Food

You are reading a single comment by @giofox and its replies. Click here to read the full conversation.

•

dancing james

Years ago there was an Italian restaurant in Putney that made Vincisgrassi a white lasagne with porcini truffle and Parma ham.

I got a pasta roller today so tried to recreate the dish, pulling bits from various recipes online. So layers of egg pasta, sauce made with porcini cream Parmesan truffle oil and forest mushrooms, Parma ham and tartufata I was given at Christmas. Waiting for other half to finish working before putting it into the oven.

•

giofox in reply to @dancing james

I'd cover it with foil for the first half an hour, then uncover and add parmesan, turn on the grill for the last 5min.
Looking forward to the mandatory slice picture.

Aslo, if I leave now I should be there for brakfast, in time for reheated delicious leftovers.

•

dancing james in reply to @giofox

Cheers for the tip.

Social distancing for breakfast it is!
•

Saffronspokes in reply to @giofox

Tepid / just warm lasagne is when it is at it's best in my opinion.

My all-time favourite breakfast is leftover lasagne followed by leftover trifle, simply divine.
•

dancing james in reply to @giofox

Fuck

Food overdose, it was awesome

About

Avatar for giofox @giofox started