Spaghetti with mushrooms, pinenuts, parsley, and pecorino Romano – 3 November 2011

D made an excellent rendition of his signature pasta – sliced mushrooms cooked in olive oil, pine nuts added to toast them, and parsley tossed in, and possibly also added fresh after cooking. All this is tossed with the cooked spaghetti, and pecorino Romano is shaved using a potato peeler and strewn over the top. It’s not strewn yet in the picture 🙂

We had leftover wines from Monday and Tuesday, first the Barbera d’Alba, and then the Salice Salentino. The SS survived somewhat better, though I think I liked the BdA better tonight than I did originally, it perhaps having breathed a bit, slowly, for three days. Really good dinner.

New no-knead bread, according to the picture…

{Written at the time, filled in and posted 9 November}

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