I truly am the most appalling cook – for most things I have to have a recipe otherwise “shoe leather” is the watered-down description of the end product.
when it comes to pasta, there is something about noodles and tomatoes and cheese and mushrooms and garlic and red wine and prosciutto that lends itself to sexy and decadent and indulgent and luscious. With pasta even I can do gourmet and “a little bit of this and a little bit of that” is all too easy and the results, well, not too shabby.
What is it about italian that inspires even a culinary neanderthal like myself to rise to new heights?
“evviva per l’Italia “