Thursday, October 25, 2012

San Remo Risoni: What a cool meal!

I used some expensive pearl couscous the other night and it was fine. But this was divine.

I chopped some leeks, fried them in some butter, olive oil with garlic, chopped about a half a cup of dried tomatoes and stirred through. Added the risoni, cooked to Brown and poured the chicken stock over it.

Reduced and served. A $3 bag of pasta and some leftover fresh stuff created a gourmet meal. How cool?

I first saw this pasta about five years ago when Michael Neale (who still works at San Remo) showed it to me with gusto.


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