May 27, 2012

{ Best Lunch Spots in Buck’s County }

Finding good food on-the-go is tough when you don’t live in a city studded with Pret a Manager, Chipotle, and five-star food trucks. In Buck’s County, the options are pretty limited to full-service, sit-down restaurants or drive-thru, fast-food establishments. If you don’t brown paper bag it to work, you’re looking at either an overpriced gourmet salad, a 40-minute sushi luncheon, or a greasy quarter-pounder in the McDonald’s parking lot. But thankfully, local restaurant owners are finally starting to fill this market gap by opening quick-service lunch spots with high-quality food.

Here is a list of my favorite lunch spots in Buck’s County:

1. { Sariano’s Country Cafe }

CHECK OUT THE MENU!

Located right in the heart of Lahaska, is this adorable French cafe with homemade croissants, fresh soups, and delicious Croque Monsieur sandwiches. You can eat al fresco at any of the outdoor cafe tables, or take your order to-go (just be warned that there is only one indoor table, so might not be the best option for a cold/rainy day!). The menu is posted on a black board behind the counter, and although isn’t terribly long, neither is the wait for your food!

I highly recommend the Grilled Vegetable & Mozzarella Sandwich, which is served warm on a Fresh Butter Croissant ($7.00). The vegetables are chopped up nice and small, and the croissant provides delicious and sturdy base for the sandwich, keeping it together as you eat.

Of course, this being a French cafe, I also recommend the Croque Monsieur sandwiches, which are served on homemade French bread. They have the classic Ham & Cheese ($5.50), but I suggest trying the Goat Cheese & Proscuitto ($6.50) combination, which isn’t something you see every day! Keep in mind that these sandwiches are served hot, so the cheese is warm and bubbly when they come out of the oven. Delicious.

And lastly, I really enjoy Sariano’s Shrimp & Corn Chowder Soup ($7.00), which is creamy and slightly spicy but not too heavy. The soup prices seems a little high, when compared those of the sandwiches, but the portions are really generous and it comes accompanied with your choice of crackers or homemade French bread.

If you’re really in a hurry, Sariano’s also offers an assortment of pre-made meals that you can choose from.

2. { Jule’s Thin Crust }

Photo taken from TheMainLineVine

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With new locations popping up all over Buck’s County, it is clear that Jule’s Thin Crust has found a recipe for success. This gourmet pizza shop, which relies heavily on locally and organically grown produce, offer 22+ varieties of pizza, innovative salads, and gluten-free, as well as whole-wheat, products. If you stop by for just a few slices, you can choose from anything available on the line and get back to work within 10 minutes. And if you’d rather place a full pie or custom order, you’re looking at a total wait time of about 15 minutes, but you’re more than welcome to bring a bottle of wine to help pass the time while you wait! Just keep in mind that you’re still at a pizza place, so to all my wine-snobs: NO, there will not be glassware!

I suggest trying the new Buffalo Chicken Pizza with hormone free chicken, chopped celery, blue cheese, mozzarella, arugala, and buffalo sauce ($2.90 per slice). Or the Kim’s Pie with hormone free chicken, portobello mushrooms, caramelized onions, balsamic BBQ glaze, mozzarella, and chives ($2.90 per slice).

Another classic, loved by all, is the Brushetta Pizza with Chopped Organic Tomatoes, Fresh Cubed Mozzarella, Garlic, Oregano, and Arugala, with a drizzle of extra virgin olive oil! It will revolutionize your idea of pizza.

3. { Marhaba }

Photo Taken from The New York Times

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Tucked away on a side street in Lambertville, is one of the best Middle Eastern Restaurants that I have ever been to! The interior is cozy, the prices are reasonable, and the food is authentic and a-m-a-z-i-n-g. The Gyro Sandwich, which is slow roasted lamb, topped with lettuce, tomato, cucumber, and tahini drizzle on a warm homemade pita ($5.95) is a deal that can’t be beat and so it has become a regular weekly lunch for me and my mother.

Photo Taken from Jersey Foodies

I also recommend the Babaganough, which is a grilled eggplant spread mixed with tahini, garlic, and fresh lemon juice ($5.95) served alongside warm homemade pita bread. The spread has a zesty flavor and a creamy texture, that is beautiful when paired with the zatter spices on the pita bread.

