Three Nights

Tonight, I made fresh fettuccine with alfredo sauce (which is just butter and parm-regg).

I followed the recipe from THE BOOK, which is "the renowned specialty of the Roman restauranteur Alfredo, known as the 'king of fettuccine', who invented this dish during the 1930's in his restaurant in Via della Scrofa."

I also made Stracciatella soup (which is a favorite ours): Fresh spinach, chicken stock, romano cheese and eggs. Yum Yum.

Last night, dinner was Veal Bolognese (which has nothing to do with any kind of meat sauce, as most of us Americans would think). It is: breaded, sauteed veal cutlets, topped with prosciutto and shaved parm-regg, a bit of broth in the pan and covered until the cheese melts.

No, I didn't eat any of it, but Michael liked it. Jesse ate his for lunch today on a roll. (Cauliflower with garlic, oil and Steve's hot pepper on the side).

Tomorrow night is chicken sausage with broccoli rabe and risotto on the side.

xo and no cooking on Friday and Saturday!