grilled radicchio, artichoke paste, fresh mozzarella and artichoke heart on the really good peasant bread from Pain d’Avignon
Category Archives: mozzarella
what we made for lunch 11.10.10
fresh mozzarella, prosciutto di Parma with some of chef Matt’s red pepper jelly, on toasted integrale wholewheat bread (from Eataly!) and a spinach, sliced shallot and tomato salad
Also posted in Eataly, prosciutto di Parma, red pepper jelly
what we made for lunch 11.04.10
simple enough – bresaola, mozzarella, tomato, an arugula salad, wholewheat baguette and a tomato soup. A nice olive oil, balsamic vinegar and a sprinkle of toasted cumin and coriander brings it all to life
Also posted in bresaola
what we made for lunch 10.22.10
it’s cold! time for tomato soup. multigrain mini with arugula, heirloom tomato, mozzarella and salami
Also posted in salami, tomato soup
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, prosciutto cotto
what we made for lunch 10.15.10
another simple, but delicious sandwich of mozzarella, a smear of anchovy paste, multi-coloured swiss chard and chili oil on pane francese
Also posted in anchovy, Pain d'Avignon, sandwich, swiss chard
what we made for lunch 10.14.10
simple sandwich of fresh mozzarella with sun-dried tomato, arugulaon pane francese (from Pain d’Avignon) and black provençal olives on the side
Also posted in Pain d'Avignon, pane francese, provençal olives
what we made for lunch 09.25.10
simple and always delicious – fresh mozzarella and broccoli rabe with some hot chili oil on a fresh ciabatta roll
Also posted in broccoli rabe, chili oil, ciabatta bread
what we made for lunch 07.18.10
taste sensation – prosciutto crudo, fresh mozzarella, artichoke hearts, black provencal olives, arugula salad and a nice sourdough bread from Pain d’avignon
Also posted in artichoke heart, black olives, prosciutto crudo
what we made for lunch 09.10.10
sautéed portobello mushroom with oregano, balsamic vinegar, sautéed red onion and hot chili oil, fresh mozzarella and a mixed salad with endive and pumkin seeds along with a nice ciabatta bread from pain d’avignon
Also posted in ciabatta bread, Pain d'Avignon, portobello mushroom