Photo Taken from ThePalatePrincess

4. { Genivieves Panini & Salads To-Go }

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I found this place on Groupon a couple of weeks ago, and I have been hooked ever since! Located in the center of Doylestown, Genivieves serves up seasonally inspired food made with locally produced ingredients. The sandwiches are crafted like a work of art and the flavor combinations are a food-enthusiasts dream. My personal favorites are: the Vegetale with grilled asparagus, plum tomato, gooey taleggio cheese, and fresh pesto on multigrain bread ($7.50);  and the Tuscany with grilled chicken breast, sautéed broccoli rabe, and sharp provolone on rustic ciabatta bread ($7.50). 

In addition to their fabulous warm panini’s, Genivieves also offers gourmet salads, homemade soups, and assorted baked goods. And if you find yourself addicted, as I have, then you can also order their food for catered dinners with 24 hours advance notice. Unfortunately, Genivieves is take-out only, so you cannot dine-in.

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May 23, 2012

{ Panettone Bread Pudding with Amaretto Sauce }

If I were to make a list for the culinary wonder’s of the world, Panettone bread would certainly be somewhere near the top. A sweet bread, dotted with soft raisins and candied citrus fruit peels, Panettone is best-known for it’s uncanny ability to stay fresh over great lengths of time. I always receive at least one during the Christmas holidays, but usually I don’t around to eating it before anytime before Easter. I often joke that in the event of a nuclear apocalypse, only three things would survive: Twinkies, roaches, and few ribbon-wrapped panettone loaves. Hence, hell on Earth.

Although there is no hope for making Twinkies more palatable, panettone can actually be quite delicious when used in other recipes. It makes a great base for stuffing, a flavorful bread for French toast, and of course, a delicious bread pudding! The fruity flavors of the bread naturally infuse whatever dish you are making, so you don’t have to do as much work seasoning the food. I recently decided to try this bread pudding recipe from Giada de Laurentiis because I saw that it came with a warm Amaretto sauce drizzle. It sounded over the top on Food Network, and it certainly did not disappoint!

I used about 1 1/2 pounds of cubed panettone bread, and made two bread puddings from it. I also doubled the Giada’s recipe for the Amaretto drizzle because it sounded like the best part of the dessert, and I wanted to make sure that there was enough to soak up each bite. I will post the recipe with my modifications below, but you can also view the original by clicking HERE!

Now if only a doctor could put the secret ingredient from Twinkies and panettone into my moisturizer, it might help extend the shelf-life of my face!

{ Ingredients }

For the Bread Pudding:

  • 1 ½  pounds of panettone bread, crusts trimmed, and cubed into 1″ pieces
  • 8 large eggs
  • 1 ½ cups of whipping cream
  • 2 ½  cups of whole milk
  • 1 ¼ cups sugar

For the Amaretto Sauce:

  • 1 cup whipping cream
  • 1 cup whole milk
  • 6 tablespoons sugar
  • 1/2 cup amaretto liqueur
  • 4 teaspoons cornstarch

{ To Make the Amaretto Sauce } Bring the cream, milk, and sugar to a boil in a small saucepan over medium heat, stirring frequently. In a small bowl mix the amaretto and cornstarch to combine and then whisk the into the cream mixture.

Simmer over a medium-low heat until the sauce thickens (stirring constantly), for about 2 minutes. Set aside and keep warm, if serving the same day.

NOTE: The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just warm over low heat before serving.

{ To Make the Bread Pudding } Lightly grease a 13″ x 9″ baking sheet. Arrange the cubed panettone in the dish.

In a large bowl, whisk the eggs, cream, milk, and sugar to combine.

Pour this custard mixture over the panettone cubes, using the back of a wooden spoon to press the cubes into the liquid. It is important that they are very well submerged. Allow the bread to soak for 30 minutes.

Preheat an oven to 350 degrees. Bake until the pudding puffs and it set in the center, about 45 minutes (depending on the size of the dish that you chose to use). Allow to cool slightly.

Spoon the bread pudding onto a plate and drizzle with warm amaretto sauce. Enjoy!

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May 16, 2012

{ Tres Leches Cupcakes }

Girl meets boy. Girl has crush. Boy is Spanish. How does she get him to like her?

