|by Julia della Croce|
The definitive cookbook for authentic pasta cookery, a lively manual that treats pasta as the Italians do--as an art form, something to be praised...
1 - 5 of 5 for ecuadorian food
Do not use Italian tomatoes, too dry. Blend everything in a blender to a smooth consistency.
Boil shrimp in water with some salt for about 5 minutes, rinse water off (save some of this water), peel them, cut vein out and cut shrimp in half. ...
Mix together mustard, mayonnaise, lemon in bottom of large bowl. Add other ingredients. Salt and pepper to taste. Recipe may be doubled and tripled.
Wash, peel and cut potatoes. Boil in salted water until soft enough to mash. Let mashed potatoes cool a little. Take a handful of potatoes and make a ...
Cook beets, carrots, separately. Cut into small cubes or slices. Season with salt, pepper and lemon juice.
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