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We’ll be preparing 2 items for you to bake or boil & enjoy at home this Easter Weekend.
Pickup Saturday, April 4th from 11am - 5pm
Capon Ragù Lasagna, 9×13 serving 6-8
Layers of hand rolled pasta al matterello, ragù made from Green Meadow Farm capons (larger tastier chickens), béchamel, & lots of Parmigiano Reggiano
These will be sold freshly made, to be baked at home, best cooked or frozen by Sunday (4/5)
Marubini in Broth, 1 qt broth & 10 oz. pasta serving 2
Pasta stuffed with a blend of local & Italian meats and cheese, to be cooked & served in a rich broth of 3 meats; capon, veal, & pork.
This dish is heavily influenced by my usual lunch of pork wonton soup at Ho Sai Gai in Chinatown, simply fantastic, combined with some elements of the traditional marubini en brodo as served in Cremona, Italy during holidays.
We’ll be preparing 2 items for you to bake or boil & enjoy at home this Easter Weekend.
Pickup Saturday, April 4th from 11am - 5pm
Capon Ragù Lasagna, 9×13 serving 6-8
Layers of hand rolled pasta al matterello, ragù made from Green Meadow Farm capons (larger tastier chickens), béchamel, & lots of Parmigiano Reggiano
These will be sold freshly made, to be baked at home, best cooked or frozen by Sunday (4/5)
Marubini in Broth, 1 qt broth & 10 oz. pasta serving 2
Pasta stuffed with a blend of local & Italian meats and cheese, to be cooked & served in a rich broth of 3 meats; capon, veal, & pork.
This dish is heavily influenced by my usual lunch of pork wonton soup at Ho Sai Gai in Chinatown, simply fantastic, combined with some elements of the traditional marubini en brodo as served in Cremona, Italy during holidays.