How we praise the thighs…..
I’m speaking about the thighs of cow, duck, pig
…and specifically chicken today.
Braised low temperature oven overnight, in tomato, spices and copious amounts red wine,
shredded and then tossed with our hearty Rigatoni.
-Now those are some thighs I’d really like to get into (culinarily speaking of course)
Lasagne, alla Bolognese
Mafalda, in basil-parsley-mint pesto