I'm adapting a recipe from "Marcella's Italian Kitchen". Next step, saute butter and finely chopped onions over medium heat, stirring well for one minute, then cover the pan, turning down to low. The onion must turn very pale gold, not brown. This recipe calls for 6 tbsps butter and 3 cups finely chopped onions. Marcella is from Venezia in northern Italy and this butter based sauce reflects her regional preference. Southern sauces tend to favor an oil base.
“And no small tempest lay on us …” – The Story of a Storm That St. Paul
Endured and What It Has to Teach Us About Sin
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With yesterday’s feast of Pentecost, our reading of Acts suddenly ends and
hence we miss some important stories of Paul’s journey to Rome. This is
perhap...
3 days ago
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