My daughter and I recently celebrated my birthday with a couple of friends at Bizzarro Italian Café in the Wallingford neighborhood of Seattle. We had a great meal, lots of laughs, and they took good care of my baby girl. I am looking forward to going back for the ambiance and the fantastic food, but mainly I'm looking forward to going back so I can recreate the meal I made with the leftovers. YUM!!!
Note: I would have taken pictures but Lorelei and I downed it so fast there was no way.
So what were the leftovers? One part Braised Lamb Shank with a Fig Demi-Glace and one part Duck, Duck Ravioli.
How did it manifest itself into a meal I won't soon forget? Pasta sauce.
I wanted this sauce to develop some good flavor but didn't have an hour before dinner to let it stew, so I decided to start it the morning that I wanted to serve it for dinner. While I was making Lorelei's lunch, I put the meat in a pot and heated it through to get the fatty juices flowing. I let that brown for a bit then added a can of diced tomatoes, a bay leaf and some salt and pepper. I covered the pot and let it sit on medium low heat while we got dressed and ready to go for the day. Then, with keys in hand, I put the whole kit and kaboodle in the fridge.
After work, I stopped at the Italian deli next to my work and picked up some fresh Pappardelle (broad-cut egg noodles) and grated Parmesan cheese. When I walked in the door and started to boil some salted water and put the sauce pan on medium heat. Twenty minutes later, dinner was served.
If you have the opportunity to use fresh pasta noodles, they take a fraction of the time to cook and, in my opinion, taste ten times better. If you aren't able to make it to, or don't have an Italian deli in your neighborhood, the fresh pasta in the cooler section at the grocery store is also quite good.