Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 34

This is a no-nonsense winter warmer, slow-cooked venison ragù with a kick of spiced red cabbage. Sure, the purists may balk, but eating is believing. The sauce has majestic richness and a wonderful acidic kick. Fortnum’s make their own pappardelle for this – a deeply luxurious version using a mighty eighteen egg yolks. But feel free to use a good-quality dried pappardelle or tagliatelle. Just check the ingredients list to make sure that it contains a decent ratio of egg yolk.

& perfectly matches a glass of Valpolicella