Some of my bounty from Eastern WA, earlier this week, yielded some beautiful fresh garlic!
Slow cooked in olive oil, until it is tender and creamy, or our Italian term
“Stracotto”
Pureed with fresh parsley, a little diced fresno chili and topped with bread crumbs,
It is a prefect summer pasta,
Also today:
Farfalle Pasta Salad, with pesto, fresh mozzarella and diced salami
Ravioli Natale, with pomadori e burro
