Category: Pasta

10th December 2012

Turkey ‘oysters’, truffles and bucatini

At first view that title reads like an expensive dish because of the words oysters and truffles, but fear not. It is not what it seems. Turkey oyster, or chicken oyster, is the English denomination for what the French call “Le sot l’y laisse”  (The fool leaves it), which is a small bit of meat that is often left on the carcass when carving. Originally, […]