Pan Roasted Quail with Chanterelles is deceptively easy dish makes for an elegant yet rustic presentation, perfect for a winter evening, preferably beside a nice roaring fire… Ingredients Serves 4-6 6-10 quails 100g (3-1/z oz) pancetta, cubed A few sprigs of fresh sage Salt and pepper For the braise: 1-2 cloves … Read More
Pappardelle all’anatra (Pappardelle with Duck Ragu)
When one thinks of Tuscan cooking, one of the first dishes that comes to mind—along with such icons as fagioli all’uccelleto and bistecca alla fiorentina—is pappardelle sulla lepre, a wide ribbon pasta with hare sauce. Its fame is perfectly justified; it is truly delicious. Finding hare is just about impossible … Read More