Eastside Road, August 27, 2010—
I DON'T KNOW WHY this isn't one of the Hundred Plates; it just isn't. In spite of the many variations, not the least the Spanish tortilla I mentioned a month ago. Tonight's version was heavy on the potatoes, light on the eggs, and distinguished by its pungent, evocative bacon — Mangalitsa, the last of it I'm sure, from the back corner of the freezer. With it, a few of those delicious Padron peppers; afterward, green salad.Cheap Pinot grigio
I forgot to mention, day before yesterday, the superb little appetizer we had at Locanda de Eva: Lardo not quite Colonnata, because made in the restaurant kitchen rather than imported from Italy. It too was from Mangalitsa pork, raised nearby — the rancher, in fact, was dining at the restaurant that night. This lardo was a little looser in texture than those I've had in Italy, and rather heavily flavored with juniper — but it was very good indeed, a fine first course to accompany a good Martini.
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