A few years ago I had the pleasure of enjoying a meal at fentora in Los Angeles. It was a very cool place to eat, and I’m a huge fan of Italian food, so I was very excited to try their signature pasta. It was a very light risotto of tomatoes, onions, and garlic. It was super flavorful, and the tomatoes were perfectly diced.
What really stood out to me about a dish like this is that it never felt heavy or heavy-handed. The flavors just seemed to come together just right to create a dish that was light, but full on flavor.
They’ve recently partnered up with the San Diego branch of Chipotle and they are bringing fentora to San Diego, which is a great move for them. Fentora is a great place for brunch, but if you want a truly delicious dish that’s a little lighter because of the pasta, try their chicken parm. It’s a whole chicken that is cooked in a special sauce with a bit of lemon, which makes it the perfect dish for a summer weekend.
The best thing about fentora is that they have a great location close to the airport, which means you can literally get a fast meal there. Even better, you can get a chicken parm there that is 100% chicken! I love that this is a restaurant that can actually carry on a tradition of offering a great product at a decent price.
In our experience you should avoid the pasta, however, because it is a lot harder to control than the chicken parm. The pasta takes no time at all to cook and the chicken parm has to be cooked in the pan at the same time. What usually happens is that the chicken parm is done in the pan, and then the pasta is done at the same time. What you’ve got is a chicken parm that has been cooked in the pan but not the pasta.
But the pasta takes very little time to cook. The chicken parm takes a long time to cook and is very messy in the end. The result is that we end up with an overcooked chicken parm that is usually very dry and unappetizing.
If you cook the chicken parm while the pasta is boiling, it will take a long time for the pasta to cook. But if you take the chicken parm out of the pan first, it will cook the pasta in a moment. This is a definite advantage for those who like cooking.
One of the things that makes a dish “hot” is the right amount of heat. If you want to make pasta a bit more lively and have it actually cook, it’s time to add a little extra heat. Because pasta cooking is a somewhat passive operation, more heat makes it more likely that you’ll actually get enough heat from the stovetop to actually cook the pasta.
Add a little extra heat in this case. Because the pasta cooks as it is cooking in the pan, the heat from the pan is already on the pasta. That makes it easier to add the extra heat to the pasta. If the heat is low and you add the pasta early, the pasta will dry out before it gets the heat it needs.
I’m not an expert on pasta. I just like to eat it. If I were to do my homework, I’d find out that pasta is one of the most nutrient dense foods on the planet. In my opinion, it’s one of the only foods where you can eat it as it is cooking in the pan, then add additional heat to it to cook it so hot it burns your tongue.