What’s For Dinner?

Tonight, it’s Amuse-Crostini Toscani, Artisanal Salami by Armandino Batali with Cremona-Style Mustard Fruit, Marinated Roasted Peppers with Coach Farm Goat Cheese, Olive and Fett’unta, Warm Octopus and Potato Salad, Ricotta Gnocchi with Sausage and Fennel, Radicchio Tortellini with Parmegiano Cream, my choice of Pork Loin in the style of Porchetta, Braised Duck Leg with Dried Oranges and Almonds, Scottaditti-grilled Lamb Chops with Garlic Confit and Mint, or Jumbo Shrimp Marsala Housewife Style, and then Sanguinacchio (a bitter-sweet chocolate pudding with whipped cream and pignoli), Local Cherries in primitivo with Walnut Biscotti, and Nearly Austrian Strudel with Vanilla Gelato.

Mario Batali is cooking at Lidia’s, and Sam bought us the meal as an early anniversary gift.

Tomorrow night, back to Go Chicken Go.

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