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.
Pappardelle, braised pork ragu
Rigatoni, with a delicate squash and sage cream sauce