bottarga pasta, beet salad, blackberries and cream
Cook spaghettoni
In the meantime, brown garlic in oil, add peperoncini, chopped bottarga, chopped flat leaf parsley, lemon zest, lemon juice; add cooked spaghettoni and stir over low heat to combine
Cut up TJ’s baby beets, mix with goat cheese crumbles, toasted pecans, flat leaf parsley, dressing made of balsamic vinegar, EVOO, salt, black pepper, Dijon
Whip heavy cream w/sugar and vanilla, serve with blackberries and a sprinkle of sugar
Berry lemonade with Boston tea-flavored vodka
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