Re: What are you having for lunch/dinner?
Tonight, after a bit of thought, will be an experiment, sort of. Am going to mince a lovely lean piece of skirt, fry in some olive oil with chopped onions and garlic, then will add tomato purée, tinned chopped tomotaoes, a beef stock cube and half a pint of water, plus some Italian herbs, some bay leaf infused oil, and some orzo pasta, will cover and wait for it to absorb some of the liquid, then serve with lots of grated Parmesan. A sort of bolognaise/risotto fusion yeah?Re: What are you having for lunch/dinner?
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