Friday Jan. 12 -
Sounds like something you'd labor over for days, but in fact we just diced up the leftover pork and porcini stew and warmed it up with some cubes of veal stock to make it more saucelike. (See attached picture of the jellied essence of veal). On a Friday night, we didn't have the energy to make fresh pappardelle, so we used the broadest dried noodle we had.
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