Something new.
The summer after I graduated college I put off being a real person and ran off to Tuscany to intern on an organic farm. It was a perfect four months: I planted. I harvested. I ate double my weight in the best Italian food I've ever tasted.
That food was prepared by the farm's cook, a woman named Graziella. As is the Italian way, pasta was often at the center of the table. But on those hot, Tuscan afternoons in late July, when the temperature inched up to 100 ºF, not even the Italians wanted hot bowls of pasta. So Graziella made pasta salad instead.
But Graziella's pasta salad didn't taste like the many I'd eaten at backyard barbecues here in the States. There was an undertone to them, a background flavor that was in every bite, but was hard to identify. When I finally cobbled together enough Italian to ask Graziella how she made her pasta, I realized what I was tasting: garlic. But not minced or crushed or sliced garlic. No, Graziella used theof garlic. And she found that essence in just one clove, which she rubbed on the inside of the bowl that she'd eventually be tossing the pasta in.too. This is how it's done: Grab a bowl , peel a garlic clove, halve it, and rub the cut side of each half all over the inside surface of the bowl.
México Últimas Noticias, México Titulares
Similar News:También puedes leer noticias similares a ésta que hemos recopilado de otras fuentes de noticias.
A Greek-ish Pasta Salad That Will Never, Ever Bore YouThis grain bowl recipe is like a warm hug (even when chilled).
Leer más »
Tomato Salad with Warm Basil Dressing RecipeThis savory infused oil is about to open up your salad world.
Leer más »
The 'Greatest Salad of All Time' Calls in Toasty Bread, Fresh Veg & MoreThe 'greatest salad of all time' calls in toasty bread, fresh veg & more.
Leer más »
The Test Kitchen Swears By This Extremely Special Salad SpinnerWashing your greens is only half the battle: You really need to be drying them, too. This is the best tool for the job.
Leer más »
For Better Israeli Salad, Use a Sharp KnifeThe most important tool in a cook’s arsenal isn’t just a good chef’s knife. It’s a good, sharp chef’s knife. Ad WorkSharpCulinary
Leer más »
The 5 Best Oil Substitutes for Salad DressingsCan you make salad dressing without oil? Yes! Here are our go-to substitutes.
Leer más »