She said, "I think anything would work in Germantown, because there's just so little here.".
Originally appeared: June 2021.48 hors d'oeuvres.5 to 6 stalks asparagus, peeled and trimmed.
Freshly squeezed juice of 1 lemon.6 to 8 slices of prosciutto (8- by 3-inches).5 to 6 sheets phyllo dough.
1/2 cup freshly grated Parmesan cheese.4 pinches of freshly ground nutmeg.
Preheat the oven to 400° F. Prepare an ice-water bath in a large bowl.
Bring a pot of salted water to a boil.This is often achieved through par-boiling — cooking the pasta until it's semi-done, and letting the rest happen as it bakes in the sauce so it doesn't end up too mushy.
Some people like to soak the dried pasta in water for about 30 minutes instead of par-boiling, which achieves the same goal of partially rehydrating the pasta.. Notes from the Food & Wine Test Kitchen.shapes would work well here, too, like fusilli or orecchiette.
And almost any relatively soft, mild cheese could be a tasty substitute for the mozzarella — try Fontina, or even Gouda or Havarti.. How to Safely Defrost Ground Beef.This robust dish with its meat and tomatoes calls for a gutsy red wine from Italy.
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