13 Aug Young Rooster Filled with Ragout on Lagane

Weekend Special: August 14-16, 2015

Inspiration

Inspiration

Among Chef Luisa Silvia’s fond reminiscences are summer holidays spent in Southern Italy: the wave-kissed shingles of Carovigno, that comune in Apulia where she partook of the unforgettable traditional pasta enriched with chicken and a hearty ragout…Galletto ruspante ripieno al ragout e lagane

For Silvia, to reach back into culinary memory is to reach back into cultural history. To conjure up her remembrances via recipes is to keep the fire of the past aglow. To present those preparations to you is to whisper of an old romance—to make passion timeless.

We are partners in preserving history’s glory, and our joyous endeavor continues this weekend at Merlo where Silvia will be offering a recreation of the Apulian dish she’d so cherished.

Recipe

Recipe

Galletto ruspante ripieno al ragout e lagane begins with a deboned young chicken (free-range). The fowl is opened like a sheet and covered with a sapid ragout consisting of Marsala-sautéed chicken liver, ground veal, pecorino, capers, and grape tomatoes. Then rolled back up and roasted with cherry tomatoes, Tropea onions, aromatic herbs, and white wine. Finally served on a thick, handmade tagliatelle known as “lagane.”