Good morning, Fare companions. The gracious plenty of pasta recipes continues with this morning’s last offering, but before that, we balance out the menu with a request from Patricia Christian, who wrote, “When visiting friends, I was served a rolled beef brisket. My host said this was an Italian-style cut that also works well for sandwiches if there are any leftovers. Where can I buy a rolled brisket in this area, and how then do I prepare it?”
She might have added, “How about directions for rolling a brisket at home?”
The second request, from Marie-Laure Poire, is for “a creamy stew that is typically made with veal, called a blanquette. I am searching for a version of this stew that could be made with other meat or fish, and also a vegetarian version. It seems like a lighter kind of stew that is more suited to this season.”
In the hope for, and the blooming reality of, spring, today we bring you two recipes fit for the first spring meals, and then beyond. They are Fare Exchange revivals.
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