An Italian friend from New York was in town at short notice, so a quick cleaning of the freezer and pantry produced;
Buckwheat Bigoli with Turkey Confit.
It was a play on a Venetian dish, Bigoli con sugo di oca conservato, (bigoli with confit goose). My Italian friend is Venetian and he enjoyed it, so I did something right.
Beef, Mushrooms, Onions and Asparagus, with Chimichurri.
With an individual side of pomme purée.
Tête de Moine and membrillo to finish the meal.
