I made this tonight. It was pretty good, the only request being for more bacon. More bacon is good. The next time I’ll use a pound. As is my custom, I went through the comments looking for suggestions and found a few. Crème fraiche became sour cream. Ditalini pasta became Fred Mayer’s small stuff that was on sale two weeks ago. Argula became spinach. Maybe argula is finer chopped than spinach but four cups of chopped spinach just about overflowed my 12 inch by 1 ½ inch iron skillet. Next time I’ll cut back to three cups. I found a way to cut down on the mess from chopping spinach while at the same time getting it done faster and doing a better job. Having not ever seen a recipe requiring whole spinach leaves, I just chopped up the whole plastic container of Freddy’s baby spinach leaves using the scissor-like multi-bladed chopping tool that the boss cook bought on one of her Pampered Chef forays.
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I made this tonight. It was pretty good, the only request being for more bacon. More bacon...