Spaghetti with brown mushrooms, pine nuts, parsley, and pecorino Crotonese; Brussels sprouts – 13 February 2012

D made one of his specialties tonight. He sautees mushrooms and pine nuts, then adds parsley at the end, and tosses this with cooked spaghetti. More fresh parsley over the top, and a finish of pecorino shavings (using a carrot peeler). Tonight he used Pecorino Crotonese, which is an especially interesting pecorino; however, I think that this dish really wants the regular Romano instead – bolder.

The Brussels sprouts he boiled, then browned in butter with salt and pepper. They were also delicious!

D brought up a bottle of Two Mile Founder’s Rock, which we got at a ridiculous discount when Two Mile had their new tasting room opening. The price, plus the fact that the wine is 15% alcohol, makes it an excellent choice for weekdays, when we typically drink only 2/3 of a bottle between us.

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