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Queso y Vino Wine Dinner
April 13, 2010
creamy parsnip shooter, nettle-mint puree, toasted hazelnuts
scallop crudo, chiogga beets, mizuna
hazelnut-fed pork belly, heirloom beans, foraged greens
columbia river salmon, emmer&rye, asparagus
cider-braised pork shoulder, collard green, turnips
Photo credit goes to the Wrights: check out their delicious review of Emmer & Rye here.
I love Lidia's recipes, & this book specializing on
Northern Italian dishes emphasizes Istrian cuisine which takes its
influence from Yugoslavia & Hungary. With sweet spring leeks showing
up in the market, this dish seemed like a natural segway into the
farmer's market flavors with a touch of heartiness still sticking to the
ribs with the addition of sausage to fresh feather weight pasta. This
dish hails from Piacenza, from the Latin "to please".