Cruising the net, I saw a recipe for pasta http://www.paperblog.fr/3277615/pappardelle-sauce-tomate-et-ricotta-jambon-cru-roquette/that used something called caviar of tomatoes and garlic.  Intrigued, I bought some from the supermarket for future scrutiny. Today, with no firm plans but having fresh tagliatelle and an outrageous amount of roquette, I decided to try the recipe.  A simple recipe, I noticed that…

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