No Really…”Bone Broth” is a thing.

Sure, sure…. maybe the idea of boiling joints and bones of animals, clarifying the liquid, seasoning it and serving it as a delicious restorative elixir has bean around since the middle ages…..

And maybe, ever since the birth of the classic french “Brigade de Cuisine” system -developed by Auguste Escoffier in the 1800’s, it is the very first thing any young kitchen intern is actually allowed to make a contribution to…

- by means of all his poorly cut and mis-shapen carrots, celery and onions, or being exiled to a corner of the kitchen to scrape bones, due to some earlier wrong doing..

..And so what if this stuff has been served by MILLIONS of chefs, street vendors, moms, dads, grandmas, and grandpas as a stand alone dish, or, the main component to soups, sauces…..chicken an dumplings?

Do you know what all those people didn’t have?

REBRANDING.   

So now you can get on the “boning train” an start slurping up this delicious, restorative, featured as the main ingredient in ALL the new fad diets, and totally impossible to make at home….

bone broth. 

Previously know as Consommé, or “Brodo”  in Italian…

Capellini, in Brodo di Pulcino

(bone broth made from spring chickens, with noodles)

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…maybe all you bone broth enthusiasts can start a club?

- you can call yourselves “boners”

Happy April Foods. – the jokes on you.

Also today:

Pappardelle, alla Bolognese (contains bone broth)

Rigatoni, with nettle cream (no bone broth)


Perfect Day for some Fishermans’ stew!

Squid ink Cavatelli, halibut, clams, anchovy, tomato, capers, and a pinch of chilies…….

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Just what the doctor ordered.

Also today:
Pappardelle, alla Bolognese

Fusilli, with spring garlic, spring onions, bread crumbs, olive oil and parmesan


Tower of tasty.

Spaghetti,  twirled with Artichoke, Asparagus and Chèvre sauce….

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Also today:

Pappardelle, alla Bolognese.

Conchiglie, with leek and sun choke cream.


One of our Spring Standards….

Housemade Pancetta and Sugar Snap Peas,

tossed with Torchiette

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Also today:

Bucatini, with Asparagus-artichoke cream sauce

Pappardelle, alla Bolognese


Il Tricolore…. Nettle-Ricotta Nudi, in Pomodoro

10 kilos of dough today…IMG_4260 but worth it!

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Also today:

Pappardelle, alla bolognese

Tagliarini Integrale, with basil-mint-lemon pesto


Francobolli!

Little postage stamps!

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with a thin layer of goat cheese in between the sheets of pasta..IMG_4256

And tossed with sun-dried tomatoes, taggiasca olives, garlic and oregano.

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Also today:

Rigatoni, allla Amamtriciana (spicy pancetta, prosciutto, toasted garlic and tomato)

Linguine, Alla Vongole with shishito peppers and lemon


Tagliarini, with Shishito peppers, garlic and anchovy!

This is my kind of bowl of pasta!

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Also today:

Pappardelle, alla Bolognese

Fiore, with asparagus, lemon and cream


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