She asked me to smell it after it had thawed, but I wasn't sure about it. I suggested she heat it, and when it was at a simmer I tried it: delicious — not at all rancid, which would be the only problem after all that time.
She'd already soaked white beans overnight, so it wasn't a long stretch of imagination to cook them in the stock, then add a couple of Franco's sausages — these his French Country and Provençal sausages. It's lovely to mash those beans down into the rich stock with the tines of your fork…
Afterward, nice bitter broccolini, sautéed with olive oil and garlic; and after that, strawberry shortcake. Viva la cuisinière!
🍷Nero d'Avola, Regaleale, 2014: deep, round, nice.
☛RESTAURANTS VISITED, with information and rating: 2016 2015 2017 will I get around to 2018?
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