The Sardinian pasta called fregula has been making its mark in the pasta panoply. This crossover code-switching recipe moves it eastward with some Middle Eastern flavors. It is vegan of its own accord, not by design, with a balance of flavors and textures that will make the dish one you will want to come back to.
This creamy velouté of sweet chestnut and leek - laced with the sensual aroma of truffle butter and punctuated by a melting morsel of foie gras paté - had my guests glancing around as if looking for voyeurs while they ate in John Cage silence, accompanied only by the arrhythmic clatter of spoons on porcelain.
How many of you have run out of ideas for your curly vegetable cutter? You know, the one that make spirals out of your zucchini and carrots? It got twee pretty quickly, didn’t it? Well, this recipe will bring the two of you back together in the kitchen again! Healthy, cheap, easy, fast and delicious. Ticks all the boxes.
