http://www.saltshaker.net/20081113/straddling-the-pyrenees Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20081113/straddling-the-pyrenees/comment-page-1#comment-175450 SaltShaker » Blog Archive » Who? What? Where? When? How…? Tue, 25 Nov 2008 13:09:56 +0000 http://www.saltshaker.net/?p=1550#comment-175450 [...] less so. So I turned it inside-out. Remember those baked, puffed, golden agnolotti from our recent northern Basque dinner - I filled the agnolotti with cheese - mostly cheddar, with a little mozzarella and parmesan for [...] [...] less so. So I turned it inside-out. Remember those baked, puffed, golden agnolotti from our recent northern Basque dinner – I filled the agnolotti with cheese – mostly cheddar, with a little mozzarella and parmesan for [...]

]]> http://www.saltshaker.net/20081113/straddling-the-pyrenees/comment-page-1#comment-175070 SaltShaker » Blog Archive » Take a Bite out of History Thu, 20 Nov 2008 19:50:50 +0000 http://www.saltshaker.net/?p=1550#comment-175070 [...] pasta dough, by the way, which I realize I forgot to give the recipe for the other week when I made agnolotti, is a mix of 1¾ cup of pasta flour, 1 whole egg plus 6 egg yolks, 2 teaspoons of olive oil [...] [...] pasta dough, by the way, which I realize I forgot to give the recipe for the other week when I made agnolotti, is a mix of 1¾ cup of pasta flour, 1 whole egg plus 6 egg yolks, 2 teaspoons of olive oil [...]

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