What’s old is new again is a cliché phrase, but for me it
was a way to describe my pranzo (lunch). I made a sauce on Sunday, and have
eaten it now three times. As I reheated the sauce, brasciole and turkey
meatball that was left, I added a quarter of a ball of chopped buffalo
mozzarella. The cheese melted right into the gravy, giving it a creamy texture,
without adding a lot of cream. Topped with grana padano cheese, it was a great
way to make old sauce taste different.Wednesday, July 25, 2018
Foodtopia Moments
What’s old is new again is a cliché phrase, but for me it
was a way to describe my pranzo (lunch). I made a sauce on Sunday, and have
eaten it now three times. As I reheated the sauce, brasciole and turkey
meatball that was left, I added a quarter of a ball of chopped buffalo
mozzarella. The cheese melted right into the gravy, giving it a creamy texture,
without adding a lot of cream. Topped with grana padano cheese, it was a great
way to make old sauce taste different.