I’ll keep that in mind and try it. I only ever use it in tomato based sauces. Puttanesca and variants.
I’ll mess with it.
Check the first pic in the top right, brother. Can of Cento tomato puree kind of as backbone for the dish. IOW, the dish was made with a tomato base bringing the other flavors coming right behind it.
The palate of a true chef shined. Your eyes, well, maybe not so much...
You're definitely getting invited to come kill fish next year, I think.