Easy, she casts a love spell by baking him Tres Leches Cupcakes. Spanish people can’t seem to get enough of tres leches desserts, and boys can’t get enough of a woman that cooks! The combination….lethal.

This recipe is guaranteed to impress and even better it’s cheap to make, considering that most of the ingredients are pantry staples and canned goods. If you aren’t the best baker, don’t worry! These cupcakes are are almost impossible to screw up because they get bathed in a rich and creamy tres leeches mixture after they are baked. So even if you happen overcook them, you can reconstitute the moisture in the cake afterwards.

For those of you who are good at baking (and really like sweet stuff), feel free to make these in cuatro leches cupcakes by adding a bit of dulce de leche to the milk mixture. Or instead of using whipped cream as frosting, make a dulce de leche buttercream (there are tons of recipes you can find on the internet). I’m a simpleton so I stick to tres leches with whipped cream, but kudos to you experimenters!

And if you are really trying to impress–as I was–it is crucial that you make the whipped cream in front of your guest! Most people don’t understand just how easy it is to make, and they are blown away by another’s ability to transform liquid into a sugary, white, pillow of deliciousness. It cracks me up when people say, “oh my gosh, homemade whipped cream!?! Wow, you’re such a chef.” Of course, I don’t mention that the kitchen aid does all the work! And finally, dust your miniature cakes with a pinch of cinnamon and voila, you have an incredibly delicious, bite-sized, morsel of bliss!

Ohhh, and you may think you are drowning your cupcakes in the tres leches mixture….but keep pouring it on!!!! They are supposed to be very moist. The first time I made this recipe, I held back on the amount of tres leches mixture I used, and I they were too dry. I ended up taking the cupcakes out of the wrapper and soaking them in the tres leches mixture over night. I then spooned the pieces out of the bowl and ate it like soup. #diary of a fat girl.

{ Ingredients }

  • 6 large eggs, separated, room temperature
  • ¼ teaspoon baking soda
  • ¼ teaspoon coarse salt
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 cup all-purpose flour, sifted
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • ¾ cup heavy whipping cream
  • Homemade Whipped Cream (see instructions below)
  • Ground cinnamon, for dusting
{ To Make the Cupcakes } Preheat oven to 325 degrees. Line standard muffin tins with paper-lines foil liners. With an electric mixer on medium speed, whisk together egg whites, baking soda, and salt until soft peaks form. Reduce speed to low. Add yolks and sugar, whisk until completely combined. Fold in melted butter with a flexible spatula. Add flour in four batches, folding until just combined after each.
Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until light golden brown, about 25 minutes. Remove from oven.
Immediately poke holes in the tops of cupcakes with a skewer.
Whisk together evaporated milk, condensed milk, and heavy cream. With cupcakes still in tins, brush milk mixture over cupcakes, repeating until all liquid has been used.
Allow cupcakes to absorb mixture, at least 30 minutes (or up to 1 day in the refrigerator). Bring to room temperature before serving.
To finish, dollop whipped cream generously onto cupcakes, and dust with ground cinnamon. Serve immediately.
{ To Make the Whipped Cream } In the bowl of an electric mixer, beat 2 cups of heavy whipping cream with whisk attachment, until soft peaks form. Gradually add 1 teaspoon of vanilla extract and 3/4 cup of powdered sugar. Continue beating until still peaks form, but do not over beat or the mixture will become grainy.

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May 16, 2012

{ Moroccan Mint Tea & Kendall’s Bikini-Body Elixir }

Over the past year and a half, I have spent more time living in hostels than my own home. And for those of your familiar with backpacking culture, you know that means a lot of free “bread and butter” breakfasts with bottomless cups of instant coffee. But hostels aiming to achieve a more “boutique feel” (a.k.a. a 5 star review on HostelWorld) use breakfast time as an opportunity to distinguish themselves by offering an occasional egg, crepe, and/or specialty beverage, which I shall refer to as the national elixir. By my third destination, I quickly realized that every country has their own sort of elixir—a natural liquid remedy (often taking the form of tea) intended to solve the problems that hostel owner’s perceive travelers may experience while visiting their country.

