CADS Dinner, April 20, 2010 at the Herb residence, Palo Alto
Cooking of Calabria (or some approximation thereof)
Click on specific menu items for recipe
Appetizers
Piquillo roasted red peppers
Cow Girl Creamery Farm Cheese with Spring Garlic
Sicilian spiced olives
Nduja
Dried Salami (Saucisson – Sec, Fabrique Delices)
Wine: Cascina Ca’ Rossa, Vino da Tavola Rosato 2007
Pasta
Spaghetti with breadcrumbs, anchovies and Calabrese dried red pepper.
Wine: Orsolani – La Rustia (Erbaluce di Caluso) 2008
Meat
Thin pork loin chops with fennel seed and Calabrese dried red pepper
Wine: Galatina Negramoro, Valle Dell’Asso 2006
Salad
Fennel, Blood Orange, and Onion with cured olives
Desert
Wine: Clos des Capucins, Domaine Weinbach vin d’ Alsace, Tokay Pinot Gris Vendanges Tardives. 1996