All tagged Laghis
The onglet with salsa verde splits the table. I’m OK with it, cooked just right and the accompanying salsa verde gets a real sweet and fatty lift from bone marrow… across the table—a cook-on-fire master—the verdict is “no seasoning; no taste; no caramelisation”… READ MORE
I’ve no plate envy whatsoever, with my herb flecked pappardelle, topped with a white ragú of slow braised shreds of lamb. It’s surprisingly light and fresh, allowing the sweetness of the lamb to rightly do all the hard work, although there’s a third too much pasta than the sauce requires… READ MORE