For example:

  •   In Portugal, we were served hot water that had been boiled with fresh lemon peels, which was intended to reduce the bloat and swelling from a late night out in Lisbon. Kudos to Portugal for creating a successful remedy that shrunk my belly and my hangover headache.
  • In Peru, it was mugs of hot water steeped with coca leaves to help combat the altitude sickness. I drank this stuff around the clock and still struggled to carry my own body weight around, but I like to think it helped.
  • In Colombia, they served us every kind of tropical fruit juice you could possibly imagine (my favorite being the coconut-lime combination). I don’t think it’s supposed to “cure” anything though, because there aren’t too many ailments one can suffer while on the beautiful beaches of Colombia!
  • In Spain, I was still drinking Sangria around breakfast time so lets just say that’s the national elixir.

And lastly, there is Morocco, which is rather well-known for it’s Moroccan Mint Tea! Although after visiting, I am convinced they just drink so much of it because the regular tap water is unsafe. I mean, why not boil out the bacteria and add some mint and sugar to disguise the funny taste, right?! Anyways, I loved it! In fact, I loved it so much that I have continued to make it on a daily basis since my return home.

And, in addition to their beautiful aroma and flavor, mint leaves also have incredible health benefits (which Dr. Oz touched on in his tv show that aired yesterday: http://watchingdroz.blogspot.com/2012/05/watching-dr-oz-51412-swimsuit-slimdown.html). Some of the key benefits of the leafy green are:

  • Helps stimulate bile production, which helps you digest fat better
  • Soothes the stomach in cases of indigestion and inflammation
  • Relieves nausea and headaches
  • Helps with respiratory disorders, coughs, and asthma
  • Helps eliminate toxins from the bloodstream

Traditional Moroccan mint tea (as I was shown to prepare by an indigenous Berber woman), has a little too much sugar to be consumed on a regular basis so I have modified the recipe to enjoy it more frequently. I will provide both recipes though, and you can choose which to make! I will say that my modified version is great for reducing bloat, which is very helpful with swimsuit season upon us!

{ Traditional Moroccan Mint Tea }

Boil out 3-4 cups of water, and pour over green tea leaves in a teapot (you can also use tea bags if you don’t have loose leaf tea available).

Immediately add about 15-20 fresh mint leaves and stir in 3-4 tablespoons of sugar.

Mix with spoon to combine and cover with lid. Allow the tea to steep for 5 minutes.

To ensure proper mixing of the ingredients, fill each of the glasses with tea and then return liquid to the pot (this prevents the sugar from settling at the bottom of the pot!).

Then pour a glade for each person, holding the teapot from a very high point (this helps the liquid to cool as it fills the glass).

Then sip and enjoy!

{ Kendall’s Bikini Slim Down Elixir }

Boil out 3 cups of water and pour over 3 green tea bags in a ceramic teapot. I like to use Chinese Green Tea from the Asian Market (Assi Market located in North Wales is great for those of you who live in Bucks County!)

Immediately add 10-15 fresh mint leaves, which I like to get straight from the garden!

Then add 1 tablespoon of agave nectar or honey to the pot and stir.

Cover pot with lid and allow to steep for 5 minutes. Garnish a glade with a sprig of mint, pour, and enjoy.

NOTE: If you don’t finish the whole pot of tea, put the leftover in the refrigerator and enjoy it chilled the following day. It makes a delicious and refreshing iced tea too!

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May 8, 2012

The Black Horse Tavern ****

215.579.6152
101 South State Street
Newtown, PA 18940

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Happy Hour--a time, usually between the hours of 6-8, when drinks are offered at reduced prices, encouraging co-workers to mingle outside of the office setting.

This is what Happy Hour used to be–back in the 1990′s when people had jobs and could afford to keeping purchasing cocktails long after the drink specials had ended. But with the unemployment rate ticking ever higher, the definition of Happy Hour is changing: it is no longer only a place for the over-worked to release steam, it is also a valuable networking tool for the unemployed to try to find work. And bar/restaurant owners are recognizing this paradigm shift caused by the economic recession, offering better drink prices, extending discounts to include menu items, and even beginning their Happy Hours earlier in the day (before the 9-5er’s are released from their cubicles).

As an unemployed college graduate (or stay-at-home-daughter, as I prefer to say), I recognize the valuable opportunity that Happy Hours provide for networking (and budgeting) and I try to make it out to one each week. Of course, I also need to vent my frustrations of failed interviews and wasted cover letters!

