Speck; broccoli – 23 March 2013

Still coming up with recipes to use up the arugula pillow D bought at the Bowl last weekend. “Speck” is the name of a dish we have at L’Osteria del Forno in San Francisco, and also the name of one of its ingredients, which is smoked prosciutto. It’s a salad of speck, arugula, parmaggiano (or in this case, grana padano), and cannellini beans. The recipe I followed tonight is here.

I also steamed some broccoli, then salted it and reheated in butter. We had some thin slices of the Acme Italian batard from about Thursday, and a new vintage of our “official” Friday wine, Cantina Zaccagnini Montepulciano d’Abruzzo, now 2010. We’re going to buy a case of it at the Bowl sometime this week.

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