Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Thursday, August 22. 2024

A very good dinner in Umbria (from 2011)

Here's a fine Umbrian meal we were served (and split between us) in the dining room at the Abbazia, all with a hearty 2006 Sagrantino:


Fava Bean and Pecorino Puree



The rest is below the fold -

Primi: Stringozzi Ciriola alla Noriona (their sauce of sausage, black truffle, and mixed wild mushrooms)



Secondi: Roast Guinea Hen with a chicken liver pate and sliced olive wine sauce. Dynamite. That sauce is something like this, but with a few sliced olives in it. It's a good sauce for pasta, too.



That's Italian! I think we shared a Tiramisu for dessert.

Posted by Bird Dog in Food and Drink, Travelogues and Travel Ideas at 14:05 | Comments (3) | Trackbacks (0)

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BD, I'm enjoying the Italy pics. I'm assuming the Fava Bean and Pecorino Puree was served cold with some kind of bread. I immediately had to look for how to make it on the web. Is the bottom just Pecorino? Most of the recipes on the web seem to consist of fava beans, cheese, olive oil and misc. spices mixed together.
#1 KF on 2011-06-20 21:12 (Reply)
This has a bean puree on top, and a pecorino pureee below. I think it was room temp., or slightly warm
#1.1 Bird Dog on 2011-06-21 05:44 (Reply)
AMERICANS - note portion size in those photos, especially the pasta.
#2 BenDavid on 2024-08-23 03:46 (Reply)

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