We rode the vaparetto along the grand canal and under the Rialto bridge, passed by gondolas and ancient churches. As the grand canal opened up into the lagoon boyfriend turned to me and "This is completely surreal." Even though we had seen so many famous landmarks, climbed an unbelievable amount of stairs and taken hundreds of photos, this was truely a surreal moment.
|At least it has one redeeming quality, it's PINK!|
|Brining memories home with mushroom ravioli|
One Year Ago: Caramel Thumbprints
Ravioli di taleggio con salsa alle spugnole
1 lb chicken breast
salt & pepper
1 large package cheese ravioli (5 servings)
6 ounces oyster mushrooms (or morels), roughly chopped
1 shallot, minced
2 tbsp butter
1/2 cup chicken stock
chives & chervil
Coat chicken breasts with olive oil and season with salt and pepper. Grill chicken until cooked through. Remove from the grill and allow to rest for 10 minutes. Chop into bite size pieces.
Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions. They tend to cook fast, to prepare the sauce while the water is coming to a boil.
In a large skillet, heat butter over medium heat. Add shallot and stir to coat in butter. Saute shallots until fragrant. Add mushrooms and stir to coat in butter, saute until mushrooms soften and reduce in size. Add chicken broth and cook until the volume is reduced by half.
Drain pasta and return to the pot, add chicken and mushroom sauce. Add fresh chives and chervil (I could only find dried chervil) and stir to combine.