Originally Posted by
braslvr
Yes, it is amazing how hard/impossible it is to find fresh mushrooms in Brazil as well, even in large modern supermarkets such as Carrefour.
I wonder if it's to do with the climate? When they are in the shops they're not very good either.
Originally Posted by
obscure2k
IMHO, it is better to find some dried mushrooms, which you can reconstitute with water.
Good idea. ^
Originally Posted by
YVR Cockroach
Similarly, if you make baba ghanouj (eggplant/aubergine dip), always char the skin of the aubergine first and then use the flesh. You get a wonderful smoked flavour.
Sounds good....plenty of aubergines available.
Originally Posted by
MariaSF
Does it have to be tomato sauce? If not, both pesto and carbonara are very easy to make.
Any sauce will do me.
Originally Posted by
Stewie Mac
Given your location, can't believe that no-one has suggested chorizo yet. It's a trusty standby for our pasta sauce (which is pretty similar to yours).
Good idea....I hadn't thought of using chorizo.
Originally Posted by
Daawgon
Here's a simple idea that I've been wanting to try:
Thanks
Daawgon....I shall keep that recipe and give it a try.
How on earth can anyone suggest a sauce unless they know what type of pasta or what the dish is suppose to be?
There's always one smart alec.
We use the same sauce for all pasta and even pizza. Last night we had it with Ravioli and the rest was put in the freezer to be used later with spaghetti or gnocchi. Does it really matter what type of pasta it is?