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I served it over penne.
I served it over whole-wheat couscous, which absorbed all those savory juices.
And when I served it over steamed asparagus, wheels started turning.
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Then I served it all over polenta, though egg noodles or rice would have been nice, too.
I served it repeatedly, until I threw it over for some other passing trend (cucumber gelée, perhaps).
I served it in the traditional manner, over a mound of garlicky flageolets.
I'd serve it over rice or buttered noodles.
Serve it over toast.
"Is that how I should serve it to my guests over the holidays?" "Here's what you do on Thanksgiving," he said.
Serve it up over the cooked noodles.
If I flipped it over for serving like an upside-down cake, shouldn't it emerge as golden as a pear tarte Tatin, but with a moist, cake-y layer that would be perfectly primed to sop up all the luscious pear drippings?
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