@[email protected]M to Science [email protected]English • 5 days agoZero to Heromander.xyzimagemessage-square31fedilinkarrow-up1268arrow-down18
arrow-up1260arrow-down1imageZero to Heromander.xyz@[email protected]M to Science [email protected]English • 5 days agomessage-square31fedilink
minus-square@[email protected]linkfedilinkEnglish2•5 days agoI’ve recently been enjoying this recipe: https://www.essen-und-trinken.de/rezepte/57421-rzpt-wirsing-pie And my go-to is to make Carbonara, but replace the Lancaster/Guanciale with 2-3 of the outer, leathery savoy leaves cut into black width strips (vegetarian carbonara, basically).
minus-square@[email protected]linkfedilinkEnglish1•5 days agoDamn thanks. For the carbonara do you fry the leaves crispy?
minus-square@[email protected]linkfedilinkEnglish2•4 days agoNot completely, but yes. But in pan with some oil and fry them, as you’d do with the Gunciale
I’ve recently been enjoying this recipe: https://www.essen-und-trinken.de/rezepte/57421-rzpt-wirsing-pie
And my go-to is to make Carbonara, but replace the Lancaster/Guanciale with 2-3 of the outer, leathery savoy leaves cut into black width strips (vegetarian carbonara, basically).
Damn thanks. For the carbonara do you fry the leaves crispy?
Not completely, but yes. But in pan with some oil and fry them, as you’d do with the Gunciale