Tips! - - COOK IT NOW! -

Sprin­kle the cooked bake with ex­tra fried sage leaves or chopped fresh con­ti­nen­tal pars­ley, if you like. Sea­son the bake as lib­er­ally as you like with black pep­per. It con­tains an al­ka­loid called piper­ine, which helps you ab­sorb other nu­tri­ents. But watch the salt – us­ing parme­san means you’ll only need a pinch. To make slic­ing the bake eas­ier, set it aside for 30 min­utes to an hour be­fore serv­ing.

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