Yotam Ottolenghi’s Crunchy Pappardelle

Authors: gratinee blog by Darina on June 16, 2013 In my quest to eat more vegetables, I’ve been cooking like mad from Yotam Ottolenghi’s Plenty: Vibrant Recipes from London’s Ottolenghi. I plan on doing a review of the book in an upcoming post but for now, I’m sharing a recipe for Crunchy Pappardelle–broad noodles with a mushroom cream sauce, b ...
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Rich Pork and Red Wine Ragu

Authors: gratinee blog by Darina on June 19, 2013 A rich, thick, and meaty tomato sauce may not be entirely appropriate this time of year (unless you happen to live in Australia) but I’ve been wanting to post this for weeks. Personally, I can eat this stuff by the spoonful day or night, summer or winter. It’s that good. I came up with this playing ...
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Panna cotta

07.02.2013

Panna cotta

  Panna cotta, literally translated as cooked cream, is a tradi...

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