Saghar Setarehさんのインスタグラム写真 - (Saghar SetarehInstagram)「As a person who’s alive and on the internet a lot, consuming mostly food content, I too have been been exposed to @alisoneroman’s caramelized shallots pasta numerous times during past weeks. So in order to celebrate gaining back the ability to cook, and more importantly to EAT, after what seemed to be (one of) the world’s worst colds that had me living off supermarket frozen soups in a bag or ordered-in solid food (once I even ordered in the supermarket frozen soups, as well as milk and many oranges and the rest of the grocery I couldn’t shop, thanks @glovo_it ), I made the said @nytcooking pasta. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I knew it would taste amazing; the caramelised shallots (that take quite some time) reminded me of our “piaz dagh” (golden onion) which is the base of many Persian stews. It does need something fresh on top. I was out of parsley, so I drizzled fresh lemon juice (packing up on all the Vitamine C I can get). Also, the shredded parsley with grated garlic? It’s such a Sicilian thing! Together with crumbled “mollica” (the soft part inside the bread), it is the poor-man’s pasta topping, specially those with tomatoes and seafood. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The rest of the sauce is saved for fried eggs on toast as suggested. Hopefully I’ll have the appetite for something other than yogurt tomorrow morning. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #LabNoonFood #FlavorsAndEncounters #NYTcooking #🍝」2月14日 2時40分