For her last supper, Nancy Silverton listed an antipasto consisting of salami, mozzarella, pecorino romano, almonds and olives; fresh crusty bread, Bistecca Fiorentina, Braised radicchio, roasted onions and grilled zucchini.
We went for the antipasto but left out the mozzarella. Then I made Bistecca Fiorentina following a recipe that appears in Mario Batali's Italian Grill. Rubbed with extra virgin olive oil and fresh herbs, it grilled beautifully. The radicchio I wrapped in pancetta, then braised it. I roasted red onions in the oven (they look a little dark in the picture, but were delicious!). I drizzled both with a balsamic-whole grain dijon vinaigrette. Both went great with the steak.
All-in-all another great dinner from Project Last Supper. That's 5 complete since late September and 35 to go in the coming months. Next up: French chef Helene Darroze.
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