Prosciutto with Missouri canteloupe, black pepper Chilled soup - cucumber and anise Crostini - fava, mint and pecorino Fazzoletti di seta al pesto - silk handkerchiefs with fresh pesto
Notes from this menu: - I think the fazzoletti is my favorite pasta shape yet. Aside from being highly unfussy - they're just little squares about the size of a post-it - which I always value, their shape helps them retain a really pleasing texture. This shape is typical of the Ligurian coast, a region about whose cuisine I don't know a lot, but so far, I like their style. - The soup was quite successful, and easy. Results could have been better with a better food processor. My Fisher Price Home Cooking Fun version doesn't cut it for really smooth purees. But, the anise and cuke played nicely off each other, and the buttermilk was rich without being overpowering. I'm glad I resisted the urge to add a clove of garlic, because it certainly would have had the other, more delicate flavors cowering in the corner like a bully over the school nerd. Darn garlic, always pushing other flavors around. - Favas were available at the South city Schnucks on Arsenal, much to my surprise. The bigger beans were a little tough for this application, but the flavor was spot-on. Although I'm not convinced that my original edamame substitution isn't the best way to go here. - Finally, the surprise of the evening: Stag beer goes *really* well with a good Pecorino Romano. I'm just as puzzled as you are.
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Notes from this menu:
- I think the fazzoletti is my favorite pasta shape yet. Aside from being highly unfussy - they're just little squares about the size of a post-it - which I always value, their shape helps them retain a really pleasing texture. This shape is typical of the Ligurian coast, a region about whose cuisine I don't know a lot, but so far, I like their style.
- The soup was quite successful, and easy. Results could have been better with a better food processor. My Fisher Price Home Cooking Fun version doesn't cut it for really smooth purees. But, the anise and cuke played nicely off each other, and the buttermilk was rich without being overpowering. I'm glad I resisted the urge to add a clove of garlic, because it certainly would have had the other, more delicate flavors cowering in the corner like a bully over the school nerd. Darn garlic, always pushing other flavors around.
- Favas were available at the South city Schnucks on Arsenal, much to my surprise. The bigger beans were a little tough for this application, but the flavor was spot-on. Although I'm not convinced that my original edamame substitution isn't the best way to go here.
- Finally, the surprise of the evening: Stag beer goes *really* well with a good Pecorino Romano. I'm just as puzzled as you are.
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