Whipped ricotta crostini, tomatoes, radish, olive salad. Thinly sliced semolina seeded bread oven toasted until golden, spread with whipped ricotta and assorted toppings. The ricotta had lemon zest, preserved lemon, lemon thyme, mint, chives and chervil.
Broccoli di rabe, garlic, peperoncini, black olives and a little pasta. I had a very large head of the broccoli from the Farmers Mkt. which was put to good use with the pasta. Blanched the broccoli in the pasta water and then sautéed in evoo with the aromatics.
