Saturday 24 August
First, an excursus on our lunch, for
which we found an amazingly good new recipe for stuffed squash blossoms.
Instead of the tomato sauce, we
made a fresh tomato coulis as a base, while the filling used ricotta salata, 1
egg yolk and a Tbsp. of cream. Holt had
been dubious, but the batter coating the blossoms came out crisp, savory and
delicious, and looked beautiful when garnished with more mint.
It was hard to follow that up, but
for dinner, we baked two branzini in a cast-iron skillet using Anthony Bourdain's
method, putting them in the oven at 450º for 15 mins, and garnishing with our own basil and basil oil.
The side dish was our Garden of
Eden beans fresh off the pole, in a garlic white wine vinaigrette.
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