Siamo in italia

Eastside Road, February 5, 2015—

WELL NOT REALLY, of course, we're right here on Eastside Road. But Cook made a supper that took me right to the Peninsula, and it began with organic cavatelli made in Italy though bought in a supermarket here — cavatelli so perfectly cooked you couldn't help noticing how good they were, even if taken without any of their garnish.

With the garnish, of course, they were better yet. Magnificent, in fact. She tossed the cooked pasta with warmed olive oil into which she'd grated lemon zest and sprinkled chopped parsley, and then grated bottarga over the plated pasta — dried tuna roe we'd brought back with us from Italy last November. Truly a wonderful meal, deserving a name — let's see, how about cavatelli alla chiomontina?

(Except that the dish has a distinctly Ligurian quality.) Green salad afterward, with avocado, in a shallot vinaigrette.

Cheap Paso Robles Zinfandel

☛Restaurants visited in 2015 are listed at Eatingday's Restaurants