OMG the sauce with this is to die for (if you like it HOT) use toasted slices of an italian baget (the long kind) from our local bake shop slathered in butter for dipping, 1 1/2 tbls of red ground pepper a little over on the butter(i allways eye ball it for the sauce), 1/4 tbls of lemon zest 2tbls of dryed parsly. had to stir 3xs (2 min apart, if i try to toss it hits the ceiling)and i was totaly going to add a pic but my family and i ate it to fast for that (no plates at the stove..like i said OMG)
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OMG the sauce with this is to die for (if you like it HOT) use toasted slices of an italian...