If you enjoy leeks, you must make this dish, courtesy of Jamie Oliver, whose latest show should be subtitled, "Cooking in the Garden Shed" because that's what he does most of the time.
His approach to cooking looks slap-dash and frenetic, but the flavors are a substantial symphony culled together from years of practice.
We made this last night for dinner, and it was easy and delicious and we ate twice as much as we expected.
You don't have to, but we also made the porcini-mushroom breadcrumbs for the top, and it added an earthy garlicky crunch to every bite of pasta. Yum.
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