The New York Times Agency May 2010
EN_00914528_1535
(NYT9) UNDATED -- Feb. 15, 2005 -- SIMPLE-COOKING-2 -- Frozen peas add a fresh touch to penne with ricotta and parmesan cheeses. Freezing, especially after blanching (which is almost always a part of the process), locks in both flavor and nutrients. And the use of I.Q.F. (individually quick frozen) technology has become routine, and the results are profoundly better than freezing vegetables in solid blocks. (These products are almost always sold in plastic bags, not boxes, and as a rule you should buy frozen vegetables in plastic bags.) (Andrew Scrivani/The New York Times)
CENA MINIMALNA - 100 USD
2005-02-15
EAST NEWS
The New York Times Agency
Andrew Scrivani/The New York Times/Redux
18108595
0,5MB
25cm x 17cm by 300dpi
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