How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

not all great-tasting dishes need to look pretty

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Comment by John Barrows on October 12, 2010 at 10:01am
had some leftover sliced pepper steak, which I then braised for a long time with wine, broth, carrot, celery, onion, garlic, and parsley until tender and thick. broke up some store-bought lasagna egg-noodles with my hands and threw into boiling water. Separately braised some chard in a little water, oil and garlic. layered and topped with slices of fresh mozzarella which softened on the hot sauce. BRUTTI MA BUONI!


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