I discovered a practical way to get rid of all my veggies before they expire that isn’t soup. After hitting the boredom wall of soup after soup after soup to salvage any veggies ready to depart from this world, I turned to trusty tortellini from Laurenzo’s Market to make me some delicious cold pasta. I made my own dressing with piled on red onion, artichoke hearts, heirloom grape tomatoes, kalamata olives, cucumber, sun dried tomatoes, and of course loads of feta cheese.
This is a great, fast and easy way to secure lunch or dinner for the rushed weekday.
My main course in Budapest’s forgotten little Italian restaurant. Homemade roasted red pepper pasta (definitely made in-house) stuffed with bufala mozzarella, coated with more mozzarella, and topped with dabs of concentrated pesto sauce. Hands down the most crisp pesto sauce I’ve ever had, like biting into a freshly picked leaf.
Right in the corner of our hotel’s block, rested a humble little Italian restaurant in Budapest. For the life of me I can’t remember its name just the charming feeling of going down steps to enter its subterranean doors. We managed to sneak in before the lunch hour cut-off of 2pm in time to have one of the best meals in the city. Unfortunately its underground appeal didn’t fair well for pic lighting but I tried my best.
This is the garbanzo and papardelle soup. All three of us ordered it with no regrets at all for being the rude Americans for barging in 15 minutes before mid-day closing.
It’s not the best pic and it does nothing to give justice to this handmade piece of heaven. A rainy night (that was a pattern in Prague) drove us underground to this little Italian restaurant. I ordered the spinach gnocchi with chicken and cream sauce. Each gnocchi was a hand rolled pillow of fresh spinach leaves and the white sauce just brought it all together. I tasted the love in every bite.