This recipe was in the Australian Gormet Traveller and appealed to me immensely. The roasted potato skin sauce? What a brilliant idea and the leeks were roasted till brown and dry then ground into a fine powder for a slight bitter note which added immense complexity to this delicious and rather creative dish. The ravioli were filled with a delicious concoction of parmesan, potato, butter and leek. Can't go far wrong with that foursome.
I talked Andy into making it. This is the result....and it tasted DREAMY.
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