Tuesday 5 August
Another meal of two separate courses, which is the best way to respond to seasonal opportunities, as well as leftovers. Today it was both.
Our primo was a sort of Florentine bean soup, which used up the last of the Borlotti/cranberry beans, just heated in a pan of sizzled bacon and sage.
Our contorno consisted of roasted golden beets tossed with bits of scamorza cheese and white balsamic vinegar. Wouldn't want to obscure that lovely color with a dark dressing.
Okay, so it's only two courses of the typical Italian three-course-plus meal. We're still working off all those High Table dinners.
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