Tuesday December 18
The great thing about the Pork and Porcini stew we had on Saturday is the fact that you can make this out of the leftovers. Our vague model is Pappardelle sulla lepre, though none of the ingredients are the same.
Simply chop the stew leftovers into smaller pieces or shreds, and while you're boiling your pasta (the broadest long noodle you have), reheat the chopped stew with just enough liquid to get it loose and saucelike. Previously, we've used veal stock, but this time we used a dribble of red wine and a little squeeze from a tube of tomato concentrate, which worked great. It coated the pasta beautifully, which is just what you want.
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