Howie Hart wrote:This would be with a knife & fork. I'm thinking that it would look impressive when presented and become pretty much discombobulated once eating it starts. I didn't mention it earlier, but it could be placed on a lettuce leaf on the plate. I was also thinking that if it was made bigger by using longer noodles, it could be served with soup and a loaf of fresh bread for lunch or a light supper. I'm going to do a trial run, to work out techniques and measurements, including how long to make the noodles before I declare it a recipe.
Robin Garr wrote:GeoCWeyer wrote:Adjar?
Geo, might you be thinking of "ajvar"? Pronounced "Eye-var," it's a Croatian (and probably also Serbian and pan-Balkan) sauce of roasted red peppers and garlic, often with eggplant and other veggies as well.
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