Already down at least 4 bottles of the wine, 3 smaller bottles of the olive oil, the proscuitto, capiacola, biscotti and almost all the parmesean. Sounds like a return trip needs to be scheduled.
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Families Schurter and Vargo document their gastronomic adventures one good meal at a time. We are forever calling and emailing for recipes or to talk about great foodie finds, so we decided this would be a great forum for sharing.
Next family event...
5/2 - Fighting Illini Triathlon in Champaign. Christine, Neill, Barb, Brent and Paula will be participating.
Also, the farmers market opens for the season!
Also, the farmers market opens for the season!
2 comments:
We totally have to make pasta with the farro flour again soon. I told you we had it last night and it was so good. Maybe needs to be mixed with a bit more regular flour so that you can roll it thinner for linguine or fettuccine noodles (we only made tagliatelle - sp?). But it was so good. The texture is so much smoother than anything else we've tried. I think we should plan a trip. You could be my tour guide.
We still ahve our whole bag so that would be great. Tagliatelle is what we had with teh porcini sauce. I think I can do an ok job of recreating it.
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