As if in anticipation for thanksgiving,
the Corvo kitchen already smells like stuffing….
Sofrito, fresh rosemary and garbanzos,
simmered in a rich vegetable sock,
with just a hint of tang, from tomato conserva-
would make an awesome base for turkey-day stuffing,
and tossed with our Cavatelli,
-it makes a nice autumnal version of the classic “Pasta e Fagioli” as well!
Garganelli, with braised beef sugo alla toscano
Spaghettini, with basil-parsley pesto