I tend to have some more free time on Sundays so I was hoping to start making some nicer and fancier diners.
I’d say I would have about 90 minutes or so that I could dedicate to prep time (or if it needs prepped the night before like a marinade that’s fine too) and pretty much as long as it needs for cooking too.
What’s your favorite meal to make on your weekends?
Pesto needs some kind of delivery system, you can’t just spoon it in your mouth with a spoon on weekly basis. Do you always have the same base or do you change it around or how does it work for you?
Pasta. Different types of pasta. I thought that would be clear. Depending on the pasta you use (form and surface texture), you can get different results.
I don’t like pesto on bread. I can use that bread to make bruschetta or just roast lardo on it. Which tastes better 100% of the time.