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Pastaprimavera. It’s very name evokes the 1980s, nouveau cuisine, and bad
food clichés. Done in its classic form, which is believed to be invented
by the chefs at Le Cirque restaurant in New York City in the late
1970s, primavera is a riot of vegetation doused in butter, cream and
lots of parmesan cheese. Our version is a pared down rendition of this
classic, simplified and lightened up
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