16 December 2010 – Spaghetti with revived sauce; salad with peanuts and scallions

D started with the last of my less-than-exciting spaghetti sauce from Sunday, and added some fresh mushrooms, fresh Romas, ancient wine that made it too vinegary for him, and then a series of things to undo that, including more (real) wine and some parmaggiano. It ended up having a quite fascinating taste – still vinegary – that I really enjoyed.

He made a salad of red-leaf romaine, scallions, and peanuts, with olive oil and raspberry vinegar strewn over the top. Most excellent!

We still had a little end of the Acme olive bread from yesterday. It’s really a delicious bread. I always think it will be so opinionated it will be hard to match with food, but it certainly went well with both these dinners.

We had two leftover wines with dinner, both of which were still quite good. One was last night’s Monte Antico. The other was our favorite Cotes du Ventoux.

This entry was posted in Meat as a flavoring, Pasta-centered, Uncategorized and tagged , , , . Bookmark the permalink.

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