Tonight: Torte N' Port!
This is possibly my new favorite food item ever. I made simple fettuccini and tossed it with sundried tomatoes, then coated it with a mixture of eggs, grated parmesan, and grated soft white cheese, fried it up a bit, turned it over, and introduced it to the broiler until it smelled of food. I shamelessly gacked the recipe from a woman on the Food Network. I think that everyone in the whole world who eats cheese and eggs and pasta should try it.
As a side note, having conducted tests, I can safely say it goes well with both tawny and ruby ports. The more the better.
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