Chicken fat. Extra virgin olive oil. Butter.
Fat. Fat. Fat.
Everything was good. But, the potatoes...
"These potatoes are killing me softly." I said.
Red potatoes (quartered and par-boiled—fried in extra virgin olive oil, salted butter, and cracked black pepper)
Prepared simply. All.
Chicken legs (scored and then massaged with extra virgin olive oil, kosher salt, cracked black pepper and parsley before baking)
Garlic (baptised with extra virgin olive oil before wrapping in foil and roasting)
Rapini (sauteed in extra virgin olive oil with slivers of garlic, salt, cracked black and crushed red pepper)
We shared the garlic. Slathering cloves onto bread with a delicate crust prone to shatter if mishandled.
Roberto worked neat while I battled crumbs and greasy fingers. So absorbed, I nearly forgot to drink my glass of wine.