A little Sardinian inspired goodness for lunch today!
Conchiglie with Cauliflower, Capers, and Golden Raisins.
typically we would always make out own Mortadella and Capicollo,
-but I’m a huge fan of Paul Bertoli’s “Fra’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…
Casarecce, alla bolognese
Tagliatelle, allla siciliana