To make the pappardelle
, cut the lasagne into 2cm strips.
I went for pappardelle
- wide ribbons of pasta - in a creamy version of the same delicious tomato sauce, with roasted vegetables (PS10.95).
Namely Caprese a marinated bocconcini and baby tomato with aged peanut balsamic reduction, red pesto and pistachio olive oil, fried whole sardines with garlic tomato dip, tomato zucchini fries with sun dried tomato dip, smoked tomato soup, tomato and pumpkin soup, tomato prawns, pastas ndash tomato and pumpkin risotto, tomato gnocchi and the roasted tomato pappardelle
. And sip on a Red Eye or Bloody Maria in between your meal!
INGREDIENTS (Serves six) 600g fresh egg pappardelle
150g green beans, trimmed 150g waxy potatoes, peeled and very thinly sliced kept in water Extra virgin olive oil Parmesan for grating PESTO: 50g basil leaves 50g toasted pine nuts 1/2 garlic clove Extra virgin olive oil 25g Rocket leaves Freshly ground pepper Sea salt 50g Parmesan METHOD Put the basil, rocket and garlic and a pinch of salt in the food processor and pulse until finely chopped.
Vendors include: Alpaca Pines, Cookie Queen of Huntley, Desserts by Corinna, Gerard's BBQ Sauce, Glass Farm Greens, Huntley High Job Skills Class, Johnson Microfarm, Linda's Fruit Jams, Pappardelle
's Pasta, Sharpening by Dave, Sitka Salmon Shares, Sonoma Farm, South Street Coffee, Trogg's Hollow Farm and Wayne's Fruits & Veggies.
Serve over pappardelle
or fettucine pasta, mashed potatoes, or rice.
The Braised Short rib Pappardelle
was also too salty, but was more balanced due to the spicy tomato sauce.
class="MsoNormalDiners have the option of fresh (tagliatelle, pappardelle
, ravioli) or dry (spaghetti, linguine, penne, fusilli) pasta, with a range of sauces and accompaniments, including gorgonzola and rucola, smoked salmon, and il pesto di Paola.
with olive and pesto parsley did not deliver brilliantly on taste.
Menu items include Bolognese lasagna, duck a l'orange pappardelle
and carnitas amp; mole ravioli.
My favourite was the pappardelle
with veal ragu and shaved truffle, then the aubergine melanzane with mozzarella and basil, and grilled fillets of Mediterranean seabass.
Serve with pappardelle
pasta and a glass of full-bodied red wine.