in butter and thyme sauce is something that completely blew me away when I first tried it in Italy. It is so soft and the texture is amazing. The flavours just dance around in your mouth. When they served this dish in this gorgeous little restaurant in Italy, the waiter told me the way they make them was completely different to any others as it was their speciality. They are a little spicy and swimming in olive oil with plenty of shaved Parmigiano-Reggiano (or Parmesan cheese)
I had no idea what is was until it arrived on my plate – I was not sure it was enough as I was very hungry as we had done a bit of walking that day, but luckily I had also ordered foccacia bread which was also completely amazing – I love bread, in fact it’s my weakness!
Now – I have to say that we were on holiday and I was not really watching my waist line – we stayed in Tuscany where I bought a really large block of Parmigiano, as that what this recipe requires. We went to a small village when they actually make the local cheeses. I was so amazed how simple the food is, but the flavours are just to die for. I believe each part of Italy makes this different. I would love to make all the dishes that I ate during my holiday there. one day.
Lets get cooking: