This dish is to a Brooklyn food professionals and the number of the well-known columnist for Gourmet magazine editor Nick Fauchald refrigerator standing dish. The original recipe sauce base is mayonnaise and add long ripening dig into thick filaments Chedder Cheese (Taiwan do gratin is a whole pack of white yellow cheese).
The original recipe tastes very sweet tired, I put into a light cheese sauce, in addition added a pickled cucumber. While the cost many times more, but less sweet sense of the addition of health, is a summer for appetizers.
In addition to clip bread, but also made shrimp pasta.
Practices are as follows: spaghetti Add coarse salt and boil after the family picked up, add bell pepper shrimp cheese sauce, mix well, add salt and pepper to taste and serve. If you like cheese flavor a little heavier, some Parmesan cheese can dig up.
Capacity: 240ml
Save time: one week refrigerated, frozen 1 month
Origin / manufacturing methods
Taiwan
