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Pennette With Sea Scallops and Broccoli Florets: Difference between revisions
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Pennette With Sea Scallops and Broccoli Florets (view source)
Revision as of 23:08, 8 March 2009
, 8 March 2009no edit summary
(New page: ==Ingredients== * 1 pound broccoli * Salt * 12 ounces sea scallops * 1 pound pennette pasta * 1/2 cup unsalted butter * 1 medium onion, finely chopped * 1 tablespoon thyme leaves, chopped...) |
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==Source== | ==Source== | ||
''New York Times'', 30-MAR-08 | [[http://www.nytimes.com/2008/03/30/magazine/30food-t.htmm|''New York Times'']], 30-MAR-08 | ||
Adapted from ''The da Fiore Cookbook,'' by Damiano Martin. | Adapted from ''The da Fiore Cookbook,'' by Damiano Martin. | ||
Robert Trachtenberg is a photographer and filmmaker in Los Angeles. | Robert Trachtenberg is a photographer and filmmaker in Los Angeles. | ||