I WANT TO THANK EVERYONE FOR ALL OF THE GENEROUS COMMENTS AND SUGGESTIONS RECENTLY AND I AM GLAD I CAN MAKE YOU HUNGRY.
AS YOU ALL CAN SEE AND MOST OF YOU KNOW, I'VE BEEN CRANKING OUT PIZZAS AND HAVE NOT REALLY COOKED IN A WHILE. I FINALLY HAD SOME TIME ON THIS RAINY DAY TO GET A SOUP GOING.
I ATTEMPTED ONE OF THE CLASSIC SOUPS I LEARNED IN ESSENTIALS OF ITALIAN, ZUPPO DI FARRO WHICH IS IN AN EARLIER POST.
ENJOY.
ZUPPA DI FARRO
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| ZUPPO DI FARRO WITH LEMON & GINGER OLIVE OIL AND PIAVE AND BASIL CRISP |
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| ZUPPO DI FARRO WITH THE PIAVE CRIPS MELTING INTO THE SOUP. |
FOR THE MAIN COURSE I ROLLED CHICKEN BREASTS WITH FIG GOAT CHEESE AND SOPPRESSATA. THERE ARE THREE PLATE VARIATIONS FOR EACH DINERS REQUEST. EVERY PLATE WAS FINISHED WITH A FIG VINEGAR. THIS ADDED A DIFFERENT NOTE OF FIG ALONGSIDE THE CHEESE.
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| HUGE BUBBLE |
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| CIPOLLINI ONIONS & SOPRESSATA WITH SOME BALSAMIC GLAZE |
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