I sauteed some shrimp with shallots, garlic, butter, white wine, lemon,
worchestershire sauce and S&P and served over linguine with french rolls
and a local Pinot Grigio.
--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

ravenlynne wrote:

> I sauteed some shrimp with shallots, garlic, butter, white wine, lemon,
> worchestershire sauce and S&P and served over linguine with french rolls
> and a local Pinot Grigio.

Sounds good, and I do love those french rolls. I only eat one of them,
or I will soon be *rolling* out of the chair. lol

Becca

ravenlynne wrote:
> I sauteed some shrimp with shallots, garlic, butter, white wine, lemon,
> worchestershire sauce and S&P and served over linguine with french rolls
> and a local Pinot Grigio.

If I lived where you live, (and I do when I visit that area,) I would
eat mozzarella bufala every single day. Even 24 hours from the vat
makes a difference. The only thing that goes up against it, IMO, is
buratta in Puglia and grana di bufala, which if you haven't found it, go
out and look for it! Just eat shards of the grana with red wine.

--
ÐÏࡱá

--
Posted via a free Usenet account from http://www.teranews.com

Giusi wrote:
> ravenlynne wrote:
>> I sauteed some shrimp with shallots, garlic, butter, white wine,
>> lemon, worchestershire sauce and S&P and served over linguine with
>> french rolls and a local Pinot Grigio.
>
> If I lived where you live, (and I do when I visit that area,) I would
> eat mozzarella bufala every single day. Even 24 hours from the vat
> makes a difference. The only thing that goes up against it, IMO, is
> buratta in Puglia and grana di bufala, which if you haven't found it, go
> out and look for it! Just eat shards of the grana with red wine.
>

I'm trying to get the hookup from a friend on where to buy it around
here...I don't want the mass produced italian brand stuff they sell at
the commissary...it doesn't have the saltiness that I like.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

ravenlynne > wrote:

> I sauteed some shrimp with shallots, garlic, butter, white wine, lemon,
> worchestershire sauce and S&P and served over linguine with french rolls
> and a local Pinot Grigio.

I would rather try some local bread instead of French rolls. For
example, the Campanian _pane cafone_, to be bought at a traditional
bakery where they make it with sourdough and bake it in a wood-fired
oven.

Victor

On Apr 24, 11:26?am, ravenlynne > wrote:
> I sauteed some shrimp with shallots, garlic, butter, white wine, lemon,
> worchestershire sauce and S&P and served over linguine with french rolls
> and a local Pinot Grigio.
> --
> "I'm thinking that if this dilemma grows any more horns, I'm going to
> shoot it and put it up on the wall."
>
> - Harry Dresden

On Apr 24, 11:26?am, ravenlynne > wrote:
> I sauteed some shrimp with shallots, garlic, butter, white wine, lemon,
> worchestershire sauce and S&P and served over linguine with french rolls
> and a local Pinot Grigio.
> --
> "I'm thinking that if this dilemma grows any more horns, I'm going to
> shoot it and put it up on the wall."
>
> - Harry Dresden

Oh I misss that vino locale- white wine! When I first tasted it... was
a shock. Pretty soon could not drink any other kind. Dinner sounds
great, have a glass for me please.
Rosie