D cooked a variant of hs signature pasta tonight. He added cranbery beans to his usual recipe.
He cooked the fresh cranberry beans yesterday, in water with rosemary and garlic for about a half hour, then salted them and left them in the pan for a bit, and refrigerated them in their cooking liquid. He cooked these beans, along with pine nuts and mushrooms and a bit of parsley, in olive oil, and served over spaghetti. The topping needed salt and pepper, and D still thought it was missing something. He had taken out the prosciutto but put it back unused, and we both thought that would have been a good addition. I suggested pecorino Romano, and he decided to add that, given it is the usual topping for his recipe, which is this minus the cranberry beans. It was a delicious pasta.
For dessert we had 1/8 of a chocolate chip cookie leftover from our “bio party” this afternoon, and one slice each from a small chocolate bread/cake loaf I bought at The Cheese Board, when buying mozzarella di bufala and cheddar for the weekend’s dinners.
We had our long lost, recently returned, Friday wine, and it was a pleasure to have it: Cantina Zaccagnini Montepulciano d’Abruzzo. This is a 2010, which we bought (2 cases) at Costco recently. Love this wine 🙂