We're going to use up the rest of the Bottarga (gray mullet roe) to serve with pasta as an appetizer tomorrow night for dinner, for which we are having one guest. Trying to figure out what to serve as a main course - was thinking maybe rabbit, or maybe I should stick w/ the seafood thing and do a roasted Branzino. Want something that is preferably cooked ahead and warmed up as we eat the pasta, or that I can stick in the oven before the appetizer course. Any ideas? The Bottarga spaghetti has lemon juice, parsley, garlic and a little hot chile pepper flakes. Have hazlenut gelato for dessert - the kind people at Ciao Bella gave me two pints for the price of one when I had a craving last night. Thought I'd also do some sort of simple salad for after the main course.