Sumac is fantastically underused and, other than chefs, little known.
(I stole this photo from http://www.formaggiokitchen.com/)
It’s flavor is quite unique, and reminds me a bit of pink peppercorns with a hint of black lime notes and dark berries.
But that aside, I just thought it would be fun to put it into pasta!
so, here’s me…
It definitely mellows quite a bit when applied to pasta, but the earthy complexly adds something to boring old Alfredo….
-wait a second, I cant remember the last time I made or had Alfredo?
…Holy S!@T this stuff is DELICIOUS! -no wonder everyone is always asking when I was going to make this,
It’s like drinkable Parmesan!
(sorry for all the dirty looks, your right, it’s good)
Spaghetti, alla Amatriciana!
Cavatelli, with Washington Asparagus and Sunburst Tomatoes!