Made this with flat leaf parsley as the herb, shallots and garlic but no onion, a butter/olive oil combo, and ridged mezze rigatoni as the pasta. I could not find my canned anchovies so I used some partially liquefied anchovies in oil from my fridge. I also chopped and toasted some walnuts at 350 for 8-12 min for the garnish. I used an E…
Made this with flat leaf parsley as the herb, shallots and garlic but no onion, a butter/olive oil combo, and ridged mezze rigatoni as the pasta. I could not find my canned anchovies so I used some partially liquefied anchovies in oil from my fridge. I also chopped and toasted some walnuts at 350 for 8-12 min for the garnish. I used an Empty red pepper flake spice jar to store the lemon gremolata and it was the perfect size. This is one of the best things I have cooked this year. Pasta water is key.
Made this with flat leaf parsley as the herb, shallots and garlic but no onion, a butter/olive oil combo, and ridged mezze rigatoni as the pasta. I could not find my canned anchovies so I used some partially liquefied anchovies in oil from my fridge. I also chopped and toasted some walnuts at 350 for 8-12 min for the garnish. I used an Empty red pepper flake spice jar to store the lemon gremolata and it was the perfect size. This is one of the best things I have cooked this year. Pasta water is key.