Capital Chefs, Food and Drink, The Features

Capital Chefs: Kyle Bailey & Tiffany MacIsaac (Part 2)

Photo courtesy of
‘Birch & Barley’
courtesy of ‘Samer Farha’

I’m practically drooling at the thought of this pasta dish. Had I been dining in the privacy of my own home, I would have picked up the bowl and proceeded to slurp down the sauce that was on it. And it was heartwarming to see Kyle and Tiffany make this dish together, each executing the part of the dish that they knew best.

Below you’ll find the recipe for homemade ricotta cavatelli with slow-roasted pork, broccoli rabe and pine nuts. Before you go running for the hills, screaming, “Make pasta from scratch?! I caaaan’t!” let me assure you that it’s really easy, will only take about 15 minutes, and will taste far better than the pre-packaged, chemical-laden crap at your local grocery store. I have faith in you, dear reader. And if you’re here, you’re probably not the type of person looking up Rachael Ray recipes for burgers with hotdog bits in them (yes, folks, that happened). Put in a little effort, and you will be rewarded with a savory, memorably delicious meal.

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