One of my favorite stand-by tomato sauces served with an assortment of pasta that I have left over and I tossed some little pearl size mozzarellas over it – I LOVED how they found their way into some of the orrichette pasta! Next we had a butter-leaf lettuce salad served with a simple vinaigrette and sprinkled with a black flake salt I found at Whole Foods and a loaf of bread. Dessert was a plum and apricot clafouti – I used this pear clafouti recipe by the wonderful Barefoot Contessa; but, I substituted 1/2 of the cream for half and half and instead of brandy I used some Portuguese Passion Fruit Liquor.
no comments