Tuesday August 26
When we have some meaty stew left over, we often chop it up, warm and loosen it with a little wine, and serve it like the hare sauce for pappardelle alle lepre, over pasta. That's what we did today with Friday's venison stew. Of course, we hadn't brought our pasta maker to Canada with us, so instead of fresh pappardelle, we used a dried pasta we'd gotten at Antipastos: flat, diamond-shaped tacconelli, which due to a dimple cleverly inserted, didn't stick together in the boiling water as we feared they would. Stonechurch Cabernet Sauvignon went nicely with this hearty, warming dinner.
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