Sunday, 8 July 2012
Home again we start figuring what to do with our purchases. We start making a crostini of the chanterelles. The chanterelles are fried in olive oil and garlic and fresh tomato, without seeds. It is all arranged on the toasted focaccia and topped with some parmesan shaving. With it we drink our wine, Villa Fidelia Bianco 2004 from Sportoletti. This Umbrian chardonnay was served to us on our very first date, but now we have come to the last bottle. 8/10.
1 fennel is diced and cooked in olive oil with 3 cloves of garlic, one huge tomato, lots of herbs, a bit of cayenne pepper and, for the last ten minutes, a handful of black olives.
On the side broad beans are cooked just tender (2 min) in salted water and cooled in ice cold water.
The best olive oil is added along with some sheep milk feta cheese.
With it we want something special and K has saved a bottle for just such an occasion: Vintage Tunina 2006 from Jehrmann 9/10