The long-awaited Padella book has just been released.
Tonight we made this, which is rich egg yolk pappardelle with a nutty sauce of creme fraiche, Parmesan, and toasted walnuts.
I really liked it.
I should have added one extra spoon of water purely for the photograph, but it didn’t eat too thick, which was the most important thing.
by agmanning
2 Comments
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That looks so delicious! Can you share what recipes are in the book? I tried to find a table of contents but the book preview only listed the categories (everyday, slow, etc). I‘m trying to figure out if it’s worth buying or not.