cal-italian invention last night:

"ravioli" made from corn masa (2 cups to one cup-and-a-bit of wild mushroom soak) stuffed with wild mushrooms, sauteed onions, and ricotta

pan fried in butter

topped with a hearty sauce of wild mushrooms, braised-then-sauteed fennel, meatballs, prociutto, onions, and gravy (roux, chicken broth used to braise the fennel)


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