Tuesday, May 3, 2011

Sort Of So So

Some nights, though I am embarrassed to admit it, dinner is just okay.
"It's still better than what anybody else is having," James will cheerfully say. My ego likes to think he is right, but I'm not so sure. I found this recipe on-line while looking for ideas of what to make with fregola, the Sardinian toasted and rolled pasta specialty that is often slow cooked like risotto. I wanted to do something new and found this potato and fregola soup recipe. Pancetta, onions, celery, carrot, leeks, potatoes and fregola, I actually pretty much followed the recipe except for adding some diced zucchini -- and a bit of butter and a dash balsamic when the soup seemed a little bland. But still, it was just okay.

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