Pasta with leftover beef; cauliflower on the sly – 15 March 2011

D got home at almost 8pm, wondering aloud what to have for dinner. Soon after, he slipped me a large chunk of cauliflower. Then I heard him musing that if he used cappellini instead of spaghetti, dinner would be in 4 minutes instead of 10.

He had cooked some fresh mushrooms, and added the leftover beef and orange bits, sliced thin and cut small, respectively, as well as some fresh basil (which, as he points out, you couldn’t really taste). It was a very enjoyable pasta. That’s a slice of Acme Pain au Levain on the side, which D bought yesterday. We had  leftover wines, which included the Garnacha for sure, and probably the Epicuro Salice Salentino. Good dinner 🙂

This entry was posted in Meat as a flavoring, Pasta and tagged , , . Bookmark the permalink.

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