Eating seasonally is almost a must for me (thankfully red twizzlers don’t have seasons right?). It’s the balance, the freshness, the rightness of the meal. And this spring on a plate couldn’t have been simpler or better.
Soft shell crabs with powdered harissa cooked in a super hot pan. I just pat them dry first and dispensed with the usual flour or breading. Perfection.
Steamed carrots with Sichuan pepper plus a Spring pea and mint ravioli from Eataly sealed the deal. Did a little rosemary butter drizzle for the pasta.
The apertif was a Cerdon du Bugey (Renerdat-Fache) because…it’s just so good. And then Occhipinti 2010 IGT Sicilia SP 68 Bianco. She’s an incredible wine maker.
* Header photo by Angela Carbonetti / http://www.angelacarbonetti.com