FrancoBolli. It’s just a fun word to say.

It means “postage stamps” in Italian, and for those of you who no longer no what postage stamps are, –

you’ll have to look it up, it’s fascinating.

Tiny little parcels of pasta fill with a thin layer of béchamel, FrancoboliAnd, I got to use one of my favorite antique pasta tools, a little ravioli press from Argentina.

these little guy will get tossed today with some bursted Sun-Gold cherry tomatoes, and butter.

Also! we’ve got fantastic Goat Rillettes, a terrine made from the slow cooked belly and rib meat from a goat I recently butchered for an event put on by Nicky USA, served with fresh rhubarb and pickled mustard seeds.

Goat Rillettes

But wait, there’s more…..

May I also announce…….(drumroll)

the return of our beloved Spicy Chickpea Salad!

so…..I know that a lot of happiness to process right now, whit a good support group you should be able to eat your way through it.

Also today:

Pappardelle, alla Bolognese

Casarecce,  Boquerones, fennel olives, capers, chili,  and cured lemon