Let me begin my final post with an apology for not posting my last recipe on the scheduled date. I have JUST returned from 4 weeks in Italy (Venice, Bologna and Lake Como), where I ate many of the foods from The Essentials of Italian Cooking. The very last page of my list was missing, and I happily thought I had one more dish to prepare for TODAY, when I would be home. As it turns out, on my last weekend in Italy, I contacted Jerry, and found I was scheduled for last Saturday, June 4. I had no kitchen, so I enjoyed my last few days in Italy, hoping for forgiveness for my goof. I have now back-posted Focaccette - Cheese-Filled Pasta Fritters, on June 4 where they belong! We are complete! I'm glad I was able to try this recipe, as it is one of my favorites!
Looking back over the past 15 months, I am very pleased and honored that I participated in this project. I have learned much, and eaten well. I am touched by the knowledge, the experience, the love and support Marcella and Victor have given to this blog. I am humbled to be in the company of my fellow pomodori, and admire everyone’s dedication, persistence and honesty. I raise my wine glass to toast this group of brave home cooks!
There have been many special moments. I learned to clean an artichoke correctly. I cooked lamb kidneys and a whole fish. I made Marcella weep at my aversion to tomatoes. I also made her laugh with a “Pasta, Pasta, Pasta” DVD. I wandered the markets in Venice and Bologna with an improved understanding of ingredients. I have a new repertoire of dishes to serve guests. I have a slightly stained and well-used copy of a wonderful cookbook.
My favorite dishes could be served in this dinner party menu:
Chunks of 36 month parmigiano with 25 year-old balsamico and Cresentina (mine WAS better than Diana’s)
Handmade tagliatelle with butter and rosemary sauce (my absolute favorite recipe!)
I think of this as "making dinner from nothing". There is always pasta and bullion cubes in my pantry. There is always rosemary in my garden. If there is butter and garlic in the fridge, we have the makings of a remarkable and simple dish!
Rolled-up breast of veal with pancetta OR Veal Rolls with anchovies and mozzarella
Braised and Gratineed Celery
Pan Roasted Diced Potatoes
I’m not a big dessert person, but some macerated fruit and a hazelnut cookie sound perfect!
Mille grazie to Marcella, Victor, all the Pomodori, and to Deborah for keeping us organized on this memorable project!