instagram pinterest linkedin facebook twitter goodreads

Blog

More about the timballo

In I think 2004, or maybe ought-three, I was working on a book about Rome for Williams-Sonoma. They wanted a baked pasta and the first thing that came into my head was bechamel-mushrooms-prosciutto-peas, why I don't know. Then I said, oh no that's too retro, but by then they had said they loved the idea  Read More 
Be the first to comment