Over the rainy weekend one of us braised pork spareribs in rich chicken broth, removed the bones, chopped the meat, and mixed it together (along with all its juices) with a mushroom and spring onion duxelles. Today we cooked wide ribbons of fresh pasta and dressed them in butter, cream, and Parmigiano-Reggiano, then spooned on the “meat-sauce”. What a way to start the week. Keep cooking, dear friends.

 

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