General Food & More

Tagliatelle aus Kalabrien.

Leichte Sauce aus Schalotte, Knoblauch, Feigenhonig glasiert, frischen Tomaten und Schnittlauch. Und einem schönen Stück frischem Lachs.

This entry was posted on Donnerstag, Oktober 4th, 2007 at 22:50 and is filed under Wine & Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.