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Exciting new dish on the 2014 Whole Hog menu:

Blutnudeln: Trentino blood pasta with pan-fried brains, Black Trumpet mushrooms, and nutmeg crema

Chef Rhodehamel is still tinkering with the recipe, he originally used 00 flour but is planning to also try using rye flour. FYI for Whole Hog diners: there will only be a limited amount of brains, so if that’s your thing, you’ll want to come earlier in the week.

2017-09-12T15:47:27+00:00 January 27th, 2014|2014, Events, Happened already...|0 Comments

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