When we travel, we like to make friends. Sometimes, they are friends for the week; sometimes they become friends for life.
Pretty much worldwide, if you shop with a particular market vendor more than once, you will be remembered. You may become friends.
I find that when I go back the second time, as I did with Arduino in our most recent trip, I end up with the best produce, which is held aside for the “regulars.”
And I like being a regular.
This isn't just with market vendors, though. This goes for restaurants, too.
About 25 paces from our front door in Siena, there was an osteria that looked good, so we lunched their our first day. Immediately, we all knew it was a place to which we would return.
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| The warm interior of Osteria del Gusto. |
And, when we decided to go back, we made reservations online. Not convinced that the online reservation service worked, I popped across the street to check.
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| "Our" table at Osteria del Gusto. |
The gentleman at the door was new to us, but was warm and welcoming. “Si, certo,” he said pointing to my name in the register, “Ecco qui la vostra prenotazaione.” (Yes, of course, here is you reservation.)
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| We enjoyed a bit of Moonlite at lunch that day! |
When we returned the next day for our final meal in Siena, the staff was the same familiar shift we knew from a few days earlier, and we were greeted as if we were long-lost cousins. “So glad you are back! Would you like the same table?”
Making friends, even in passing, is a great feeling.
This recipe is my version of an antipasto they served in the restaurant. I made it for Annamaria and Giuseppe, the friends we visited in Carrara. They are back in Tucson now and being with them reminds us of our wonderful trip. The osteria used toasted walnuts, but I chose to use some amazing black truffle almonds which were a gift from our friends Susan and Appy. They are perfect for this dish, but walnuts or hazelnuts are wonderful, too.
~ David
Pear Carpaccio
Inspired by the dish at Osteria del Gusto in Siena
4 firm-ripe Bartlett pears
4-5 cups baby arugula leaves
extra virgin olive oil
6 ounces semi-hard sheep cheese (Italian, French, or Spanish)
6 teaspoons chestnut honey
1/4 cup black truffle almonds, toasted walnuts, or toasted hazelnuts
Wash and dry the pears. Slice 1/2 inch off the bottom of each pear. Then, using a mandoline on its thinnest setting, slice the pears “across the equator.” When you get to the seedy part, take a knife and cut about 3/4-inch and reserve. Continue making slices with the rest of the pear. Make a decorative bed of pear disks on 6 plates. Take reserved pear parts and slice them into batons.
Toss the arugula with a little olive oil, then put a small handful on each plate of pears.
Cut the cheese into small cubes and divide the cubes evenly among the 6 plates on top of the arugula. Add the pear batons. Drizzle each salad with a teaspoon of chestnut honey, making sure it is on the cheese and that some reaches the pears.
Halve or chop the nuts coarsely, and sprinkle over top. Serve immediately (to keep the pears from browning).
Serves 6.
Labels: chestnut honey, nuts, osteria del gusto, pear carpaccio, pears, salad, sheep cheese, truffles almonds
