Saturday Nov. 13
Liz and Justin had just gotten back from several weeks in Sicily, looking at underwater wrecks to excavate. (Boy, this business is harsh.) They kindly invited us, Ally, and Dave over for some Sicilian-inspired cooking.
There were all sorts of savory snacks, including bottarga and air-dried beef, as appetizers. The rest of the meal followed in several fine piscivorous courses, featuring fragrant mussels in tomato broth and giant succulent shrimp.
We had brought a red cabbage slaw made according to this recipe. And Liz made it into a perfect plate with a leafy salad - a mound of red, a mound of green.
The final touch was Sicilian cassate stuffed with chocolate studded cream and covered with light green fondant, beyond rich and sweet. Justin helped make the fondant, and he says he can eat them every day. I am right there with him on that.
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