Maggie's Farm

We are fortunate to have a pasta shop nearby. They make fresh daily, and make takeout meals too.

While I have never seen any meaningful difference between dried spaghetti, linguine, and things like that, fresh ravioli and gnocchi do matter.  These Italian guys make excellent ravioli (many varieties, from pumpkin to mortadella, to cinghiale) and the fluffiest gnocchi.

Last week Mrs. BD decided to cook up a nice Italian supper for her Dad who had just been allowed to leave the old folk's home. I think it was also in gratitude to me for getting rid of at least a third of my stuff (excess boots, clothing, etc.) as we slowly move back into our refurbished living quarters. I noticed that lockdowns for old folks are terrible for them. They lose muscle and balance. For no reason, at this point.

Apperitivo:  Olives and marinated artichoke hearts.

Primo: Fresh gnocchi with gorgonzola cream sauce. About 8 gnocchi per person is plenty.

Secondo: Trieste-style Osso Bucco. It's different.   Spinach in garlic as the contorno.

Vino:  All I had around was some Pinot. I do not have a wine cellar.