Last night, after a busy day, we decided to do an easy dinner. We started with a small serve of Tagliatelle which are always served long, like spaghetti, but in this case Diane broke the long strands into short pieces about 40 mm long (app. 2 inches). She then made a classic sauce of sliced mushrooms sautéed in butter and then dressed with parmesan and finally mixed with a small amount of truffle oil. The result was superb!
Our final course was one of the Good Doctor’s Pizzas.
All of this washed down with a few glasses of wine remaining from earlier meals.