straight from di Palo’s, it’s time for fresh mozzarella, prosciutto, tomato & basil on toasted francese bread with black and green cerignola olives
Category Archives: di Palo’s
what we made for lunch 10.05.11
straight back from di Palo’s and it’s hard not to have a warm pizza bianca, mozzarella, culatello and watercress sandwich – so good
Also posted in culatello, di Palo's, pizza bianca, spring Brooklyn, spring lunch
what we made for lunch 07.01.11
grilled zucchini and whole crimini muhrooms; a butter bean salad with parsley and chili flakes topped with the creamy soft stracchino – delicous
Also posted in butter beans, di Palo's, grilled vegetables, spring gallery, stracchino
what we made for lunch 06.29.11
stracchino, prosciutto di Parma (both from di Palo’s), kumato, arugula and pane francese from Pain d’Avignon – what a taste combination
Also posted in di Palo's, kumato, Pain d'Avignon, prosciutto di Parma, stracchino
what we made for lunch 06.28.11
looks a bit odd, but we have the classic melon and prosciutto with pecorino
Also posted in di Palo's, melon, pecorino, prosciutto di Parma
what we made for lunch 12.15.10
another sandwich (we seem to be on a sandwich run) which is OK – delicious prosciutto di Parma from di Palo’s, artichoke paste, chef Matt’s red pepper jelly and artichoke heart on country bread from P d’A along with a mixed green salad
Also posted in artichoke heart, chef Matt, di Palo's, prosciutto di Parma, red pepper jelly
what we made for lunch 11.30.10
tasty sandwich – fresh mozzarella and speck from di Palo’s with artichoke paste, arrtichoke heart, escarole and radicchio on a nice country bread frm Pain d’Avignonwe also had tomato soup, but I forgot to include it in the picture
Also posted in artichoke heart, artichoke paste, di Palo's, mozzarella, Pain d'Avignon, speck
what we made for lunch 11.03.10
sauteed portobello mushroom and saffron pecorino (yes, it really is this color!) and arugula on the very good multigrain mini from Pain d’Avingnon
Also posted in di Palo's, Pain d'Avignon, portobello mushroom, saffron pecorino
what we made for lunch 10.20.10
still on the sandwich run – mozzarella and prosciutto cotto from di Palo’s, big slice of heirloom tomato from the farmer’s mkt and arugula on pane francese with artichoke paste – tasty
Also posted in artichoke paste, di Palo's, mozzarella, prosciutto cotto
what we made for lunch 06.09.10
the (vegetarian) kids are away , so we have prosciutto di san daniele from di Palo’s and fresh mozzarella on toast with arugula and artichoke hearts
Also posted in artichoke heart, di Palo's, mozzarella, prosciutto di san daniele