“It’s Like Damn Sophisticated Mac-n-Cheese”

…..is what Johannes said upon tasting it.

Which is true, I guess.

I mean, all we did, besides make this beautiful Cavatelli,

-was brown up 15 pounds of beef knuckles, roast them.

Take another 15 pounds of parmesan rinds I’ve been saving up for the past month,

Put them in a stock pot and slowly simmer for 16 hours.

Then, strain and reduce the parmesan stock by half,

 simmer pasta in it, finnish with butter, and top with more cheese?

Does that sound fancy?

Also today:

Spaghettini, with Aglio Stracotto

Tagliatelle, with buffalo ragu alla Toscano