Since I haven't cooked anything blog worthy this weekend... but have resolved to be consistent with my blog this time...
Here are some of my hard-learned tips for Italian cooking:
Never chop your garlic - the flavour of crushed garlic is unmatchable. ..a garic press works like a dream...
Don't use powdered pepper - once again crushed pepper will give a far richer flavour
A little milk in your pasta will give it a rich texture
A little oil with your butter on the heat will prevent your butter from burning...
Don't undermine the difference a good brand of pasta can make... I'd vote for Barrila
Watch this space for more such tips...
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