Larry Greenly wrote:What did you make?
Last night I threw together a sort of cross between risotto and pizza.
Seriously: Fashioned about a dozen simple little meatballs out of a smallish amount (half-pound) of ground veal, and simmered them until they floated in about a quart of good strong chicken broth. Gently lifted out the meatballs and left them to stay warm in a little homemade tomato sauce with some oregano, while I fashioned a risotto with carnaroli rice, chopped onions and green peppers and minced garlic. When the risotto was done, I mixed a little Pecorino Romano into the tomato sauce and meatballs to thicken the sauce; a little more Romano into the risotto. Then put the rice in a serving bowl and poured the meatballs and sauce over it. Pizza flavors in a risotto, voila! (I skipped the mozzarella step, though ... )
Today we hit a local taqueria for menudo and tacos de lengua de res - cow tongue and cow tumy! - and I'm so full that we're basically skipping dinner tonight, although I'm making a sheet full of grissini to last for a few days and will certainly find room to munch a few of them.