And if you can't eat garlic and similar (FODMAPs and IBS say whaaaaa) add a bunch of herbs, particularly lots of basil and some oregano, some cracked black pepper, a bit of Aleppo pepper, and maybe a splash of something tart like lemon, red wine, or even balsamic instead of tons of garlic.
Why would you want to make it crunchy? Those breadcrumbs are either going to be rocks or soggy bread at some point while you eat the bowl. Only evil people make pasta crunchy and carve up the roof of your mouth.
I'd rather cheese than.. sesame… thanks.
To be fair, I guess it’s just like adding anchovies or Worcestershire sauce which seems completely normal
screenshot
screenshot
The ending tho ????
definitely have to try this soon! The editing on this was also really nice. Seeing all the fun, shenanigans and good vibes/energy in the Food Team's kitchen gives a 'behind the scenes' feel, it's just a joy to watch <3
I usually roast off some ajvar (like 2 spoons) with a small amount of tomato paste and garlic, before adding chopped tomatoes for the sauce. The Ajvar adding a nice extra spice and a lot of flavour
How does HR handle when you kiss your boss?
Does anyone get the feeling that the Sorted lads should try to link up with Marion’s Kitchen?
All over this, I've often thrown in anchovies or fish sauce, which my Italian ancestors would disown me for, but what they don't know can't kill them, again.
Kush is my new favourite!
More Kush!!!!
Been trying to find a reason to use more breadcrumbs so this is perfect!
Kush and Barry are the best of friends , they have baths together cus they love to save water
I've tried this once to sub anchovy fillets! Both are great to boost pasta sauces
Great idea!
I will definitely try it! My 80 year old Italian Mother would say it sacrilegious.<G>.
That looks delicious and adding miso is something I would never have thought to do. I'll have to try that the next time I make something similar to this.
And if you can't eat garlic and similar (FODMAPs and IBS say whaaaaa) add a bunch of herbs, particularly lots of basil and some oregano, some cracked black pepper, a bit of Aleppo pepper, and maybe a splash of something tart like lemon, red wine, or even balsamic instead of tons of garlic.
Why would you want to make it crunchy? Those breadcrumbs are either going to be rocks or soggy bread at some point while you eat the bowl. Only evil people make pasta crunchy and carve up the roof of your mouth.
I'd rather cheese than.. sesame… thanks.
To be fair, I guess it’s just like adding anchovies or Worcestershire sauce which seems completely normal
screenshot
screenshot
The ending tho ????
definitely have to try this soon! The editing on this was also really nice. Seeing all the fun, shenanigans and good vibes/energy in the Food Team's kitchen gives a 'behind the scenes' feel, it's just a joy to watch <3
I usually roast off some ajvar (like 2 spoons) with a small amount of tomato paste and garlic, before adding chopped tomatoes for the sauce.
The Ajvar adding a nice extra spice and a lot of flavour
How does HR handle when you kiss your boss?
Does anyone get the feeling that the Sorted lads should try to link up with Marion’s Kitchen?
All over this, I've often thrown in anchovies or fish sauce, which my Italian ancestors would disown me for, but what they don't know can't kill them, again.
Kush is my new favourite!
More Kush!!!!
Been trying to find a reason to use more breadcrumbs so this is perfect!
Kush and Barry are the best of friends , they have baths together cus they love to save water
I've tried this once to sub anchovy fillets! Both are great to boost pasta sauces
Great idea!
I will definitely try it! My 80 year old Italian Mother would say it sacrilegious.<G>.
That looks delicious and adding miso is something I would never have thought to do. I'll have to try that the next time I make something similar to this.