That's a backdoor way of complimenting our friend Pat of Atlanta and Pine Mountain Valley. We are fortunate to be friends with her, outright, but also because she's a gourmet cook.
Pat can't come to dinner at our house because, well, I am still weighing the benefits of olive oil or salt while cooking spaghetti.
Here is what our women's group had for dinner last Saturday at the Farm (The Pine Mountain Valley property).
Anti pasta = Selected olives, pickled garlic, Genoa salami, prosciutto, liver pate, dolce gorgonzola, parmesan cubes, mozzarella balls, roasted artichoke hearts,
focaccia bread
Dinner = mushroom ragu over toasted polenta rounds
Toast with roasted garlic spread
Tossed salad with pear and dikon
Dessert = fresh fruit with limoncello sauce
Cookies
Prosecco
Red wine
3 comments:
This is from Pat:
no oil of any kind in the water, it does no good at all, and certainly not
expensive virgin olive oil. put good oil onto pasta immediately after
draining it, toss, add freshly ground salt (you DO HAVE A SALT GRINDER,
ALLISON?) and parmesan cheese. forget the sauce if you want, the preceding
is sufficient. if you want more flavor, sauté fresh garlic in the oil before using, or herbs, lord, not dried please. the pasta may be sticking because it is overcooked, by the way. pat royalty
So, do you have a salt grinder?
Here's the story on our salt grinder: We have one, and some Kosher salt. However, I think the salt got wet one time; so you know the end of that story.
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