Our friend, Janie, came for a quick overnight visit on Friday. Our weekend revolved around food: talking about food, chefs and restaurants, watching food television, eating, and cooking together. Every other moment was happy spent talking about Italy, and our recent trips and past travels.
Janie arrived in time for a simple lunch on Friday.
Burrata with olive oil, figs with balsamico and prosciutto:
Bread with melted mozzarella, and a butter-garlic-anchovy sauce:
Toffee Shortbread Cookies:
1 pound (4 sticks) unsalted butter, softened
1 c. sugar
3 c. flour
1 c. rice flour (Asian section)
1 package Toffee chips
Preheat oven to 350. Cream butter and sugar. Mix two flours together in a bowl, and add to butter mixture half at a time. Press dough evenly into a jelly roll pan. Make "lines" across top in both directions with a fork. Prick dough with a fork every 2-3 inches. Bake 30 minutes. After pan has cooled for 10 minutes, cut into squares. These freeze well.
Dinner (no photos until dessert): We began with parmigiano and honey and robiola with fig preserves. Dinner was buccatini with Marcella's Butter-Rosemary sauce, grilled Caesar flank steak, and grilled asparagus. For dessert, I made a quick version of David Lebovitz' "lemon semifreddo". Layers of sponge cake (I used ladyfingers brushed with limoncello), whipped cream mixed with home made lemon curd, and crumbled amaretti cookies are chilled, not frozen.