Well, I was thinking about finishing old bottles I’ve add since forever in a closet and I thought that was vodka in the dark corner there, so the plan was to do that famous creamy vodka sauce. But, that was tequila. So why not ? I had tokk, the Korean rice cake-pasta-mochi and coconut cream. At the end there is nothing left of the original recipe, but miraculously I got that luscious sauce effect… Finger-licking good !
That starts with flavors of three fresh herbs in a tomato sauce with onion, garlic and olive oil. Plus a cup of vo.. er, tequila.
Then pas… er, Korean tokk are added. Then, when they become soft coconut cream.
The tok’ in sauce.
A crown of steamed romanesco.
Advertisements
Reblogged this on GOURMANDE in OSAKA.