As traditional as I can make it: Egg tagliatelle. Veal, pork and pancetta. Finished with 30 month Parmigiano-Reggiano and served with an amphora-aged Sangiovese from Greve in Chianti. by agmanning Food
October 10, 2024[OC] Duck Breast with Pomme Puree and Herb Roasted Carrot. Served with a Blackberry Red Wine Reduction.
October 10, 2024Salt and vinegar chips with a medium cheddar cheese. Paired with a fine brew of black coffee.
2 Comments
That’s the sexiest looking thing I’ve seen all week.
That looks delicious…yes please!!