Berkeley, March 18, 2009
BAGNA CAUDA is one of my favorite things. It wasn't on the lunch menu, but a salad involving cardoons, anchovy sauce, and brandade on toast comes pretty close, close enough for lunch. After that, braised chicken, moist and succulent, with snap peas and garlic-scented mashed potatoes. Chocolate pavé with stracciatella ice cream finished things off nicely. What a pleasant meal for a balmy spring day a couple of days early!
A Portuguese red wine whose name I didn't think to note.
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