My best girl took me to Da Umberto in Mid-Town Manhattan some years ago.
Tip top restaurant, and I had a dish I've been trying to recreat since.
What is it?
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My best girl took me to Da Umberto in Mid-Town Manhattan some years ago.
Tip top restaurant, and I had a dish I've been trying to recreat since.
What is it?
Recuse myself. That's a go to dish at Casa Too Tall. The ingredients are nearly always in the cupboard.
After this cat fight gets settled. I'll admit what I like to do next day with leftovers.
Show me the olio.
Capers and little fish. Italians and Swedes get together there.
Sidewalk Cinderella, one of my favorites. Reduce it more and spread on good toasty bread with shaved Parmesan my Tall friend? There are other names as well I use Kalmata olives in mine sometimes.
Good guess. I pan fry a nest of the pasta in EVO and crack an egg in the middle. Disgustingly good.Quote:
Originally Posted by rydesteel
RiHans that's the stuff man. Queen comes running for that dish.
Da miso chicken. .= parts beer (da cheeper da better), sugar, shoyu, and miso. Throw boneless skinless chicken thighs in that and soak as long as you want. Cook on med heat and brush and turn a lot,. Serve with rice. Throw some furikake on that rice. Grind.
Best part is that you can freeze this in a bag and have a self marinating meal ready to go.