2 bags Tortellini Garlic/Cheese.
Prepare per directions, but more to the alle dente texture
I find the dry holds up better than the fresh.
Olive Oil 1/3 good dipping oil, 2/3 light cooking oil
lightly coat pasta.
Vinegar 4-5 parts Basalmic & 1 part Red wine - to taste
Basil, Sweet Paprika, Parsley - 3 coats over a 2.5 Qt Round casserole
Garlic 1.5 - 2 coats over a 2.5 qt rd
Pepper, 1 coat over a 2.5 rd.
- I'm working on quantifying these to some standard measurement that the rest of the world uses.
1 can diced tomatoes w/ Basil, garlic and Olive Oil
Options - whatever is available in the fridge/pantry
Artichokes Hearts, Asparagus, Bell Peppers, Olives
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