Egret and crab

Wednesday, May 24, 2023

Touch of heat

I reheated the pork ragu tonight and it was even better than yesterday. Why? The fennel and lemon sauce was pretty intense and almost too sweet. 

This time I added butter to my saucepan and a generous portion of red pepper flakes. It balanced the forwardness of the sauce.

It was incredible, just what it needed. If you are going to make the recipe I highly suggest that you add the red pepper right from the start.

This dish is like strogonoff. The flavors mesh and meld in the fridge and it tastes better in the reheat.

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