Carb on carb is considered very naughty.
But we, the Afghans do it, the Pakistanis do it with our spiced potato sauté mopped up with pillowy naan; the Poles do it with their pierogies and you haven’t really lived yet if you haven’t been to that trattoria in Baschi, Umbria and had a silky raviolo stuffed with a velvety potato mash, served with a fruity olive oil and shavings of that musky, sweet, intense black truffle. That dish is called “i-want-to-lick-my-plate-and-the-person-who-created-this-combination”.Read More