I made almost what I thought I would, but not exactly, so I will write it again. it was good, so it is not a bad thing to sing the same lyrics. penne with pancetta, fresh peas and caranna onions, finished with cooking water from the pasta, grana padano, and mounted butter. I made a second, of hand rolled fettuccine with wild and domestic mushrooms, slivered garlic and parsley. Because, why not have two pastas on the first night. Then slivered zucchini, the very pale, slender ones with even paler ridges, sautéed with basil leaves, garlic, lemon peel and peperoncino. Slivers of prosciutto over that. String beans braised with cherry tomatoes and garlic. Braised asparagus with olive oil, salt and pepper and shavings of Umbrian pecorino. A plate of cantaloupe (also good with prosciutto, but I just wanted it as it was.) greens with shallot, fresh mint and basil leaves. Cannellini simmered with just enough water, olive oil, cloves of garlic and peperoncino, finished with lemon. Fresh fave, raw with a wedge of pecorino. And for dessert, cantucci with a side car of vin santo.
I might have to make tiramisu tonight, to use up the rest of the bottle.