It's all right - I haven't gone completely off my Conad trolley or lost my English teacher credentials. I was just thinking about Speck [the prosciutto kind], a meat which, at one time, I failed to appreciate. Over the years, I have come to quite like it and I must say it was especially yummy in this pizza of Speck and datterini tomatoes which I enjoyed with friends the other evening:
When making Boeuf Bourguignon I used to always use speck.
ReplyDeleteThe last time I made beef in burgundy was about six years ago. Perhaps it's time I made it again. I love it!
At first sight, I thought the title was a reference to Daisy Ashford's "The Young Visiters"!
ReplyDeleteWe have recently been converted to canoli, esp. after reading the first few of Camilleri's Inspector Montalbano series; and then there was a Sicilian stall at Totnes' food market last week. Could have eaten our heads off.
Hi, Lee. That reminds me - I haven't made Boeuif Bourgignon for a long time either! I must go back to it. Hello, Sackerson and how nice to hear from you. Thanks for the laugh and for reminding me of that book, which I love.
ReplyDeletePS - Sackerson: I hope you continue to enjoy the Montalbano books - and the Sicilian food!
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