Take a little trip to Spain today…


with a  Smoked Paprika and Saffron Tagliarini,

Tossed in a squid ink Sauce Espagnole,

that I think even Auguste Escoffier would approve off.

well, except for the fact that we didn’t strain it through a succession of 17 different sieves, chinois and cheesecloths… But delicious none the less. 

Also today:

Pappardelle, braised pork ragu

Rigatoni, with a delicate squash and sage cream sauce