Right now my favorite Happy Hour hands-down is The Black Horse Tavern in Newtown. They do it all right:

  • Starts at 5 pm, ends at 7 pm (Mon-Sat)
  • $3 drafts, $4 wines, and $6 martinis
  • 1/2 price menu items
  • Trivia on Friday nights (for free drink prizes–I won one last week!)
  • Free bar food available during Happy Hour (usually their delicious flatbreads!)

In my opinion, it’s the best deal in town and like all good things, it draws a consistent crowd. Aka: If you get there after 5 pm expect to sip your delicious martini while standing! They have an extensive speciality martini list, but I recommend the Grapefruit Bubbling Cosmo with Ruby Red Vodka, Cointreau, Lime Juice, Cranberry Juice, all topped off with a splash of Champagne. It has a perfect blend of citrus without tasting artificial.

As far as bar food goes, YOU MUST GET THE TRUFFLE FRIES!!! They come topped with Parmesan Cheese and Belgian Aioli and they are to die for!

I also really like the flatbreads at this place. The Margarita is very simple but delicious made with fresh mozzarella, fresh basil, oregano, olive oil, and spicy marinara sauce. It’s tasty finger food that is easy to share, and I’ve got to admit that it is better than some of the pizza places I’ve tried in these neck of the woods.

Last but not least, I also tried the Caesar Salad with crisp hearts of romaine and a garlicky brioche crostini, dressed to perfection with a Caesar drizzle. It was a great portion for like $4, which is definitely recession-approved pricing!

Although I have only been to the Black Horse Tavern for Happy Hour, I hear from my neighbors that the kitchen also makes fabulous burgers and steaks for dinner. In fact, one of my neighbors said it was one of the best steaks that he has had in years (and this guy is a credible foodie in my book!).

Bottom line: if you are looking to avoid the rather pretentious cougar scene at La Stalla, and you want better bar grub than Isaac Newtons can offer, head to The Black Horse Tavern! You won’t be disappointed.

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April 29, 2012

{ Dewar’s Birdie – A perfect summer cocktail! }

“The proper drinking of scotch is more than an indulgence: it is a toast to civilization, a tribute to the continuity of culture, a manifesto of man’s determination to use the resources of nature to refresh mind and body and enjoy to the full senses with which he has been endowed…”

-David Daiches,  Scottish Scholar

And to that, I reiterate the wise words of Mr. Ron Burgundy: I love scotch. Scotchy, scotch, scotch!! Here is goes down, down into my belly…

It always comes as a bit of a surprise to people when they see a young 22-year old girl drinking a glass of scotch on the rocks, but it is undoubtably my drink of choice (along with Margaritas–and I can sense your eye roll, but hey, I need to maintain some level of femininity). I’m not really sure how I acquired a taste for the spirit since my father doesn’t drink it, but I like that it doesn’t make me pass out (vodka) or become mean and bitter (gin). Of course, I also love the slight nod of respect that each male bartender gives me when I place my order. They seem to find something sexy about a girl that rejects fruity cocktails and fancy garnishes for a stronger, malted beverage that is decidedly masculine in nature.

And for years, thats exactly what scotch has been: a gentlemen’s drink. A drink closely associated with  men in their 70′s that have humidor cigar collections and wood-panelled “libraries” filled with leather bound books. And nowadays, expensive scotch is the drink choice of younger business men looking to assert their financial success by drinking 20-year-old malts, and telling everyone at the bar about it! But good scotch doesn’t have to be expensive scotch, and it doesn’t have to be a man’s only drink.

This summer, Dewar’s put out a line of innovative cocktail recipes that can help ease anyone into the delicious smoky flavor of scotch….especially women. I’ll admit that I was hesitant to try some of these recipes at first because mixing scotch with other alcohols seemed like a strange concept, but I was really pleased with the taste of this Dewar’s Birdie cocktail, which has hints of raspberry, almond, and citrus. It is defintely a feminine way to drink scotch, but I’ve seen muscle-heads sipping on Mai Tai’s by the pool before so I would’t be surprised if your man steals a couple of sips!

Here’s what you’ll need: 

  • 1 1/2 part Dewar’s White Label Scotch
  • 1/2 part Disaronno Originale Liqueur
  • 1/2 part Chambord Liqueur
  • 3/4 part fresh-squeezed lemon juice
  • 1 part ginger ale
  • Wedge of lemon or lime for garnish
  • Ice

{ To Make } Combine all ingredients, except ginger ale, in a shaker glass filled with ice and shake for 10 seconds.

