FOOD DIARY: Thursday, February 14th (Valentine’s Day) Linguini with lemon zest and ham



To begin our meal last evening, Diane made up a little anitipasti plate of delicious  dried olives, mushrooms, cherry tomatoes and sliced parmesan.

For the main she prepared a new dish for our table but one that she had made at a cooking school in Bolonga, Italy some years  ago; it was linguini with prociutto pieces and lemon zest.  It sounds so simple and like the best Italian pasta dishes in was but the proof was in the eating and it was superb and this is coming from a person that has never eaten the dish.  The lemon zest is so strong that it has a magical taste that is truly worth preparing for yourself just to try it.

Di prepared a cleansing green salad and the meal was accompanied by a bottle of Australian Clean Skin wine (no label).

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