Raviolo for Taste&Match London Edition
“I am hand making a polka dot Raviolo , filled with beef stewed in the same Barbera, cooked with a light marsala, pine nuts and raisin sauce, topped with fried sage to add a salty herb flavour to balance the sweetness of the sauce. My dish will be accomplished using a DOP extra vergin olive oil Olio Flaminio DOP Umbria http://www.olioflaminio.it/eng/”
by Francesca’s Secret Kitchen http://francescassecretkitchen.wordpress.com/
