Made stuffed aubergines last night - very Italian. Although stuffed aubergine singular would be more precise - that was more than enough for the two of us. It turned out to be one of those things that you make, but doesn't have the potential to go into your usual repertoire. Good, but not that good.
The aubergine was better than the pasta which we had on Saturday though. Having been given a new pasta maker, we thought we'd use it. Pasta maker was great, the pasta we produced less so - although I think that may be due to the flour. The recipe said strong white flour, but I reckon Italian pasta flour may be a better bet. Italian Fresh Pasta Experiment 2 coming shortly to a cinema near you....

Lucky guess at the pub quiz last night - what's another name for scampi? Dublin Bay prawns.


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