Truffle Atop Poached Egg and Wild Asparagus Risotto

IMG_5711What an evening of taste bud surprises! WOW.

We took an evening tram to meet my son’s friends at a café.  Because it was the night before the Easter Holiday, every seat was taken. Quite a wait for a table. Everyone celebrating being off the next workday.

Bummer-  BUT  When the friends arrived they had a discussion for an alternate plan.  Wow, did I ever luck out that the café was full.  One went to procure a  bottle of red.

The first delight was I’s Sour Cherry apéritif which he’d made.  At first,  I was worried it might burn but my concerns were totally unfounded.  In fact, the drink defined summer captured in a slim crystal cylinder.  All I can say it the ruby liquid of summer’s sour cherries woke up every taste bud in my mouth.  Delicious.  Not to sweet, not too tart, zero burn. Perfection!

And then the surprise of M’s creation- Poached egg on fresh bread with the fruitiest most fragrant olive oil drizzle AND the unexpected luxurious truffle on top of the gently poached farm egg.  Or “home eggs” as my family refers to them.

I was feeling quite content with all I had eaten. Italian cheese and olives to start and then the Sour Cherry apéritif and the lovely truffle surprise.   And then the Wild Asparagus Risotto was ready to eat.  Freshly Grated Cheese on top. Oh my.  So bold.  It was wild! A flavor I’dd never before experienced,  created by a culinary expert.

I was happy to meet my son’s friends and be invited into a Zagreb home to experience  these tastes and more importantly their friendship and hospitality.

Sretan Uskrs and Hvala for a wonderful evening in Zagreb.

IMG_5711 iPhone photos don’t do justice to this dish.

 

 

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The wild asparagus simmers

 

 

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Words are inadequate to describe this bold Wild Asparagus Risotto. WOW!

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When Your Neighbor Brings You Pancetta

When your neighbor brings you pounds of pancetta, what else can you do? (Thank you Joaquin.)

Find a recipe, quickly.

I read some eat pancetta raw but that turned me.

Next time I’ll slice it more thinly. First, I warmed the dish in the oven, cooked the cut up pancetta for about 8 minutes in my cast iron skillet and then drained it on paper towels. Tossed  the eggs, cheese, minced garlic cloves mixture  onto the hot drained spaghetti  in the warmed casserole   Freshly ground pepper. Rich and good. Next time I’ll hold off on salting the pasta water as the pancetta and cheese made it salty enough.  The recipe called for 1/2 cup white wine which I didn’t have on hand so poured a glass of red to accompany this perfect dish for a snowy day.

Spaghetti Carbonara  

There’s plenty of pancetta left for several meals if you have any suggestions.

Weekly Photo Challenge: Morning

Morning has broken

WordPress not looking for the glorious sunrise photos this week. 

Rocco’s – Bleecker Street 





Mary’s-NYC

Columbus OHRockford  IL

Rockford IL

Columbus OH


Jean Marc Chatellier – Almond brioche 


P.S.

One glorious sunrise St.George Island –

July 2016