Enough with the pasta. Enough with the pizza. Enough with the porchetta and the piadene and the polenta and all of the other (phantastic) Italian dishes that start with the letter “p.” We want a break!
Chef Ron made it happen tonight, and made it look soooooo facile (easy). He whipped up shrimp fajitas and we *devoured* them. Delicioso! Grazie, Ronaldo!
For our first Thanksgiving at Tutto Doppio, we were fortunate to have G’s babbo Ron, along with friends Chris and Andrew. We pushed the festivities back a day, and then spent it baking, grilling and roasting in the forno al legno (wood-burning oven). The menu:
- Pizza (2 onion, 1 zucchini, 1 sausage & mushroom)
- Grilled steak (just to tide us over)
- Roasted suckling pig, stuffed with sausage, onion and rosemary
- Roasted potatoes with garlic and rosemary
- Roasted tomatoes with garlic
- Freshly baked bread
- Local red wines
Kudos to my pig-roasting amico, Andrew, for technical advice and moral support! A fantastic first outing roasting a pig.
During our visit to the vineyard last night, Buttercup and I discovered four or five wayward pecorino vines… smack dab in the middle of the Montepulciano vines. (It happens.)
Obviously, these didn’t make it into the grapes we sold after Wednesday’s harvest. But they did all get picked, and were (relatively) quickly turned into a really beautiful and delicious pecornio syrup. We’re thinking we’ll get some gelato, sprinkle some toasted nuts on top, and then drizzle with our “Tutto Doppio Pecorino Syrup.” Right?!?