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Originally Posted by livius drusus
You're so good to me, Mr. Munny. The recipe looks absolutely delicious (and pretty darned easy to boot).
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Easy enough to be a quick, if light, dinner in itself, inside of half an hour.
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A couple of questions: do you chop the hearts before cooking them and would you be opposed to a mere whisp or two of Parmegiano Reggiano dusted on top of the warm dip before serving?
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I usually split the hearts with the spatula as they soften in the pan. Nothing as highfalutin as chopping them required. (I zip the garlic in the f.p., since I've got it out anyhow.)
A few transparent sheets of Parmegiano on top? Groin-grabbingly transcendent!