Comments on: Pasta Disguised in Risotto — Des pâtes déguisées en risotto

By: Tidbits: Boston Globe & Bloggies 2008 Nominations — Quelques nouvelles: le Boston Globe & les nominations Bloggies 2008 by La Tartine Gourmande

Mon, 24 Mar 2008 09:51:58 +0000

[...] Fennel, Green Pea and Lobster Penne Potato Fennel Pear Fourme d’Ambert Timbale Fennel, Cherry Tomato Tartlets, Balsamic Vinegar Crust [...]

By: Jeanne

Jeanne — Fri, 23 Feb 2007 14:40:16 +0000

What a brilliant idea! I often cook lentils like risotto but have never tried it with pasta. I can imagine the tarragon/lobster/fennel/pea flavours must have worked fantastically - thanks for the inspiration

By: sher

sher — Wed, 17 Jan 2007 19:47:38 +0000

I love cooking pasta this way. In Mexico they do this and it is called “dry soup”. But, they use thin noodles. I like the idea of the penne. Lovely!

By: corinne

corinne — Sun, 14 Jan 2007 15:57:55 +0000

teste et persuadee !! j’adore cette nouvelle facon de preparer les pates. Merci !
Corinne

By: Britt-Arnhild

Britt-Arnhild — Sun, 14 Jan 2007 12:26:27 +0000

Beautiful photo, I can almost smell the pasts.

By: Kat

Kat — Sat, 13 Jan 2007 03:39:07 +0000

At first I thought you had chopsticks in your dish, but realized they are a fork and spoon. Lovely colors!

By: Scott at Real Epicurean

Scott at Real Epicurean — Sat, 13 Jan 2007 01:26:01 +0000

It certainly sounds interesting, and as always your photographs are beautiful.

By: Jeff

Jeff — Fri, 12 Jan 2007 16:37:19 +0000

Sounds like an interesting idea…but for that effort, I’d make risotto

By: Brilynn

Brilynn — Fri, 12 Jan 2007 16:02:35 +0000

Who would have thought to do pasta like that? Excellent idea and I’m drooling over your dish, put lobster in anything and I will love it.

By: Gracianne

Gracianne — Fri, 12 Jan 2007 15:48:54 +0000

Decidement, cette cuisson est a la mode, il va vraiment falloir que j’essaie. Avec du homard je veux bien toutes les pates du monde moi.