Some giant, hearty Garganelle are a fitting accompaniment to the big, big flavors
In this leg-of-lamb ragu, thats been brining overnight in Kalamata olives and their deliciously acrid liquid.
In my minds eye, it tastes like being a Tuscan sheep herder.
Also! for those of you who are all up on the twitter,
and noticed the recipe testing earlier this week on gnocchi with whey reduction sauce:
Come on down and taste it for yourself, -Beechers Cheese saved my 6 gallons of whey from their curds yesterday!
So:
Gnocchi, with Beecher’s Whey reduction and chives!
Fettuccine, with sweet corn and garden herb pesto!
July 26th, 2012 at 11:15 am
You folks are fortunate to have Chef Mike offering such taste treats! I wish I were there to taste along with. Can’t wait for the results! Go Mike!
July 26th, 2012 at 12:03 pm
You are a master, Mike! This looks so amazing. Wish I could get down to the market today to feast. Soon I hope! Thanks for making such incredible and memorable pasta. Kimberley
July 27th, 2012 at 4:04 pm
Schedules meshed, awesome parking karma and showed up early enough with two co-workers to dine al fresco in your patio…had wine, all the starters, and all three pasta dishes to share. As always, Chef Easton and his staff rocks! A day later, I’m still thinking about that lamb ragu and tasty pasta and gnocchi.