In this week's New York Magazine, there's a recipe from the restaurant Sfoglia, for a yummy sounding strawberry pasta sauce.
We don't have much time left to enjoy our great local strawberries, but this should be good even with supermarket ones. Let me know if you try it!
2 comments:
i tried it last night and it was tasty. the sauce comes out a bit brown, but the flavors are great. i'd recommend 1.5 pounds of strawberries rather than the 1 lb the recipe recommends, and possibly a dash of sugar to combat the tomatoes' acidity. otherwise, great dish.
I tried this recipe tonight, but I thought it tasted a bit like barbecue sauce. I altered it by adding the strawberry base to a cream sauce with garlic and leeks. I thought that made it better.
Post a Comment