Wednesday, November 15, 2017


via Eugenio Vitale, November 15, 2017—
DINNER AT HOME: Pizzoccheri bought fresh-made (of course) at the supermarket a mile or so away — a brisk walk. Pizzoccheri (accent on the second syllable), I read on Wikipedia, are a flat pasta made of buckwheat flour with a big of wheat flour mixed in. These were not flat, as you see, but formed into ravioli, stuffed with greens, the butcher told us, and ricotta. The filling tasted like spinach to me, but I don't say the hell with it: I love spinach.

Cook simply boiled them in salted water and added sage leaves and butter, salt and pepper. They were interesting, substantial, and enjoyable.

     🍷Arneis, Axzienda Agrficola Gino Battaglia (Roero), 2016: supple and refreshing

RESTAURANTS VISITED, with information and rating: 2016      2015     2017

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