OK, What's For Lunch or Tea Today?

Tagliatelle, sauce made with sirloin, red peppers & vine tomatoes

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Steak hash in porter gravy https://uploads.tapatalk-cdn.com/201...de890c09b6.jpg

Currently on the Adriatic coast in Salento region of Italy. Have spent the day in San Foca and Otranto exploring and seafood lunch (below).

Now back at our Agriturismo and looking forward to a home-cooked Italian meal using fresh ingredients off the property.

We (16 members of my family) are here for a long weekend to celebrate my mothers 80th.

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Scenery looks terrific... nice pressie for mum

Ribeye steak, medium rare, with asparagus, carrots, brocolli and new potatoes.

Profiteroles with a heavy chocolate sauce for dessert, and all washed down with a 2014 Chateau La Clide Cuvée du Moulin, Saint-Emilion Grand Cru.

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Dining out, Barry, or was Happy slaving away in the kitchen?;)

Interesting that you've shunned the Médoc this time, in favour of a Saint-Emilion GC.... Expanding your palate, old boy?:D

Marco.

Quote:

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Originally Posted by Marco

Dining out, Barry, or was Happy slaving away in the kitchen?;)

Interesting that you've shunned the Médoc this time, in favour of a Saint-Emilion GC.... Expanding your palate, old boy?:D

Marco.

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No, I was le chef du jour this time. We tend to take in turns to cook.

Now sipping a Janneau Grand Armagnac VSOP

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Nice, and very 1970s.... Did you finish off with a Castella, in your smoking jacket?:eyebrows:

Marco.

Quote:

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Originally Posted by mightymonoped

Currently on the Adriatic coast in Salento region of Italy. Have spent the day in San Foca and Otranto exploring and seafood lunch (below).

Now back at our Agriturismo and looking forward to a home-cooked Italian meal using fresh ingredients off the property.

We (16 members of my family) are here for a long weekend to celebrate my mothers 80th.

https://uploads.tapatalk-cdn.com/201...1aee2031cb.jpghttps://uploads.tapatalk-cdn.com/201...0afa798b8b.jpg

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Woe - awesome, Tony... All the best to your mum. Enjoy!!:cool:

Marco.

To start:

Swedish Gravadlax with dill sauce, and fresh rocket and pickled cucumber salad with a light mustard dressing:

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To follow:

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Charcoal grilled Welsh double-lamb cutlets, marinated in lemon juice, fresh rosemary, garlic and celery salt, with assorted fresh vegetables and hasselback potatoes.

Marco.