fossilesque@mander.xyzM to Science Memes@mander.xyzEnglish · 2 years agoZero to Heromander.xyzimagemessage-square28linkfedilinkarrow-up1282arrow-down10
arrow-up1282arrow-down1imageZero to Heromander.xyzfossilesque@mander.xyzM to Science Memes@mander.xyzEnglish · 2 years agomessage-square28linkfedilink
minus-squarePotatoesFall@discuss.tchncs.delinkfedilinkEnglisharrow-up4·2 years agoBoiled broccoli can be heaven with some salt (and if it’s still crunchy on the inside) regardless, got some savoy recommendations? I only know German Rahmwirsing
minus-squaresmiletolerantlylinkfedilinkEnglisharrow-up2·2 years agoI’ve recently been enjoying this recipe: https://www.essen-und-trinken.de/rezepte/57421-rzpt-wirsing-pie And my go-to is to make Carbonara, but replace the Lancaster/Guanciale with 2-3 of the outer, leathery savoy leaves cut into black width strips (vegetarian carbonara, basically).
minus-squarePotatoesFall@discuss.tchncs.delinkfedilinkEnglisharrow-up1·2 years agoDamn thanks. For the carbonara do you fry the leaves crispy?
minus-squaresmiletolerantlylinkfedilinkEnglisharrow-up2·2 years agoNot completely, but yes. But in pan with some oil and fry them, as you’d do with the Gunciale
Boiled broccoli can be heaven with some salt (and if it’s still crunchy on the inside)
regardless, got some savoy recommendations? I only know German Rahmwirsing
I’ve recently been enjoying this recipe: https://www.essen-und-trinken.de/rezepte/57421-rzpt-wirsing-pie
And my go-to is to make Carbonara, but replace the Lancaster/Guanciale with 2-3 of the outer, leathery savoy leaves cut into black width strips (vegetarian carbonara, basically).
Damn thanks. For the carbonara do you fry the leaves crispy?
Not completely, but yes. But in pan with some oil and fry them, as you’d do with the Gunciale