Wednesday 15 October
Eleni will be leaving for Greece
soon, so we invited her over for a very informal dinner so we could catch up on
her news.
It was all a variation on what we
did last Saturday, using some of the same ingredients. This time we made a true insalata caprese, with our own garden tomatoes and basil, the last
of the burrata, and a dressing of
white balsamic plus a diner's choice of our own oils (rosemary or basil).
We laid out the sliced roast beef
on garden arugula, and topped it with salsa
verde made of fresh chervil, capers, and olive oil.
And then there were slices of Alsatian
apple tart (shown here when it was beautiful and whole) to enjoy with a sip of Ipsus
dessert wine.
Kalo taxidi, Eleni!
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