What’s not to love about Sicilian anchovies, Calabrian peppers, and our own farm grown hard-neck garlic, simmered down until it disintegrates under the weight of the tomato conserva….

Tossed with Squid Ink Perciatelli?

IMG_4688

Nothing, says me. …other than the empty bowl at the end.

Also today:

Pappardelle, alla Bolognese

Lumache, with local Porcini cream..