Polished off enough of the appetizers that now we are cooking the main course and salad courses, and even the dessert.
Pears and grapes, marinated in wine, lemon juice, a vanilla pod and some sugar – set to cook for an hour…..simple, light and refreshing, rather than something heavy.
Baked fennel as a side dish, in the pan being blanched before being bakes.
The mushrooms are going to be sauteed in truffle butter and sage, then poured over a fresh tagliatelle, topped with freshly grated grana padano.
Just have to decide where the grilled octopus fits in the meal- we expect to make it a separate course, an amuse bouche, like on one leaf of lettuce but haven’t decided which course – maybe first?