes like a spring, unfortunately, still far away.
8 artichokes
2 baratoli tomato Pelet
3 tablespoons olive oil
garlic parsley
salt
- after private hardest part of the artichokes and cut into slices, cook them with garlic and Tritto generous handful of parsley,
- add the tomatoes and cook over low heat for about 60 minutes,
- pasta or other short format to accommodate the pasta or use the sauce for a baked risotto with vegetable stock.
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