She had bought instead mushrooms and zucchini so we worked out new recipes with those vegetables. Dave had nabbed some fine pork tenderloins at the market doing the shop and we rubbed them with a sage/rosemary/garlic/olive oil mixture before putting them into the homemade barrel barbeque fired up outside. Nearby was the wood-burning oven with Howie’s pizzas: our sauteed mushrooms seasoned with garlic, rosemary and wine were spooned on top of the hot pizzas.
These “Howie/Dave additions” rounded out the recipes we all prepared as part of our cooking class: leek frittata, savory sage pork chops, creamy asparagus pasta and arugula and tomato salad seasoned with balsamic vinegar. Oh, yes, we did an Umbrian pepper dish, too – and son Mattia joined in this class, helping out on the preparation of la bandiera (“the flag”), so-called because of the three colors: green bell peppers, red tomatoes and white onions.
Mattia often used to eat la bandiera at home in Assisi. He lives in the U.S. now. I guess he has allegiance to two flags now.
CLICK HERE for more photos of my Feb 20 Lagunitas event.