Getting ready to make a nice crisp salad and some cheese ravioli for supper. I'll coarsely chop the tomatoes and add some sliced fresh mushrooms and black olives to a bowl, adding plenty of fresh basil and cracked pepper (no salt!) and then liberally cover with my best extra virgin olive oil and let it sit for an hour or two, stirring once in a while. The veggies and oil will meld and make a nice topping for a big bowl of fresh romaine lettuce. I'll rub the salad bowl with a fresh clove of garlic and add a little red wine vinegar when I toss the salad. The veggie infused oil and added vinegar becomes the dressing.
Vine Ripe
I am looking more forward to the salad than the ravioli which is fresh but :::gasp::: store bought. Even The Flaurella is sometimes too busy to cook from scratch.
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3 comments:
My Mother-in-law taught me to make home-made pasta without the machine but I have had a hand crank machine all of my adult life. Used to make the pasta dough by hand with a fork on a board but now I use the food processor and then run it though the hand crank machine. I can turn it out quickly but rarely make it on humid or hot days.
You should use the machine. It's fun and relaxing to make pasta.
This cannot have effect in actual fact, that's what I consider.
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It will not really have success, I feel this way.
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