Papardelle in Sicilian Walnut Meat Sauce

fx

Wed, 16 Mar 2016 12:45:07 GMT

Yes there are lots of new posts now!

Ivo

Mon, 21 Jan 2013 10:21:58 GMT

Hi, thanks for a great recipe it is really amazing! Also, thank you very much for your enlightening web site. With hope that there will be new posts, all the best! Ivo

fx

Tue, 2 Jun 2009 21:18:27 GMT

Thanks Nicola, yes food, photography, travel and more food, definitely the way to go!

Nicki

Thu, 28 May 2009 14:43:41 GMT

Hi, greetings from South Africa. Just wanted to compliment you on your wonderful website - it reminds me of all the things I love - Food, photography and Travel! I spent three years in Europe and learnt a new dish everywhere I went. One of the highlights was the realisation of how much better fresh pesto tastes, I will never buy a jar again! I will be trying your Pasta alla Norma tonight and will definately try this recipe and the chocolate lasagna soon!
Regards.
Nicki

fx

Wed, 19 Nov 2008 12:25:39 GMT

Seth, good choice, I just cooked this twice in the last two weeks, definitely a seasonal winner! Don"t overcook it, though.

Seth

Tue, 18 Nov 2008 19:18:47 GMT

Thanks! Very good and extremely easy to make. The combination of Cinnamon and nuts was unexpectedly good. This is going to be a winter staple.

fx

Thu, 2 Oct 2008 14:42:56 GMT

Adinda, I envy your huge walnut tree, just bought two more walnut crackers, it"s such a pleasure to work from tree to nut to dish. There are some books about walnut cooking, last year I did a whole walnut dinner. But this here recipe is really exceptional, you can try it with eyes closed, it will work great!

Adinda

Wed, 1 Oct 2008 06:53:03 GMT

This looks sensational. Just so happens we have a huge walnut tree in our garden, which made me look for walnut-recipes. Guess I"ll just have to try this one out, it looks so good (and easy to make).

fx

Mon, 14 Apr 2008 16:27:52 GMT

Guido und Elisabeth, herzlichen Dank f�r Ihren Besuch und ich hoffe, Ihnen auf meinem blog in der Zukunft wieder zu sehen!

Guido & Elsbeth

Sun, 13 Apr 2008 16:24:00 GMT

Guten Abend FX
Gestern haben wir Ihr Rag� nachgekocht und mit Hochgenuss bis zum letzten Kr�mel verschlungen. Einfach phantastisch! Es lohnt sich wirklich, anstelle von Hackfleisch Ragoutst�cke zu verwenden und erst am Schluss zu zerkleinern.
Wir sind gespannt auf Ihre weiteren Kreationen!
Guido & Elsbeth

fx

Wed, 16 Jan 2008 11:00:52 GMT

David I am so glad you tried the recipe and tha tit worked for you! It is indeed a gorgeous dish and one I am looking forward to cook again.

David

Thu, 10 Jan 2008 23:09:00 GMT

Bravo...another spectacular recipe. I"ll be honest and say I was a bit skeptical at first as it didn"t strike me as a typical italian noci, or walnut sauce.My skepticism was quickly put to rest when I tasted the end result. Fantastic!

fx

Thu, 27 Dec 2007 05:30:01 GMT

What an amazing praise for my article that you saw it fit for a Christmas dinner. Thanks!

Derek

Tue, 25 Dec 2007 22:04:19 GMT

Thanks for another great recipe. I made this for Christmas dinner and it was excellent. Plus, it was so simple and quick I had lots of time to relax instead of worrying about dinner. I used a meat grinder instead of chopping the meat; just as fun in its own way, and very, very fast.

fx

Fri, 30 Nov 2007 16:19:40 GMT

Thank you for your kind words Sarah! If you use ingredients from your local farmers" market you can"t go wrong. Good luck if you try this dish, you are in for a success!

Sarah

Tue, 27 Nov 2007 12:10:08 GMT

FX,Thank you so much for your beautiful blog! This recipe sounds amazing; I can"t wait to try it. We have some lovely heritage pork at our farmers market in NYC, and I"m always looking for good recipes for shoulder. I live in Brooklyn, and I went to lake Geneva once when my husband played at the jazz festival. You remind me of how beautiful it is there...All my best,Sarah

Dr. Faust

Thu, 8 Nov 2007 01:47:15 GMT

Shalom From sunny Israel.I started this morning in my office Google-picture-searching for a monk"s picture from "the name of the rose".It brought back up one of your pages regarding languages, which I dove into for some time: I love languages and passionate about acquiring a new one.< it"ll be Arabic which I can speak a bit now or German , which I don"t > .But I"m even more passionate for cooking and photography and do them both < as a professional hobby  > , that"s how I found my way to this dish < and others opened now in different windows > .Well � a job well done, on both aspects, photos and food. I"m enjoying your site From the beautiful Galilee region, I send you a warm "Shalom", have a great weekend and thanks for sharing all the info. I"ve added my email , and since you are interested in talking about some subjects , politics etc. , as an Israeli I"ll be happy to pay you back with info � Even if it is only my personal opinion, feel free to ask anything you wanted to know about the "plain man"s" opinion.: )

Jennifer

Tue, 6 Nov 2007 18:29:22 GMT

Bonjour Francois,I just came across your website, and plan to try several of the delicious-looking recipes. The photos are beautiful as well, Bravo! I especially love your site because I lived in Wallis (in Brig) for a year and a half, so from your website I can daydream about all of markets and other things I miss about Switzerland. Thanks so much!Jennifer

anh

Tue, 6 Nov 2007 08:32:12 GMT

Thanks for the great recipe, it turned out very tasty and it was so simple to make!

erik_flannestad

Mon, 5 Nov 2007 12:01:40 GMT

That"s just about the most delicious looking thing I"ve seen in a long while.Thanks for the inspirations!