Tuesday, March 2, 2010

Garlic Knots, Farro, and Pizza

Today we used a new grain called Farro, and cooked it like risotto. It turned out pretty well, and is really filling. We added a little bit of sundried tomato to ours.

Our garlic knots turned out perfect. We made a garlic sauce for them instead of just having them swimming in butter, and the sauce was almost as good as butter is.

We had a little dough left over so we made a sundried tomato pizza, which was surprisingly delicious. I like sundried tomatoes but I've never had a pizza where they were the only topping.

I know it doesn't sound too exciting, but that's because you probably don't have leftover garlic knots and pizza in your fridge, and I do.

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