So tell us chefs the world over, what has this little insignificant thing done wrong to merit the almost universal ban?
Unless it's really thick, here are three reasons why eaters should unite and call for it to triumph in all dishes:
1) it is truly flavoursome;
2) it adds nice texture (in a main course with other sweet flavours (e.g. ricotta) it makes it less like a dessert);
3) it is good for you: lycopene (a powerful antioxidant) is all in there, and have you heard about fibres and fast transit times?
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