A little Sardinian inspired goodness for lunch today!

Conchiglie with Cauliflower, Capers, and Golden Raisins.

Conchiglie cavofiore

also,

typically we would always make out own Mortadella and Capicollo,

-but I’m a huge fan of Paul Bertoli’sFra’Mani brand, now newly available through my distributor,

-So I thought I’d share some with the rest of the class…

we’ll be offering it today while it lasts…

mortyalso today:

Casarecce, alla bolognese

Tagliatelle, allla siciliana