Porcini-Cooked Rigatoni w/Tomatoes and More Porcini
Nowadays, when I make a new recipe, there has to be something about it that really draws my interest. If it’s just a roast chicken with butter rubbed on it and some herbs stuffed under the skin? Eh, been there done that. But if it’s something really novel, but not overly novel, color me intrigued. Which is precisely the reaction I had when I saw Mark Ladner’s recipe for Calamarta Alla Boscaiolo in the new issue of Lucky Peach.
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