I'm always looking for things to do with the parts of things you cut off an usually throw away.
From Chez Panisse Vegetables cookbook.
Par-boil stems, and place in gratin dish with chopped garlic (1-2 cloves), fried pancetta, a tomato that's been seeded and coursely chopped, 2 tbsp chopped fresh parsley, and a little cream. Bake at 400 for 20 minutes or until brown.
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