https://www.saltshaker.net/20060222/tan-crudo Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 16 Oct 2007 18:47:32 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20060222/tan-crudo#comment-260 Sun, 19 Mar 2006 11:19:29 +0000 https://www.saltshaker.net/20060222/tan-crudo#comment-260 […] From there it was an easy translation to sandwiches. When the zucchini was cooked through, not wanting any cries of Tan Crudo! ringing through the house, I scooped the mixture out onto the bread. In this case all that was in the house were these long chains of dinner rolls, a baguette or something similar would be preferable. I pulled a little of the center of the bread out to make it easier to mound the zucchini, and then did what every proper chef would and mushed the insides into a ball of bread innards and ate it. Topped the sandwiches with a little shredded parmesan and tossed them into a hot oven to melt and brown the cheese. […]

]]> https://www.saltshaker.net/20060222/tan-crudo#comment-237 Fri, 10 Mar 2006 03:03:41 +0000 https://www.saltshaker.net/20060222/tan-crudo#comment-237 […] All around, kudos for some quite good pastas. Cooked right too (just a touch tan crudo for Henry, but he managed). A nice bottle of Finca La Anita Rosado 2005 worked well with everything except the broccoli soufflé. We’ll be back… […]

]]>