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Spread potato flakes in a separate shallow bowl.

The bottom line: While buying pasture-raised eggs from the grocery store or farmers market will likely get you the highest-quality eggs, poultry experts agree that there is no “best” eggshell color.Yarborough puts it simply.

“It does not matter at all what color eggs you choose.”After holiday gatherings, dinner parties, or a particularly fancy snack dinner, you might have acquired some lonesome leftover ends of salami and prosciutto, or hunks of country ham.These odd shaped pieces and ends are not quite enough for another beautiful charcuterie board, but should never be thrown away,.Instead, these bits of cured meat are destined to become part of pasta night with this recipe for.

Pasta with Salumi Bolognese.from chef Sarah Grueneberg of Chicago’s Monteverde.

Rich and fatty, well-seasoned and flavorful cured meat is actually the perfect choice for a delicious ragu.

A. traditional ragu Bolognese.Whisk together sugar, lemon zest and juice, eggs, egg yolks, and salt in a heatproof bowl.

Place bowl over a saucepan of simmering water over low.Cook, whisking constantly, until mixture thickens, 7 to 9 minutes.

Remove from heat; whisk in butter until melted and smooth.Place a piece of plastic wrap directly on surface of curd, and chill until cold, about 2 hours.. Make the cake layers.