Spaghetti with olive tapenade and French beans – 15 March 2013

One of D’s specialties tonight: He cooks French green beans (haricots) in boiling salted water intended for the pasta, then removes them and puts in the spaghetti. But first, he makes a tapenade, using black olives (preferably Gaeta, which he used tonight), garlic, olive oil and Cognac, plus two anchovy fillets. These are all pulverized in a mortar with pestle.

We had our usual Friday wine, Cantina Zaccagnini Montepulciano d’Abruzzo (2008; formerly from Costco, which as usual has proved unreliable), and some more of the Acme Upstairs Bread that D bought a few days ago. We’re going to cut the rest into cubes to dry for an asparagus bread pudding.

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