Bought a bottle of Taittinger from a popular Deli only to find out it’s corked – buying booze from anywhere other than tried and trusted dealers is a no-no in this country. While unpleasant to drink, it seems such a waste to go down the drain. So onto the dinner table it goes.
More aromatic and floral than the one dimensional wine sauce, it compliments the delicate morel very well. A bit of fresh sage from the garden and the best cream available, toss with fresh pasta and the fancy dish is ready to impress.
- Garlic, onion – finely diced
- Dry Morels (someday I’ll try some fresh ones!) – soak in water until soft, preserve liquid
- Pancetta – finely chopped, optional
- sage – finely chopped
Sautee pancetta, garlic and onion, add champagne (admire the bubbles and fragrance), add morel liquid (sieve out the possible bits of…
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