Food, glorious food... done my way. Pretence of perfection

Friday, March 24, 2006

Now for the truffle oil

The next night I mixed sun dried tomatoes, (dried) porcini mushrooms, red onions with olive oil, the juice from the soaked mushrooms and garlic to form the sauce for the (thin and thick [in the other dimension]) fettucini. Topped with parmeggiano reggiano and it's fit for a Mark... sorry king.


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