Sunday, November 28, 2010
I have a small one for dinner on the weekend followed by an Italian chopped salad. That’s my idea of fast Italian. And when I’m not in the mood for Italian, I do the same thing with pate which is the same thing we ate in Paris practically every day we were there.
I use different cheese every time but often include such classics as Parmigiano-Reggiano, Pecorino Romano, Asiago d'Allevo, Mountain Gorgonzola, Provolone Piccante, and Taleggio.
Posted by Susan York at 7:58 AM