Rye Cavatelli and Leek Bolognese


mix your pasta dough using rye flour, ricotta, and an egg. wrap in cling film and let it rest at least an
hour. in the meantime, get the sauce going. sweat some finely diced carrots, celery, garlic, and one
shallot in some butter. add a whole mess of thinly sliced leeks (thoroughly cleaned, of course). cook
for a few minutes and then add a splash of white wine. when the wine has reduced, grab one whole
nutmeg and grate a healthy amount on top. stir in a little pre-made roux and a good amount of milk.
whisk to combine. reduce heat to low and make your pasta. when ready, boil until just done and then
toss with the sauce. season with salt and pepper and grate some pecorino cheese on top.

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Carrots and Chorizo

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peel and half some small carrots. add to a pan with some olive oil. gently brown. cover about
half way with water and then put a lid on the pan. cook until water is mostly reduced and then
check to see if carrots are done. add more water if necessary. this might have to be done a few
times. when the carrots are just about done, add a bit of tomato paste and mix in. season with
salt and pepper. add some chopped spanish chorizo. gently cook down the rest of the liquid
until the pan is almost dry. don't let it burn or it will taste terrible. add some fresh chopped dill.

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White Perch, Eggs, Avocado, and Spinach


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melt some bacon fat in a cast iron skillet. cook some thick slices of potato until just about
done. as that is cooking, place a good fistful of spinach, half an avocado, a glug or two of
olive oil, and some red wine vinegar in a food processor. blitz it until smooth and add some
salt and pepper to taste. when the potatoes are just about done, add a whole white perch. cook
through on one side then flip over. add some of the avocado spinach mixture and a few eggs.
toss the whole thing into a blazing hot oven or under the broiler. cook until the eggs are just
set and the fish is done. season with salt, pepper, and crushed red pepper.

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don't worry if you break a yolk or two. its not like its going on the internet or anything....