Pour into a short glass filled with ice.

Top with ginger ale and lemon/lime garnish.

Enjoy immediately!

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April 26, 2012

Eataly in New York *****

200 5th Avenue
New York, NY 10010
(212) 229.2560

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Have you ever had the privilege of witnessing a child enter Disney World for the first time? You watch their face light up with joy, their little legs propelling them forward as quickly as possible, their eyes wide with excitement. Well add some intense hand gurning, and thats what I look like each time I enter Eataly Italian market. It is a Mecca for foodies–a specialty food market on steroids, with restaurants and cafes scattered throughout.

You can stand around high tables in the salumeria, enjoying a glass of wine expertly paired to compliment an assortment of specialty cheeses, or you can enjoy nibbling on  a freshly baked focaccia as you wait for your table at La Pizza & Pasta. And Lord knows you’ll have plenty of time to wash down several espressos at Cafe Vergnano, if you’re trying to get a table at the new rooftop birreria–the line to go up is longer than airport security at JFK. No, I’m not joking.

Sure, the market is expensive (and indeed touristy, as several other bloggers have observed), but it is undoubtedly worth the visit. Take it for what it is: an expensive dining experience in an avant-garde food theater. And on that note, I shall walk you through my Eataly experience this past weekend, beginning in the Salumeria with a nice glass of red wine (Italian, of course!).

After adapting to the circus like environment of Eataly, my friends and I gathered around a hightop table in the salumeria and ordered a platter sampling the selection of cured meats and cheeses. The cheese assortment included: a creamy ricotta, a strong parmigiano regiano, a pungent taleggio, a sweet gorgonzola, and a cacio de Roma. My personal favorites were the taleggio and the ricotta, which paired beautifully with the fresh fig and orange segments accompanying the plate. The meats we tried included: delicious mortadella cubes, 14-month aged prosciutto de Parma, and sweet & spicy coppa and sopressata. The prosciutto de parma was hands down the highlight of the plate–delicate and salty.

Next we headed over to La Pizza, where Neapolitan natives are firing up the kind of pizza that God would make if he were having dinner guests. And the gold-tiled ovens certainly add to the ethereal effect:

Photo taken by Adam Kuban from Serious Eats

I decided to go all out and order the most expensive pizza on the menu, which would be the Fru Fru Pizza coming in at a total cost of $22 (a price that you can somehow justify after the first bite!). For indecisive people, like myself, who can’t chose just one pizza on the menu, the Fru Fru offers a small sampling of three different topping combinations: (1) dollops of sweet ricotta cheese with cooked ham (no sauce); (2) aged mozzarella cheese with tomato sauce; and (3) delicious Parma ham with arugula and parmigiano reggiano shavings. It looks like this:

My favorite of the three, you ask? Probably the ricotta and ham because of the contrasting salty and sweet flavors (but the pizza crust is really the star of this dish!).

Two of my friends ordered the Quattro Formaggi with a mixture of gorgonzola, pecorino romano, mozzarella, and parmigiano reggiano cheeses. This is supposed to be served as a white pizza, but one of my friends also ordered it with tomato sauce and it was none-the-less delicious. You can feast your eyes on the white one:

And then of course someone at the table had to be a plain Jane and order the classic Margarita Pizza with tomato sauce, slices of fresh mozzarella, basil, and a drizzling of extra virgin olive oil. I know there is something to be appreciated about the flavor of a few quality ingredients, but I like to live a little with my pizza toppings!! Like everything else at Le Pizza and Pasta though, it was amazing!

Most people would be throwing in the napkin by now, but not me! Sufficiently pregammed with my pizza appetizer, I decided to order a plate of Tagliatelli al Ragu di Manzo, which is a hearty (and rich) braised short rib ragu over homemade pasta. The pasta is cooked to perfection–just tough enough to stick to your tooth a little (the definition of Al dente). And the braised meat is so tender that it falls apart at the mere prodding of your fork. The dish is quite heavy given the nature of the sauce and the weight of the pasta, but it is every bit savory and delicious. I would highly recommend this pasta (as long as  you have already tried the pizza!).

So until next time, Eataly, Arrivederci!!!

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