shortlist no. 22 / january 8, 2010
My cooking is taking a break just when things were getting fun. Why fun? Because Francesco and I have started cooking together. As you may recall, we have very different cooking styles – his being s…l…o…w. But sometimes, slow is good. Especially during summer in Australia.
For this dinner – our last in the house – we did everything together, from hand-rolling and cutting the pasta (which ended up being tagliatelle rather than lasagna), to assembling the carpaccio (he beat the raw meat out by hand, while I made the salad that goes on top.) It was fun, and, more importantly, we survived. Which, I think, made everything even more delicious.
dinner for 5
fresh bread, cheese
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handmade tagliatelle al ragù
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beef carpaccio with arugula and parmigiano
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apricot upside down cake with sweetened whipped sour cream
