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A bit of a cross between Marcella Hazan and Marco Pierre White’s with some twists. I use confit garlic and confit cherry tomatoes to enrich the sauce instead of garlic paste and tomato passata. [link] [comments] |
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A bit of a cross between Marcella Hazan and Marco Pierre White’s with some twists. I use confit garlic and confit cherry tomatoes to enrich the sauce instead of garlic paste and tomato passata. [link] [comments] |
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