It's been a while since we last visited Farina. Our initial love for this modern Italian restaurant was tempered by our repeated (over) indulgence in their rich pastas and focaccia dishes, so we detoxed for a few months.
Last night we welcomed friends from Houston who were reveling in the SF climate and needed to be reminded of how well "we" can cook.
Our role as hosts was executed with flying colors, as everyone enthusiastically chowed down on Farina's fare, including: Prosciutto di San Daniele, burrata e focaccina - Imported San Daniele prosciutto, burrata cheese and lightly fried sage foccacina; Prosciutto di San Daniele, burrata e focaccina - San Daniele prosciutto, burrata and lightly fried sage foccacina; Focaccia di Recco tradizionale - Stracchino cheese melted between two layers of thin dough typical of Recco; Focaccia di Recco con prosciutto cotto - Focaccia di Recco with Rovagnati ham, and not forgetting our vegetables, Cavoletti di Bruxelles saltati in padella - Pan roasted brussels sprouts with extra virgin olive oil.
Accompanied by bottles of Gavi and Nebbiolo we were thankful to our designated driver and our elastic-waisted pants.
Which reminds me - despite living in the USA for fifteen years, and very recently becoming a US Citizen, I still have trouble referring to trousers (the things you wear on the outside) as pants (the things that in the UK we wear on the inside, and are I guess better described as under-wear, briefs, or knickers). Anyhow, last night I needed elastic everywhere.
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