Cook’s Note

Cruising World - - Underway -

We use a Swiss-made Bamix im­mer­sion blender, which does ev­ery­thing a full-size con­ven­tional blender would but in a com­pact form that stows nicely. If you don’t have ei­ther an im­mer­sion blender or a con­ven­tional blender, sim­mer sauce gen­tly over very low heat for about 40 min­utes, cov­ered — and serve as is! —M.R.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.