Using the whole egg: pasta and a cocktail Elizabeth’s Post 😉
c’è del DOL in questa meravigliosa pasta… come dice Elizabeth (ma quanto siamo internazionali???) E se venite direttamente da DOL vi suggeriremo noi le ricette migliori per valorizzare le squisitezze del Lazio! In taste we trust: noi crediamo nel gusto!!!!!!
“After having whipped up two delicious Parasols I was left with two lonely egg yolks. Bright and cheery, organic and free range, they were part of the bag of goodies I picked up at D.O.L. over the weekend.
I had already planned our dinner: Cacio e Pepe. Vincenzo had sold me a chunk of Pecorino that he swore made the best Cacio e Pepe. In fact he stocked it primarily for this purpose. Since several other ladies in the store seconded his opinion, I decided to follow everyone’s advice. I had also bought some fresh taglierini, specially made for DOL with whole wheat Senatore Cappelli flour”.
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