Last night I returned to the kitchen again and fixed a very simple dish of leeks with spaghetti. I sliced the white of the leeks and continued into the green a little because there wasn’t enough of the white to make a sauce for two people. After the leeks were sliced I spent a few moments separating the spirals of the leek circles. After putting all these separated leeks into a skillet the bottom of which had been covered with a thin layer of olive oil I added the leeks and tuned the smallest burner on the stove down very low. Later as the leeks sofened Diane added a small amount of stock and sone torn parsley and then retuned the spaghetti to the pan with the sofened leeks.
I made our traditional salad of: baby Cos lettuce, olives (black for Diane and stuffed green olives for me), a sliced avocado and two sliced Roma tomatoes. Diane dressed the salad with a slight mixture of olive oil and balsamic vinegar.
As an appropriate wine Diane selected a Carpineto Dogajolo from Tuscany. Because the wine is not made in a DOC area it does not attrack a higher botttle shop price. We find the wine very good and inexpensive.
To complete our meal we open a Carpinetto