Grilled Chicken. Fennel. Pear. Arugula. White balsamic with pecan oil dressing.
Where this dish comes from
Pappardelle — wide, flat egg pasta ribbons from Tuscany — takes its name from the Italian verb pappare, meaning "to gobble up." The pasta has been made in Tuscany and Emilia-Romagna since at least the medieval period, traditionally paired with rich meat ragùs (wild boar is the classic pairing in Tuscany). The combination with a fennel-forward white sausage ragù brings together two ingredients that are deeply linked in Italian culinary culture — pork and fennel have been paired in Italian charcuterie and cooking since Roman times, when fennel seeds were used extensively in sausage making.
Matteo's · Senoia, GA