Posted on September 09, 2012
Cut hearts in quarters and sauté in olive oil. Season with Bali Fine Grain, or sea salt of choice. Add chopped garlic and cook for 30 seconds. Add some white wine and reduce to a couple of tablespoons. Toss in a tablespoon or so of butter and some grated parmesan cheese. Season with Tellicherry Black Pepper, or pepper of choice, and serve.
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