don,t forget the crouton

There’s nothing wrong with braised ribs in white wine, garlic and rosemary with savoy cabbage and a slice of gorgonzola dolce on the side. could have used some big crunchy croutons but other than that we were tante felice.
to make the croutons:
Cut a loaf of good ciabatta into 1 to 2 inch squares. toast at 400 degrees. when golden, remove from the oven and let fall a thin stream of your best olive oil and a squall of sea salt.

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