谢天谢地，它在这个地球上的昨晚是一个快乐的人（而且，对于唱片，它有一个双胞胎，以便你再次看到碗！）。因为这意大利面，我用冷冻豌豆，一点黄油，葱和大量的帕尔马制成。These are all things you should have in your fridge and freezer anyway: frozen peas (they’re better than fresh peas!), Parmesan cheese (guilty secret: I buy the good stuff, but already grated… don’t @ me), butter (I’m going through a Kerrygold phase), and scallions, which are excellent on eggs, in salads, and, as you’re about to see, pasta.
If California falls into the ocean some day, and I find myself living back in New York, you might think that Pizzeria Mozza would be the last place I’d miss with Franny’s and Roberta’s and all the other individual pie places (Motorino, Co., etc.) that would fill that gap. You’d be wrong, though, because Mozza is a lot more than a pizza restaurant. As Amateur Gourmet reader (and Raoul in “Phantom of the Opera”)凯尔巴里西思最近对我说推特，“我真的认为Mozza是La的最好的餐厅。”不能说我不同意。