Last Friday we hosted a tasting with chef Andrew Evans who makes all of our fantastic prepared foods.  Andrew showed us all how San Marzano tomatoes are less acidic than regular plum tomatoes which means they are indispensable on weeknights.  In about 15 minutes he put together a pasta sauce made from San Marzano tomatoes, green and yellow squash, eggplant, red onions and garlic.  [Andrew had already let the eggplant soak in salt water for 30 minutes before rinsing it and adding it to the sauce.  He explained how this is a good way to evenly extract the bitterness without using too much salt.]

While the vegetables were softening, we tasted three kinds of salume: bresaola (beef), salami toscano and (not so) hot coppa and also three kinds of cheese: marinated feta (cow), pecorino pepato (sheep) and gran pascola (goat) with dried cherries, chestnut honey and cogna jam.  Chestnut honey seemed to be a favorite for pairing with cheeses and everyone liked the salami Toscano from Fra’ Mani.  

Everyone was in the spirit of things when the pasta was ready and by the time it was dusted with parmigiano we all dove in.  

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getting ready to toss the pasta with the sauce

getting ready to toss the pasta with the sauce