It’s Friday, which means my day dreams of swan diving into some carbohydrates have focused and instensified.
Incidentally, Chinched has a delicious cavatelli on the menu.
The hand cranked cavatelli is served in a chicken offal ragout – essentially a meat sauce that is slowly stewed. The ragout is made with chicken offal, red wine, and stock. The sauce is reduced until it sticks to the cavatelli, and the dish is finished with a fine dice of mirepoix – celery, carrot, and onion – capers, parsley, parmesan bread crumbs, and good quality olive oil.
I personally like it because it blends a lot of different flavors and textures in a delicious mosaic of satisfaction.
Come check it out!