Polenta to comehome to

In the morning fog and swallows drifted over the fields of wheat that reach from the kitchen to the road but by the time the frittata was ready for breakfast, only the swallows remained. the group went off to Montepulciano, Montalcino, and Pienza today with Pino and Enzo. and when they came home I set the table and cut more of the roses crowding around the kitchen door, made a polenta with a pecorino from Sardegna served with pan sautéed eggplant, garlic and rosemary and roasted tomatoes and a salad of braised green beens, arugula, croutons and ribbons of pecorino. for an appetizer, fried zucchini wrapped around a salted caper, a basil leaf and a tiny cube of more pecorino. strawberries, chocolate cake and cream for dessert.

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