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The cupboard is bare, save for a head of cauliflower hiding behind a carton of out-of-date milk. Of course we always have a few strands of pasta, some parsley, capers, and a hunk of Parmigiano-Reggiano. We found a little box of saffron threads, too. It all added up to fettuccine with sautéed cauliflower. Seasoned with butter, extra-virgin olive oil, and salt it tasted pretty good. Yet another version of stone soup.

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