this post was submitted on 09 Nov 2024
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A recent survey (n=1) has come to the following conclusions regarding goodness of members of the Brassica family:
Boiled broccoli can be heaven with some salt (and if it's still crunchy on the inside)
regardless, got some savoy recommendations? I only know German Rahmwirsing
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