This menu was based on recipes from Jessica’s inspired tome, Cooking with Italian Grandmothers.
19 May 2012
first course, family style:
Eden’s lettuces, Spring vegetable bagna cauda
asparagus, snap and snow peas, radishes and carrot ribbons with warm anchovy green garlic sauce
second course, family style:
saffron rice pie with spiced tomato jam, poached chicken and roasted leeks with olives, egg and watercress from the garden, spinach sautéed with green garlic and hot pepper, lemon wedges
strawberries soaked in red wine with whipped cream