A simple pasta made with ground bison, crimini and dried porcini, plus herbs and garlic and tomatoes, but caramelized and then cooked slowly to really get at all those deep flavors, with penne and a side of blanched watercress. It was so good that Milo had a second dinner sitting on my lap after he had just eaten his own dinner. I had it with a Crios rosé (100% Malbec) by Susanna Balbo which is just gorgeous and one of the many beautiful rosés we’ve had lately, now that the weather is perfect and the food has lightened. Today I planted herbs on the deck…
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