However, a recipe idea took place in my head and I'm trying to figure out how to go about it - when I get an idea I just think of it all the time until I actually make it haha
Using your hands, break the lasagna noodles into 1 1/2- to 2-inch pieces and add to the skillet. 1 1/2 cups low-sodium chicken or vegetable broth. 8 ounces (about 10) dry lasagna noodles
INGREDIENTS 3 ½ cup milk1 dried bay leave1 little onion6 cloves2 oz butter1 ½ oz flournutmeg to taste1 oz dried porcini mushroom2 tbs extra virgin olive oil6 tsp truffle and mushrooms cream2 ½ grated pecorino3 ½ tbs truffle oil9 oz lasagne sheets
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