👨🍳 Cooking in the Time of COVID 👨🍳
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Back to the freezer and fridge foraging for fodder because it’s too cold to go out shopping when I already have food at home.
I had stashed a bag of four cheese ravioli in the freezer reserved for when my diet was over – but for some of us diets are never over, especially when serving quarantine time during a pandemic. Black truffle oil and freshly grated Parmigiano Reggiano had been slated for the final fillip but frankly, the truffle oil on hand tasted pretty lame – more likely it was 2,4-Dithiapentane oil – so remedial measures were required.
Peering into the fridge, I spotted a jar of chimichurri I had concocted when I made Bistec de Palomilla not too long ago. Chimichurri, the Argentinian condiment used to elevate grilled meat, features garlic and cilantro along with a few other piquant elements so it makes its presence known and would be worth the experiment here.
A few dabs later and I’d say it worked pretty well.
Didn’t help the diet though.
Stay safe, be well, and eat whatever it takes. ❤️
I had a fond food memory of mushroom pasta, so I’m conditioned to gravitate towards any fungi pasta. Surprisingly not many Italian places offer it. Those who do, are upscale.
Also, how BIG is your freezer??? Never ending provisions. 😉
This is four cheese ravioli, so the only fungi harmed in the making of this dish are in the oil.
My freezer was fully excavated several posts ago, so I’m starting over!