Food

[Henry Krinkle]

Here's where it gets kinda ugly looking. The mirepoix and the meat blend poaching in milk. It is even more unappealing looking in real life, if that is possible.



When the milk has all evaporated/absorbed into the meat the real cooking begins. In the following six or seven hours I added the sauce made from five pounds of roma tomatoes, a litre of chicken stock and two thirds of a bottle of orvietto, after adding a full bottle of sangiovese to the meat.

The papardelle. This was about an inch wide and thicker than a lasagne noodle.


While the sauce was simmering I prepped some things for later.

Tagliatelle. This will either be used for pesto, or maybe clams and chillies.


Fire roasted anaheim chillies for Monday's supper.





Finally. After more than seven hours of simmering- papardelle al ragu with a radicchio salad.