A taste from the Veneto, Gargati and Chicken Livers!

It being Monday, having sold out of all our pasta on Friday and butchered all day Sunday,

this morning there was no shortage of preparation to be done.

But there was just enough time to find a little inspiration by way of Venice,

a traditional dish of the region, with fluffy whole wheat “Gargati”  tossed in a rich sauce of red-wine braised chicken livers and fresh italian parsley.

-no wonder why Venezia is the city of Love.

Also today:

Farro tagliatelle, with tuscan kale pesto

Capellini, with beechers cheddar “cacio e pepe”

About mikeeaston

A Chef, Pastiao, Distiller, Butcher, Baker -not a Candle Stick Maker View all posts by mikeeaston

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