<sf> ha scritto nel messaggio
...
> On Sat, 15 Sep 2007 23:04:00 -0700, "Bob Terwilliger"
> > wrote:
>
>>I'll be making scampi tomorrow night. I plan to have good crusty bread
>>with
>>it to sop up the juices, but... what else?
>>
>
> I had a shrimp dish tonight at Fino
> http://www.andrewshotel.com/fino.html and was pleasantly surprised.
>
> Gamberi
> Prawns sautéed with lemon, butter, capers & white wine, served with
> fresh vegetables & capellini with tomato sauce

There was only a hint of tomato sauce on the
> pasta (just the way I lprefer it as a side).

And I probably would have preferred it without the pasta sauce and just the
buttery lemony juices.

The vegetable was chard sautéed in olive oil and garlic (delicious - more
experiences like that would change my mind about chard). We also ordered
sides of
> broccoli rabe. YUM!

Chard, or bietolle, is a supremely rewarding vegetable if not boiled. Add a
pinch of crushed red pepper, too. Or when sautéing the garlic and pepper,
melt two filets of canned anchovy into the oil. Then add the easily washed
chard, stir and put on a lid to steam with just the water on the leaves. I
love it, love it.

>It was another good evening out with long time friends.

And something I do miss.