Pork Ragu Pappardelle
I have always enjoyed cooking for my family, but these days, one of my greatest pleasures is watching my children take over the kitchen. There is something special about seeing them develop their own passion for food, especially when I am the lucky one getting fed!
So this was another lovely dinner at Restaurant 2706, our very own home kitchen, with my girl taking charge of the evening's menu.
We started with creamy Burrata, topped with wonderfully smoky olives and a refreshing touch of lime zest. A lovely combination of creaminess, smokiness and citrus freshness.
Alongside was some gorgeous Wagyu Bresaola. Beautifully marbled, delicate and packed with flavour. So good on its own that it needed little else, although a drizzle of aged balsamic certainly didn't hurt!
The star of the evening was her homemade Pork Ragu Pappardelle. Fresh pasta made entirely from scratch, with those lovely broad ribbons soaking up the rich, slow-cooked pork ragu. I had shared the cooking journey in my earlier reel, so I will just let the pictures do the talking here.
Cooking for family and friends will always be one of my greatest joys. But watching my girl develop that same passion makes these moments even more special. I am certainly not giving up my place in the kitchen, although I am more than happy to share the apron!
After all, good food tastes even better when it is prepared by someone you love.
