Quote:
Originally Posted by The Iceman 6
It's always still up here in NY, cooked right (Have to cook it perfectly or else it's horrible) with a little olive oil and garlic - "solid" Spence, maybe you should answer this in the Ask Spence forum.
Ice
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It's easy to cook as long as you blanch it for 3 min before you finish it in the saute pan. I like mine very simple as you mention, good olive oil and garlic, always some red pepper and sometimes a little salt packed anchovy or good balsamic.
If you don't blanch it it's bitter as a mother.
-spence