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Last year I revisited vincisgrassi https://www.lfgss.com/comments/15355334/
Am thinking of doing it again soon
dancing james-
That does look good.
I thought about truffling it up a bit, as I have truffle paste, and truffle butter (from Carluccios, not Nicki Minaj), but decided against it, as this was the first time cooking this.
In hindsight, the right decision - it's too meaty to truffle up. Maybe with porcini and chanterelle.
I was thinking about the pasta attachment for the kitchenaid too, but after suggesting that i buy a rice cooker for making blackened garlic, there is an eagle eye out for any incoming kitchen hardware.
NotThamesWater
Tried something new today - mushroom and garlic lasagne.
Not the most glamorous of dishes, but dayum.
3 bulbs of Lautrec pink garlic, which I confit yesterday.