Ever since I made the ‘escargots à la Bordelaise’, an improvised recipe given to me by my lovely snail farmer friends, I have been longing to make it again, with or without snails. The rich succulent sauce, filled with bits of sausage meat, red wine and fragrant shallots filled my mind with so many ideas. Last week-end, it was a perfect occasion to start using … Continue reading Rigatoni à la Bordelaise with cèpes