prosciutto and melon
fusilli with bolognese
spinach sauteed with garlic oil, pan-roasted potatoes, pork braised in milk
I used recipes from Marcella Hazan's Essentials of Classic Italian Cooking. The bolognese sauce was especially wonderful - it simmers for at least three hours and marries with the pasta perfectly. The spinach was great, except the recipe calls for way too much salt. And I think we could have eaten full plates of the potatoes! The pork was a bit dry, but the pan sauce was luscious.
We ended with my mom's favorite cake - Chocolate Peanut Butter Crunch Cake. Not Italian, but so good! I actually made two so she can share some with her fellow teachers at school today.
Happy birthday, Mom!
