FrancoBolli. It’s just a fun word to say.
It means “postage stamps” in Italian, and for those of you who no longer no what postage stamps are, -
you’ll have to look it up, it’s fascinating.
Tiny little parcels of pasta fill with a thin layer of béchamel, And, I got to use one of my favorite antique pasta tools, a little ravioli press from Argentina.
these little guy will get tossed today with some bursted Sun-Gold cherry tomatoes, and butter.
Also! we’ve got fantastic Goat Rillettes, a terrine made from the slow cooked belly and rib meat from a goat I recently butchered for an event put on by Nicky USA, served with fresh rhubarb and pickled mustard seeds.
But wait, there’s more…..
May I also announce…….(drumroll)
the return of our beloved Spicy Chickpea Salad!
so…..I know that a lot of happiness to process right now, whit a good support group you should be able to eat your way through it.
Pappardelle, alla Bolognese
Casarecce, Boquerones, fennel olives, capers, chili, and cured lemon