Decided to reduce heavy cream with the herbs, onion, garlic and parm rind instead of the the flour roux and whole milk. Here is the recipe I based it on: https://cookingwithcurls.com/2017/10/13/squid-ink-pasta-lobster-cream-sauce/ For squid ink pasta I use my Nonnas recipe, but it is a lot quicker to just buy some. AKA if I shared it I am going to get haunted by her ghost :).
3 Comments
Decided to reduce heavy cream with the herbs, onion, garlic and parm rind instead of the the flour roux and whole milk. Here is the recipe I based it on: https://cookingwithcurls.com/2017/10/13/squid-ink-pasta-lobster-cream-sauce/
For squid ink pasta I use my Nonnas recipe, but it is a lot quicker to just buy some.
AKA if I shared it I am going to get haunted by her ghost :).
Bruh, you done went too far.
Holy moly, this is an absolute work of art