"ViLco" ha scritto nel messaggio > Giusi wrote:
>
>> Creme anglaise, panna cotta, custard, mayonnaise, ice cream....and in>>
>> Piemonte they make pasta with just the yolks to make it extra rich.
>
> Piedmontese "tajarin" are to die for
> --
> Vilco

Sure, but to die for or to die from? LOL I make them for particular sauces
that are nice on fine threads, and they do photograph very well indeed.

Giusi wrote:

>> Piedmontese "tajarin" are to die for

> Sure, but to die for or to die from? LOL

Both!

> I make them for particular sauces that are nice on fine threads, and they
> do photograph very
> well indeed.

I love them how I ate them the first time: the sauce was a "vellutata di
castelmagno" (an aged, strong and complex tasting cheese) and on top of them
the waiter grated some white Alba truffle. Heaven!
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" ha scritto nel messaggio > Giusi wrote:
>
>>> Piedmontese "tajarin" are to die for
>> I make them for particular sauces that are nice on fine threads, and they
>> >> do photograph very
>> well indeed.
>
> I love them how I ate them the first time: the sauce was a "vellutata di >
> castelmagno" (an aged, strong and complex tasting cheese) and on top of
> them the waiter grated some white Alba truffle. Heaven!
> --
> Vilco

Even carta igienica might taste good with butter and truffles. No?

Giusi wrote:

>> I love them how I ate them the first time: the sauce was a
>> "vellutata di > castelmagno" (an aged, strong and complex tasting
>> cheese) and on top of them the waiter grated some white Alba
>> truffle. Heaven!

> Even carta igienica might taste good with butter and truffles. No?

Probably
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano