6-20-2013
After some time off my inspiration to create is exciting and I look forward to making some creative dishes. June 1st dinner at my new location and getting use to a new kitchen was a bit of a challenge, where I put everything and when you need it in a hurry.
Our first coarse was pan seared zucchini, rolled with prosciutto, stuffed with sauteed zucchini and sauteed blanched and toasted almonds, topped with a sauteed zucchini blossom.
The next coarse I made Strozzapreti pasta ( meaning “Priest Choker” in Italian) is a type of elongated pasta that resembles a rolled towel or piece of paper. It (usually served with a heaver sauce) I made a tomato sauce ( with a trilogy of capers, anchovies and garlic) added some saffron water which the pasta was cooked in to the tomato sauce, with local West Chatham mussels and served it. The flavors were unbelievable, could become my favorite.
We had a lovely Granita of Lemon, Basil & Anise
Next coarse was seared pork medallions in a creamy garlic sauce with sauteed green & white asparagus and fava beans.
Then we had a Tiramisu cake, with homemade angle food cake and lady fingers.
I look forward to seeing you at the table.
“Until We Dine”
Frank
The Cod-Father