Salsify Your Pasta
It was an “aha” moment for chef Jamie Simpson of the Culinary Vegetable Institute in Milan, Ohio, when he came up with this gluten-free alternative to pasta using a little-known fall root vegetable. Simpson suggests serving the dish with duck, pheasant or just before an amazing steak. Pair it with a pinot grigio from the Alto Adige region of Italy for your own “aha” moment.
Could not render component of type: BlockElement_rte
This likely happened because the partial view blockgrid/Components/BlockElement_rte could not be found.
Story:
Colleen Smitek
Sept./Oct 2014