bottarga pasta, beet salad, blackberries and cream

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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


Written by orata

February 8, 2011 at 10:45 pm

Posted in recipes

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