Two good reasons for sharing this recipe, that I discovered in another blog, A Food Obsession.
Firstly, it is a tasty dish, and really easy to prepare.
Secondly, in the description of the dish, the writer makes a comment, that is an essential cooking tip. You can always add salt, but you cannot remove it, from a dish.
We have all fallen into this trap, at some time. In my case, usually, the reason is that I have not been tasting the dish frequently enough, or have simply overlooked the amounts of salt or seasoning in the recipe. This is, of course, another reason for under seasoning a dish, but that is easily remedied.
An easy way to be thrown off is when cooking with bouillon or stock, as the salt content can vary enormously. So, now I have learned to taste the stock on its own, and to taste the dish after it has been added.
Tasting throughout the cooking process is the cardinal rule.
Now relax, and savor this recipe.