Being super busy with work lately hasn't given me much of an opportunity to post about the cooking in my new kitchen that I have been up to.
A few weeks ago, I had the chance to make pasta from scratch, and create my beloved Ricotta Mushroom "Postage Stamps" with duck confit, and sage-brown butter sauce. A dish that require a lot of work, and a labor of love, but is truly spectacular in its end result. Im very proud of this one, and so I had to share it with everyone.
Ricotta Stuffed Postage Stamps with Sage Brown Butter Sauce, Duck Leg Confit, Pecorino Romano, Julienned Sugar Snap Peas.
