Sunday Night Supper Club
BY ANTONIO GALLONI |
This recent dinner with two close friends was a brief but much needed respite from current events. Don’t worry, it was just three of us, very socially distanced, in case you are wondering. As the country grappled with the COVID-19 pandemic and an unsettled Presidential election, taking a short time away was invigorating. This time of year I am usually in Piedmont. While I could not take that trip this year, I was able to make a simple dinner to go with these utterly fabulous wines.
A good truffle, some rice, butter, Parmigiano Reggiano and a few good bottles. What else do you need? Nothing, in my book. Before we get started, let’s get one thing out of the way. I am not a professionally trained chef. Both of my parents cook, and I grew up in house where every meal was made from scratch, every day. Although I never studied cooking, I did wait tables in my student days in some pretty nice places in the Boston and Cambridge area. I won’t tell you about the very famous Boston restaurant where I was fired. You will have to give me a few good bottles of wine to get that story.
