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Egg Pappardelle, Bagna Cauda, Wilted Radicchio and an Olive-Oil-Fried Egg: The "Sophia Loren of Pastas"

“You deeeep them!” explained my Argentine mother standing behind a cutting board overflowing with seemingly every vegetable known to man. She made a dipping motion with the cauliflower floret in her hand, while trying to keep her piles from avalanching into each other. “Like fondue?” I asked hopefully, visions of chocolate-covered strawberries dancing in my 10-year-old head. “Si, pero tiene mucho mucho ajo!” Lots and lots of garlic.

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