I've been inspired lately by my copy of the Italian "Silver Spoon" and have been making longish lunches and thought I'd post. Today, we had:
Avocado Crostini (pureed avocado, preserved lemons, olive oil, worchestire sauce (sp?), chopped chives, salt & pepper, topped w/ half a cherry tomato).
Breaded sage leaves fried in olive oil served with diced aged fontina.
Spaghettini with Bottarga (and olive oil, parsley, lemon juice, red chile flakes).
Salad with ricotta salata, roasted beets and tomato in an olive oil/herb vinegar dressing.
Peaches and raspberries with cinnamon/vanilla whipped cream.
Soft goat/cow's milk cheese with dried apricots.