kaye16's Profile

Joined: December 21st, 2009

Pasta e Fagioli from Essentials of Classic Italian Cooking

An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >

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kaye16's Reviews

1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating

Website: Vanilla Garlic

www.vanillagarlic.com
 

Tasty.
- Made this as a regular tart, rather than galette. Used my regular pâte brisée recipe, rather than the one linked, but added some almond flour, which added a nice non-specific nutty taste.
- Used Fourme Ambert as the blue cheese, which is quite mild. A stronger taste might be even better.

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