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"I was looking for a way to showcase a small jar of minced black truffles, and made this with a half-pound of tagliatelli. The pasta allows the earthy truffles to shine, and the butter and Parmigiano-Reggiano complement it perfectly. Be sure to add some pasta water and reduce the sauce for best results."
"The anchovies and red wine set this recipe apart from many cacciatore recipes I've made over the years. We loved it, the pungency of the black olives enhanced by the anchovy, Will make again. Highly recommended. I used chicken thighs, skinned after browning, and homemade marinara sauce."