18 February 2013

dining al dente

this could be tricky.

i'm having lunch with a couple of old friends. at a pizza place. sigh. i was excited to look at the pizza libretto menu when we made plans to eat here. what to choose! an arugula salad with pear, roasted walnuts, aged-piave, vinaigrette? or this salad sounds good: crispy egg, brussels sprouts, butternut squash, heirloom beets, arugula, pine nuts, pingue prosciutto, ricotta salata. yum. and how about a pizza with duck confit, bosc pear, and mozzarella? or cremini mushrooms, bufala mozzarella , gorgonzola, roasted garlic, rosemary, thyme, and pecorino...

well, i can't chew a pizza crust, so that is all out of the question. as is anything with nuts, or the word "crispy," or fresh arugula. the warm olives are also out, because there will be pits.

most likely candidates: beet caprese salad (heirloom beets, fiore di latte, basil, extra virgin olive oil), meatballs (had meatballs sans pasta for dinner the other night, worked ok), arancini with smoked ham, tomato sauce, grated grana padano?

i bet i can get through some of the desserts too, tiramisu is mushy, granite is mushy, gelato is an obvious choice.

but "chocolate-amaretto budino" - what exactly is that? "chocolate-amaretto" sounds like my kind of thing, but i have no idea what a "budino" is, texture-wise.

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