the absorption method came to visit again. It is basically cooking pasta in small doses of stock (or water), like the way risotto is cooked, instead of the usual boiling in lots of water method. It does take a bit longer, but the starch from the pasta creates a nice sauce. It was through the Chocolate and Zucchini blog that I learned about this a few years ago...it was this post from 2006, I think. So good! This is corn pasta in the photo. I melted in Marscapone cheese at the end, and of course, Parmesan, adding some cooked brocolli and sausage too.
No comments:
Post a Comment