Orecchiette Bolognese…real Southern don’t you think?
Theses three things are all signatures dishes of this region of Italy.
I thought I would have to hop a plane to Italy to have any of these dishes served right……
That was until I discovered the orecchiette Bolognese at Bottega.
The flavors are so rich and not extremely tomato in flavor, more of an even mixture of properly cooked meats and sauce with fresh orecchiette paste(“little ear” in Italian)….Pronounced (or-key-et–te)
Garnished in chopped basil……To Die for.
You need to get over there to try this, soon, it’s offered as a special so who knows how long it will be around.
Yes! Thats the hard cover of Frank’s new book.
T gave me the first copy of Bottega Favorita at lunch. The staff was amazed. I sat it upon the window sill the whole meal. The servers were all drawn to it as if it was a newborn baby to fawn over.
the cook book recipe says to use venison as the meat. That makes a lot of sense for meats in Italy just taste different. They are stronger in flavor and they often cook with 2 or 3 types of meat in one dish, making their dishes even more complex in flavor.
Quote of the day:
Question of the day:
What’s you favorite pasta?(shape, flavor, or color even)