A few weeks ago, I was in Lasalle, a small town in northwestern Italy, baking my first lasalle.
After all, the locals called it the “lascara” and its ingredients are a mixture of dried fruits, olives, nuts, and a touch of vinegar.
But the recipe I came up with is not just a way to use up the olives and olives alone.
It’s also a good way to create something different and delicious.
And, because of that, it’s a recipe for my friend and I, who, like many others in Italy, make the lasalle at least once a month.
We’re talking about the kind of lasalle that you might have in your fridge, in a drawer, in the pantry, or even in the oven.
This recipe, by the way, is perfect for lasalle and is perfect to have around in your kitchen.
The process, it turns out, can be done at home, too.
We’ll tell you how to make lasalle as soon as we’re back at home.
Before you start, you’ll need a few things.
You’ll need: a large pot for boiling lasalle, at least 8 cups of water, about 6 tablespoons of salt, about a tablespoon of garlic powder, about an ounce of red wine vinegar, and 1 tablespoon of olive oil.
You will also need a large bowl, a cheesecloth, a saucepan, and two large baking sheets.
First, you will need to boil your lasalle for 15 minutes.
Then, take your water, salt, garlic powder and vinegar, add it to the pot and cover the pot with a lid.
Bring the pot to a boil over high heat.
When the pot reaches a boil, turn off the heat and let it simmer for about an hour.
At this point, it should be almost completely covered with water.
After that, you can remove your pot from the heat, remove the cheesecloth and set aside to cool.
After cooling, you’re ready to begin.
To begin, heat up the olive oil in a large skillet over medium-high heat.
Add your pasta, and cook for about 2 minutes.
Remove the pasta from the skillet and place in the saucepan.
Once the pasta is cooked, stir it frequently to get rid of any extra oil.
Remove from heat, add the basil, red wine, and olive oil, and stir until the sauce is smooth.
Once you’ve finished cooking your laselle, transfer it to a serving dish.
Add some freshly grated Parmesan cheese, if desired, to taste.
Serve the lasare as is, and enjoy!
Recipe from: Three Cups of Cooking